Singapore Street Noodles Recipe — Savory Wok-Fried Vermicelli

Welcome, food lovers! This Singapore Street Noodles recipe combines tender chicken, plump shrimp, crisp vegetables, and fragrant curry in a savory sauce. It’s a colorful, quick-to-make dish that brings bold Asian-inspired flavors to your table—perfect for weeknight dinners or entertaining guests.

Introduction

Singapore Street Noodles are a vibrant stir-fry known for their aromatic curry seasoning, bright vegetables, and a satisfying mix of protein. Although the dish’s name doesn’t reflect an exact origin in Singapore, it’s widely enjoyed across Asia and internationally as a flavorful street-food–style noodle. This version balances mild curry spices with soy and oyster sauce for a rounded, savory sauce. It’s flexible, so you can swap proteins or noodles to suit dietary needs.

Ingredients for Singapore Street Noodles

16 oz vermicelli noodles
1 tablespoon sesame oil
2 tablespoons canola oil
½ lb large shrimp, peeled and deveined
½ lb chicken, diced into bite-sized pieces
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon mild curry powder (use a spicier curry powder for more heat)
½ teaspoon salt
1 cup red cabbage, thinly sliced
½ cup green onions, chopped
2 carrots, julienned
10 garlic cloves, minced
1 cup grape tomatoes
1 yellow onion, thinly sliced

For the Sauce

2 tablespoons soy sauce
2 tablespoons mirin
¼ cup oyster sauce
2 tablespoons curry powder
1 teaspoon red chili paste

For Topping

Fried shallots
Fresh cilantro

Optional Substitutions

Tofu can replace chicken to make the dish vegetarian.
Use rice noodles instead of vermicelli for a gluten-free option.
Choose low-sodium soy sauce if you are reducing salt.

How to Make Singapore Street Noodles – Step by Step

Step 1: Prepare the Noodles

Bring 3 cups of salted water to a boil. Add the vermicelli and cook for about 3 minutes, or until just tender—avoid overcooking to prevent soggy noodles.
Drain, rinse briefly under cold water to stop cooking, then toss with 1 tablespoon sesame oil to keep strands separate. Set aside.

Step 2: Marinate the Chicken and Shrimp

Place the diced chicken and shrimp in separate bowls.
Mix white pepper, paprika, curry powder, and a pinch of salt. Divide the spice mix and toss with the chicken and shrimp to coat. Let rest for 5 minutes.

Step 3: Cook the Chicken and Shrimp

Heat a wok or large skillet over medium-high heat and add 2 tablespoons canola oil.
Stir-fry the chicken for about 5 minutes until cooked through. Remove and set aside.
Add the shrimp with the minced garlic and stir-fry another 2–3 minutes until shrimp turn pink and opaque. Remove and set aside with the chicken.

Step 4: Stir-Fry the Vegetables

Add 1 tablespoon canola oil to the wok. Add red cabbage, green onions, julienned carrots, grape tomatoes, and sliced yellow onion.
Stir-fry for 4–5 minutes until the vegetables are tender-crisp—bright color and some crunch are ideal.

Step 5: Combine Everything

Return the chicken and shrimp to the wok along with the prepared vermicelli.
Whisk together the sauce ingredients—soy sauce, mirin, oyster sauce, curry powder, and red chili paste—and pour over the noodles and vegetables.
Toss thoroughly to coat. Lower the heat and simmer for 2–3 minutes so the noodles absorb the sauce and the flavors meld.

Step 6: Serve

Transfer to a serving platter and garnish with fried shallots and fresh cilantro.
Serve immediately while hot for best texture and flavor.

Helpful Tips

Fresh ingredients matter: Crisp vegetables and fresh herbs make a noticeable difference in flavor and appearance.
Avoid overcooking noodles: Slightly undercooked noodles finish cooking in the wok with the sauce and stay springy.
Control heat: Increase red chili paste, add sliced fresh chiles, or serve sriracha on the side for extra spice.

Cooking Tips for the Best Results

Use a wok or a very large skillet to allow quick stir-frying at high heat; this preserves texture and creates better flavor.
Cook in batches if needed so the proteins and vegetables sear evenly instead of steaming.
Briefly toasting a spoonful of curry powder in the hot wok before adding the sauce enhances its aroma and depth.

Serving Suggestions

This dish pairs well with light sides and refreshing drinks that balance its savory, spiced character:

Spring rolls or prawn crackers for crunch.
Iced jasmine tea or a citrusy iced tea to refresh the palate.
Extra lime wedges for squeezing over the noodles to add brightness.

Nutritional Information

Singapore Street Noodles offer a balanced meal with protein from chicken and shrimp and fiber and vitamins from the vegetables. Nutrition will vary depending on ingredients and portion sizes.

Estimated Nutrition (Per Serving)

Calories: 460 kcal
Total Fat: 18 g
Saturated Fat: 3 g
Cholesterol: 140 mg
Carbohydrates: 55 g
Fiber: 5 g
Sugar: 7 g
Protein: 24 g
Vitamin A: 30% DV
Vitamin C: 25% DV

Storage and Leftovers

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: You can freeze the cooked noodles for up to one month; thaw overnight in the refrigerator before reheating.
Reheat: Warm in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce and restore moisture.

Frequently Asked Questions (FAQs)

Can I use other noodles?
Yes—rice noodles, egg noodles, or even spaghetti can work. Adjust cooking times accordingly.
Is this gluten-free?
To make it gluten-free, use gluten-free soy sauce (tamari) and rice noodles instead of vermicelli.
Can I make it vegetarian?
Yes—replace chicken and shrimp with firm tofu or extra vegetables and use vegetarian oyster sauce or additional soy sauce.
How do I make it spicier?
Add more red chili paste, fresh sliced chilies, or a drizzle of sriracha to each plate.

Conclusion

These Singapore Street Noodles are easy to customize and deliver bold, comforting flavor with minimal fuss. Try different proteins, vegetables, or spice levels to make the recipe your own. Enjoy the vibrant colors, textures, and fragrant curry notes—happy cooking!