20 Flavorful Singapore-Style Noodles Recipes Delicious

Craving takeout but short on time? Singapore-style noodles—with their vibrant curry-infused flavors, tender veggies, and satisfying chew—are the ultimate quick-fix dinner. Whether you’re a stir-fry newbie or a wok pro, these 20 recipes bring the bold tastes of hawker stalls right to your kitchen. From classic renditions to creative twists, get ready to ditch the delivery menu and whip up something seriously delicious tonight!

Classic Singapore-Style Vermicelli Noodles

This vibrant stir-fry packs a punch with curry-spiced noodles, crisp veggies, and juicy shrimp—perfect for a quick weeknight dinner with bold flavors.

Ingredients:

• 4 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 4 oz medium shrimp, peeled and deveined
• 1 cup thinly sliced bell peppers (mixed colors)
• 1/2 cup shredded carrots
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/4 tsp white pepper
• 2 scallions, sliced

Instructions:

1. Soak vermicelli in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp oil in a wok or large skillet over medium-high. Add eggs and scramble for 1 minute until just set. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Stir-fry shrimp for 2 minutes until pink. Add bell peppers, carrots, and garlic; cook for 2 more minutes until crisp-tender.
4. Sprinkle curry powder over veggies and toss to coat. Add drained noodles, soy sauce, sugar, and white pepper. Toss everything together for 3 minutes until noodles absorb flavors.
5. Fold in scrambled eggs and scallions. Serve immediately.

The magic here? Curry powder toasts in the wok for a smoky depth that balances the sweet-tangy sauce clinging to every strand.

Tip: For extra crunch, toss in bean sprouts with the noodles in step 4.

Spicy Curry Singapore Noodles with Shrimp

These vibrant noodles pack a punch with bold curry and tender shrimp—perfect for when you crave takeout flavors at home!

Ingredients:

• 8 oz thin rice noodles
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tsp curry powder
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 2 scallions, sliced
• 1 lime, cut into wedges

Instructions:

1. Soak rice noodles in hot water for 8 minutes until pliable (not mushy). Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté bell pepper for 3 minutes until slightly softened. Stir in garlic, 2 tsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes; cook 30 seconds until fragrant.
4. Toss in drained noodles, cooked shrimp, 3 tbsp soy sauce, and 1 tbsp brown sugar. Stir-fry 2 minutes until everything is coated and heated through.
5. Garnish with scallions and serve with lime wedges.

The magic here? Turmeric and curry powder create a golden hue and deep flavor that clings to every noodle. Tip: For extra crunch, toss in bean sprouts with the bell pepper!

Vegetarian Singapore-Style Rice Noodles

This vibrant, curry-spiced noodle dish is packed with crisp-tender veggies and tossed in a savory-sweet sauce—no takeout required!

Ingredients:

• 8 oz thin rice noodles (vermicelli)
• 2 tbsp neutral oil (like avocado or grapeseed), divided
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 2 cups thinly sliced cabbage
• 3 scallions, sliced (whites and greens separated)
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp sugar
• 1/2 tsp turmeric
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until pliable but still slightly firm. Drain and set aside.
2. Heat 1 tbsp oil in a large wok or skillet over medium-high. Add garlic, ginger, and scallion whites; stir-fry for 30 seconds until fragrant.
3. Add bell pepper, carrots, and cabbage; stir-fry for 3–4 minutes until veggies are just tender.
4. Push veggies to one side. Add remaining 1 tbsp oil to the empty space, then stir in curry powder, turmeric, and red pepper flakes (if using). Toast for 15 seconds until aromatic.
5. Toss in drained noodles, soy sauce, and sugar. Stir-fry for 2–3 minutes until everything is evenly coated and noodles are tender.
6. Fold in scallion greens and serve immediately.

The magic here? Toasting the curry powder in oil unlocks its full depth, giving these noodles their signature golden hue and bold flavor.

Tip: For extra protein, toss in cubed tofu or edamame with the veggies!

Singapore Noodles with Char Siu Pork

This vibrant stir-fry brings together tender char siu pork, springy rice noodles, and curry-spiced goodness—it’s a takeout favorite you can easily whip up at home!

Ingredients

• 8 oz dried rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup thinly sliced char siu pork
• 1 small red bell pepper, julienned
• 1 cup shredded cabbage
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp turmeric
• 2 scallions, sliced

Instructions

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp oil in a wok over medium-high. Add eggs and scramble for 1 minute until just set. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Stir-fry char siu pork, bell pepper, and cabbage for 2 minutes. Add garlic and cook 30 seconds until fragrant.
4. Sprinkle in curry powder, soy sauce, sugar, and turmeric. Toss to coat the pork and veggies.
5. Add drained noodles and scrambled eggs. Stir-fry for 2 minutes until everything is heated through and evenly colored. Fold in scallions.

The magic here? Curry powder infuses every strand of noodle with golden warmth, while the sweet-salty char siu balances the crunch of fresh veggies.

Tip: For extra depth, splash in 1 tsp of Shaoxing wine with the garlic!

Singapore-Style Noodles with Chicken and Bell Peppers

These Singapore-style noodles are a vibrant one-pan wonder—tender chicken, crisp bell peppers, and curry-kissed rice noodles come together in under 30 minutes!

• 8 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 green onions, sliced

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken and cook for 4–5 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Sauté bell peppers and garlic for 2 minutes until slightly softened.
4. Push vegetables to one side, then add curry powder to the empty space and toast for 10 seconds until fragrant. Stir into vegetables.
5. Return chicken to the pan with noodles, soy sauce, oyster sauce, sugar, and white pepper. Toss everything for 2–3 minutes until noodles are evenly coated and heated through.
6. Garnish with green onions and serve immediately.

The magic here? Toasting the curry powder unlocks its aroma without bitterness, giving these noodles their signature golden hue and depth.

Tip: For extra crunch, toss in a handful of bean sprouts with the bell peppers.

Singapore Noodles with Tofu and Bok Choy

These vibrant, curry-spiced noodles are a quick weeknight win—tender tofu and crisp bok choy soak up all the bold flavors while staying light and fresh.

Ingredients

• 8 oz thin rice noodles (vermicelli)
• 2 tbsp vegetable oil, divided
• 14 oz firm tofu, pressed and cubed
• 2 cups sliced bok choy (1/2-inch pieces)
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp red pepper flakes
• 2 scallions, thinly sliced

Instructions

1. Soak rice noodles in hot water for 8 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp oil in a large skillet over medium-high. Add tofu and cook for 5 minutes, flipping occasionally, until golden. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bok choy and garlic for 2 minutes until just wilted.
4. Stir in curry powder, soy sauce, rice vinegar, sugar, and red pepper flakes. Cook for 30 seconds until fragrant.
5. Add drained noodles and tofu; toss gently for 2 minutes to coat and heat through. Fold in scallions.

The magic here? The noodles absorb the curry-infused sauce without getting soggy, leaving every bite packed with zingy, savory goodness.

Tip: For extra crunch, top with crushed peanuts or a squeeze of lime right before serving.

Singapore-Style Noodles with Beef and Broccoli

This vibrant stir-fry brings the bold flavors of Singaporean cuisine to your table with tender beef, crisp broccoli, and curry-kissed noodles—ready in under 30 minutes!

Ingredients:

• 8 oz rice vermicelli noodles
• 12 oz flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 cup chicken broth

Instructions:

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry for 2 minutes until browned but still pink in spots. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant. Add broccoli and stir-fry for 2 minutes.
4. Return beef to the wok. Add soy sauce, curry powder, sugar, and white pepper, tossing to coat. Pour in chicken broth and cook for 1 minute.
5. Add drained noodles, tossing gently with tongs until evenly coated and heated through, about 2 minutes.

The magic here? Curry powder transforms humble ingredients into something extraordinary—smoky, savory, and just a little spicy.

Tip: For extra tender beef, marinate slices in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Singapore Noodles with Squid and Chili Sauce

This vibrant dish brings together tender squid, springy rice noodles, and a spicy-sweet chili sauce for a quick, restaurant-worthy meal at home.

Ingredients:

• 8 oz dried rice vermicelli noodles
• 12 oz cleaned squid, bodies sliced into rings, tentacles halved
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tsp sugar
• 1/2 tsp turmeric
• 2 scallions, sliced

Instructions:

1. Soak rice noodles in hot water for 8 minutes until pliable but still slightly firm. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok over high heat. Add squid and stir-fry for 90 seconds until just opaque. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Sauté garlic for 15 seconds until fragrant, then add bell pepper and stir-fry for 2 minutes.
4. Reduce heat to medium. Add drained noodles, soy sauce, chili garlic sauce, sugar, and turmeric. Toss for 1 minute until noodles are evenly yellow.
5. Return squid to the wok with bean sprouts and scallions. Toss everything for 1 more minute until heated through.

The magic here? Turmeric gives the noodles their signature golden hue while letting the chili sauce’s heat shine. Tip: For extra crisp-tender veggies, add bean sprouts just before serving.

Singapore-Style Noodles with Scallops and Snow Peas

This vibrant stir-fry brings the bold flavors of Singaporean street food to your kitchen, with tender scallops, crisp snow peas, and curry-kissed noodles.

Ingredients:

• 8 oz dried rice vermicelli noodles
• 12 oz fresh scallops, patted dry
• 1 cup snow peas, trimmed
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp turmeric
• 1/4 tsp white pepper
• 2 scallions, thinly sliced

Instructions:

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok over high heat. Add scallops and sear 1 minute per side until lightly golden. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Stir-fry garlic and snow peas for 1 minute until bright green.
4. Reduce heat to medium. Add curry powder, soy sauce, sugar, turmeric, and white pepper, stirring 30 seconds until fragrant.
5. Toss in drained noodles and scallops, breaking up any clumps. Cook 2 minutes, tossing constantly.
6. Garnish with scallions and serve immediately.

The magic here is how the sweet scallops balance the earthy curry and snappy peas—it’s a symphony of textures in every bite.

Tip: For extra depth, add a splash of chicken stock when tossing the noodles.

Singapore Noodles with Duck and Hoisin Sauce

This vibrant stir-fry combines tender duck, springy rice noodles, and a sweet-savory hoisin glaze—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 8 oz thin rice noodles
• 2 tbsp vegetable oil, divided
• 1 lb boneless duck breast, thinly sliced
• 1 red bell pepper, julienned
• 2 cups shredded Napa cabbage
• 3 scallions, sliced
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp curry powder
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Soak rice noodles in hot water for 8 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Add duck and stir-fry for 4–5 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Sauté bell pepper and cabbage for 2 minutes until slightly softened. Push vegetables to one side.
4. Add noodles, hoisin sauce, soy sauce, curry powder, sugar, and red pepper flakes (if using). Toss everything together for 1 minute.
5. Return duck to the wok with scallions. Stir-fry for 1 more minute until heated through.

The magic here? The duck’s richness balances the noodles’ lightness, while the hoisin adds a glossy, finger-licking finish.

Tip: For extra crispiness, pat the duck dry before cooking and press slices in the hot pan for 30 seconds undisturbed.

Singapore-Style Noodles with Crab and Lime

These vibrant, curry-spiced noodles are packed with sweet crab and bright lime—a quick, restaurant-worthy dish that’s perfect for weeknights.

Ingredients:

• 8 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1 cup shredded cooked crabmeat
• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/4 cup chopped scallions
• Lime wedges, for serving

Instructions:

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high. Add garlic, ginger, curry powder, turmeric, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
3. Add crabmeat and toss to coat in spices. Pour in chicken broth, soy sauce, lime juice, and sugar. Cook for 1 minute, stirring.
4. Add drained noodles, tossing gently until evenly coated and heated through, about 2 minutes. Fold in scallions.
5. Serve immediately with lime wedges for squeezing over.

The magic here? The lime cuts through the rich curry and crab, making every bite feel light yet deeply flavorful.

Tip: For extra crunch, top with fried shallots or a handful of bean sprouts.

Singapore Noodles with Pineapple and Cashews

This vibrant stir-fry balances sweet pineapple, crunchy cashews, and curry-spiced noodles for a takeout favorite you can whip up at home.

Ingredients

• 8 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced fresh pineapple (1/2-inch pieces)
• 1 red bell pepper, thinly sliced
• 3 scallions, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp sugar
• 1/2 cup roasted unsalted cashews

Instructions

1. Soak noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp oil in a wok or large skillet over medium-high. Add eggs and scramble for 1 minute until just set. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Stir-fry pineapple and bell pepper for 2 minutes until slightly charred. Add scallions and cook 30 seconds.
4. Reduce heat to medium. Add noodles, soy sauce, curry powder, and sugar. Toss for 2 minutes until evenly coated.
5. Return eggs to the pan with cashews. Toss gently for 1 minute to heat through.

The juicy pineapple caramelizes in the pan, adding pockets of sweetness to every savory, curry-kissed bite.

Tip: For extra crunch, toast the cashews in a dry skillet for 2 minutes before adding.

Singapore-Style Noodles with Lamb and Mint

These fragrant rice noodles are packed with tender lamb, fresh mint, and a kick of curry—perfect for a quick weeknight dinner with a global twist.

Ingredients:

• 8 oz thin rice noodles (vermicelli)
• 1 lb ground lamb
• 2 tbsp vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp sugar
• 1 tbsp soy sauce
• 1/4 cup fresh mint leaves, roughly chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until pliable but still slightly firm. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add ground lamb and cook, breaking it apart, for 5–6 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté onion and garlic for 3 minutes until softened. Stir in curry powder, sugar, soy sauce, salt, and black pepper.
4. Return lamb to the skillet, then add drained noodles. Toss everything together for 2–3 minutes until heated through. Fold in fresh mint just before serving.

The bright mint and rich lamb play off the curry’s warmth, while the noodles stay light and springy—no heavy sauces here!

Tip: For extra crunch, top with quick-pickled carrots or shredded cucumber.

Singapore Noodles with Eggplant and Basil

This vibrant stir-fry combines tender rice noodles with smoky eggplant and fragrant basil for a quick, flavor-packed meal that’s ready in under 30 minutes.

Ingredients

• 8 oz thin rice noodles
• 1 medium eggplant, cut into 1-inch cubes (about 3 cups)
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 2 scallions, thinly sliced

Instructions

1. Soak rice noodles in hot water for 8 minutes until pliable. Drain and set aside.
2. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high. Add eggplant and cook for 6–8 minutes, stirring occasionally, until browned and tender. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant. Add bell pepper and cook for 2 minutes.
4. Stir in noodles, eggplant, soy sauce, curry powder, sugar, and red pepper flakes. Toss for 2 minutes until everything is well-coated and heated through.
5. Remove from heat and fold in basil and scallions.

The magic here? The eggplant soaks up all the savory curry-spiced sauce while staying silky—no mush! Serve with lime wedges for a bright finish.

Tip: For extra texture, fry the noodles in a single layer for 1–2 minutes after draining to crisp them slightly.

Singapore-Style Noodles with Mussels and Lemongrass

These fragrant, curry-kissed noodles are a quick weeknight win, with plump mussels and bright lemongrass adding a fresh twist to the classic stir-fry.

Ingredients:

• 8 oz thin rice vermicelli noodles
• 1 lb fresh mussels, scrubbed and debearded
• 2 tbsp vegetable oil, divided
• 2 stalks lemongrass, tender inner part only, finely minced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup thinly sliced bell peppers
• 2 scallions, sliced

Instructions:

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok over high heat. Add mussels and stir-fry for 2 minutes until shells just begin to open. Remove and set aside.
3. Add remaining 1 tbsp oil to the wok. Sauté lemongrass and garlic for 30 seconds until fragrant. Stir in curry powder and turmeric.
4. Pour in chicken broth, soy sauce, fish sauce, and sugar, scraping up any browned bits. Add bell peppers and cook for 1 minute.
5. Toss in drained noodles and mussels (with any juices), stirring until noodles absorb the sauce, about 2 minutes. Fold in scallions.

The magic here? Lemongrass cuts through the rich curry with citrusy pep, while the mussels lend briny depth without overpowering. Tip: For extra kick, add a pinch of red pepper flakes with the curry powder.

Singapore Noodles with Sausage and Cabbage

This vibrant stir-fry brings together smoky sausage, crisp cabbage, and springy rice noodles in a curry-spiced sauce—ready in under 30 minutes for a weeknight win.

Ingredients

• 8 oz thin rice noodles (vermicelli)
• 2 tbsp vegetable oil, divided
• 12 oz smoked sausage (like kielbasa), sliced into ¼-inch coins
• 3 cups shredded green cabbage
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 scallions, sliced

Instructions

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp oil in a wok or large skillet over medium-high. Add sausage and cook for 3 minutes until lightly browned. Remove to a plate.
3. Add remaining 1 tbsp oil to the pan. Stir-fry cabbage and bell pepper for 2 minutes until slightly softened. Add garlic and 1 tbsp curry powder; cook 30 seconds until fragrant.
4. Return sausage to the pan. Add drained noodles, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar. Toss everything for 2 minutes until noodles absorb the sauce.
5. Garnish with scallions and serve hot.

The magic here? Curry powder toasts right in the pan, giving the noodles a warm, golden hue and depth without overpowering the dish.

Tip: For extra crunch, toss in a handful of bean sprouts with the cabbage.

Singapore-Style Noodles with Quail Eggs and Mushrooms

These vibrant, curry-spiced noodles are packed with umami from mushrooms and a fun twist from tender quail eggs—perfect for a quick yet impressive weeknight meal.

Ingredients:

• 8 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 12 quail eggs, hard-boiled and peeled
• 1 cup sliced shiitake mushrooms
• 1 small bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp turmeric
• 1/4 tsp white pepper
• 2 scallions, sliced

Instructions:

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok over medium-high. Add quail eggs and lightly fry until golden (2 minutes). Remove and set aside.
3. Add remaining 1 tbsp oil to the wok. Sauté shiitake mushrooms, bell pepper, and garlic for 3 minutes until softened.
4. Stir in curry powder, soy sauce, sugar, turmeric, and white pepper. Cook for 30 seconds until fragrant.
5. Add drained noodles and toss to coat. Fold in fried quail eggs and scallions. Cook for 1 more minute to heat through.

The golden eggs add a rich bite against the springy noodles, while curry powder ties everything together with warmth. Tip: For extra depth, use a mix of shiitake and oyster mushrooms.

Singapore Noodles with Curry Powder and Coconut Milk

These fragrant noodles pack a punch with bold curry flavors and a creamy coconut twist—perfect for a quick weeknight dinner with a tropical vibe.

Ingredients:

• 8 oz thin rice noodles (vermicelli)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 2 tbsp curry powder
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 (13.5 oz) can coconut milk
• 1 cup bean sprouts
• 2 green onions, sliced
• 1 lime, cut into wedges (for serving)

Instructions:

1. Soak rice noodles in hot water for 5 minutes until pliable, then drain and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Toss in red bell pepper and carrots, cooking for 3–4 minutes until slightly softened.
4. Sprinkle curry powder, soy sauce, and brown sugar over the veggies, stirring to coat evenly.
5. Pour in coconut milk, bring to a simmer, then add drained noodles. Toss gently for 2–3 minutes until noodles absorb most of the liquid.
6. Fold in bean sprouts and green onions, cooking just 1 minute more to retain crunch.
7. Serve immediately with lime wedges for squeezing over.

The magic here? The coconut milk mellows the curry’s heat while keeping the noodles luxuriously silky—no takeout compares!

Tip: For extra protein, toss in shredded rotisserie chicken or tofu with the veggies.

Singapore-Style Noodles with Peanuts and Cilantro

These Singapore-style noodles are a vibrant tangle of curry-spiced rice noodles, crunchy peanuts, and fresh cilantro—quick enough for weeknights but packed with restaurant-worthy flavor.

• 8 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup shredded carrots
• 1/2 cup roasted peanuts, roughly chopped
• 1/4 cup fresh cilantro leaves, torn
• 1 lime, cut into wedges (for serving)

1. Soak the rice noodles in hot water for 8–10 minutes until pliable but still slightly firm. Drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high. Add the garlic, ginger, and curry powder; stir-fry for 30 seconds until fragrant.
3. Toss in the drained noodles, soy sauce, sugar, and salt. Stir-fry for 2 minutes, using tongs to separate strands.
4. Add the shredded carrots and peanuts; cook for 1 more minute just to warm through.
5. Remove from heat and fold in the cilantro. Serve immediately with lime wedges for squeezing.

The magic here is in the contrast: the nutty crunch against the soft noodles and bright cilantro lifts the curry’s warmth. Tip: For extra kick, add a sprinkle of red pepper flakes with the garlic!

Singapore Noodles with Sweet Chili Sauce and Lime Zest

These vibrant, tangy noodles bring a punch of Southeast Asian flavor to your weeknight dinner—ready in under 30 minutes!

Ingredients

• 8 oz thin rice vermicelli noodles
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup shredded cabbage
• 2 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 1 tsp lime zest
• 2 green onions, sliced
• 1 tbsp lime juice

Instructions

1. Soak rice noodles in hot water for 5 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
3. Add bell pepper and cabbage; stir-fry for 3–4 minutes until slightly softened.
4. Push veggies to one side, pour remaining 1 tbsp oil into the pan, and add drained noodles. Toss to combine.
5. Drizzle with soy sauce and sweet chili sauce; stir-fry for 2 minutes until noodles are evenly coated.
6. Remove from heat, then sprinkle with lime zest, green onions, and lime juice. Toss gently.

The lime zest and sweet chili sauce create a bright, sweet-tangy balance that clings to every noodle—no bland bites here!

Tip: For extra crunch, top with crushed peanuts right before serving.

Conclusion

With 20 vibrant Singapore-style noodle recipes, there’s something here for every craving—whether you love bold spices, fresh veggies, or quick weeknight meals. We hope you find a new favorite! Don’t forget to share your top pick in the comments and pin this roundup for later. Happy cooking, friends!