Quick & Aromatic Singapore Street Noodles Recipe
I’m convinced that Singapore street noodles might be the most misleadingly simple dish ever invented. You’d think something this aromatic, this perfectly balanced between sweet and savory, would require hours of prep and a pantry full of exotic ingredients. But here’s the thing – this golden, curry-scented masterpiece comes together in less time than it takes to decide what to watch on Netflix, and honestly, that’s probably why it’s become my go-to weeknight savior.
Why You’ll Love these Quick & Aromatic Singapore Street Noodles
When you’re craving something that hits all the right notes—sweet, savory, and just a little bit spicy—these Singapore street noodles are about to become your new obsession.
I’m talking about a dish that comes together in under twenty minutes, which is perfect when hunger strikes but you don’t want to order takeout again.
The curry powder gives these noodles their signature golden color and aromatic warmth, while the char siu adds that smoky sweetness we all secretly crave.
Plus, you probably have most ingredients already sitting in your pantry, waiting patiently.
What Ingredients are in Quick & Aromatic Singapore Street Noodles?
The beauty of Singapore street noodles lies in their simplicity—you don’t need a grocery list longer than your arm to create something absolutely delicious. Most of these ingredients are pantry staples or easy finds at your local supermarket, which means you’re probably closer to making this dish than you think.
What I love most about this recipe is how each ingredient plays its part without being fussy or hard to find. The rice vermicelli soaks up all those gorgeous flavors, while the curry powder does the heavy lifting for that signature taste and color that makes these noodles so irresistible.
Ingredients:
- 100g dried rice vermicelli noodles
- 8-10 medium raw shrimp, peeled and deveined
- 2 eggs
- 1/2 medium onion, thinly sliced
- 4 garlic cloves, minced
- 250g Chinese barbecue pork (Char Siu), sliced
- 1 cup red capsicum/bell pepper
- 2 teaspoons curry powder
- Soy sauce
- Oyster sauce
- Sesame oil
A Few Things Worth Knowing About These Ingredients
The rice vermicelli noodles are your foundation here, and they’re surprisingly forgiving. They cook fast and don’t require the precise timing that some other noodles demand, which is why this dish works so well for busy weeknights.
Char siu might sound intimidating, but most Asian grocery stores sell it ready-made, and many regular supermarkets carry it too. If you can’t find it, leftover roasted pork or even ham works in a pinch, though you’ll miss some of that sweet, smoky flavor that makes char siu special.
The curry powder is what gives these noodles their golden glow and distinctive taste, so don’t skip it or try to substitute with individual spices. A good quality curry powder makes all the difference between noodles that taste okay and noodles that taste like they came from your favorite street stall.
For the sauces, you don’t need exact measurements since you’ll be adjusting to taste anyway. Start with a tablespoon each of soy sauce and oyster sauce, then add more as you go, and finish with just a drizzle of sesame oil for that nutty aroma.
How to Make these Quick & Aromatic Singapore Street Noodles
Making Singapore street noodles is one of those cooking experiences that feels way more complicated than it actually is, which honestly works in your favor because you’ll look like some kind of noodle wizard when you serve these up.
Getting Your Noodles Ready
Start with those 100g of dried rice vermicelli noodles, and here’s where I’m going to save you from the mistake that haunts many a noodle dish. Don’t overthink the cooking process—these little guys are more forgiving than you’d expect.
Bring a pot of water to boil, drop in the noodles, and cook them just until they’re tender, usually about 3-4 minutes. You want them cooked through but still with a little bite since they’ll get more cooking time in the wok later.
Drain them well, give them a quick rinse with cold water to stop the cooking, and set them aside. They might clump a little, but don’t stress about it—the stir-frying will sort that out.
The Stir-Fry Dance Begins
Heat up your wok, or if you’re like most of us and don’t have a proper wok sitting around, your biggest skillet will do the job. Get it nice and hot—we’re talking properly hot, not just warm—because that’s what gives you those slightly charred edges that make street food taste like, well, street food.
Add a splash of oil and toss in your 4 minced garlic cloves along with that 1/2 sliced onion. The smell that hits you right about now is basically the reason people invented cooking.
Stir-fry these for about a minute until they start to soften and smell amazing.
Building the Flavor
Next comes your 1 cup of red bell pepper, chopped into strips. Bell peppers are brilliant in stir-fries because they add this sweet crunch that plays so well against all the savory elements.
Give everything a good toss and let it cook for another minute or two.
Now for the 8-10 shrimp—drop them in and watch them transform from gray to that gorgeous pink color. This takes maybe 2-3 minutes, and you’ll know they’re done when they curl up and turn completely opaque.
There’s something deeply satisfying about watching shrimp cook, like nature’s own little timer.
The Magic Happens
Here’s where things get exciting. Add your 250g of sliced char siu, and immediately follow it with those 2 teaspoons of curry powder. The curry powder is what turns this from just another noodle stir-fry into something that actually resembles Singapore street noodles, so don’t be shy with it.
Toss everything together and let that curry powder bloom for about 30 seconds. You’ll smell it getting more fragrant, which is your cue to add the cooked noodles.
This part requires a bit of confidence—just dump them in and start tossing everything together with your spatula or tongs.
Bringing It All Together
The noodles might seem like they’re taking over your pan, and honestly, they kind of are, but keep tossing and they’ll start to behave.
Add your soy sauce, oyster sauce, and a drizzle of sesame oil—start with about a tablespoon each of the first two, then taste and adjust. The noodles will start taking on that beautiful golden color from the curry powder, which is exactly what we’re after.
Push everything to one side of your pan and crack in those 2 eggs. Let them cook for just a few seconds, then scramble them up and toss everything together.
The eggs add this lovely richness and help bind all the flavors together.
Keep stir-frying for another minute or two, tasting as you go and adding more soy sauce if you want it saltier, or more curry powder if you want it more aromatic. The whole process from start to finish takes maybe 15 minutes, which is almost suspiciously fast for something that tastes this good.
The final result should be noodles that are golden, fragrant, and loaded with all those beautiful ingredients distributed throughout. Each bite should give you a little bit of everything—the sweet char siu, the tender shrimp, those slightly crisp vegetables, and noodles that have absorbed all those gorgeous flavors.
Quick & Aromatic Singapore Street Noodles Substitutions and Variations
Since we’re all living different lives with different pantries and dietary needs, let’s talk about how flexible this Singapore noodles recipe really is—and spoiler alert, it’s way more adaptable than you might think.
No shrimp? Toss in chicken, beef, or tofu instead. Missing char siu? Regular ham works perfectly. I’ll even confess that leftover rotisserie chicken makes this dish sing.
Can’t find rice vermicelli? Angel hair pasta becomes your backup dancer. Bell peppers can swap for snap peas, carrots, or whatever’s lurking in your crisper drawer.
The curry powder stays non-negotiable though—that’s what makes these noodles authentically aromatic.
What to Serve with Quick & Aromatic Singapore Street Noodles
Now that you’ve got your noodle game locked down, let’s talk about what goes alongside this curry-scented masterpiece.
I’m all about balance here. Since these noodles pack serious flavor, I keep sides simple. Fresh cucumber salad cuts through that rich curry coating beautifully.
Some crispy spring rolls? Perfect for texture contrast.
Want vegetables? Blanched bok choy or Chinese broccoli work wonders. The mild bitterness plays nice with those sweet-savory noodles.
For drinks, iced tea‘s my go-to, though cold beer isn’t wrong either. The goal’s harmony, not competition on your plate.
Final Thoughts
Look, I’ll level with you – this isn’t some ancient Singaporean family secret passed down through generations.
It’s just a really solid noodle dish that happens to taste fantastic.
Will your kitchen smell like curry for hours? Absolutely.
Will you accidentally overcook the shrimp at least once? Probably.
But here’s the thing – even when you mess it up, it’s still pretty delicious.
The beauty of Singapore noodles lies in their forgiving nature.
Too much curry powder? Call it bold.
Noodles slightly mushy? That’s rustic charm right there.
Quick & Aromatic Singapore Street Noodles
Ingredients
- 100 g dried rice vermicelli noodles
- 8-10 medium raw shrimp peeled and deveined
- 2 eggs lightly beaten
- 1/2 medium onion thinly sliced
- 4 garlic cloves minced
- 250 g Chinese barbecue pork Char Siu, sliced
- 1 cup red capsicum/bell pepper julienned
- 2 tsp curry powder
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
- Soak rice vermicelli noodles in hot water according to package directions until tender. Drain and set aside.
- Heat oil in a wok or large skillet over high heat. Add beaten eggs and scramble lightly. Remove and set aside.
- In the same wok, stir-fry minced garlic and sliced onion for 1-2 minutes until fragrant.
- Add red bell pepper and stir-fry for 2 minutes until slightly softened.
- Add shrimp and cook for 2-3 minutes until pink and cooked through.
- Add sliced char siu and curry powder, stir-frying for 1 minute until fragrant.
- Add drained noodles, scrambled eggs, soy sauce, oyster sauce, and sesame oil.
- Toss everything together for 2-3 minutes until noodles are heated through and evenly coated.
- Serve immediately while hot.
Notes
Nutrition
Frequently Asked Questions
Can I Make Singapore Noodles Ahead of Time and Reheat Them?
I don’t recommend making Singapore noodles ahead since they’ll get soggy and lose their texture. If you must, store components separately and quickly stir-fry together when reheating for better results.
How Do I Prevent Rice Vermicelli Noodles From Becoming Mushy?
I prevent mushy rice vermicelli by soaking them in warm water until just tender, not boiling them. I drain completely and rinse with cold water to stop cooking before stir-frying quickly.
What’s the Difference Between Singapore Noodles and Other Asian Noodle Dishes?
I’ll explain how Singapore noodles stand out from other Asian noodle dishes. They’re uniquely seasoned with curry powder, creating that distinctive yellow color and aromatic spice blend you won’t find in most traditional Asian noodles.
Can I Freeze Leftover Singapore Noodles for Later Use?
I don’t recommend freezing leftover Singapore noodles since the rice vermicelli becomes mushy and loses its texture when thawed. The shrimp and vegetables also deteriorate considerably, compromising the dish’s quality and taste.
Why Are They Called Singapore Noodles if They’re Not From Singapore?
I’ll explain this naming mystery. Singapore noodles actually originated in Hong Kong’s Cantonese restaurants during the 1950s. They created this curry-flavored dish and named it after Singapore to evoke exotic Southeast Asian flavors for customers.