Singapore Stir-fried Noodles

Singapore stir-fried noodles is one of my favourite cha chaan teng dishes to order. I love the hint of spiciness and that fragrant curry flavour. Turns out, it’s actually really easy to recreate the same flavours at home! Especially if you’ve got a hot, smoky wok.

watch how to make singaporean stir-fried noodles

what is singapore stir-fried noodles?

Despite the name, Singapore stir-fried noodles (星洲炒米) actually has no connection to Singapore! This flavourful Cantonese dish is commonly found in Hong Kong-style diners, also known as cha chaan teng (茶餐廳).

It’s made with thin rice vermicelli noodles, stir-fried with scrambled eggs, vegetables (bell peppers, onion and bean sprouts), and a mix of meats like Cantonese BBQ pork and prawns.

What gives it that iconic golden colour and aroma? It’s actually just a bit of curry and turmeric powder! That little twist is what makes it stand out from other Chinese noodle dishes. Maybe that’s why it’s called Singapore stir-fried noodles. It’s probably inspired by those bold, curry-loving Southeast Asian flavours.

why you’ll love this recipe

Tastes just like cha chaan teng – The flavour is just like what you would get at a cha chaan teng, but it’s so easy to whip up at home if you’ve got the right ingredients and a hot wok.

Great for using up leftovers – You can use up any protein or veggies you have in the fridge!

Quick and easy – Ready in under 30 minutes, so it’s perfect for a quick lunch or weeknight meal.

ingredients to make singapore stir-fried noodles

• 2 servings rice vermicelli noodles
• 200g shrimp, peeled and deveined
• 1 cup sliced leftover char siu (Cantonese roast pork) (or you can substitute with ham slices)
• 2 eggs, beaten
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 white onion, sliced
• A handful of beansprouts
• 1 bird’s eye chilli (optional if you like spicy)
• 2 green onions, chopped into 1 inch pieces

curry mixture:

• ½ tbsp mild curry powder
• ½ tsp turmeric powder
• ¼ tsp white pepper powder
• 1 tsp light soy sauce
• Salt to taste

what can i use instead of cantonese BBQ pork?

The protein used in Singapore stir-fried noodles traditionally consists of slices of Cantonese roast pork AKA char siu. If you want to make char siu (which I highly recommend you do), you can follow my simple 20-minute Air-fryer Char Siu recipe, and double the portion so you can use the leftovers to make this noodle dish.

If you don’t feel like making char siu from scratch, you can just use shrimp and ham slices. A lot of restaurants in Hong Kong include ham slices because it’s cheaper and tastes great in the dish.

what type of noodles to use for singapore stir-fried noodles?

This dish usually uses thin rice vermicelli noodles (which is called 米粉, mai fun in Cantonese). They are thin rice noodles that are usually used for stir-fry, salads or soup dishes in Asian cuisine.

You can easily buy these in an Asian supermarket, but you should also be able to find these in the Asian food section of most western supermarkets.

how to make singapore stir-fried noodles

1. Soak the rice vermicelli noodles in hot water for 5 minutes to soften it. Drain the noodles with a strainer, then use scissors to cut the noodles in half so that it’s easier to stir-fry later. Set aside.
2. Heat a bit of oil in a pan over medium heat. Pour in the beaten egg and let it set for about 15 seconds. Gently scramble and break it into small pieces, then remove from the pan and set aside.
3. Add a bit more oil to the pan if needed. Toss in the shrimp and stir-fry for about 10 seconds, just until they start to turn pink. Remove from the pan and set aside.
4. Heat oil in a wok until it’s very hot, this is key for getting that wok hei (smoky aroma). Throw in the rice vermicelli noodles. Let them sit untouched for about 15 seconds so the edges can brown and crisp up a little. Stir-fry for another minute, using a lifting motion with the spatula/ chopsticks to loosen up the noodles. Take the noodles out of the wok and set aside.
5. Add more oil if needed. Toss in the sliced onions, chillies, bell peppers, bean sprouts, shrimp, and your leftover Cantonese BBQ pork. Stir-fry everything together for about 1 minute until fragrant and the veggies are just slightly softened.
6. Add in the curry mixture, scrambled eggs, and the noodles. Toss everything well for about a minute so the curry coats every strand and ingredient evenly.
7. Add chicken powder, soy sauce, and green onions. Give it one last good toss, then remove from the heat. Enjoy right away!

my top tips for making the best singapore stir-fried noodles

1) soak your noodles

Soak the rice vermicelli in hot water for about 5 minutes just enough to soften. But don’t leave them too long or they’ll turn mushy. After soaking, cut the noodles in half or quarters with scissors. This makes them way easier to toss around in the wok without clumping up.

2) stir-fry in batches

Cook your eggs, shrimp and vegetables separately. This keeps everything from overcooking or turning soggy. It also stops too much water from being released into the wok, so the whole dish stays dry, not wet and steamy. You’ll toss everything back in at the end once the noodles are ready.

3) use a wok!

A hot wok is key for achieving wok hei, which is the signature smoky and slightly charred flavour you get from your favourite cha chaan teng stir-fries. After tossing the noodles into the hot wok, use a lifting motion to loosen and mix everything evenly.

check out more noodles recipes!

• Scallion oil chicken noodle
• Beef udon stir-fry
• Hong Kong style Dan Dan noodles

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