Singapure Noodles Recipe

Soak noodles

Place the rice vermicelli in a large bowl. Cover with very hot (not boiling) water and soak for 4–6 minutes until pliable but not mushy. Drain, rinse with cold water to stop cooking, toss with 1 teaspoon oil to prevent sticking, and set aside.

Scramble eggs

Heat 1 tablespoon vegetable oil in a large wok over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt. Add eggs to the wok, swirl to make a thin omelette, cook 30–60 seconds until set, transfer to a cutting board, roll and thinly slice into ribbons; set aside.

Prepare all vegetables so they are ready to go (carrot julienned or thin matchsticks, broccoli in small florets, green beans trimmed and cut on the diagonal, bell pepper thinly sliced, onion thinly sliced, scallions sliced).

Heat remaining 1 tablespoon vegetable oil in the wok over high heat until smoking point is near. Add sliced onion and stir-fry 30 seconds until slightly softened. Add carrot, broccoli and green beans; stir-fry 2–3 minutes until vegetables are bright and just tender-crisp. Add bell pepper and cook 1 minute more. Push vegetables to the side of the wok to make space for the sauce.

Add bean sprouts and scallions to the wok, toss briefly with vegetables for 30 seconds; remove vegetables from the wok to a plate and keep warm.

With the wok still over high heat, add a small splash of oil to the cleared center. Add minced garlic and ginger; stir constantly 20–30 seconds until fragrant (do not burn).

Stir in Thai yellow curry paste and cook 30 seconds to bloom the spices.

Pour in the broth and coconut milk, stir to combine and scrape up any browned bits. Add soy sauce, fish sauce (if using), brown sugar, crushed red pepper flakes and lime juice; bring sauce to a gentle simmer and reduce slightly for 1–2 minutes.

Return the stir-fried vegetables to the wok and mix into the sauce. Add the drained rice vermicelli and use tongs to toss thoroughly so the sauce coats the noodles and vegetables evenly. If the mixture seems dry, add an additional 2–3 tablespoons broth.

Add the sliced egg ribbons to the wok and gently fold to combine. Taste and adjust seasoning: add more soy for saltiness, lime for brightness, or sugar for balance.

Turn off heat. Drizzle toasted sesame oil over the noodles and toss. Transfer to a serving platter or divide between bowls.

Garnish with chopped cilantro and lime wedges. Serve immediately.