Singapore Noodles Recipe

Soak or cook noodles

If using dried rice vermicelli: place noodles in a large bowl and cover with very hot (not boiling) water for 4–6 minutes until pliable but still slightly firm. Drain, rinse under cold water, drain well and toss with 1 tsp neutral oil to prevent sticking. If using thin wheat noodles: cook to package al dente, drain, rinse briefly under cold water and toss with 1 tsp oil.

Prepare sauce: in a small bowl combine yellow curry powder, light soy sauce, oyster (or mushroom) sauce, sesame oil, white pepper and 30 ml hot water. Stir until smooth and set aside.

Prep squid

Pat squid rings dry with paper towels. Toss lightly with cornstarch, 1/2 tsp kosher salt and 1/2 tsp black pepper — just enough to coat. This helps produce a light, crisp exterior when flash-fried.

Flash fry squid

In a wok or deep skillet, heat 1–2 tbs neutral oil over high heat until shimmering but not smoking. Add squid in a single layer (work in batches if needed) and stir-fry/flash-fry 40–60 seconds until opaque and edges curl — do not overcook or squid becomes rubbery. Transfer to a plate and keep warm.

Cook vegetables

Wipe the wok if needed, then add remaining 1 tbs oil and return to high heat. Add minced garlic and ginger; stir 15–20 seconds until fragrant but not brown. Add julienned carrot and red pepper; stir-fry 60–90 seconds until slightly softened but still crisp. Add bean sprouts and half the scallions; toss 20–30 seconds.

Combine noodles, sauce and seafood

Add the drained noodles to the wok together with the prepared curry-soy sauce. Using tongs or two spatulas, toss vigorously for 1–2 minutes so noodles heat through and absorb the sauce evenly. If mixture seems dry, add up to 1–2 tbs hot water. Return the flash-fried squid (and shrimp if using) to the wok and toss another 30 seconds just to combine and reheat. Season to taste with remaining salt and pepper.

Fold in house-made kimchi: remove wok from heat and gently fold in chopped kimchi and remaining scallions, reserving a little kimchi for garnish if desired. The kimchi adds tang, heat and acidity that complements the curry flavor.

Warm the grilled lime halves briefly on a hot pan or the grill (1–2 minutes cut-side down) to release oils. Serve lime halves alongside for squeezing over the finished noodles.

Make wasabi mayo

Whisk together mayonnaise, wasabi paste, lime juice and a pinch of salt until smooth. Taste and adjust wasabi level. Serve in a small ramekin alongside the noodles for dipping the squid or drizzling sparingly.

Plate and garnish: divide noodles between 4 plates (or 2–3 generous servings). Top with reserved kimchi, sprinkle with cilantro if using, and place a grilled lime half on each plate. Serve wasabi mayo on the side.