If you’re craving a takeout classic that hits every note of savory, spicy, and satisfying, these Singapore Noodles are about to become your go-to. This dish is all about color, flavor, and fast-cooked magic. Packed with tender chicken, crisp vegetables, and a gentle curry spice wrapped around delicate rice vermicelli, it delivers a meal that feels both indulgent and light.

Perfect for weeknight dinners or when you’re looking to impress with minimal effort, Singapore Noodles come together in under 30 minutes. They’re versatile too—swap the protein, toss in your favorite veggies, and you still get an explosion of taste in every bite.

Why You’ll Love This Singapore Noodles Recipe

Singapore Noodles check every box: bold flavors, vibrant textures, and a healthy dose of comfort. The turmeric and curry powder give it a signature golden hue and earthy warmth, while soy sauce and garlic bring in umami depth. It’s naturally gluten-free with rice noodles and can be easily made vegetarian or vegan. Plus, it reheats like a dream!

What Kind of Noodles Should I Use for Singapore Noodles?

You’ll want to use thin rice vermicelli for the best results. These delicate noodles cook incredibly fast (just soak in hot water), absorb the sauce beautifully, and have that classic bounce you expect in stir-fried noodle dishes. If you can’t find vermicelli, angel hair rice noodles work as a backup.

Ingredients for the Singapore Noodles

This recipe thrives on a balance of savory, spicy, and fresh. Here’s what you’ll need:

Rice vermicelli noodles – The base of the dish, light and quick to cook, perfectly soaking up sauces.

Chicken breast (or thighs) – Tender strips of lean protein that cook fast and carry flavor well.

Curry powder & turmeric – These spices bring the bold yellow color and aromatic warmth.

Garlic & ginger – Essential aromatics that elevate the entire flavor profile.

Bell peppers & carrots – Provide sweetness, crunch, and color.

Snow peas or snap peas – For added crisp texture and a touch of green.

Soy sauce – Salty and savory; it pulls everything together.

Sesame oil – A little goes a long way to bring nutty depth.

Eggs (optional) – Scrambled into the dish for extra protein and richness.

Scallions & cilantro – Fresh toppings that brighten the final flavor.

How To Make the Singapore Noodles

Step 1: Soak the Noodles

Place the rice vermicelli in a bowl and pour boiling water over them. Let them soak for 5-7 minutes until soft, then drain and set aside.

Step 2: Cook the Chicken

In a hot wok or large skillet, add a bit of oil and stir-fry the sliced chicken until golden and fully cooked. Remove and set aside.

Step 3: Scramble the Eggs

If using eggs, crack them into the pan and scramble quickly. Once cooked, remove and keep with the chicken.

Step 4: Stir-Fry the Veggies

Add more oil to the pan, then stir-fry the garlic, ginger, bell peppers, carrots, and snow peas for 2-3 minutes until just tender but still crisp.

Step 5: Combine Everything

Return the chicken and eggs to the pan. Add the drained noodles, soy sauce, sesame oil, curry powder, and turmeric. Toss everything together on high heat for 2-3 minutes until evenly coated and heated through.

Step 6: Garnish and Serve

Top with chopped scallions and cilantro. Serve hot!

How to Serve and Store Singapore Noodles

This recipe makes about 4 hearty servings. Serve it hot, straight from the wok, with extra chili flakes or a splash of lime juice if you like it zingy. It pairs wonderfully with a light cucumber salad or spring rolls.

To store, transfer leftovers to an airtight container. They’ll keep in the fridge for up to 4 days. Reheat in a skillet or microwave until hot.