A takeout favorite, Singapore Noodles feature thin rice vermicelli noodles, succulent shrimp, char siu pork, eggs, and colorful vegetables in a flavorful curry-infused stir-fry sauce. Make this easy recipe at home the next time you have a craving.

A bowl of Singapore noodles with shrimp, char siu pork, carrots, and red peppers.

Don’t let the name fool you. Singapore Noodles (or Singapore Mei Fun) are actually a Cantonese creation, common at Cantonese-style and takeout restaurants throughout Hong Kong. Its invention dates back to WWII when Cantonese chefs wanted to find ways to use curry powder, which was introduced to them through the British colonies.

What sets Singapore noodles apart from a myriad of other noodle dishes is of course the inclusion of curry powder, but also the use of thin rice vermicelli noodles which differ from some of the other thicker wheat noodles or wider rice noodles often used in stir-fry noodle dishes.

Singapore-style noodles are one of my favorite takeout dishes, however I don’t see them on too many local Chinese restaurant menus, so I’m thrilled that I can make them myself whenever I want! Although there are a few “specialty” ingredients listed in the recipe, you can easily make modifications and also use up some veggies you may already have on hand.

Ingredient notes

Ingredients for Singapore noodles on a blue-grey wooden background.

Rice Vermicelli Noodles: These should be easy to find at Asian supermarkets, and even well-stocked regular grocery stores and online. “Kong moon” style rice noodles are ideal, but in general look at the ingredients which should include only rice and water.
Char Siu: Although you can make homemade char siu (Chinese roast pork) for this recipe, if you have a local Chinese supermarket, chances are you can buy some there! Alternatively, you could add thin matchstick pieces of ham, or thin strips of raw chicken instead. If you use the chicken, make sure to stir-fry it first before adding the shrimp and remaining ingredients to your wok.
Shaoxing Wine: This is a Chinese cooking wine that is used in A LOT of Chinese dishes, so I always have some on hand. You could buy it at Asian supermarkets or online. Alternatively use dry sherry, cooking sake, or mirin as reasonable substitutes.
Soy Sauce: Use light or regular soy sauce (not dark sauce). I recommend using low-sodium so you can control the amount of salt. You can always add more salt later if you want.
Curry Powder: Curry powder is not a single spice, but rather a spice mix. That means that all curry powders are different, both in flavor and spice-level, be it various brands or origins. Use whatever curry powder you like, but Madras curry powder is a particularly good choice if you have it. Keep in mind that if your curry powder is salt-free AND you use low-sodium soy sauce, you might want to add some additional salt to your Singapore noodles.

A bowl of Singapore noodles with plump shrimp and colorful strips of vegetables.

How to make it

To make the sauce, combine garlic, soy sauce, Shaoxing cooking wine, curry powder, water, toasted sesame oil, sugar and pepper in a small bowl. If using low-sodium soy sauce and salt-free curry powder, you may want to add a big pinch of salt, but you can also adjust the seasoning later if needed. Set aside.

Sauce for Singapore noodles before mixing together in a small glass bowl.

Sauce for Singapore noodles mixed together in a small glass bowl.

Place noodles in a large bowl and cover with almost boiling water. Soak until pliable, using package directions as a guide.

Dry rice vermicelli noodles added to a large metal mixing bowl.

Nearly boiling water added to a bowl of rice vermicelli noodles to soak them.

Drain, rinse with cold water, and then snip them a couple times with kitchen shears.

Soaked rice vermicelli noodles draining in a fine mesh strainer.

Add oil to a wok or nonstick skillet over medium-high heat. Add beaten eggs and let them cook undisturbed until beginning to set on the bottom. Then use a wooden spoon or spatula to roughly scramble them. When the scrambled eggs are cooked, remove them and set aside.

Add more oil to the wok over medium-high heat. Then add the shrimp and cook for about 15 to 30 seconds until they start to turn pink (they will continue to cook with the other ingredients).

Add the vegetables and stir-fry until they start to soften.

Added raw vegetables to shrimp cooked in a wok.

Vegetables and shrimp stir-fried together in a wok.

Next, add the noodles and sauce. Rinse the inside of the sauce bowl with a little water and add that as well. Toss the mixture a few times to evenly combine (using two wooden spoons or spatulas helps to lift/scoop and mix).

Rice vermicelli noodles and curry-based stir-fry sauce added to a wok.

Noodles stir-fried with curry sauce, shrimp, and veggies in a wok.

Add the cooked egg and char siu and toss a few more times.

Adding strips of char siu pork and scrambled eggs to a wok of noodles.

Finally, add the scallions tossing to mix a final time.

Adding sliced scallions to a wok of Singapore noodles.

Singapore noodles in a wok after stirring in sliced scallions.

Taste, and if the noodles need salt add some and toss again to combine. Serve immediately.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

A bowl of curry-infused rice vermicelli noodles stir-fried with shrimp and veggies.

Expert tips

Prep all of your ingredients in advance so you can quickly stir-fry everything when you’re ready. This includes mixing the sauce, soaking the noodles, and slicing all of the vegetables, pork, etc and setting them into bowls next to your stove.

Store leftover Singapore noodles in an airtight container in the refrigerator for up to 4 days. You can reheat them easily in the microwave or in a nonstick pan on the stove-top until heated through.

Although you can double the recipe, keep in mind that adding too much to a wok can make it a bit more challenging to properly stir-fry the ingredients and cook everything evenly.

As indicated above, you can certainly make modifications to this recipe, like replacing the char siu with matchsticks of ham or thinly sliced raw chicken (cooked first before adding the shrimp). If you want to omit the meat entirely, try some cubed tofu or stick to vegetables only.

You could also switch up the veggies to use up scraps you have on hand. Thinly sliced cabbage, beansprouts, snow peas, green peas, and even mushrooms would be delightful in this recipe!

Singapore noodles with shrimp in a wok with two wooden spoons on either side.

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