Quick and Easy Singapore Noodles Recipe

ByJulia
Jump to Recipe· 4.6 from 8 reviews

If you’re in the mood for a dish that’s vibrant, flavorful, and comes together lickety-split, you’re going to fall head over heels for my Quick and Easy Singapore Noodles Recipe. This is one of those meals I keep coming back to when I want something satisfying but don’t want to spend hours in the kitchen. Trust me, once you whip this up, it’ll be a staple in your rotation!

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Why This Recipe Works

  • Speed Without Sacrifice: You get authentic, bold flavors in under 30 minutes—perfect for busy weeknights.
  • Simple Ingredients, Big Flavor: Using everyday pantry staples like curry powder and soy sauce makes this easy to pull off anytime.
  • Customizable & Flexible: Whether you want to add tofu, nuts, or more veggies, this recipe embraces your creativity.
  • Perfect Noodle Texture: Cooking rice noodles just right so they’re tender but not mushy is a game-changer here.
Quick and Easy Singapore Noodles, Singapore Noodles, Stir-Fry Noodles, Asian Noodle Recipes, Fast Weeknight Dinner - A black cast iron pan filled with several layers of yellow noodles mixed with small pieces of grilled tofu that show a light brown char, scattered with thin slices of green onions and small bits of red bell pepper. The noodles have a slight shine and look seasoned. Around the pan, there is a white bowl with orange powder, a jar with red sauce, a blue bowl with chopsticks placed on the side, and some green onion stalks on a white marbled surface. The scene has a mix of greens and yellows that make the dish look fresh and tasty photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient plays a starring role in making this Quick and Easy Singapore Noodles Recipe sing. From the heartwarming curry powder to the crisp vegetables, everything balances out beautifully. When you’re shopping, fresh veggies and quality rice noodles will really elevate the dish.

Quick and Easy Singapore Noodles, Singapore Noodles, Stir-Fry Noodles, Asian Noodle Recipes, Fast Weeknight Dinner - Flat lay of a small pile of delicate white rice noodles, a handful of thinly sliced pale purple onion rings, slender strips of vibrant red and green bell pepper, a few bright orange carrot sticks finely sliced, crisp diced green French beans, a small mound of golden yellow curry powder, two small white ceramic bowls each with a light amber sesame oil and fiery red chili oil, another small white bowl with deep brown soy sauce, a small white bowl holding clear rice vinegar, a dollop of vivid red chili paste in a tiny white bowl, two fresh green onion stalks chopped into pieces, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Sesame Oil: Adds that signature nutty aroma and rounds out the flavors beautifully.
  • Chili Oil (optional): I love adding this for a subtle spicy depth, but feel free to skip if you prefer mild.
  • Salt: Enhances all the other flavors without overpowering.
  • Rice Noodles: Use thin rice vermicelli for that light, silky texture that soaks up the sauce perfectly.
  • Onion: Gives sweetness and a bit of crunch when sautéed just right.
  • Bell Peppers (Red + Green): They brighten the dish with color and a fresh snap.
  • Carrot: Adds a subtle sweetness and vibrant orange hue.
  • French Beans: The crisp bite adds great texture contrast.
  • Curry Powder: This is the star spice, infusing each bite with warm, earthy notes—homemade or store-bought both work.
  • Soy Sauce: Brings that umami goodness and saltiness to tie everything together.
  • Rice Vinegar: Adds a gentle tang that balances the richness.
  • Red Chili Paste (optional): For a kick of heat that wakes up your taste buds.
  • Green Onion: Freshness and a pop of green to finish the dish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Quick and Easy Singapore Noodles Recipe gives you endless room to experiment. Personally, I switch up the veggies depending on what’s fresh or leftover in the fridge. The best part? You can go as mild or spicy as you want.

  • Tofu or Shrimp: I often toss in some crispy tofu cubes or quick-cooked shrimp to bulk it up, making it a heartier meal.
  • Peanut Crunch: Sometimes I sprinkle roasted peanuts on top for extra texture and a subtle nutty flavor.
  • Vegetable Swaps: Broccoli florets or snap peas make great substitutes if you want a different twist.
  • Heat Level: Adjust chili oil and chili paste quantities to tailor your spice preference perfectly.

Step-by-Step: How I Make Quick and Easy Singapore Noodles Recipe

Step 1: Perfectly Cook the Rice Noodles

Start by bringing 1-2 quarts of water to a rolling boil in a large stockpot. Add a pinch of salt and a splash of oil to prevent sticking, then drop in your rice noodles. Stir gently and keep an eye on them—they usually cook in 2 to 4 minutes. The trick? Remove them right when they’re tender but still have a slight bite; overcooked noodles turn mushy and clump up. Drain and rinse under cold water to stop that cooking process, then gently run your fingers through to separate the strands. This simple step saves so much frustration later!

Step 2: Sauté the Aromatics and Veggies

Heat up sesame oil and chili oil in your wok or large skillet until shimmering. Toss in the sliced onions first and let them soften and turn translucent—this releases their natural sweetness. Next, add the bell peppers, carrots, and diced French beans. Cook everything on medium-high heat until the veggies start to get tender but still hold onto some crunch; I usually go for about 3-4 minutes. The fresh colors here always make my heart happy.

Step 3: Bring on the Sauces and Curry

Now it’s time for flavor magic. Add the red chili paste (if using), soy sauce, and rice vinegar right to the veggies, stirring so they’re beautifully coated. Then, introduce the noodles back to the wok. Turn the heat up to high and use tongs to gently toss and coat everything evenly. Finally, sprinkle in your curry powder and quickly mix it in—this is what gives the dish its iconic, fragrant kick. Cook for another 1-2 minutes, and boom, your Quick and Easy Singapore Noodles are ready to be devoured.

Finish by scattering chopped green onions on top for that fresh, vibrant bite.

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Pro Tips for Making Quick and Easy Singapore Noodles Recipe

  • Don’t Overcook Your Noodles: Always keep an eye on the noodles while boiling, then rinse with cold water immediately to stop cooking—they’ll hold their shape perfectly.
  • Use High Heat for Quick Stir-Frying: It helps veggies stay crisp and noodles absorb flavors quickly without getting soggy.
  • Customize Your Curry Powder: I love making my own blend, but a good quality store-bought one works wonders too and saves prep time.
  • Don’t Skip the Green Onions: Fresh green onions brighten up the whole dish and add a welcome crunch right before serving.

How to Serve Quick and Easy Singapore Noodles Recipe

Quick and Easy Singapore Noodles, Singapore Noodles, Stir-Fry Noodles, Asian Noodle Recipes, Fast Weeknight Dinner - A deep white bowl full of thin yellow noodles mixed with pieces of green cabbage and small bits of red bell pepper, topped with a square piece of light brown tofu with reddish edges. Light wooden chopsticks rest inside the bowl, leaning against the noodles on the right side. The bowl sits on a white marbled surface with a dark gray cloth nearby. In the background, there is another bowl filled with more noodles, blurred slightly. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my Singapore Noodles with a generous sprinkle of chopped green onions—they add color and freshness. Sometimes, I toss on a handful of toasted sesame seeds or crushed peanuts for a little extra crunch and nuttiness. If you like some heat, a drizzle of chili oil or a squeeze of lime can lift things even more.

Side Dishes

Pairing this dish is super easy! I often serve it alongside simple steamed dumplings or a crunchy Asian slaw for texture contrast. A light cucumber salad dressed in rice vinegar and sesame oil also complements the rich, spicy flavors brilliantly.

Creative Ways to Present

For special dinners, I like plating the noodles in colorful bowls topped with edible flowers or fresh herbs like cilantro or Thai basil. Serving it with a side of pickled vegetables adds that perfect tangy pop and elevates the meal to restaurant-quality vibes.

Make Ahead and Storage

Storing Leftovers

I store leftover Singapore Noodles in an airtight container in the fridge, and they usually last 2-3 days. I recommend separating any garnishes like green onions so they stay fresh and vibrant when you reheat.

Freezing

I don’t usually freeze this dish because rice noodles tend to get mushy when thawed. But if you must, freeze it without the veggies and sauce, then quickly stir-fry after thawing to refresh the texture.

Reheating

For reheating, a quick toss in a hot pan with a splash of oil works best to restore the noodles’ texture and warm everything through evenly. Microwaving can make the noodles sticky and soggy, so try to avoid that if you can.

FAQs

  1. Can I use other types of noodles for this recipe?

    Absolutely! While traditional Singapore noodles use thin rice vermicelli, you can swap in glass noodles or even thin egg noodles if that’s what you have on hand. Just adjust cooking time accordingly so they don’t overcook.

  2. How spicy is this Quick and Easy Singapore Noodles Recipe?

    The recipe can be mild or moderately spicy depending on how much chili oil and red chili paste you add. You can tone down the heat by omitting one or both, or turn up the spice by adding extra chili paste or fresh chilies.

  3. Can I make this recipe vegan?

    Definitely! This recipe is naturally vegan as long as you use soy sauce without fish products and skip any animal proteins. Filling it with veggies and tofu makes it hearty and delicious.

  4. What’s the best way to prevent rice noodles from sticking?

    That’s a common challenge! Cooking them just until tender and immediately rinsing under cold water stops residual cooking and rinses off starch. Also, tossing noodles with a little oil before adding them to the wok helps keep them separate.

Final Thoughts

This Quick and Easy Singapore Noodles Recipe holds a special place in my heart because it delivers that comforting, satisfying meal without fuss or stress. Every time I make it, I remember how simple ingredients and quick technique can make magic happen in the kitchen. I can’t wait for you to try it and make it your own—once you taste those fragrant curry spices and crisp veggies mingling with silky noodles, I promise you’ll have another favorite on your hands!

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Quick and Easy Singapore Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian
Print Recipe

Description

Singapore Noodles is a vibrant and flavorful stir-fried dish featuring tender rice noodles tossed with a colorful medley of vegetables, aromatic curry powder, and a blend of savory sauces. This quick and easy recipe delivers a deliciously spicy and tangy meal perfect for lunch or dinner.

Ingredients

Main Ingredients

  • 2 tablespoon Sesame Oil
  • 1 tablespoon Chili Oil (optional)
  • Salt as needed
  • Rice Noodles (enough for 2 servings, approximately 100 grams)
  • 1 small Onion, sliced
  • ½ Bell Pepper (Red + Green), finely sliced
  • 1 Carrot, finely sliced
  • ⅓ cup French Beans, diced
  • 1-2 tablespoon Curry Powder (adjust to taste)
  • 1-2 tablespoon Soy Sauce (as needed)
  • 1-2 tablespoon Rice Vinegar or regular Vinegar
  • 1 teaspoon Red Chili Paste (optional)
  • 2 stalks Green Onion, chopped

Curry Powder Ingredients (Optional Homemade Curry Powder)

  • 1 tablespoon Cardamom
  • 1 tablespoon Ground Coriander
  • 2 teaspoon Cumin Seeds
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cayenne Powder
  • ½ teaspoon Ground Ginger Powder
  • 1 teaspoon Turmeric
  • ½ teaspoon Black Peppercorns

Instructions

  1. Boil the Noodles: In a stock-pot, bring 1-2 quarts of water to a boil. Add salt and 1 tablespoon of oil to the boiling water. Add the rice noodles and cook, stirring occasionally, for 3 minutes or until just tender. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Gently separate the noodles using your fingers to prevent clumping.
  2. Prepare the Vegetables: Heat sesame oil and chili oil (if using) in a wok over medium-high heat. Add sliced onions and sauté until they start to change color. Then add the bell peppers, carrot, and French beans and cook until the vegetables begin to soften but retain some crunch.
  3. Add Sauces and Noodles: Stir in red chili paste (if using), soy sauce, and rice vinegar to coat the vegetables evenly. Add the drained rice noodles to the wok and toss everything together using tongs to ensure the noodles are well coated with the sauces and mixed with the vegetables.
  4. Incorporate Curry Powder: Sprinkle the curry powder over the noodles and vegetables. Continue tossing and cooking over high heat for 1-2 minutes until the curry powder is well combined and the dish is heated through evenly.
  5. Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve immediately for best taste and texture.

Notes

  • Using homemade curry powder greatly enhances flavor, but store-bought curry powder can be used for convenience.
  • You can add other vegetables or protein sources such as tofu or nuts to customize the dish.
  • Avoid overcooking rice noodles to prevent stickiness and maintain an appealing texture.
  • Make sure to rinse noodles under cold water after boiling to stop further cooking and prevent clumping.
  • Adjust chili oil and red chili paste quantities based on your preferred spice level.

Nutrition

  • Serving Size: 2 grams
  • Calories: 228 kcal
  • Sugar: 4 g
  • Sodium: 10992 mg
  • Fat: 22 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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