Name: Easy Singapore Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoon Sesame Oil; 1 tablespoon Chili Oil (optional); Salt as needed; Rice Noodles (about 150 grams); 1 small Onion, sliced; ½ Bell Pepper (Red + Green), finely sliced; 1 Carrot, finely sliced; ⅓ cup French Beans, diced; 1-2 tablespoon Curry Powder (adjust to taste); 1-2 tablespoon Soy Sauce (as needed); 1-2 tablespoon Rice Vinegar or regular Vinegar; 1 teaspoon Red Chili Paste (optional); 2 stalks Green Onion, chopped (for garnish); 1 tablespoon Cardamom; 1 tablespoon Ground Coriander; 2 teaspoon Cumin Seeds; 1 teaspoon Mustard Seeds; 1 teaspoon Cayenne Powder; ½ teaspoon Ground Ginger Powder; 1 teaspoon Turmeric; ½ teaspoon Black Peppercorns

Jump to Recipe·5 from 4 reviews

If you’re craving a flavorful, vibrant dish that comes together in no time, I’ve got just the thing for you — my Easy Singapore Noodles Recipe. This recipe hits all the right notes with its fragrant curry spices, crisp-tender veggies, and silky rice noodles. It’s a super satisfying meal that feels a little special but is honestly super straightforward to whip up. Stick around, and I’ll walk you through all my insider tips to nail it every time.

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Why This Recipe Works

Simple Ingredients, Big Flavor: Using everyday veggies and curry powder transforms ordinary noodles into a vibrant dish.
Perfect Noodle Texture: Cooking rice noodles just right avoids mushiness and stickiness every time.
Quick Stir-Fry Method: High heat cooking seals in freshness and gives you that awesome wok-fried aroma.
Customizable to Your Taste: Easily swap veggies or add proteins like tofu — this recipe is super flexible.

Easy Singapore Noodles, Singapore Noodles recipe, Asian noodle stir-fry, quick Singapore noodles, flavorful noodle dishes - A black cast iron pan filled with several layers of yellow noodles mixed with small pieces of grilled tofu that show a light brown char, scattered with thin slices of green onions and small bits of red bell pepper. The noodles have a slight shine and look seasoned. Around the pan, there is a white bowl with orange powder, a jar with red sauce, a blue bowl with chopsticks placed on the side, and some green onion stalks on a white marbled surface. The scene has a mix of greens and yellows that make the dish look fresh and tasty photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Easy Singapore Noodles Recipe plays a crucial role—from the fragrant curry powder that laces the noodles with warmth to the crisp veggies that add texture and color. When shopping, fresh, crunchy vegetables and good-quality rice noodles make all the difference for an authentic experience.

Easy Singapore Noodles, Singapore Noodles recipe, Asian noodle stir-fry, quick Singapore noodles, flavorful noodle dishes - Flat lay of a small pile of delicate white rice noodles, a handful of thinly sliced pale purple onion rings, slender strips of vibrant red and green bell pepper, a few bright orange carrot sticks finely sliced, crisp diced green French beans, a small mound of golden yellow curry powder, two small white ceramic bowls each with a light amber sesame oil and fiery red chili oil, another small white bowl with deep brown soy sauce, a small white bowl holding clear rice vinegar, a dollop of vivid red chili paste in a tiny white bowl, two fresh green onion stalks chopped into pieces, all arranged symmetrically 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

Sesame Oil: Adds a rich, nutty base flavor that’s characteristic of many Asian dishes.
Chili Oil (optional): Gives just the right hint of heat — adjust it to your spice preference.
Rice Noodles: The star ingredient; choose fresh or dried noodles but be mindful of cooking time.
Onion: Sautéed for sweetness and a bit of crunch.
Bell Peppers (Red & Green): They bring color, mild sweetness, and a juicy snap.
Carrot: Adds subtle sweetness and lovely texture.
French Beans: Their crunch balances the softness of the noodles.
Curry Powder: The magic spice blend that defines Singapore noodles; homemade or store-bought both work well.
Soy Sauce: Provides savory umami depth and saltiness.
Rice Vinegar or Regular Vinegar: Balances richness with a subtle tang.
Red Chili Paste (optional): For extra heat and zing.
Green Onion: Fresh garnish that lifts the dish with mild oniony freshness.

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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.

Make It Your Way

I love how adaptable this Easy Singapore Noodles Recipe is. You can easily make it vegetarian, add your favorite protein, or amp up the spice level — this dish invites you to make it your own. It’s like a vibrant canvas waiting for your personal touch.

Add Protein: I often throw in diced tofu or cooked shrimp to make it a heartier meal — it soaks up the curry flavor beautifully.
Veggie Swap: Feel free to use snap peas, baby corn, or mushrooms for variety or what you have in the fridge.
Heat Level: Easily adjust by adding more chili oil or red chili paste — just start small and taste as you go!
Gluten-Free Option: Just make sure your soy sauce is gluten-free and you’re good to go.

Step-by-Step: How I Make Easy Singapore Noodles Recipe

Step 1: Prep Your Noodles Perfectly

First things first — get your rice noodles ready! Bring a large pot of water to a boil, add a pinch of salt and a splash of oil (this helps keep the noodles from sticking). Drop the noodles in and let them cook for about 2-4 minutes, but keep an eye on them. You want them tender but still with a little bite. Once done, drain and rinse under cold water to stop the cooking process. Running your fingers gently through the noodles keeps them separated — trust me, it works wonders to prevent clumping later!

Step 2: Stir-Fry Your Veggies

Heat the sesame oil and optional chili oil in your wok or large skillet over medium-high heat. Toss in the sliced onions and sauté until they start turning golden and fragrant. Then add your bell peppers, carrots, and French beans, stirring frequently. You want the veggies to be nicely cooked but still retain a little crunch — that contrast in texture is one of my favorite parts about Singapore noodles!

Step 3: Bring on the Sauces and Curry Powder

Once the vegetables are just tender, add in your red chili paste (if you’re using it), soy sauce, and rice vinegar. Give everything a good toss to coat the veggies in that beautiful sauce mixture. Then add your cooled noodles right into the wok. Using tongs really helps to gently toss the noodles with the veggies and sauce so every strand gets flavored.

Step 4: The Magic Final Touch

Last but definitely not least, sprinkle your curry powder over the noodles. This is where the dish transforms from tasty to truly memorable. Mix everything thoroughly and stir-fry on high heat for a minute or two. At this point, you’ll want to be quick but gentle so the noodles don’t break apart or get mushy. Finally, garnish with chopped green onions for freshness and color. Serve immediately — I always say this dish is best enjoyed while it’s hot and fragrant!

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Tips from My Kitchen

Don’t Overcook Noodles: They should be just tender but still springy—overcooking leads to mushy noodles that lose their charm.
Use High Heat: This helps keep the veggies crisp and imparts that lovely stir-fried aroma.
Homemade Curry Powder: If you can, make your own—freshly ground spices elevate the flavor more than store-bought blends.
Separate Noodles Before Stir-Frying: Running your fingers through them after rinsing keeps them from sticking and clumping.

How to Serve Easy Singapore Noodles Recipe

Easy Singapore Noodles, Singapore Noodles recipe, Asian noodle stir-fry, quick Singapore noodles, flavorful noodle dishes - A deep white bowl full of thin yellow noodles mixed with pieces of green cabbage and small bits of red bell pepper, topped with a square piece of light brown tofu with reddish edges. Light wooden chopsticks rest inside the bowl, leaning against the noodles on the right side. The bowl sits on a white marbled surface with a dark gray cloth nearby. In the background, there is another bowl filled with more noodles, blurred slightly. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping my Singapore noodles with freshly chopped green onions — they add a pop of color and a burst of fresh, mild sharpness that balances the curry’s warmth. Sometimes, I also sprinkle toasted sesame seeds for an extra layer of nuttiness and crunch. A wedge of lime on the side is lovely too if you want a bright citrus kick at the table.

Side Dishes

This dish stands beautifully on its own but pairs wonderfully with light sides. I often enjoy it alongside steamed or roasted Asian greens like bok choy or gai lan. Simple cucumber salad on the side adds a crisp, cool contrast. And if I’m feeling indulgent, some crispy spring rolls or potstickers make for a delicious combo.

Creative Ways to Present

For special occasions, I like serving my Easy Singapore Noodles Recipe in individual mini bowls topped with edible flowers or microgreens for an elegant touch. Another fun idea is to use sturdy lettuce leaves as a wrap, letting everyone scoop up the noodles like little burritos — it’s interactive and adds a refreshing crunch!

Make Ahead and Storage

Storing Leftovers

I usually place any leftover Singapore noodles in an airtight container and store them in the fridge. Because the noodles can clump, I drizzle a tiny bit of sesame oil on top before sealing to keep them separate and flavorful. They’re best eaten within 2 days for optimal texture.

Freezing

I haven’t had the best luck freezing Singapore noodles because the texture tends to suffer—the noodles get mushy and veggies soften too much. If you do freeze them, pop them in a freezer-safe container without the green onions garnish and use within a month. But honestly, this dish shines freshest when enjoyed right away or within a day or two.

Reheating

When reheating leftovers, I prefer stir-frying the noodles quickly in a hot pan with a splash of oil to refresh their texture instead of microwaving. This helps bring back a bit of that fresh stir-fried taste and keeps the veggies from turning soggy.

FAQs

What type of noodles should I use for Easy Singapore Noodles Recipe?

Rice vermicelli or thin rice noodles work best because they absorb the sauce and curry flavor beautifully while remaining light and silky. If you can find fresh rice noodles, even better, but dried noodles are perfectly fine as long as you watch the cooking time carefully.
Can I make this recipe vegan or vegetarian?

Absolutely! This recipe is naturally vegetarian if you skip fish sauce or animal-based additions (which aren’t included here). To boost protein, add tofu or tempeh. Just double-check your curry powder and soy sauce for any non-vegan ingredients.
How spicy is Easy Singapore Noodles Recipe?

The heat level is quite mild unless you add extra chili oil or red chili paste. It’s easy to customize — start with no or little spice if you’re sensitive, then adjust to taste during cooking.
Can I prepare this dish ahead for a party?

While you can prep the noodles and chop veggies ahead, I recommend stir-frying everything just before serving to maintain fresh textures and flavors. If you need to hold it for a short time, keep it warm but avoid overcooking or it gets soggy.

Final Thoughts

This Easy Singapore Noodles Recipe has become one of my go-to weeknight dinners — it’s a comforting hug of curry-spiced goodness that’s quick enough for busy nights but fancy enough to impress your guests. I’m confident you’ll love how simple ingredients come together in such a flavorful way. Give it a try, tweak it your way, and I’d love to hear what you think!