Singapore Street Noodles are a delightful dish that’s quick, easy, and bursting with flavor. Ready in just 15 minutes, this recipe brings together sweet, savory, and subtly spicy notes, making it perfect for a vegetarian dinner or a base to which you can add your favorite proteins. If you’re looking for a vibrant and customizable noodle dish, look no further than these Singapore Street Noodles.
Discovering Singapore Street Noodles
My first encounter with Singapore Street Noodles was through an episode of Top Chef where the finalists explored the incredible street food scene in Singapore. Watching them indulge in the bustling food markets ignited a serious food envy in me. While travel might be on hold for many, including myself, bringing the flavors of global cuisine into my kitchen is always within reach.
The dish that truly stood out was Singapore Street Noodles. Despite the name, some say its origins might trace back to Hong Kong rather than Singapore. While the exact birthplace remains a bit of a culinary mystery, the defining characteristic is undeniable: the vibrant yellow hue and distinctive flavor from the addition of curry powder.
What makes these noodles so appealing is their adaptability. They are fantastic as a vegetarian meal, showcasing the fresh vegetables, but you can easily incorporate leftover cooked meats like chicken or pork. Shrimp also cooks quickly and beautifully in the mix, making it a versatile dish for any preference.
Overhead shot of Singapore Street Noodles in a pan, ready to serve
Key Ingredients for Authentic Singapore Street Noodles
Let’s gather the essential ingredients to create this flavorful noodle dish:
Rice Noodles: Opt for thin rice noodles, also known as rice vermicelli. Their delicate texture perfectly complements the other ingredients and sauce, ensuring each strand is coated with flavor.
Sesame Oil: A little sesame oil goes a long way! Its potent, nutty flavor is crucial, but be careful not to overuse it, as it can easily dominate the dish.
Bell Peppers: Add color and crunch with two different colored bell peppers. Orange, red, and yellow bell peppers are excellent choices, offering a mix of sweetness.
Shallot: My personal favorite, shallots bring a subtle garlicky and oniony depth that enhances the overall flavor profile.
Onion: Sweet onion is preferred for its milder, less pungent taste compared to white or red onions, contributing to a balanced sweetness in the dish.
Carrot: Shredded carrots add a touch of sweetness and vibrant color. You can shred them yourself or use pre-shredded carrots for convenience.
Ginger & Garlic: Fresh ginger and garlic are aromatic foundations. We’ll use roughly chopped garlic for the noodles and minced ginger (or ginger paste) for the sauce.
Mirin: This subtly sweet Japanese rice wine is a secret weapon in Asian-inspired cooking. It adds a unique sweetness and depth. If mirin is unavailable, you can substitute with rice vinegar or dry white wine vinegar.
Green Onion: Sliced green onions provide a fresh, vibrant garnish, adding a final layer of flavor.
Broth: Low-sodium chicken or vegetable broth forms the liquid base of the sauce, bringing all the flavors together.
Soy Sauce: Low-sodium soy sauce is recommended to control the saltiness, but you can adjust based on your preferred brand.
Spices: Curry powder and turmeric powder are the stars of the spice blend, giving Singapore Street Noodles their signature yellow color and warm, aromatic curry flavor. High-quality spices will make a noticeable difference.
Sriracha: For a touch of heat, sriracha adds a spicy kick. Adjust the amount to your spice preference.
Essential Equipment for Singapore Street Noodles
For this quick and efficient recipe, you’ll need just a few key tools:
- Chef’s Knife & Cutting Board: For prepping all the fresh vegetables, a good chef’s knife and cutting board are indispensable.
- Wok or Large Non-Stick Skillet: A wok is ideal for stir-frying, but a large non-stick skillet works perfectly well to cook everything evenly.
- Mixing Bowls & Whisk: To prepare the flavorful sauce and cornstarch slurry, mixing bowls and a whisk are necessary.
This recipe is all about simplicity and ease, requiring minimal equipment for maximum flavor!
Craving more noodle inspiration? Explore these other delicious recipes: Instant Pot Bolognese | Flank Steak with Creamy Kale Peanut Noodles | Stir Fry Pasta | Gochujang Noodles with Chicken and Greens | Curry Udon
Close-up shot of Singapore Street Noodles with chopsticks lifting a portion
Let’s Cook Singapore Street Noodles: Step-by-Step Recipe
Get ready to create this flavorful dish in just a few simple steps!
Make the Flavorful Sauce
In a small bowl, whisk together the broth, soy sauce, curry powder, turmeric, mirin, minced garlic, minced ginger (or paste), and sriracha. Set this vibrant sauce aside.
In another small bowl, whisk together cornstarch and water until smooth to create a slurry. Set aside – this will help thicken the sauce to perfection.
Prepare the Rice Noodles
Bring a large pot of water to a boil and cook the rice noodles according to package instructions. Once cooked, drain the noodles and set them aside.
Stir-fry the Vegetables
Heat sesame oil in your wok or skillet over medium-high heat. Once the oil is shimmering, add the sliced bell peppers, shallots, onion, and shredded carrots. Stir-fry the vegetables for about 5-8 minutes, until they begin to soften.
Stir in the roughly chopped ginger and garlic and continue to cook for another 2 minutes until fragrant. Push the vegetables to one side of the pan to make space for the sauce.
Combine and Finish the Dish
Pour the prepared sauce into the empty side of the pan, along with the cornstarch slurry. Cook for about 2 minutes, allowing the sauce to thicken slightly. Now, toss the cooked rice noodles into the pan, ensuring everything is well combined and coated in the delicious curry sauce.
Taste and season with salt and pepper as needed. Garnish with fresh sliced green onions and serve immediately. Enjoy your homemade Singapore Street Noodles!
Looking for more dinner ideas? Explore my main dish recipe page for a variety of culinary inspirations!
Tips for Perfect Singapore Street Noodles
- Ingredient Prep is Key: Before you start cooking, have all your ingredients prepped and ready. This quick 15-minute recipe moves fast, so preparation ensures a smooth cooking process.
- Add Your Protein: Want to make it a heartier meal? Incorporate protein! Shredded chicken, pork, steak cubes, tofu, or shrimp are all excellent additions.
- Boost the Veggies: Feel free to load up on more vegetables. Shredded cabbage, bean sprouts, or snow peas would be fantastic additions to increase the veggie content.
Close-up of tongs holding and displaying Singapore Street Noodles
What Flavor Profile to Expect from Singapore Street Noodles?
Singapore Street Noodles offer a delightful taste experience, somewhat reminiscent of Lo Mein or Pad Thai, but with a unique twist. The curry powder in the sauce is the game-changer. The result is a dish that’s slightly spicy, perfectly salty, subtly tangy, and with a hint of sweetness. While not as intensely saucy as a Thai curry, the creamy curry sauce is incredibly flavorful and surprisingly easy to create.
Want to Turn Up the Heat?
If you crave more spice, simply add more sriracha! It’s the easiest way to amplify the heat without altering the overall flavor profile of the sauce.
For another spicy noodle dish, you might enjoy this creamy and fiery kimchi udon recipe.
If you try this Singapore Noodles recipe, please consider rating it or leaving a comment below! I truly appreciate hearing from you and love to respond to your feedback and questions.
Don’t forget to tag me on Instagram if you make this recipe – I love seeing your culinary creations!
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Singapore Street Noodles Recipe
Image of Singapore Street Noodles thumbnail
A quick and flavorful weeknight dinner ready in just 15 minutes! These Singapore Street Noodles are a perfect blend of spicy and sweet.
3.7 from 3 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Equipment
- Wok or Large Skillet
- Cutting Board
- Chef’s Knife
- Mixing Bowls
- Whisk
Ingredients
Noodles
- 8 ounces thin rice noodles
- 1 tablespoon sesame oil
- 2 bell peppers, thinly sliced (various colors)
- 2 shallots, thinly sliced
- 1 large onion, cut into thin strips
- ½ cup carrots, shredded
- 1 tablespoon fresh ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- Sliced scallions, for topping
Sauce
- 1 cup low sodium chicken or vegetable broth
- ¼ cup low sodium soy sauce
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- 3 tablespoons mirin
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger (or ginger paste)
- 1 tablespoon sriracha
Slurry
- ½ teaspoon cornstarch
- 2 teaspoons water
Instructions
- Prepare the Sauce: In a small bowl, whisk together all Sauce ingredients. Set aside.
- Make the Slurry: In a separate small bowl, whisk together cornstarch and water. Set aside.
- Cook Noodles: Bring a pot of water to a boil and cook rice noodles as directed on the package. Drain and set aside.
- Stir-fry Vegetables: Heat sesame oil in a wok or skillet over medium-high heat. Add bell peppers, shallots, onion, and carrots. Cook for about 8 minutes, stirring occasionally, until softened.
- Add Aromatics: Stir in ginger and garlic, cook for another 1-2 minutes until fragrant.
- Combine Sauce and Vegetables: Push vegetables to the side of the pan. Pour in sauce and slurry to the empty side. Cook for about 2 minutes, until sauce thickens, then stir in vegetables.
- Add Noodles: Stir in cooked noodles and toss until everything is evenly coated.
- Serve: Taste and season with salt and pepper if needed. Garnish with sliced scallions and serve immediately.
Cuisine: Asian
Category: Pasta
