Singapore Noodles Recipe

Soak rice vermicelli

Place dried rice vermicelli in a large heatproof bowl. Pour 1 cup of hot (not boiling) chicken or vegetable broth over the noodles and let soak for 6–8 minutes until pliable but still slightly underdone. Drain, rinse briefly with cold water to stop cooking, then toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Prep vegetables and aromatics: julienne the carrot, trim and halve the green beans, cut broccoli into small florets, thinly slice the red bell pepper and scallions, mince garlic, grate ginger, and rinse bean sprouts. Keep everything ready to add quickly to the wok.

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the beaten eggs (beat 2 eggs lightly in a bowl first) and swirl to make a thin omelet. Cook 30–60 seconds until set, flip briefly if needed, then transfer to a cutting board. Roll and thinly slice into ribbons. Set aside.

Increase heat to high and add remaining 1 tablespoon vegetable oil to the hot wok. Add minced garlic, grated ginger and optional sliced chili. Stir-fry 10–15 seconds until fragrant, being careful not to burn.

Add broccoli and green beans first; stir-fry 1½–2 minutes until they begin to brighten and just soften. Add julienned carrot and sliced red pepper; stir-fry another 1–2 minutes so all vegetables are crisp-tender.

Add bean sprouts and scallions; toss 30–45 seconds. Vegetables should remain bright and have a little crunch.

While vegetables are cooking, whisk together the Thai yellow curry paste, coconut milk, soy sauce, fish sauce, rice vinegar, brown sugar, lime juice and sesame oil in a small bowl until smooth.

Push vegetables to the side of the wok to create a space in the center. Add the prepared rice vermicelli and pour the curry sauce over the noodles. Using tongs or two spatulas, gently toss and fold the noodles with the vegetables so the sauce coats everything evenly. Stir-fry 1–2 minutes until the noodles absorb the sauce and are heated through. If the noodles look dry, add up to 2 tablespoons warm water or broth to loosen.

Add the sliced egg ribbons back into the wok, season with white or black pepper to taste, and toss gently to combine. Taste and adjust seasoning — more soy for salt, more lime for acidity, or a pinch more sugar if needed.

Transfer Singapore noodles to a serving platter or divide among bowls. Sprinkle toasted sesame seeds and chopped cilantro over the top and serve with lime wedges on the side for squeezing.

Serve immediately while hot. Leftovers keep in an airtight container in the fridge for up to 2 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce.