Name: Quick & Easy Singapore Curry Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Singaporean
Ingredients: 1/2 lb rice vermicelli (dried kind); 1/2 lb skinless boneless chicken thighs (thinly sliced); 3 large eggs (beaten); 1 red bell pepper (chopped); 1 small onion (chopped); 1 cup snap peas (or snow peas, ends removed); 1 cup baby corn (canned kind, drained); 4 garlic cloves (minced); 2 tbsp Shaoxing wine (or dry sherry wine / chicken broth); 2 tbsp vegetable oil (or any neutral oil); 2 tbsp hoisin sauce; 1 tbsp regular soy sauce; 1/2 tsp cornstarch (or potato starch); 1/4 cup regular soy sauce; 2 tsp yellow curry powder; 1 tsp white granulated sugar (or cane sugar)

Jump to Recipe· 3.8 from 3 reviews

If you have ever craved a vibrant, flavorful dish that bursts with just the right balance of spice, sweetness, and savory goodness, then this Quick & Easy Singapore Curry Noodles Recipe is your new best friend. Picture tender chicken, crisp vegetables, perfectly cooked vermicelli, and a rich curry sauce that ties everything together in under 30 minutes. Whether you’re cooking for a busy weeknight dinner or looking to impress friends with a colorful plate of comfort, this recipe is as satisfying as it is straightforward to make.

Ingredients You’ll Need

The image shows eight clear glass bowls arranged on a white marbled surface, each holding different cooking ingredients. Starting from the top left, the first bowl contains raw pink meat pieces. Next to it, small white chopped onion pieces fill the bowl. To the right, baby corn is placed in the bowl. Below that, three raw eggs with yellow yolks sit in another bowl. Moving down, a small bowl holds a light yellow cooking oil. Near it, a bowl contains finely chopped garlic. In the center, a bowl full of fresh green snap peas is visible. Finally, at the bottom left, a bowl holds uncooked white rice noodles. All bowls and the background have a clean and bright appearance. Photo taken with an iphone --ar 4:5 --v 7

Getting this Quick & Easy Singapore Curry Noodles Recipe on your table is all about fresh, essential ingredients that come together with simplicity yet deliver a spectacular taste. Each element brings its own texture, color, and aroma, making your cooking experience lively and rewarding.

Rice vermicelli (1/2 lb): The soft, delicate noodles absorb all the flavors and provide a light base for the dish.
Skinless boneless chicken thighs (1/2 lb, thinly sliced): Juicy and tender, chicken thighs stay moist and soak in the curry spices beautifully.
Large eggs (3, beaten): Adds richness and a silky texture, creating little pockets of creaminess.
Red bell pepper (1, chopped): Brings a sweet crunch and vibrant color to brighten the dish.
Small onion (1, chopped): Provides a subtle sweetness and depth of flavor when sautéed.
Snap peas (1 cup, or snow peas): Crisp, fresh, and green, they add a wonderful crunch and a pop of healthiness.
Baby corn (1 cup, canned and drained): Mildly sweet, with tender crunch, perfect for layering texture.
Garlic cloves (4, minced): Infuses every bite with its fragrant and slightly spicy essence.
Shaoxing wine (2 tbsp): Lends a slight sweetness and complexity, or substitute with dry sherry/chicken broth.
Vegetable oil (2 tbsp): Choose a neutral-flavored oil to sauté ingredients without overpowering the curry.
Hoisin sauce (2 tbsp): Adds a sweet, tangy depth and helps create a sticky, flavorful sauce.
Regular soy sauce (1 tbsp + 1/4 cup): Brings umami and saltiness that balances the sweetness.
Cornstarch (1/2 tsp): Helps thicken the noodle sauce slightly for a luscious coating.
Curry powder (2 tsp, yellow kind): The star spice blend that delivers warmth, color, and exciting flavor notes.
White granulated sugar (1 tsp): Rounds out the dish with a touch of sweetness.

How to Make Quick & Easy Singapore Curry Noodles Recipe

Step 1: Soak the Vermicelli

Start by soaking your dried vermicelli in hot boiling water for just 1 to 2 minutes. This quick soak loosens and softens the noodles without overcooking them, ensuring they maintain a delicate texture. Once softened, strain and rinse them immediately under cold water to stop the cooking process and prevent them from becoming mushy. Shake off any excess water before setting aside.

Step 2: Marinate the Chicken

While your noodles soak, get the chicken ready by marinating the thinly sliced thighs with hoisin sauce, soy sauce, curry powder, sugar, and cornstarch. This simple marinade not only flavors the chicken but also tenderizes it slightly, setting the stage for juicy, flavor-packed bites throughout your dish.

Step 3: Prepare the Noodle Sauce

Next, combine the remaining soy sauce, curry powder, sugar, and a touch of Shaoxing wine in a small bowl. This sauce will bring everything together later, coating the noodles and veggies with a rich, vibrant curry flavor that stays perfectly balanced.

Step 4: Cook the Chicken and Eggs

Heat the vegetable oil in a large pan over medium heat. Add the marinated chicken and fry it until it’s about 75 percent cooked through—this keeps it tender. Then push the chicken to one side and pour in the beaten eggs. Scramble them gently and when cooked, mix everything together before pushing it all to the pan’s side to make room for the vegetables.

Step 5: Stir Fry the Vegetables

Throw in the chopped onions, minced garlic, red bell pepper, snap peas, and baby corn. Stir fry these fresh veggies until they soften slightly, releasing their aroma and color. Pour in the Shaoxing wine and cook for a moment until the alcohol evaporates, leaving a subtle depth that elevates the entire dish.

Step 6: Combine Noodles and Sauce

Finally, add the drained vermicelli noodles and pour over the prepared curry sauce. Toss everything well to ensure the noodles are coated evenly and infused with all the aromatic ingredients. Once combined and heated through, your Quick & Easy Singapore Curry Noodles Recipe is ready to serve—grab your chopsticks and dig in!

How to Serve Quick & Easy Singapore Curry Noodles Recipe

A close-up of a large black pan filled with stir-fried thin rice noodles mixed with pieces of cooked chicken, bright green beans, sliced red bell peppers, and baby corn. The noodles have a soft, slightly shiny texture, and the vegetables add pops of bright green, red, and yellow colors scattered throughout. A metal spoon is partially visible, lifting a large heap of the noodle dish, showing its tangled layers and mixed ingredients. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation and add a fresh pop of flavor, top your curry noodles with chopped scallions, fresh cilantro leaves, or a handful of toasted sesame seeds. A wedge of lime on the side can also brighten the dish with a zesty tang that cuts through the richness beautifully.

Side Dishes

This dish shines on its own but pairs wonderfully with light sides like a crisp cucumber salad dressed with rice vinegar or a simple steamed vegetable medley. For a heartier meal, a bowl of hot miso soup or a plate of crispy spring rolls can round out the experience perfectly.

Creative Ways to Present

Looking to impress at a dinner party or family gathering? Serve the noodles in individual shallow bowls and garnish each with a soft-boiled egg or a drizzle of chili oil for some heat. Alternatively, wrap the noodles and curry filling inside fresh lettuce leaves for a fun and interactive way to enjoy this classic flavor explosion.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more sauce over time, so giving them a quick toss with a splash of water or broth before reheating will help refresh the dish.

Freezing

This recipe is best enjoyed fresh because the texture of the vermicelli can change after freezing. However, you can freeze the cooked chicken and vegetable mix separately for up to a month. When ready to eat, thaw in the refrigerator and reheat gently, then toss with freshly cooked noodles and sauce.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce and prevent the noodles from drying out. Stir frequently to heat evenly and preserve the noodles’ texture and flavors as close to freshly made as possible.

FAQs

Can I use other types of noodles for this recipe?

Absolutely! While rice vermicelli is traditional and absorbs the curry flavors beautifully, you can use thin egg noodles or even rice stick noodles. Just adjust soaking and cooking times accordingly to avoid overcooking.

Is this recipe spicy?

This Quick & Easy Singapore Curry Noodles Recipe offers a mild, warm spice from curry powder without being overpowering. If you enjoy more heat, feel free to add a dash of chili flakes or fresh sliced chilies to suit your taste.

Can I make this recipe vegetarian?

For a vegetarian version, swap the chicken for tofu or tempeh and replace Shaoxing wine with vegetable broth. Ensure your hoisin and soy sauces are vegetarian-friendly to keep the flavors rich and balanced.

What is the best curry powder to use?

Yellow curry powder with a mild and slightly sweet profile works best to recreate the authentic Singapore noodle flavor. Avoid overly hot or garam masala-style blends unless you want to customize the heat and complexity.

How do I prevent the noodles from sticking together?

Soaking the noodles just briefly in hot water and rinsing them with cold water is key. When mixing with other ingredients, tossing gently ensures the noodles don’t break or clump, leaving each strand deliciously separate.

Final Thoughts

This Quick & Easy Singapore Curry Noodles Recipe is one of those recipes that immediately becomes a favorite once you taste the vibrant layers of flavor and the satisfying textures. It’s simple enough for a weeknight but impressive enough to share with friends. I hope you have as much fun making it as you do devouring it—happy cooking and enjoy every delicious bite!