Easy Singapore Noodles (星洲炒米粉)

4.88 from 8 votes
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Singapore noodles is one of the most popular takeout dishes. The thin rice noodles are tossed in a curry sauce with shrimp, Chinese BBQ pork, onions, and peppers. It’s so scrumptious and bursting with flavor. {Vegetarian adaptable, Gluten-free adaptable}

Easy Singapore Noodles served in plates

It is a matter of debate where this dish really originated. Some sources says it’s from Hong Kong, while others say Malaysia. It’s definitely not from Singapore, I’ve been told. Back in China, this is a must-have dish on the menus of all the Cantonese restaurants. So for me, this is a classic Cantonese dish we usually order alongside dim sum.

Living in the US, I sometimes crave a nice big plate of fried noodles. When I happen to have homemade char siu BBQ pork on hand, it’s rather convenient. However, more often than not, I want to use whatever I have in the fridge to fix dinner instead of running to an Asian market to buy char siu.

That’s why I created this recipe. I want to show you how easy it is to create authentic tasting Singapore noodles that are as good as the Chinese restaurant version using ingredients that are easy to find.

Singapore chow fun noodles loaded with shrimp, pork, egg, onion, and pepper.

Cooking notes

1. Use the correct rice noodles

Singapore noodles always use the super thin type of rice noodles, or vermicelli. I use Wei Chuan brand when I can find it, but many other brands work too. You can find the noodles in an Asian market, as well as on Amazon.

To use the rice noodles, you need to pre-soak them until tender. Follow the instructions on the package. If the package does not include instructions, soak the noodles for 10 to 15 minutes, and check their texture during the process. You want the noodles al-dente before cooking, so they will be cooked perfectly after the stir fry.

Dried Rice Vermicelli

2. Flexible protein ingredients

Singapore noodles usually use shrimp, char siu pork, and eggs as key ingredients. In this recipe, I used some ground turkey to replace the char siu pork and the dish turned out beautifully. Of course you can use any ground meat you prefer. You can also use any combination of proteins and still make this dish work. For example, swap the shrimp with more ground meat, skip the eggs, etc.

3. How to make this dish vegetarian or vegan

You can make this dish vegetarian by using a block of tofu to replace the protein (shrimp, ground meat, and eggs). Cut the tofu into small cubes and fry them until golden. Then you can toss them with the noodles. The dish will turn out just as delicious.

4. How to make this dish gluten-free

Simply use dry sherry to replace the Shaoxing wine. And use tamari or coconut aminos to replace the soy sauce.

Easy Singapore Noodles served in plates with cilantro on the side

Final thought

A plate of beautiful Singapore noodles might look super challenging to make at first. But once you try it, you’ll be surprised how easy it is. You don’t need a wok or a gas stove. Yep, I have an electric stove at home and I use a nonstick skillet. But as long as you follow a solid recipe and use the right ingredients, you’ll recreate the Chinese restaurant experience right in your own kitchen.

Happy cooking and I hope you enjoy the dish!

Easy Singapore noodles loaded with shrimp, pork, egg, onion, and pepper.

More Asian Takeout Recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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Easy Singapore Noodles (Singapore Mei Fun) - An Authentic recipe that teaches you how to create the best Singapore noodles loaded with shrimp, pork, and eggs, with a flavorful curry sauce. The dish is gluten-free and vegetarian adaptable. #asian #veggie #healthy #stirfry #chinese

Easy Singapore Noodles (星洲炒米粉)

4.88 from 8 votes
Singapore noodles is one of the most popular takeout dishes. The thin rice noodles are tossed in a curry sauce with shrimp, Chinese BBQ pork, onions, and peppers. It’s so scrumptious and bursting with flavor. {Vegetarian adaptable, Gluten-free adaptable}
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: takeout
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2

Ingredients

Sauce

Stir Fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 large eggs , beaten
  • 1/2 lb (225 g) shrimp, peeled and deveined
  • 1/2 lb (225 g) ground meat (or sliced char siu, or sliced ham)
  • 1/2 small onion , sliced
  • 2 cloves garlic , minced
  • 2 teaspoons minced ginger
  • 1 bell pepper , thinly sliced

Instructions

  • Place vermicelli noodles in a large bowl and cover with boiling water. Soak according to package instructions. Once done, drain and set aside.
  • Combine the sauce ingredients in a small bowl. Stir to mix well.
  • Heat 1/2 tablespoon oil in a large nonstick skillet and heat over medium-high heat. Add the eggs. Cook and stir to scramble the eggs until just cooked through. Transfer to a plate.
  • Add the remaining 1/2 tablespoon oil and ground pork. Cook and break up the pork, until cooked through. Transfer pork to the plate with the egg.
  • Add the remaining 1 tablespoon oil, onion, garlic, and ginger. Cook and stir for 2 to 3 minutes, until the onion just starts to turn soft. Add the shrimp and the bell pepper. Cook and stir until the shrimp turn pink.
  • Add the noodles and the sauce mixture. Add back the cooked shrimps and egg. Toss with a pair of tongs to mix everything together. Transfer to serving plates immediately.
  • Garnish with cilantro, if using. Serve hot as a main dish.

Nutrition

Serving: 2g, Calories: 739kcal, Carbohydrates: 67.7g, Protein: 57.2g, Fat: 25.9g, Saturated Fat: 5.9g, Cholesterol: 428mg, Sodium: 1590mg, Potassium: 931mg, Fiber: 3.5g, Sugar: 9.5g, Calcium: 110mg, Iron: 4.5mg
Did You Make This Recipe?Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
Easy Singapore Noodles (Singapore Mei Fun) - An Authentic recipe that teaches you how to create the best Singapore noodles loaded with shrimp, pork, and eggs, with a flavorful curry sauce. The dish is gluten-free and vegetarian adaptable. #asian #veggie #healthy #stirfry #chinese

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Reader Questions and Reviews

  1. Stuart says:

    5 stars
    Another great recipe: quick to put together and full of flavor. Made extra char sui for some pork buns later on. Keep the noodle dishes coming.
    THANKS Ms. Zhu !!!

  2. Theresa says:

    5 stars
    So delicious and quick to make. I used ground chicken instead of pork and the flavour was so authentic. I love your recipes!

  3. Emil says:

    Unreal; so good. Exceptional, intense, authentic flavor without even any unusual ingredients. This is a must-make.

  4. Elan says:

    Thank you, Maggie, I love your site and your recipes. And I am extremely grateful that you go the trouble of telling us how to adapt the recipes to make them gluten-free. I have missed Chinese food since being diagnosed with celiac and, thanks to you, am making yummy, authentic Chinese and Asian foods that are safe. Thank you SO much!!

  5. Linda Szymoniak says:

    5 stars
    I definitely need to make this, although sadly I’ll have to do it on a day my husband isn’t home for dinner. He is extremely picky and I can guarantee he won’t like it (because of the curry). However, curry powder is a staple in my kitchen. I have a gas stove and two fantastic woks, so I’ll have no trouble making it. I know the daughter who lives near me and her fiance will love this, too!

  6. Herman Gersten says:

    5 stars
    Edit needed, Maggie:
    In number 5, i think you meant “shrimp turns PINK. ”

    And. . .

    We greatly enjoyed this delicious version of Singapore Noodles, the leftovers of which were very good the next day. Thank you!

    • Maggie says:

      Thanks for the correction! Just updated the recipe. I’m glad to hear you like the dish 🙂

  7. Jennifer Gryn says:

    5 stars
    This was perfect. I was craving Singapore Noodles and haven’t found a local restaurant with a recipe I liked yet. My first try with this recipe and it was exactly the right amount of curry and noodles, meat and veg. Thank you so much. This is a keeper.

  8. Frank Hochman says:

    5 stars
    Very good, but I would include more vegetables. I made it including zucchini and corno di toro peppers from my garden. Ended up as an excellent dish. Next time I would also cut down the curry a bit. Thanks again.

    • Maggie says:

      Thanks for the suggestion! Zucchini and pepper sound so delicious. Would love to try it out myself the next time 🙂

  9. Larisa says:

    4 stars
    Cooked, had all ingredients, interesting recipe, new combination for me shrimps and meat.But was not enough flavor for me, add some more soy sauce and spicy chilly source. I used light soy sauce in recipe, like you recommended, may be I should use dark one, dish didn’t have dark color like on the picture .

  10. heather teich says:

    EVERY WEEK I’VE PROMISED MY FAMILY I WOULD MAKE A DISH FROM YOUR WEBSITE!
    TONIGHT WAS SINGAPORE NOODLES WERE FANTASTIC!!!!!

  11. Sashi Sehgal says:

    5 stars
    This was my first attempt at Singapore fried noodles which is ordinarily a dish we enjoy from the take away. We really liked the dish. We mad so much, doubling the ingredients. Made such a good dish and we all had seconds! Very tasty, Maggie, thank you.

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