Singapore Noodles Recipe

Prepare noodles

Place rice vermicelli in a large bowl and cover with very hot (not boiling) water. Soak for 4–6 minutes until just softened but still slightly firm. Drain, rinse with cold water, gently toss with 1/2 teaspoon sesame oil to prevent sticking, and set aside.

Mix sauce

In a small bowl whisk together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, 1 tablespoon vegetable oil, curry powder, white pepper and sugar. Taste and adjust — the sauce should be savory with a mild curry aroma. Reserve.

Prep proteins and vegetables

Slice the chicken thinly against the grain into bite-sized strips. Pat shrimp dry. If using tofu, press and cube it. Slice onion thinly, core and thinly slice red pepper, trim and thinly slice snow peas if using, rinse bean sprouts, and slice scallions into 3–4 cm pieces separating whites and greens. Mince garlic and ginger, and thinly slice chili if using.

Cook eggs

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Pour in beaten eggs (lightly beaten in a bowl) and quickly scramble until just set but still soft. Remove eggs to a plate and set aside.

Stir-fry proteins

Return the wok to high heat and add another 1 tablespoon oil. Add chicken slices and a pinch of salt; stir-fry 2–3 minutes until mostly cooked. Push to the side, add shrimp and cook 1–2 minutes until pink and opaque. If using tofu, add it now and sear briefly. Remove proteins to the plate with eggs.

Aromatics and vegetables

Add remaining 1 tablespoon oil to the hot wok. Add minced garlic, ginger, and the white parts of the scallions; stir 15–20 seconds until fragrant (do not burn). Add sliced onion, red pepper and peas/snow peas; stir-fry 1–2 minutes until vegetables are crisp-tender. Add bean sprouts and toss for 30 seconds.

Combine proteins and noodles

Return the cooked chicken, shrimp (and tofu) plus scrambled eggs to the wok. Add the drained rice vermicelli and pour the prepared sauce over everything. Using tongs or two spatulas, toss quickly and continuously for 1–2 minutes to evenly coat and heat through. If the noodles seem dry, splash 1–2 tablespoons of hot water or stock.

Taste and adjust seasoning with salt or an extra splash of soy. Fold in the green parts of the scallions and, if desired, chopped cilantro and sliced chili. Drizzle remaining 1/2 teaspoon sesame oil and toss once more.

Transfer to a serving platter, garnish with lime wedges on the side. Serve immediately while hot.