International Recipes and Cooking Around the World

Singapore Noodles

Singapore Noodles (Chinese stir fried rice noodles)

(Chinese stir fried rice noodles)

Image by House of Sims

Average: 3.9 (14 votes)

They may call them Singapore noodles, but this dish is Chinese through and through. The name may be a reference to the exotic curry flavor.

Singapore noodles, or sing chow mai fun, are especially popular in the southern Cantonese part of the country and with Chinese populations overseas.

As with all stir fries, have all your ingredients assembled and prepared before you begin cooking.

4 servings


  • Dried rice vermicelli -- 1 (12-ounce) package
  • Oil -- 3 tablespoons
  • Shrimp, peeled and deveined -- 1 pound
  • Garlic, minced -- 1 tablespoon
  • Ginger, minced -- 1 tablespoon
  • Hot red chile pepper, thinly sliced (optional) -- 1 or 2
  • Onion, thinly sliced -- 1
  • Red bell pepper, thinly sliced
  • Curry powder -- 2 tablespoons
  • Chicken stock -- 1/2 cup
  • Light soy sauce -- 3 tablespoons
  • Sugar -- 2 teaspoons
  • Salt and pepper -- to taste
  • Mung bean sprouts -- 2 cups
  • Scallions, cut into 1-inch pieces -- 3 or 4


  1. Place the rice noodles in a large bowl and pour hot water over them to cover. Set aside and soak for 5 to 8 minutes, or until they are soft. Drain and rinse with cool water. Drain again and set aside.
  2. Heat the oil in a wok or large pot over high flame. Add the shrimp and stir fry for 1 to 2 minutes, or until the shrimp is just cooked through. Remove the shrimp and set aside.
  3. Add more oil to the wok if necessary and return it to high flame. Add the garlic, ginger and chile and stir fry for about 30 seconds. Next add the onion and red pepper and stir fry for another 2 to 3 minutes, or until the vegetables are cooked through but still crisp.
  4. Stir in the curry powder and stir fry for about 30 seconds. Then reduce the heat to medium and stir in the chicken stock, soy sauce, sugar, salt and pepper. Simmer for about a minute.
  5. Stir in the drained noodles, sprouts and scallions and toss to coat the noodles with the sauce and heat them through. Adjust seasoning to taste and serve hot.

Singapore Noodles Variations

  • Meats: Try substituting boneless, skinless chicken breast or thighs for half the shrimp. Slice the chicken into thin strips and stir fry it with the shrimp. You can also add some char sui pork cut into thin strips. Or try sauteing a few slices of bacon, chopped into small pieces, in the wok and using the bacon fat and some oil to stir fry the remaining ingredients.
  • Vegetables: Add shredded Chinese cabbage, thinly sliced carrots, blanched broccoli.
  • Stir 1 or 2 beaten eggs into the noodles and toss over medium-high heat to cook through.


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