Singapore Noodles Recipe

Name: Singapore Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz (175g) thin Asian egg noodles; 2 tbsp plus 1 tsp vegetable oil; 5 oz (140g) boneless skinless chicken breast, thinly sliced; 5 oz (140g) medium shrimp, peeled; 1 onion, thinly sliced; 1/2 red bell pepper, cored, seeded, and cut into strips; 1 small head of bok choy, sliced; 2 garlic cloves, finely chopped; 1 fresh hot red chile, seeded and minced; 4 oz (115g) bean sprouts; 2 tbsp light soy sauce; 1 tbsp curry powder; 2 large eggs, beaten; Cilantro leaves, for garnish; Wok

Servings: persons

6 oz (175g) thin Asian egg noodles
2 tbsp plus 1 tsp vegetable oil
5 oz (140g) boneless skinless chicken breast, thinly sliced
5 oz (140g) medium shrimp, peeled
1 onion, thinly sliced
1/2 red bell pepper, cored, seeded, and cut into strips
1 small head of bok choy, sliced
2 garlic cloves, finely chopped
1 fresh hot red chile, seeded and minced
4 oz (115g) bean sprouts
2 tbsp light soy sauce
1 tbsp curry powder
2 large eggs, beaten
Cilantro leaves, for garnish
Wok

1
Bring a large pot of lightly salted water to a boil over high heat.
2
Add the noodles and cook until tender.
3
Drain and rinse under cold water.
4
Toss with 1 tsp of the oil.
5
Heat 1 tbsp oil in a wok over high heat.
6
Add the chicken and stir-fry for 1 minute.
7
Add the shrimp and stir-fry for another 2 minutes.
8
Transfer to a plate.
9
Add 1 tbsp oil to the wok and heat.
10
Add the onion and stir-fry for 2 minutes.
11
Add the pepper, bok choy, garlic, and chile, and stir-fry for 2 minutes more.
12
Add the bean sprouts and stir-fry for 2 minutes.
13
Add the soy sauce and curry powder and stir-fry for 1 minute.
14
Add the noodles, pour in the eggs, and toss together until the egg starts to set.
15
Return the chicken and shrimp to the wok and stir-fry for 1 minute.
16
Sprinkle with cilantro and serve hot.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 oz (175g) thin Asian egg noodles, 2 tbsp plus 1 tsp vegetable oil, 5 oz (140g) boneless skinless chicken breast, thinly sliced, 5 oz (140g) medium shrimp, peeled, and more.

Yes, Singapore Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singapore Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions