Singapore Noodles Recipe

Place the dried rice vermicelli in a large heatproof bowl. Pour very hot (not boiling) water over the noodles to cover by 1 inch and soak for 4–6 minutes until pliable but still slightly firm. Drain, rinse under cold water to stop cooking, drain thoroughly and set aside. Toss with 1 teaspoon sesame oil so they don't stick.

In a small bowl combine soy sauce, oyster sauce, Shaoxing wine, curry powder, white pepper and sugar. Stir to make a smooth sauce and set aside.

Prepare proteins

Season sliced chicken and shrimp lightly with 1/4 tsp salt and a pinch of white pepper. Heat a large wok or heavy skillet over high heat until smoking. Add 1 tablespoon vegetable oil and swirl. Add shrimp and sear 30–60 seconds per side until just pink; remove to a plate. Add another 1 tablespoon oil, add chicken in a single layer and stir-fry until just cooked through, about 2–3 minutes; remove with shrimp. If using char siu, add it briefly at the end to warm.

Scramble eggs

Wipe the wok clean, return to medium-high heat and add 1/2 tablespoon oil. Beat the eggs lightly and pour into the wok, stirring gently to create soft curds. When mostly set but still slightly soft, transfer eggs to the plate with the proteins.

Aromatics & vegetables

Add the remaining 1/2–1 tablespoon oil to the hot wok. Add the sliced shallot/onion and minced garlic and stir-fry 30–45 seconds until fragrant. Add bell pepper and stir-fry 1 minute. Add the drained noodles and toss vigorously to combine and heat through, working quickly to keep a bit of wok hei (charred aroma).

Pour the prepared sauce evenly over the noodles. Toss and stir-fry for 1–2 minutes so the curry and sauces coat the noodles. Return the cooked chicken, shrimp and scrambled eggs to the wok and toss to combine. Add bean sprouts and most of the sliced green onions, stir-fry another 30–60 seconds — you want the sprouts to soften but retain crunch.

Taste and adjust seasoning with remaining 1/4 tsp salt and cayenne or chili flakes if using. Drizzle remaining 1 teaspoon sesame oil and toss once to finish.

Transfer Singapore Noodles to a warm serving platter. Garnish with remaining green onions, cilantro if using, and lime wedges on the side. Serve immediately.