Recipe

Singapore Curry Noodles

Cantonese takeout style rice vermicelli stir-fried with a savory curry sauce, crunchy veg, and your choice of shrimp, chicken, or char siu.

By Matt Campbell

•

4.8

A steaming plate of Cantonese takeout style Singapore curry noodles with rice vermicelli, pink shrimp, sliced char siu, bean sprouts, and scallions in warm yellow curry sauce, photographed on a kitchen counter

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If you have ever opened a takeout clamshell and found a mountain of golden noodles that smell like curry and garlic, you already know the vibe. Singapore curry noodles are the kind of dish that makes a Tuesday feel like you did something with your life. Bright, savory, a little spicy if you want it, and loaded with crisp vegetables and whatever protein you have on hand.

Quick note because the name loves to confuse people: this is a Cantonese takeout classic, widely understood as a dish popularized in Hong Kong and Cantonese restaurants, not a dish you would typically find as a national staple in Singapore. Think fast stir-fry technique plus curry powder, rice vermicelli, and a sauce that clings without turning the noodles into mush.

A home cook stir-frying thin rice vermicelli in a carbon steel wok over high heat with a metal spatula, steam rising in a bright kitchen

Why It Works

Real takeout texture: We soak vermicelli just until flexible, then finish in the wok so the noodles stay springy, not soggy.
A curry sauce that actually sticks: Curry powder is whisked into a quick mix of soy, stock, and oyster sauce, then hits the hot wok and turns glossy fast without turning the noodles to mush.
Choose your own protein adventure: Shrimp, chicken, char siu, tofu, or leftover roast pork all work, and the timing tells you exactly when to add each.
Crisp veggies, not steamed sadness: Quick high heat stir-fry keeps peppers and bean sprouts snappy.

Pairs Well With

Storage Tips

Storage and Reheating

Fridge: Store in an airtight container for up to 3 days. Vermicelli keeps best when cooled quickly.
Reheat (best): Wok or skillet over medium-high heat with 1 to 2 tablespoons water or stock. Toss constantly until hot and glossy again.
Microwave: Add a splash of water, cover loosely, and heat in 30-second bursts, tossing between. It works, but the skillet keeps the noodles bouncier.
Freezing: Not my favorite. Rice vermicelli can break and go soft when thawed. If you must, freeze up to 1 month and reheat in a skillet from thawed.

Meal prep tip: Prep the sauce and chop the veggies ahead, but cook the noodles and stir-fry right before eating for the closest takeout texture.

Common Questions

Is this actually from Singapore?

Not in the “national staple” way the name suggests. Singapore noodles (星洲炒米) are widely understood as a dish popularized in Hong Kong and Cantonese restaurants, and it is now a common item on Chinese takeout menus internationally. The curry powder plus rice vermicelli combo is the signature.

What makes Singapore curry noodles different from lo mein?

Lo mein usually uses wheat egg noodles and a soy-forward sauce. It is typically tossed after boiling, though some restaurants do stir-fry it too. Singapore curry noodles typically use rice vermicelli or thin rice noodles and get their signature flavor and color from curry powder plus savory sauces like soy and oyster sauce. The texture is lighter and more springy, and the curry aroma is the headline.

How is this different from pad thai?

Pad thai is sweet-tangy and nutty, built with tamarind, fish sauce, palm sugar, and often peanuts. Singapore curry noodles are savory and curry-forward, usually no tamarind, no peanut finish, and the sauce leans soy, stock, and aromatic curry spices.

Do I need a wok?

No, but it helps. A large skillet works great. The key is space so moisture can evaporate instead of steaming the noodles.

What curry powder should I use?

Any standard yellow curry powder works, but blends vary a lot. Some are heavy on turmeric, some are salty, and some are spicier (Madras-style often brings more heat). If you are unsure, start with 1 1/2 tablespoons, then add more at the end to taste. If yours is mild, add chili garlic sauce or a pinch of cayenne.

My vermicelli keeps clumping. How do I fix it?

Two moves: soak just until flexible, then drain well. In the wok, add noodles in loose handfuls and toss with sauce immediately. If it is already clumped, sprinkle in a tablespoon or two of hot water or stock and keep tossing until it loosens.

Is Singapore curry noodles supposed to be spicy?

It can be, but it does not have to be. Many takeout versions are mild. You control heat with chili garlic sauce, sambal, or fresh chiles.

Any allergy notes?

Common allergens here include soy (soy sauce), shellfish (shrimp, and often oyster sauce), and fish (fish sauce). For gluten, use gluten-free tamari and confirm your oyster sauce label, since some contain wheat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wok or large 12-inch skillet
Large pot or kettle for soaking noodles
Colander
Mixing bowl for sauce
Tongs and a spatula
Sharp knife and cutting board

The first time I made Singapore curry noodles at home, I got cocky and boiled the vermicelli like pasta. Instant regret. I ended up with curry-flavored noodle wallpaper. Now I treat rice noodles like they are fragile little divas: warm soak, quick drain, then straight into a screaming hot pan with a sauce that is ready before the noodles even walk in the room. When it works, it hits that takeout sweet spot where the noodles are light, the edges of the proteins get a little sear, and the whole kitchen smells like you definitely know what you are doing.

Singapore Curry Noodles

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 4

Ingredients

Noodles and Protein

8 oz rice vermicelli (or thin rice noodles)
8 oz shrimp, peeled and deveined (or 10 oz chicken thigh, thinly sliced)
4 oz char siu, sliced (optional but very takeout)
1 tablespoon neutral oil (plus more as needed)

Vegetables and Aromatics

3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
2 cups shredded cabbage (or napa)
2 cups bean sprouts
3 scallions, sliced (whites and greens separated)

Singapore Curry Sauce

1 1/2 to 2 tablespoons curry powder (start lower if yours is strong)
1 tablespoon soy sauce
1 tablespoon oyster sauce (or vegetarian oyster sauce)
2 teaspoons fish sauce (optional, adds takeout depth)
1 teaspoon toasted sesame oil
1 teaspoon sugar
3/4 cup chicken stock (or veggie stock)
1 1/2 teaspoons cornstarch
1/2 teaspoon white pepper (or black pepper)
Chili garlic sauce or sambal, to taste (optional)

Optional Add-Ins and Finish

2 eggs, lightly beaten (optional)
1 lime wedge per serving
Extra bean sprouts and scallions

Substitutions: Use tofu or eggs instead of meat. Swap cabbage for sliced snow peas or broccoli slaw. No oyster sauce? Use hoisin plus a splash of soy. No stock? Use water plus an extra teaspoon soy sauce.

Instructions

Soak the noodles. Place rice vermicelli in a large bowl and cover with very hot water (hot tap water is perfect, or use package directions if your brand is different). Soak 6 to 8 minutes, just until flexible and a little underdone. Drain very well and toss with a tiny drizzle of neutral oil to reduce sticking.
Mix the sauce. In a bowl, whisk curry powder, soy sauce, oyster sauce, fish sauce (if using), sesame oil, sugar, stock, cornstarch, and white pepper. Keep it near the stove. Cornstarch settles, so you will whisk it again right before pouring.
Takeout timing setup. Put everything within arm’s reach: protein, aromatics, vegetables, noodles, sauce. Once the pan is hot, this goes fast.
Sear the protein. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil. Add shrimp in a single layer and cook 30 to 60 seconds per side depending on size, just until pink, then remove to a plate. If using chicken, stir-fry 3 to 4 minutes until cooked through and lightly browned, then remove.
Aromatics, fast. Add a touch more oil if the pan is dry. Add onion and scallion whites, stir-fry 30 seconds. Add garlic and ginger and stir-fry 15 to 20 seconds, just until fragrant.
Optional egg. If using eggs, push everything to one side, add a small splash of oil, and pour in the beaten eggs. Scramble quickly, then mix into the aromatics. (This is the takeout move that adds a little richness without slowing you down.)
Veg in waves. Add bell pepper and cabbage. Stir-fry 1 to 2 minutes. You want some softening but still bite.
Add noodles and sauce. Add drained noodles. Whisk the sauce again, then pour it around the sides of the wok. If you are using a skillet, just pour it directly into the pan. Toss constantly with tongs for 1 to 2 minutes until the noodles turn evenly golden and the sauce looks glossy, not watery.
Bring it home. Add bean sprouts, cooked shrimp or chicken, and char siu (if using). Toss 30 to 60 seconds, just to heat through and keep sprouts crisp.
Taste and adjust. Need more savory? Add a small splash of soy. Want more curry? Sprinkle in 1/2 teaspoon curry powder and toss. Want heat? Add chili garlic sauce.
Serve. Top with scallion greens. Serve hot with lime wedges if you like that little pop.

Nutrition information is estimated.

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