Singapore Noodles

Prep Time
Cook Time
Ready In

Recipe: #24660

August 10, 2016

"From one of our national supermarkets and their monthly magazine."

Original is 4 servings


  • Serving Size: 1 (323.3 g)
  • Calories 644.5
  • Total Fat - 14.3 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 238 mg
  • Sodium - 1299.9 mg
  • Total Carbohydrate - 87.5 g
  • Dietary Fiber - 6.9 g
  • Sugars - 5 g
  • Protein - 41 g
  • Calcium - 126.7 mg
  • Iron - 6.8 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Place the noodles in a heatproof bowl and cover with boiling water and set aside for 2 minutes to soak and then drain well.

Step 2

Meanwhile, heat half the oil in a wok or frying pan over high heat and add half the chicken and stir fry for 2 minutes or until cooked through and transfer to a bowl and then repeat with remaining chicken and transfer to the bowl with the rest of the chicken.

Step 3

Stir fry the prawns in the wok or pan for 2 to 3 minutes or until prawns curl and change colour and transfer to a bowl.

Step 4

Add the remaining oil to the wok or pan and add the carrot, capsicum and snow peas and stir fry for 2 minutes or until just tender.

Step 5

Add the chicken, prawns, noodles, spring onion, curry paste and soy sauce and stir fry for 2 to 3 minutes until heat through and well combined.

Step 6

Divide among serving bowls and sprinkle with coriander leaves.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose chicken thighs with no fat or skin for the best flavor.
  • Look for shrimp that are labeled "peeled and deveined" for convenience.

  • Substitute the egg noodles for whole wheat noodles for a healthier option. Whole wheat noodles are lower in calories and carbohydrates, and higher in fiber and protein. This substitution provides a healthier alternative for those looking to reduce their caloric intake.
  • Substitute the chicken for tofu for a vegetarian option. Tofu is a great source of plant-based protein and is a much lower fat option than chicken. This substitution provides a vegetarian option for those looking for a meat-free meal.

Vegetarian Singapore Noodles Omit the chicken and shrimp and replace with 1 cup of extra vegetables such as mushrooms, baby corn, red onion, and red pepper. Use a vegetable-based curry paste instead of a mild curry paste. Add 1 tablespoon of vegan oyster sauce and 1 tablespoon of toasted sesame oil to the stir fry.

Coconut Rice - Coconut Rice is a perfect accompaniment to Singapore Noodles, as its subtle sweetness and creamy texture complements the savory flavors of the dish. The coconut flavor also adds a unique flavor to the dish that is sure to be a hit with everyone!

Stir-Fried Bok Choy: Stir-Fried Bok Choy is a great side dish to serve with Coconut Rice. It is a quick and easy dish that is packed with flavor and nutrition. The crunchy texture of the bok choy pairs perfectly with the creamy texture of the coconut rice, and the contrasting flavors of the two dishes will create a unique and delicious flavor combination.


Q: How long should I soak the noodles?

A: Soak the noodles in boiling water for 2 minutes before draining them.

Q: What type of noodles should I use?

A: Use noodles made from wheat, buckwheat, egg, or rice flour. Different noodles may require different cooking times, so check the package instructions for the best results.

1 Reviews

Daily Inspiration

We enjoyed this version of Singapore noodles -- it's one of my favorite recipes at our local Asian restaurant. I used baby shrimp in addition to the chicken (used breast meat vs. thigh). I chose red curry paste and substituted tamari sauce for regular soy sauce to reduce the salt content. I also used a very thin vermicelli-type pasta that I purchased in the Asian market. Made a really nice meal.


(14 Sep 2016)

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Fun facts:

Singapore Noodles are said to have been invented in the 1960s by a Chinese chef in Singapore who was trying to replicate the flavor of traditional Cantonese Chow Mein.

Singapore Noodles is a favorite of world-renowned chef Gordon Ramsay. He describes the dish as "a combination of flavors that really pack a punch" and has even featured it on his show, MasterChef.