Singapore Street Noodles are one of my favorite take-out dishes. Springy rice noodles and crunchy vegetables are tossed in a sweet and spicy curry sauce that’s out of this world delicious. This recipe is vegetarian but you could easily add tofu, chicken, shrimp or pork if you’d like!
Before quarantine, my husband and I would go to AA Garden Fusion at least once a week to get down on their delicious Vietnamese Fusion cuisine. It's legit one of the best restaurants in New Smyrna Beach!
I'd always start with the avocado spring rolls with peanut sauce and Jerm would get the sticky garlic wings.
For dinner, without a doubt, I would order the Vietnamese Chicken and Rice bowl and Jeremy would order the Singapore Street Noodles every single time. And although I loved them, too, I always knew that I could just eat some of his.
Since all of this craziness has gone down, I haven't really felt comfortable ordering takeout more often than necessary so I decided to try to make this dish at home.
After scouring the internet for recipes and messing it up quite a few times, I finally got it right!
And although my husband would always order this dish with chicken, I decided to make this recipe vegetarian so that you could top it with whatever you have.
The method is super simple. Start by cooking a seasoned protein of your choice in a wok with a little bit of neutral oil, then remove it and set it aside.
After that, start my recipe and add the protein back in before adding the cilantro. That's it!
I should also mention that this recipe is supposed to use rice noodles.
But if you're quarantined like me and need to use what you have, I recommend swapping it for a pound of spaghetti.
It definitely won't be as traditional, but we must make due during these times!
Let's get cookin!
For The Curry Stir Fry Sauce
- sweet chili sauce
- rice wine vinegar
- soy sauce
- curry powder
- turmeric (for color more than taste!)
- kosher salt
For the Stir Fry Noodles
- rice noodles (or thin spaghetti noodles by DeLallo!)
- sesame oil
- red bell pepper
- red cabbage
- fresh ginger
- garlic cloves
How to make the curry sauce
The first thing you'll want to do is to make the curry sauce.
Simply mix together sweet chili sauce, rice wine vinegar, ketchup, soy sauce, sriracha, curry powder, and turmeric, and kosher salt.
Depending on which type of curry powder you're using, you might want to add a little more. After you mix up the sauce, just give it a taste and add more curry powder and/or salt if needed.
How to make the singapore noodles
Now that the sauce is ready, let's start prepping your noodles. Since I made mine during the pandemic, I wasn't able to use the traditional rice noodles so I used thin spaghetti (by DeLallo!) which works as an easy substitute if needed.
Once the noodles are done, strain them then shock them in cold water and set aside.
Meanwhile, it's time to start cooking the veggies.
The first thing you'll want to do is heat a wok or nonstick pan to medium-high. Add your sesame oil then add the chopped bell peppers, onions and carrots with a hefty pinch of salt.
Once the veggies cook down for about 5-8 minutes, add the red cabbage and cook until it softens and turns bright purple.
Next, add the fresh ginger and fresh garlic and stir. Cook this mixture for 2-3 minutes until the ingredients have softened and they're super fragrant.
Then use a spatula to push the vegetables to one side of the skillet and pour the sauce in the other. Let the sauce bubble and cook for 2 minutes then stir in the veggies.
Now rinse the noodles one more time to loosen them up then add them to the saucy vegetable mixture and toss.
Continue to cook the noodles for another minute, gently stirring, until they're coated and are bright yellow. Give them a taste and add more salt if necessary.
Before serving, toss with freshly chopped cilantro and add a drizzle of sriracha if you're into it being spicy!
What protein to add
If you'd like some protein in this dish, you can easily do so!
Whether you'd like to add chicken, tofu, shrimp, pork or steak, the method will be the same.
Before you start cooking the veggies, season your protein with salt and pepper. Heat your wok or nonstick to medium-high then add 2 tbsp of neutral oil.
Toss the seasoned protein into the hot oil and saute until it's cooked through. Remove the protein and set aside.
Now cook the recipe according to the directions and add the cooked protein in before you add the fresh cilantro.
What to pair it with
I recommend pairing these Singapore Street Noodles with these Asian Slaw Hot Dogs, these Vietnamese Egg Rolls, or this Chinese Cabbage Salad with Crunchy Ramen Noodles.
Or bring Hibachi night home with this Hibachi Chicken with Yum Yum Sauce and a side of Hibachi Noodles!
You could also do this Greek Yogurt Chicken Curry Salad, an easy bowl of larb gai lettuce wraps, or some vietnamese grilled chicken and rice bowls.
If you're looking for something similar, why not these this Thai Noodle Salad with Sesame Peanut Sauce -- it's so good!
Save this recipe for later
Want to make these tasty Singapore Street Noodles for later? Feel free to use one of these pretty pinterest images and save it below!
Recipe: Singapore Street Noodles
Singapore Street Noodles
For the Curry Sauce
- ⅔ cup sweet chili sauce
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1.5 tbsp curry powder
- 1 tsp turmeric
- 2 tbsp ketchup
For the Stir Fry Noodles
- 1 lb rice noodles or thin spaghetti noodles
- 2 tbsp sesame oil
- 1 red bell pepper cut into thin strips
- 1 large onion cut into thin strips
- ½ cup carrots shredded
- 1 cup red cabbage shredded
- 1 tbsp fresh ginger roughly chopped
- 4 cloves garlic roughly chopped
- ½ cup cilantro roughly chopped
For the Curry Sauce
- Mix together sweet chili sauce, rice wine vinegar, soy sauce, sriracha, curry powder, turmeric, and ketchup. Set aside,
For the Stir Fry Noodles
- Cook noodles according to the directions then strain and shock with cold water.
- Meanwhile, heat a wok or nonstick skillet to medium-high heat and add your sesame oil, chopped bell peppers, onions and carrots with a hefty pinch of salt. Cook for 5-8 minutes.
- Add the red cabbage and cook for a few minutes until it softens and turns bright purple.
- Add the fresh ginger and fresh garlic and stir. Cook this mixture for 2-3 minutes until the ingredients have softened and they're super fragrant.
- Use a spatula to push the vegetables to one side of the skillet and pour the sauce in the other. Let the sauce bubble and cook for 2 minutes then stir in the veggies.
- Rinse the noodles in hot water one more time to loosen them up then add them to the saucy vegetable mixture and toss.
- Cook the noodles for another few minutes, gently stirring, until they're coated and are bright yellow. Give them a taste and add more salt if necessary.
- Before serving, toss with freshly chopped cilantro and add a drizzle of sriracha if you’d like
- Before you start cooking the veggies, season your protein with salt and pepper. Heat your wok or nonstick to medium-high then add 2 tbsp of neutral oil.
- Toss the seasoned protein into the hot oil and saute until it's cooked through. Remove the protein and set aside.
- Now cook the recipe according to the directions and add the cooked protein in before you add the fresh cilantro.
This is packed with flavor, so tasty!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.