1. Home
  2. Recipes
  3. Asian Curry Stir-Fried Noodles

Savory Asian Curry Noodles

Featured in: Simple Recipes for Busy Days

This noodle dish has a great mix of proteins, veggies, and spices. What's really cool is how the curry powder works with traditional Asian sauces, making a dish that's full of flavor but not too heavy. Using both chicken and shrimp gives you different textures in each bite, while the veggies add a nice crunch. The quick cooking keeps everything fresh and crisp. Even though the ingredient list looks long, it all comes together fast, making it great for busy nights but still fancy enough for guests.
Pin it Share it Send it Print it Jump To Recipe
Lily chef cooking Cookingwithmee blog.
Updated on Sun, 20 Apr 2025 17:26:53 GMT
Singapore Noodles Pin it
Singapore Noodles | cookingwithmee.com

These colorful Singapore Noodles turn basic rice vermicelli into a fragrant delight through a smart mix of curry powder, soy sauce, and crunchy veggies. Though not actually from Singapore, this meal captures Asian street food vibes with its mix of soft noodles, juicy chicken and shrimp, and fresh vegetables. Everything works together to create a nice blend of textures and tastes, with the yellow curry powder giving it that special color and warmth you'll recognize instantly.

After making this dish many times, I've found that getting the noodle soak right and cooking with super hot heat are the biggest secrets.

Key Ingredients Breakdown

  • Rice vermicelli gives that perfect bite
  • Onions, garlic and ginger build the flavor base
  • The right curry powder makes all the difference
  • Combined soy and oyster sauces add richness

Don't skimp on your curry powder and be careful not to soak those noodles too long.

Step-By-Step Cooking Guide

1. Start by soaking the noodles
in warm water for around 5 minutes until they're soft but still firm. Drain them right away so they don't get mushy. While they're soaking, mix your soy sauce, oyster sauce, rice vinegar, and sugar in a bowl. Get everything chopped and ready - this recipe moves fast once you start cooking.
2. Get your wok or big pan super hot.
Add your oil, then cook the chicken until it's almost done. Toss in the shrimp and cook until they turn pink. Take all the meat out and set it aside. This quick cooking keeps everything juicy.
3. Throw your flavor boosters into the same pan
- your garlic and ginger should make a nice sizzle sound. Right after, add your onions, bell peppers, and carrots. Keep stirring and tossing until the veggies are tender-crisp, always keeping that high heat going.
4. Move the veggies to the sides and crack your eggs
into the empty space, scrambling until they're barely set. Sprinkle curry powder into the pan and stir quickly so it doesn't burn. Put the noodles and meat back in, then pour in your sauce mix.
5. Mix everything together
with lifting motions until it's all heated through and well-coated. Add green onions at the very end. Good tossing makes sure the sauce gets everywhere without breaking up the noodles.
Singapore Noodles Recipe Pin it
Singapore Noodles Recipe | cookingwithmee.com

The real trick is cooking fast on high heat and keeping the food moving constantly.

Keeping Leftovers Fresh

Keep your cooled leftovers in a sealed container in the fridge for up to 3 days. When you warm them up, add a bit of water to bring back moisture and stir-fry quickly on high heat. For the best results, keep your meat and veggies separate from the noodles when storing. You can freeze them, but they won't have the same texture, so they're really best eaten fresh.

Singapore Noodles Recipe Pin it
Singapore Noodles Recipe | cookingwithmee.com

How To Serve Your Noodles

Eat these noodles right away while they're hot, topped with some fresh cilantro and lime wedges. Put out extra chili oil, sriracha, or soy sauce so everyone can season to taste. Make it a complete dinner by adding a simple cucumber salad or some dumplings on the side. Bringing it out on a big platter makes for a wow moment at the table.

Fixing Common Problems

If your noodles stick together, drizzle in a bit of oil and pull them apart with tongs. Got soggy noodles? Cook them longer to get rid of extra moisture. When things look too dry, splash in some chicken broth. Raw curry taste? Cook it a bit more before adding the noodles. Always keep your heat high so everything stir-fries instead of steams.

Prep Work You Can Do Ahead

Cut all your veggies and meat the day before and keep them in separate containers in the fridge. Mix your sauce early and refrigerate it too. If you're having friends over, get all the parts ready in different containers so you can throw it together fast. Just wait to soak the noodles until you're ready to cook.

Best Singapore Noodles Recipe Pin it
Best Singapore Noodles Recipe | cookingwithmee.com

Frequently Asked Questions

→ Why should I soak the noodles on their own?
It keeps them from getting mushy and helps them stay just right
→ Can I swap out the meat?
Absolutely, try beef, tofu, or go all veggie if you want
→ Why cook on such high heat?
You'll get better browning and your veggies won't turn soggy
→ Is this good for leftovers?
It's best when fresh, but stays good in the fridge for 4 days
→ What if I don't have a wok?
A big frying pan works too, you just need room to toss everything

Asian Curry Stir-Fried Noodles

A tasty mix of rice noodles tossed with chicken, shrimp, and crunchy veggies in a spicy curry sauce.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Lily


Difficulty: Intermediate

Cuisine: Oriental

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Core

01 8 ounces thin rice noodles
02 2 tablespoons cooking oil

→ Meats

03 1 pound chicken breast, cut into slim strips
04 1 cup jumbo shrimp, shells and veins removed
05 2 large eggs, whisked

→ Produce

06 2 cloves garlic, finely chopped
07 1 tablespoon ginger root, finely chopped
08 1 large onion, cut into thin strips
09 1 medium red bell pepper, cut into thin strips
10 2 medium carrots, cut into matchsticks
11 3 green onions, chopped

→ Flavoring

12 2 tablespoons curry powder
13 3 tablespoons soy sauce
14 2 tablespoons oyster sauce
15 1 tablespoon rice vinegar
16 1 teaspoon sugar

→ Toppings

17 Fresh cilantro, roughly chopped
18 Lime pieces for squeezing

Instructions

Step 01

Put rice noodles in hot water for 5 minutes till soft but slightly firm. Drain and put aside.

Step 02

Stir together soy sauce, oyster sauce, rice vinegar, and sugar in a small container. Put aside.

Step 03

Get chicken nearly finished, then toss in shrimp until they turn pink. Take everything out of the pan.

Step 04

Fry up garlic, ginger, onion, pepper, and carrots until slightly crunchy. Cook eggs separately in the pan.

Step 05

Throw in noodles, meats, curry powder, and the sauce mix. Mix with green onions until hot. Top with cilantro and lime.

Notes

  1. Always pick fresh stuff for better taste
  2. Keep the heat up so things don't get mushy
  3. Don't let noodles sit in water too long

Tools You'll Need

  • Big frying pan or wok
  • Big bowl for soaking noodles

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Watch out for shellfish (shrimp)
  • Has eggs in it
  • Contains soy products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 541
  • Total Fat: 14 g
  • Total Carbohydrate: 62 g
  • Protein: 40 g