Singapore Curried Rice Noodle Recipe

Soak Noodles

Place rice vermicelli in a large bowl and cover with very hot (near-boiling) water. Soak for 5–7 minutes until pliable but still slightly firm. Drain, rinse under cold water, drain again, and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Prep Proteins

Pat shrimp and chicken dry. Lightly season both with 1/4 teaspoon white pepper and a pinch of salt.

Scramble Eggs

Heat a wok or large skillet over medium-high heat and add 1 teaspoon vegetable oil. Beat eggs in a bowl and pour into the hot pan, swirling to make a thin omelet. Cook until set (about 30–45 seconds), then remove to a cutting board, roll and slice into thin ribbons. Set aside.

Heat wok over high heat until hot. Add 1 tablespoon vegetable oil, then add sliced onion and stir-fry 1–2 minutes until starting to soften. Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant. Add red bell pepper and cook 1–2 minutes more so it remains crisp-tender. Toss in the frozen peas and carrots and stir-fry until thawed and warmed through, about 1 minute.

Move the vegetables to the sides of the wok to create a well in the center. Add remaining 1 tablespoon vegetable oil to the center of the pan, then add the curry powder and turmeric. Stir-fry the spices for 15–30 seconds to bloom their aroma (be careful not to burn). Add soy sauce, oyster sauce, fish sauce, sugar, white pepper, and chili paste (if using). Pour in the chicken broth and stir to combine into a thin, fragrant sauce. Taste and adjust seasoning — add a bit more soy for saltiness or more sugar if you prefer balance.

Increase heat to high. Add the prepped chicken slices to the center well and stir-fry 1–2 minutes until they begin to cook through. Add shrimp and cook until shrimp turn pink and are nearly done, about 1–2 minutes. Add the drained noodles, sliced egg ribbons, and most of the sliced green onions to the wok. Toss everything together quickly using tongs or two spatulas so the noodles get evenly coated with the sauce and the proteins and vegetables are distributed. If the mixture seems dry, add up to 2 more tablespoons of broth or water (add gradually). Stir-fry for 1–2 minutes more until everything is heated through and the noodles are glossy.

Finish by drizzling sesame oil over the noodles and tossing once more. Adjust seasoning with extra soy sauce, fish sauce, or white pepper as needed.

Transfer Singapore Curried Rice Noodles to a serving platter or individual plates. Garnish with remaining green onions, cilantro if using, and lime wedges on the side. Serve immediately so noodles remain tender. Offer extra sambal or chili paste at the table for heat.