Singapore Street Noodles are a vibrant and delicious dish that brings the bustling flavors of Asian street food right to your kitchen. Ready in just 15 minutes, this recipe is perfect for a speedy weeknight dinner. Whether you’re looking for a satisfying vegetarian meal or a base to add your favorite protein, these noodles are incredibly versatile and customizable.
Discovering the Allure of Noodle Streets
My first encounter with Singapore Street Noodles was through the captivating world of food television. Watching a Top Chef finale set in Singapore, I was instantly drawn to the vibrant street food scene. The finalists explored bustling food markets, indulging in a variety of dishes, and I couldn’t help but feel envious.
Overhead shot of Singapore Street Noodles in a pan ready to be served
The dish that particularly caught my attention was Singapore Street Noodles. While the exact origins are debated – some say Hong Kong, not Singapore – the distinctive flavor profile, marked by the inclusion of curry powder, is undeniable. This curry is what gives the noodles their signature yellow hue and unique taste.
What makes these noodles truly special is their adaptability. Enjoy them as a hearty vegetarian dish packed with colorful vegetables, or easily incorporate leftover cooked meats like chicken, pork, or beef. Shrimp can also be quickly added for a seafood twist, making it a fantastic way to use up ingredients you already have.
Key Ingredients for Authentic Singapore Street Noodles
Let’s break down the essential components that make this Noodle Street recipe shine:
Rice Noodles: Opt for thin rice noodles, often labeled 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 for an authentic Asian taste. Be cautious not to overuse it, as it can easily overpower the dish.
Bell Peppers: A mix of colorful bell peppers – red, orange, and yellow – not only adds visual appeal but also a touch of sweetness and crunch.
Shallots & Onions: Shallots bring a subtle garlic-like flavor, while sweet onions offer a milder, sweeter base compared to white or red onions. This combination creates a balanced aromatic foundation.
Carrots: Shredded carrots provide sweetness, color, and a slight bite. Pre-shredded carrots are a convenient time-saver.
Ginger & Garlic: Freshly chopped garlic and minced ginger (or ginger paste) are essential for the aromatic depth of both the noodles and the sauce.
Mirin: This subtly sweet Japanese rice wine adds a unique umami depth. If mirin is unavailable, dry white wine vinegar or rice vinegar can be used as substitutes, though mirin is highly recommended for the most authentic flavor.
Green Onions: Sliced green onions provide a fresh, oniony garnish, adding a final touch of flavor and visual appeal.
Broth: Low-sodium chicken or vegetable broth forms the liquid base of the flavorful sauce, bringing all the elements together.
Soy Sauce: Low-sodium soy sauce is preferred to control the saltiness, but regular soy sauce can be used, adjusting to taste.
Spices: Curry Powder & Turmeric: These are the signature spices! Quality curry powder and turmeric powder are key to achieving the authentic yellow color and warm, aromatic flavor.
Sriracha: Sriracha adds the desired level of heat. Adjust the amount to your spice preference, adding more for a bolder kick.
Essential Equipment for Your Noodle Street Kitchen
For efficient preparation and cooking, gather these tools:
- Chef’s Knife & Cutting Board: A good chef’s knife and cutting board are indispensable for chopping and slicing the vegetables efficiently.
- Wok or Large Non-Stick Skillet: A wok is ideal for stir-frying due to its shape and heat distribution, but a large non-stick skillet works perfectly well.
- Mixing Bowls & Whisk: Mixing bowls are needed for preparing the sauce and slurry, and a whisk ensures a smooth sauce consistency.
These simple tools will make the cooking process smooth and enjoyable.
Overhead image of Singapore Street Noodles served in a bowl with chopsticks
Step-by-Step Guide to Perfect Singapore Street Noodles
Let’s get cooking! Follow these easy steps to create your own delicious noodle street dish:
1. Prepare the Flavorful Sauce:
In a small bowl, whisk together the low-sodium chicken or vegetable broth, low-sodium soy sauce, curry powder, turmeric, mirin, minced garlic, minced ginger (or paste), and Sriracha. Set this flavorful sauce aside.
In a separate small bowl, whisk together cornstarch and water to create a slurry. This will help thicken the sauce. Set aside.
2. Cook the Rice Noodles:
Bring a large pot of water to a boil. Cook the thin rice noodles according to package directions. Once cooked, drain the noodles thoroughly and set aside.
3. Stir-Fry the Vegetables:
Heat sesame oil in your wok or large non-stick skillet over medium-high heat. Once the oil is shimmering, add the sliced bell peppers, shallots, onion, and shredded carrots. Stir-fry the vegetables until they begin to soften, about 5-8 minutes.
Stir in the roughly chopped ginger and garlic. Cook for another 2 minutes until fragrant. Push the vegetables to one side of the wok or skillet.
4. Combine and Finish:
Pour the prepared sauce into the empty side of the pan, along with the cornstarch slurry. Cook for about 2 minutes, or until the sauce thickens slightly.
Now, add the cooked rice noodles to the pan and toss everything together until the noodles are evenly coated in the flavorful sauce and mixed with the vegetables.
5. Season and Serve:
Taste the noodles and season with salt and pepper to your liking. Serve immediately, garnished generously with sliced green onions.
Tips for Noodle Street Success
- Ingredient Prep is Key: Before you begin cooking, ensure all your vegetables are chopped, sauces are mixed, and noodles are cooked. This “mise en place” approach makes the 15-minute cooking time truly achievable and stress-free.
- Protein Power-Up: Feel free to add protein! Cooked shrimp, shredded chicken, pork, beef, or tofu are all excellent additions. Simply stir them in during the final step when you add the noodles.
- Veggie Variety: Customize your vegetable mix! Shredded cabbage, bean sprouts, or snow peas can be added for extra texture and nutrients.
Close-up of tongs lifting Singapore Street Noodles, showing the texture and vegetables
What to Expect in Every Bite
Singapore Street Noodles offer a delightful flavor profile, reminiscent of Lo Mein or Pad Thai, but with a unique twist. The curry powder in the sauce is the star, creating a symphony of slightly spicy, savory, tangy, and subtly sweet notes. The sauce isn’t as heavy as a Thai curry, but it’s a luscious, creamy curry-infused coating that’s incredibly satisfying and surprisingly easy to make at home.
Spice It Up!
Craving more heat? Simply increase the amount of Sriracha in the sauce. It’s the easiest way to elevate the spice level without compromising the overall flavor balance.
If you enjoy spicy noodles, you might also love exploring Kimchi Udon, another flavorful and fiery noodle dish.
Ready to bring the vibrant flavors of noodle streets to your dinner table? Try this Singapore Street Noodles recipe and let us know what you think! Don’t forget to rate the recipe and leave a comment below. We love hearing from you and seeing your culinary creations! Share your photos on Instagram – we can’t wait to see your noodle masterpieces!
Print Recipe
Singapore Street Noodles Recipe
A quick and flavorful dish with a perfect balance of spice and sweetness, ready in just 15 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Equipment
- Wok or Large Skillet
- Cutting Board
- Chef’s Knife
- Mixing Bowls
- Whisk
Ingredients
Noodles:
- 8 ounces thin rice noodles (vermicelli)
- 1 tablespoon sesame oil
- 2 bell peppers, thinly sliced (various colors)
- 2 shallots, thinly sliced
- 1 large sweet onion, cut into thin strips
- ½ cup shredded carrots
- 1 tablespoon fresh ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- Sliced green onions, for garnish
Sauce:
- 1 cup low sodium chicken or vegetable broth
- ¼ cup low sodium soy sauce
- 2 teaspoons curry powder
- ½ teaspoon turmeric powder
- 3 tablespoons mirin (Japanese rice wine)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger (or ginger paste)
- 1 tablespoon Sriracha, or more to taste
Slurry:
- ½ teaspoon cornstarch
- 2 teaspoons water
Instructions
- Prepare the Sauce & Slurry: In a small bowl, whisk together all sauce ingredients. In another small bowl, whisk cornstarch and water for the slurry. Set aside both bowls.
- Cook Noodles: Cook rice noodles according to package directions. 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 8 minutes, stirring occasionally, until softened.
- Add Aromatics: Stir in ginger and garlic; cook for 1-2 minutes until fragrant.
- Combine Sauce & Noodles: Push vegetables to the side, pour sauce and slurry into the empty space. Cook until sauce thickens (about 2 minutes). Stir vegetables into the sauce.
- Add Noodles & Serve: Add noodles to the pan, toss to coat everything evenly. Taste and season with salt and pepper as needed. Garnish with green onions and serve immediately.
Cuisine: Asian
Category: Main Course, Noodles
