Name: Singapore Noddles N/v
SKU: 12375
Availability: InStock

Singapore Noddles N/v

$17.00 Prices are inclusive of 9% GST

Singapore Noodles is a vibrant stir-fried noodle dish made with rice vermicelli, chicken or shrimp, vegetables, and a bold curry flavor. It’s colorful, aromatic, and packed with savory goodness.

Description

Despite the name, Singapore Noodles didn’t actually originate in Singapore. This popular takeout dish is believed to have been created by Chinese chefs in Hong Kong or overseas Chinese restaurants. It features thin rice vermicelli stir-fried with vegetables, proteins like chicken, shrimp, or both, and a distinctive yellow hue from curry powder.

The non-vegetarian version adds juicy, tender strips of chicken, scrambled eggs, or succulent prawns for extra protein and flavor. It’s seasoned with soy sauce, garlic, and sometimes a dash of chili sauce for heat, creating a perfectly balanced dish that’s spicy, savory, and slightly sweet.

Singapore Noodles are quick to prepare, making them a favorite for weeknight dinners and party platters. Their golden color, bold flavor, and mix of textures make them an irresistible choice for lovers of Indo-Chinese or Asian fusion cuisine.

200g rice vermicelli noodles
100g boneless chicken (thinly sliced)
100g shrimp (peeled and deveined)
2 eggs (lightly beaten)
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup sliced bell peppers (any color)
2 tablespoons oil
2 teaspoons curry powder
1 tablespoon soy sauce
1 teaspoon chili sauce (optional)
1 teaspoon garlic (minced)
Salt and pepper to taste
Spring onions for garnish

Rich in protein from chicken, shrimp, and eggs, supporting muscle health.
Rice vermicelli is gluten-free and easy to digest.
Loaded with vegetables, adding fiber, vitamins, and minerals to the dish.
Curry powder contains turmeric, which has anti-inflammatory benefits.
Can be customized with lean proteins and less oil for a healthier version.

Despite the name, Singapore Noodles are not a traditional Singaporean dish.
They are believed to have been invented by Cantonese chefs in Hong Kong or overseas Chinese communities.
The dish gained popularity as a flavorful and colorful addition to Chinese restaurant menus abroad.
It reflects a fusion of Southeast Asian spices (like curry powder) with Chinese stir-fry techniques.
Over time, it evolved into various regional versions using different meats, sauces, and vegetables.