Name: Easy Singapore Curry Noodles Recipe
Prep time: 20 min
Cook time: 10 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, strained); 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 curry powder (yellow kind); 1 tsp white granulated sugar (or cane sugar)

If you’ve ever craved something vibrant, flavorful, and downright comforting, then this Easy Singapore Curry Noodles Recipe is about to become your new go-to. I love this dish because it’s packed with just the right amount of curry spice, tender chicken, crisp veggies, and perfectly chewy rice noodles—all coming together in about 30 minutes. Whether you’re a curry fanatic or just looking for an easy weeknight meal that tastes like it came from a restaurant, you’ll find that this recipe hits all the right notes without any fuss.

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Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes, perfect for busy nights when you want big flavors without the wait.
Rich Curry Flavor: The yellow curry powder adds warmth and a subtle kick that brings the whole dish alive.
Balanced and Fresh: Crunchy veggies combined with tender chicken and silky noodles give you a satisfying mix of textures.
Versatile and Family-Friendly: Everyone in my family goes crazy for this, and you can easily customize it to suit your taste.

The image shows a white plate full of thin noodles mixed with small pieces of cooked meat, green snow peas, and red bell pepper slices. The noodles are light brown and soft, forming the top and main layer, while the vegetables and meat are scattered throughout, adding pops of green and red colors. A woman's hand is holding wooden chopsticks lifting a portion of the noodles above the plate, with the noodles hanging down in thin strands. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles Chinese stir-fry, easy curry noodle dish, quick Asian noodle recipe, flavorful curry noodle dinner, weeknight Asian meal

Ingredients You’ll Need

What makes this Easy Singapore Curry Noodles Recipe so terrific is how these simple ingredients come together effortlessly. You’ll find that the combination of rice vermicelli noodles and the vibrant veggies marry perfectly with the chicken and curry seasonings. When shopping, look for fresh produce and quality curry powder for the best results.

Flat lay of a small bundle of dried rice vermicelli noodles, thinly sliced raw chicken thighs with pale pink flesh, three whole uncracked brown eggs, one whole fresh red bell pepper, one small whole yellow onion, a handful of bright green snap peas with ends removed, a small pile of fresh baby corn ears, four peeled garlic cloves, a small white ceramic bowl of golden yellow curry powder, a small white ceramic bowl of dark brown hoisin sauce, a small white ceramic bowl of light brown soy sauce, a small white ceramic bowl of clear Shaoxing wine, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of translucent cornstarch powder, a small white ceramic bowl of clear vegetable oil, all ingredients arranged symmetrically and with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Singapore Curry Noodles Chinese stir-fry, easy curry noodle dish, quick Asian noodle recipe, flavorful curry noodle dinner, weeknight Asian meal

Rice vermicelli: Choose dried rice vermicelli; they soak up the sauce without getting mushy.
Chicken thighs: Skinless and boneless are best, and thinly slicing them helps them cook quickly and stay juicy.
Eggs: Adds richness and texture when softly scrambled into the dish.
Red bell pepper: Brings sweetness and color to lighten the curry’s warmth.
Onion: Adds a savory base flavor; small and chopped fine is ideal.
Snap peas: I like these for crunch; snow peas work just as well.
Baby corn: Canned works perfectly here—just be sure to drain well.
Garlic: Fresh minced garlic gives that fragrant punch that curry dishes crave.
Shaoxing wine: This is a classic stir-fry addition; if you don’t have it, dry sherry or chicken broth works fine, too.
Vegetable oil: Use a neutral oil for frying so you don’t mask the curry flavors.
Hoisin sauce: This adds a subtle sweet umami layer.
Soy sauce: Both regular soy sauce for the marinade and extra in the noodle sauce provide depth and saltiness.
Cornstarch: Just a touch helps thicken the sauce nicely.
Curry powder: Yellow curry powder is essential here for that trademark flavor and color.
Sugar: Balances the acidity and spice with gentle sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve found this Easy Singapore Curry Noodles Recipe so adaptable—it’s fun to tweak it depending on mood or what’s in the fridge. Feel free to experiment, making the dish your own.

Protein swap: I’ve swapped chicken thighs for shrimp or tofu with equally delicious results—just adjust cooking times accordingly.
Vegetable variations: Use bok choy, bell peppers of other colors, or even mushrooms to keep it fresh and seasonal.
Heat it up: Add chili flakes or fresh sliced red chili if you like an extra kick.
Make it vegetarian: Skip the chicken and add more veggies plus a splash of vegetable broth for a hearty meatless version.

How to Make Easy Singapore Curry Noodles Recipe

Step 1: Prepare the Noodles Like a Pro

Start by soaking your rice vermicelli in boiling hot water for just 1-2 minutes. I can’t stress enough to keep the soak brief—this prevents them from getting mushy later. Once softened but still a bit firm, drain and rinse under cold water to remove excess starch. If you don’t shake off the extra water, your noodles can turn soggy when you stir-fry, so give them a good shake.

Step 2: Marinate That Chicken

While your noodles soften, toss your thinly sliced chicken thighs with soy sauce, cornstarch, hoisin sauce, curry powder, and sugar. This marinade is the magic behind juicy, flavorful bites. I like to set it aside while prepping the veggies—it gives the chicken time to soak up all those spices without you having to wait forever.

Step 3: Stir-Fry in Layers for Maximum Flavor

Heat up your vegetable oil in a large pan or wok over medium heat. Add the marinated chicken first and cook for about 3-4 minutes until it’s around 75% done—you want it just shy of fully cooked so it stays tender. Then, push the chicken to the side and pour in your beaten eggs, scrambling them gently. This layering lets the eggs cook evenly without overcooking the chicken.

Once eggs and chicken are ready, add the garlic, onion, red bell pepper, snap peas, and baby corn. Stir fry everything until the veggies soften slightly but still have a bit of crunch—about 3 minutes. Pour in the Shaoxing wine and let it bubble away to cook off the alcohol; this step adds a subtle depth you’ll notice in every bite.

Step 4: Bring It All Together with the Sauce

Finally, toss those noodles back into the pan along with the sauce mixture. Stir well to coat every strand and ingredient evenly. This is where the curry powder and sauces meld beautifully with the chicken and veggies, creating the signature flavor of this dish. Heat everything through for another minute or two, then you’re ready to serve.

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Pro Tips for Making Easy Singapore Curry Noodles Recipe

Don’t Over-Soak Noodles: Too much soaking and your vermicelli becomes mushy; stick to 1-2 minutes max for that perfect chew.
Marinate Early: The longer the chicken soaks in the curry marinade, the better the flavor—but even 10 minutes helps a lot.
Layer Your Stir-Fry: Cooking ingredients in stages keeps each texture distinct—don’t dump everything in at once.
Use Fresh Curry Powder: Spices lose their punch over time; fresh curry powder gives this dish its true character.

How to Serve Easy Singapore Curry Noodles Recipe

The dish shows a single layer of thin brown rice noodles mixed with pieces of light brown cooked chicken, small baby corn slices, bright green snap peas, red bell pepper slices, and bits of translucent cooked onion on a white plate. The plate is placed on a white marbled surface. To the right of the plate, there are two brown wooden chopsticks resting diagonally. A white textured cloth is partially visible at the bottom left corner of the image. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles Chinese stir-fry, easy curry noodle dish, quick Asian noodle recipe, flavorful curry noodle dinner, weeknight Asian meal

Garnishes

I usually sprinkle some chopped fresh cilantro or green onions on top—it adds a fresh, herbaceous note that brightens the curry richness. Sometimes a squeeze of lime juice is just perfect for balancing flavors with that little extra zing.

Side Dishes

My favorite side with this is a simple cucumber salad dressed with rice vinegar and a pinch of sugar to cool down the palate. Steamed dumplings or a light Asian slaw also work beautifully if you’re serving company.

Creative Ways to Present

For special occasions, I love serving this Easy Singapore Curry Noodles Recipe in individual coconut shells or rustic bowls to amp up the exotic vibe. Adding edible flowers or thinly sliced red chilies on top makes it extra Instagram-worthy and impressive to guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. Make sure to cool the dish completely before storing to avoid soggy noodles later. I always give it a quick toss before refrigerating.

Freezing

While I haven’t personally frozen this dish with perfect success, you can freeze the chicken and veggie mix separately without noodles. Rice vermicelli can get mushy after freezing, so it’s best to cook fresh noodles when reheating.

Reheating

For best results, reheat on the stovetop over medium heat with a splash of water or chicken broth to loosen the noodles. This method revives the texture better than the microwave, which can sometimes dry out the dish.

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 substitute with thin egg noodles or even glass noodles if that’s what you have on hand. Just adjust the soaking and cooking time accordingly to avoid over-softening.
How spicy is this Easy Singapore Curry Noodles Recipe?

This recipe uses mild yellow curry powder, which generally has a gentle warmth rather than heat. If you want it spicier, you can add fresh chilies, chili flakes, or a dash of chili oil. For milder palates, just reduce the curry powder slightly.
Is Shaoxing wine necessary?

Shaoxing wine adds a lovely depth and authentic touch to stir-fries, but if you don’t have it, dry sherry or even chicken broth will do. It helps cook off strong flavors and brings a subtle richness.
Can I make this recipe vegetarian or vegan?

Yes! Simply omit the chicken and eggs and increase the veggies or add tofu for protein. Use vegetable broth in place of Shaoxing wine and make sure hoisin and soy sauces are vegan-friendly.

Final Thoughts

Honestly, this Easy Singapore Curry Noodles Recipe feels like a little celebration in a bowl every time I make it. The cozy, fragrant curry powder combined with fresh veggies and tender chicken gives me all the comforting vibes. I hope you’ll give it a try and find it as quick, satisfying, and tasty as I do—it’s a fantastic way to add some exotic flair without complicated ingredients or steps. Trust me, once you get this down, it might just become one of your favorite easy weeknight meals too!