This dish is bursting with flavor, thanks to a blend of curry spices, soy sauce, and garlic-infused oil. It’s quick to make, requiring just one pan and under 30 minutes from start to finish. The combination of lean chicken, veggies, and rice noodles makes it light yet filling, and you can easily adapt it to your taste or pantry. It’s also naturally gluten-free if you use the right soy sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
vermicelli rice noodles boneless, skinless chicken breast or thighs onion bell peppers (red, yellow, or green) carrots green onions garlic ginger (optional) curry powder soy sauce oyster sauce (optional) sesame oil or vegetable oil salt and pepper lime wedges (for serving, optional)
Directions
Soak vermicelli noodles in hot water for 5–10 minutes until soft, then drain and set aside.
Thinly slice the chicken and season lightly with salt and pepper.
Heat oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until browned and cooked through. Remove and set aside.
In the same pan, add a bit more oil and sauté garlic, onion, and ginger (if using) until fragrant.
Add bell peppers, carrots, and white parts of green onions. Stir-fry for 2–3 minutes until slightly tender.
Return the chicken to the pan, then sprinkle in curry powder and toss to coat.
Add drained noodles, soy sauce, oyster sauce (if using), and a splash of water. Toss everything together until well mixed and heated through.
Drizzle with sesame oil and top with the green parts of green onions.
Serve hot with lime wedges on the side if desired.
Spicy Version: Add sliced red chilies or a spoonful of chili garlic sauce.
Vegetarian: Replace chicken with tofu or scrambled eggs.
Seafood Option: Use shrimp or a seafood mix instead of chicken.
Extra Veggies: Add bean sprouts, snap peas, or shredded cabbage.
Low-Sodium: Use reduced-sodium soy sauce and skip oyster sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a pan over medium heat with a splash of water to loosen the noodles. Microwaving works too—cover loosely and heat in 30-second intervals, stirring in between. Not recommended for freezing, as the noodles may become mushy.
FAQs
Is this dish actually from Singapore?
No, Singapore noodles are a Western invention found in Chinese takeout, especially in the UK and North America. They’re inspired by Southeast Asian flavors but not traditional Singaporean fare.
What kind of noodles should I use?
Use thin rice vermicelli noodles, often labeled as “rice sticks” or “mei fun.”
Can I make this dish ahead of time?
Yes, but it’s best served fresh. If making ahead, undercook the noodles slightly so they don’t go mushy during reheating.
What kind of curry powder should I use?
A mild or medium yellow curry powder works well. Adjust the amount to your spice preference.
Can I skip oyster sauce?
Yes, it adds depth but isn’t essential. You can substitute with a bit more soy sauce or hoisin.
How do I keep noodles from sticking together?
Toss the drained noodles with a small amount of oil, and don’t overcook them during soaking.
Is this dish gluten-free?
It can be if you use gluten-free soy sauce and skip or replace oyster sauce with a gluten-free alternative.
Can I add eggs to this?
Yes, scramble eggs in the pan before adding veggies for a richer texture and flavor.
What’s the best way to slice the chicken?
Slice it thinly against the grain so it cooks quickly and stays tender.
Can I use leftover chicken?
Yes, just add it in during the final step to warm through without overcooking.
Conclusion
Singapore Chicken Vermicelli Noodles is a fast, flavorful stir-fry that brings restaurant-style results to your home kitchen. With its mix of tender chicken, aromatic spices, and colorful veggies, it’s a crowd-pleasing dish that’s easy to make and endlessly customizable. Whether you’re serving it for dinner or meal prepping for the week, this noodle stir-fry is sure to satisfy.
Singapore Chicken Vermicelli Noodles is a quick and flavorful stir-fry featuring thin rice noodles, tender chicken, colorful vegetables, and curry-infused seasoning. Though not actually from Singapore, it’s a beloved takeout-style dish known for its bold flavors and golden hue.
Ingredients
6 oz vermicelli rice noodles
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow or green bell pepper, thinly sliced
1 medium carrot, julienned
3 green onions, sliced (white and green parts separated)
3 cloves garlic, minced
1 tsp fresh ginger, minced (optional)
2 tbsp curry powder
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
2 tbsp vegetable oil or sesame oil (plus more as needed)
Salt and pepper, to taste
Lime wedges, for serving (optional)
Instructions
Soak vermicelli noodles in hot water for 5–10 minutes until softened. Drain and set aside.
Season sliced chicken with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through. Remove and set aside.
Add remaining oil to the pan. Sauté garlic, onion, and ginger (if using) until fragrant, about 1 minute.
Add bell peppers, carrot, and white parts of green onions. Stir-fry for 2–3 minutes until slightly tender.
Return chicken to the pan and sprinkle curry powder over the mixture. Stir to coat evenly.
Add drained noodles, soy sauce, oyster sauce (if using), and a splash of water. Toss to combine and heat through.
Drizzle with sesame oil, toss again, and top with green parts of green onions.
Serve hot with lime wedges on the side if desired.
Notes
Add chili flakes or chili sauce for a spicy version.Use tofu or scrambled eggs for a vegetarian option.Prevent noodles from sticking by tossing them with a little oil after draining.Use a mild or medium curry powder and adjust to taste.Leftover cooked chicken can be added in the final step.
