Name: Singapore Curry Noodles with Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 lb rice vermicelli (dried kind); 1/2 lb skinless boneless chicken thighs (thinly sliced); 3 large eggs (beaten); 1 red bell pepper (chopped); 1 small onion (chopped); 1 cup snap peas (or snow peas, ends removed); 1 cup baby corn (canned kind, strained); 4 garlic cloves (minced); 2 tbsp Shaoxing wine (or Dry sherry wine / chicken broth); 2 tbsp vegetable oil (or any neutral oil); 2 tbsp hoisin sauce; 1 tbsp regular soy sauce; 1/2 tsp cornstarch (or potato starch); 1/4 cup regular soy sauce; 2 tsp curry powder (yellow kind); 1 tsp white granulated sugar (or cane sugar)

If you’ve been craving something flavorful, comforting, and just a little exotic, you’re going to absolutely adore this Singapore Curry Noodles with Chicken Recipe. It’s one of those dishes I first tried at a little hawker stall and then spent months perfecting in my own kitchen—because I just can’t get enough of those tender chicken pieces swimming in rich, curry-spiced sauce wrapped around chewy rice noodles. Stick around, and I’ll walk you through every step so you nail it on your first try.

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Why You’ll Love This Recipe

Quick and Easy: You get a restaurant-quality meal on your table in about 30 minutes.
Flavor Powerhouse: The curry powder and hoisin sauce create a perfect balance of savory and mildly spicy flavors.
Versatile Ingredients: It’s packed with fresh veggies that you can swap based on what you like or have on hand.
Family Favorite: My whole crew goes crazy for this dish – trust me, it’s a guaranteed crowd-pleaser.

The image shows a white plate full of thin noodles mixed with small pieces of cooked meat, green snow peas, and red bell pepper slices. The noodles are light brown and soft, forming the top and main layer, while the vegetables and meat are scattered throughout, adding pops of green and red colors. A woman's hand is holding wooden chopsticks lifting a portion of the noodles above the plate, with the noodles hanging down in thin strands. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles with Chicken, Singapore Curry Noodles, Curry Noodles with Chicken, Asian Curry Noodles, Quick Curry Noodle Recipe

Ingredients You’ll Need

Each ingredient here plays a role in creating that irresistible harmony of textures and flavors. When I shop for this recipe, I always look for fresh veggies and the best quality curry powder I can find because that totally amps up the dish.

Flat lay of a small bundle of dried rice vermicelli noodles, thinly sliced raw chicken thighs with pale pink flesh, three whole uncracked brown eggs, one whole fresh red bell pepper, one small whole yellow onion, a handful of bright green snap peas with ends removed, a small pile of fresh baby corn ears, four peeled garlic cloves, a small white ceramic bowl of golden yellow curry powder, a small white ceramic bowl of dark brown hoisin sauce, a small white ceramic bowl of light brown soy sauce, a small white ceramic bowl of clear Shaoxing wine, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of translucent cornstarch powder, a small white ceramic bowl of clear vegetable oil, all ingredients arranged symmetrically and with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Singapore Curry Noodles with Chicken, Singapore Curry Noodles, Curry Noodles with Chicken, Asian Curry Noodles, Quick Curry Noodle Recipe

Rice vermicelli: Dried rice noodles soften up quickly and soak up all the curry goodness.
Chicken thighs: I use boneless and skinless for tenderness and quick cooking.
Eggs: They add a lovely silky texture and extra protein boost.
Red bell pepper: Offers sweetness and a vibrant color pop.
Onion: Adds a subtle sweetness and depth when cooked down.
Snap peas: Crunchy and fresh, perfect for contrast.
Baby corn: Brings a slightly sweet and tender bite.
Garlic: Essential for that fragrant, savory backdrop.
Shaoxing wine: Or dry sherry adds complexity and helps mellow the flavors.
Vegetable oil: Neutral oil lets the spices shine without overpowering.
Hoisin sauce: Sweet and slightly tangy – a secret supercharger for the curry sauce.
Soy sauce: Use both regular and a little more for that umami punch.
Cornstarch: Helps thicken the sauce just enough to coat noodles beautifully.
Curry powder: The star of the dish—use the yellow kind for a mellow warmth.
Sugar: Just a teaspoon balances the curry’s spice with a hint of sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Singapore Curry Noodles with Chicken Recipe can be—feel free to tweak it to match your taste or dietary needs. I’ve played around with veggies and protein swaps, and it’s still always a hit.

Protein Swap: I once tried shrimp instead of chicken, and my friends couldn’t stop asking for the recipe—it works great for seafood lovers.
Vegetable Boost: Swap in broccoli florets or sliced carrots for extra crunch and color.
Spice Level: Add a dash of chili flakes or fresh chopped chilies if you want to kick the heat up a notch.
Vegan Version: Skip the chicken and eggs, and toss in firm tofu cubes—still delicious and totally satisfying.

How to Make Singapore Curry Noodles with Chicken Recipe

Step 1: Soften the Noodles Just Right

So this is where you want to be careful – soak those dried rice vermicelli noodles in boiling water for only 1 to 2 minutes until they’re just limp but not too soft. I learned the hard way that soaking too long turns them mushy once stir-fried. As soon as they’re softened, rinse them under cold water and shake off the excess. This step prepares the noodles perfectly for tossing into the curry mixture later.

Step 2: Marinate the Chicken

While the noodles are soaking, mix your sliced chicken thighs with the hoisin sauce, half the soy sauce, cornstarch, curry powder, sugar, and Shaoxing wine. This marinade boosts flavor and helps the chicken stay juicy. I usually let mine sit for 10 minutes if I have the time, but it’s okay to start cooking right after mixing if you’re in a hurry.

Step 3: Cook Chicken and Scramble Eggs

Heat the vegetable oil in your largest pan over medium heat. Fry the marinated chicken until it’s about 75% cooked—leave a little pink for tenderness. Push the chicken to the side, then pour in your beaten eggs and scramble them gently. When the eggs start setting, mix everything together. This layering technique helps keep the texture balanced and the proteins silky.

Step 4: Stir-Fry Veggies and Add Shaoxing Wine

Add the onions, garlic, red bell peppers, snap peas, and baby corn to the pan. Stir-fry until softened but still crisp—this usually takes about 3 to 4 minutes. Then splash in the Shaoxing wine and let it cook off for a minute. This step adds a subtle, aromatic depth that you’ll notice right away.

Step 5: Combine Noodles and Sauce, Toss to Finish

Finally, toss your prepared noodles in with the veggies and chicken. Pour over the rest of the soy sauce and any remaining curry powder or hoisin you saved for the sauce. Keep tossing everything together on medium heat until the sauce coats the noodles evenly and everything is piping hot. Serve immediately—you’re going to love how everything melds together.

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Pro Tips for Making Singapore Curry Noodles with Chicken Recipe

Don’t Over-Soak Noodles: Bang this one home—over-soaked noodles get mushy fast, so stick to the 1–2 minute window.
Marinate Chicken Early: Even a quick 10-minute marinade makes the chicken more flavorful and tender.
Layer Your Cooking: Cooking chicken and eggs separately in the same pan keeps textures distinct and delicious.
Use Fresh Curry Powder: Fresh spices always win—stale curry powder can dull those lovely flavors.

How to Serve Singapore Curry Noodles with Chicken Recipe

The dish shows a single layer of thin brown rice noodles mixed with pieces of light brown cooked chicken, small baby corn slices, bright green snap peas, red bell pepper slices, and bits of translucent cooked onion on a white plate. The plate is placed on a white marbled surface. To the right of the plate, there are two brown wooden chopsticks resting diagonally. A white textured cloth is partially visible at the bottom left corner of the image. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles with Chicken, Singapore Curry Noodles, Curry Noodles with Chicken, Asian Curry Noodles, Quick Curry Noodle Recipe

Garnishes

When I serve this dish, I love finishing it off with a sprinkle of chopped scallions and fresh cilantro. Sometimes a few lime wedges on the side give it that perfect tangy brightness to cut through the curry richness. If you’re feeling adventurous, some sliced fresh red chili really amps up the heat.

Side Dishes

Singapore Curry Noodles with Chicken is pretty hearty, but I often round out the meal with light, crisp sides like a cucumber salad or simple steamed greens tossed with garlic. Occasionally, we’ll have some crispy spring rolls on the side for extra crunch.

Creative Ways to Present

I once impressed guests by serving the noodles in individual coconut bowls with a small chili-lime drizzle on top. For family dinners, I keep it casual and serve everything in big bowls so everyone can help themselves, which always sparks conversation and compliments.

Make Ahead and Storage

Storing Leftovers

Leftovers taste great too! I store mine in airtight containers in the fridge and find they keep fresh flavors for up to 3 days. The noodles will soak up sauce as they sit, so sometimes I keep a splash of chicken broth handy to loosen it up when reheating.

Freezing

Freezing works if you’re in a pinch. I found it’s best to freeze before adding eggs—you can scramble fresh ones when you reheat later. Be sure to thaw overnight in the fridge for best results.

Reheating

I usually reheat in a skillet over medium heat with a bit of water or broth, tossing gently so the noodles don’t stick or dry out. Microwave works in a pinch, but the skillet helps keep the texture closer to freshly made.

FAQs

Can I use other types of noodles for Singapore Curry Noodles with Chicken Recipe?

Absolutely! While rice vermicelli is traditional and absorbs the curry sauce beautifully, you can experiment with thin egg noodles or even spaghetti in a pinch. Just make sure to adjust soaking or cooking times accordingly to avoid overcooking.
Is this recipe spicy?

This Singapore Curry Noodles with Chicken Recipe has a mild warmth due to the yellow curry powder, which isn’t too overpowering. If you like things spicier, feel free to add fresh chilies or chili flakes during cooking or as a garnish.
Can I make this gluten-free?

Yes! To make the dish gluten-free, choose tamari instead of regular soy sauce and ensure your hoisin sauce variant is gluten-free. Most of the other ingredients like rice noodles and veggies are naturally gluten-free.
What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine on hand, dry sherry or a good-quality chicken broth works well too. It adds some depth without affecting the overall flavor balance too much.
Can I prepare this recipe ahead of time for a dinner party?

You can prep all the ingredients in advance—marinate the chicken and chop the veggies ahead of time. It’s best to combine and cook everything right before serving to keep the noodles fresh and the vegetables crisp.

Final Thoughts

This Singapore Curry Noodles with Chicken Recipe has become one of those go-to dishes for me whenever I want bold flavor without turning my kitchen into a war zone. It’s quick, delicious, and hits all those comforting notes in every bite. Give it a try this week—I promise you’ll fall in love with how simple and satisfying it is, and your family or friends will be asking for seconds!