Singapore Style Noodles

Get ready to tantalize your taste buds with these bold and flavorful Singapore Style Noodles—a stir-fried noodle dish that’s as vibrant as it is delicious! Featuring tender rice vermicelli noodles, succulent shrimp, juicy slices of cooked chicken, and a medley of crisp, colorful vegetables, this dish is elevated with the warm kick of curry powder and a savory blend of soy sauce, oyster sauce, and sesame oil. Perfectly balanced with scrambled eggs for extra richness, this quick and easy recipe comes together in just 30 minutes, making it an ideal weeknight dinner. Bursting with textures and infused with aromatic spices, these noodles are a true crowd-pleaser. Serve them piping hot and watch them disappear from the table!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 250 grams small shrimp, peeled and deveined
• 150 grams cooked chicken breast, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 medium red bell pepper, julienned
• 1 medium carrot, julienned
• 2 stalks green onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1.5 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon white pepper
• 2 large egg, lightly beaten
• 4 cups water
• 0.5 teaspoon salt

Directions

Step 1

Bring 4 cups of water to a boil in a large pot. Remove from heat, add the rice vermicelli noodles, and let them soak for 5-7 minutes until soft. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.

Step 3

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced yellow onion. Stir-fry for 1-2 minutes until fragrant.

Step 4

Add the red bell pepper and carrot to the wok. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.

Step 5

Push the vegetables to one side of the wok. Pour the beaten eggs into the cleared side and scramble until fully cooked, about 1-2 minutes.

Step 6

Return the shrimp to the wok, then add the thinly sliced cooked chicken breast. Stir to combine with the vegetables and egg.

Step 7

Sprinkle in the curry powder, white pepper, and salt. Stir well to coat all the ingredients evenly.

Step 8

Add the drained rice vermicelli noodles to the wok. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together to ensure the noodles are evenly coated with the sauce and spices.

Step 9

Cook for 2-3 minutes, tossing frequently, until the noodles are heated through and well mixed.

Step 10

Garnish with chopped green onion before serving. Serve hot and enjoy your Singapore Style Noodles!

Nutrition Facts

Serving size	(2092.6g)

Amount per serving	% Daily Value*
Calories	1862.9

Total Fat 58.1g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 22.7g
Cholesterol 974.4mg	0%
Sodium 6643.1mg	0%
Total Carbohydrate 193.4g	0%
Dietary Fiber 10.7g	0%
Total Sugars 14.9g
Protein 141.2g	0%

Vitamin D 82IU	0%
Calcium 353.5mg	0%
Iron 15.2mg	0%
Potassium 2080.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 30.3%

Carbs: 41.6%