If you’re craving something bursting with bold flavors but quick enough for a weeknight, then you absolutely have to try this Singapore Curry Noodles with Chicken Recipe. I stumbled upon this dish while trying to recreate the vibrant curry noodles I enjoyed at a little hawker stall, but with my own twist to make it super simple at home. You’ll love how tender chicken mingles with those chewy vermicelli noodles, all bathed in a fragrant curry sauce that’s just the right kick—not too overpowering, but packed with warmth and richness. Trust me, once you try this, it’s going to become one of your go-to meals for sure!

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Why You’ll Love This Recipe

Quick and Easy: Ready in just about 30 minutes, this is perfect for busy nights when you want flavor without fuss.
Balanced Flavors: The curry powder, soy, and hoisin sauce blend effortlessly for a savory, slightly sweet, and aromatic taste.
Flexible Ingredients: You can easily swap vegetables or protein to suit your pantry or preferences.
Family Favorite: My family goes crazy for this dish — it hits the spot every single time!

The image shows a white plate full of thin noodles mixed with small pieces of cooked meat, green snow peas, and red bell pepper slices. The noodles are light brown and soft, forming the top and main layer, while the vegetables and meat are scattered throughout, adding pops of green and red colors. A woman's hand is holding wooden chopsticks lifting a portion of the noodles above the plate, with the noodles hanging down in thin strands. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles with Chicken, Singapore Curry Noodles, Curry Noodles with Chicken, Easy Singapore Curry Noodles, Quick Asian Noodle Recipes

Ingredients You’ll Need

The secret to this Singapore Curry Noodles with Chicken Recipe is simple ingredients that come together to create a harmony of flavors. Most of these you might already have, and picking fresh veggies will give your dish that extra pop.

Flat lay of a small bundle of dried rice vermicelli noodles, thinly sliced raw chicken thighs with pale pink flesh, three whole uncracked brown eggs, one whole fresh red bell pepper, one small whole yellow onion, a handful of bright green snap peas with ends removed, a small pile of fresh baby corn ears, four peeled garlic cloves, a small white ceramic bowl of golden yellow curry powder, a small white ceramic bowl of dark brown hoisin sauce, a small white ceramic bowl of light brown soy sauce, a small white ceramic bowl of clear Shaoxing wine, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of translucent cornstarch powder, a small white ceramic bowl of clear vegetable oil, all ingredients arranged symmetrically and with realistic proportions, placed 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 - Singapore Curry Noodles with Chicken, Singapore Curry Noodles, Curry Noodles with Chicken, Easy Singapore Curry Noodles, Quick Asian Noodle Recipes

Rice vermicelli: I always use dried kind because it softens quickly and has that perfect bounce when stir-fried.
Chicken thighs: I prefer boneless and skinless for tenderness and faster cooking—thin slices help it cook evenly.
Eggs: They add richness and texture; scrambling them right in the wok is my favorite step.
Red bell pepper: Adds sweetness and a vibrant color to brighten the dish.
Onion: A small onion gives a subtle sweetness and depth when stir-fried.
Snap peas: Fresh and crisp, they bring a lovely crunch; snow peas work just as well.
Baby corn: Canned is totally fine — just rinse and drain well to avoid excess liquid.
Garlic cloves: Minced garlic brings that essential aromatic base to the curry.
Shaoxing wine: This adds a touch of authenticity and depth; if you don’t have it, dry sherry or chicken broth works in a pinch.
Vegetable oil: Use any neutral oil to avoid overpowering the dish’s flavors.
Hoisin sauce: Gives a slight sweetness and umami, balancing the curry powder nicely.
Soy sauce: Both regular and a smaller amount for the marinade — for saltiness and savory notes.
Cornstarch: Helps the marinade cling to the chicken; potato starch is a great substitute if needed.
Curry powder (yellow): The star of the show—choose a good quality curry powder for that authentic flavor.
Granulated sugar: Just a bit to brighten the curry’s flavor and soften the spice edge.

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.

Variations

One of the things I adore about this Singapore Curry Noodles with Chicken Recipe is how easily it adapts to what you have on hand or your dietary preferences. I’ve played around with a few variations myself, and each time it’s still a winner.

Protein swaps: I once tried shrimp instead of chicken, which was fantastic and even quicker to cook.
Vegetable upgrades: Adding baby bok choy or mushrooms gives a lovely earthy twist; just toss them in during stir-fry.
Heat adjustment: For a spicier take, I add a bit of chili paste or sliced fresh chili while cooking garlic.
Make it vegetarian: Skip the chicken and use tofu or just load up on veggies and mushrooms for a satisfying meal.

How to Make Singapore Curry Noodles with Chicken Recipe

Step 1: Prepare Your Noodles and Marinade Chicken

Start by soaking your rice vermicelli in boiling water for just about 1 to 2 minutes—you don’t want them soggy, just softened enough to handle. Drain and rinse under cold water immediately to stop the cooking and remove excess starch, which helps keep the noodles from clumping.

While that’s soaking, toss your thinly sliced chicken thighs in a bowl with half the soy sauce, a dash of cornstarch, and a pinch of curry powder. This little marinade keeps the chicken juicy and infuses it with flavor right from the start.

Step 2: Mix Your Noodle Sauce

In a small bowl, whisk together the rest of the soy sauce, hoisin sauce, remaining curry powder, sugar, and Shaoxing wine. This sauce is the magic that brings the dish together, and having it ready means a smooth cooking flow.

Step 3: Cook Chicken and Eggs in the Wok

Heat your vegetable oil in a large pan or wok over medium heat. Add the marinated chicken and cook until it’s about 75% done — you’ll see it turn opaque but it still needs a bit more time. Push the chicken to one side of your pan, pour in the beaten eggs, and scramble them gently before mixing everything together. This step is where the texture gets really interesting!

Step 4: Add Vegetables and Aromatics

Next, toss in your onions, garlic, red peppers, snap peas, and baby corn. Stir-fry everything until the veggies soften just a touch but still keep their crunchiness—that contrast is key. Splash in the Shaoxing wine and let it cook off for a minute; the aroma here is always a little piece of heaven.

Step 5: Combine Noodles and Sauce

Finally, add your softened rice vermicelli right into the pan, along with the noodle sauce you mixed earlier. Toss everything carefully so the noodles soak up all the flavors and the chicken and veggies distribute evenly. After a minute or two of stirring, it’s ready to serve. Don’t forget to taste and adjust with a little extra soy or sugar if needed!

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Pro Tips for Making Singapore Curry Noodles with Chicken Recipe

Don’t Overcook Noodles: Soak just until flexible, then rinse with cold water to keep that perfect chewiness without mush.
Thinly Slice Chicken: This helps it cook quickly and stay tender, making weeknight cooking more efficient.
Scramble Eggs Separately: Pushing the chicken aside and scrambling the eggs in the same pan adds a lovely texture and richness.
Balance Your Curry Flavor: Adjust soy sauce and sugar at the end—taste as you go to suit your palate!

How to Serve Singapore Curry Noodles with Chicken Recipe

The dish shows a single layer of thin brown rice noodles mixed with pieces of light brown cooked chicken, small baby corn slices, bright green snap peas, red bell pepper slices, and bits of translucent cooked onion on a white plate. The plate is placed on a white marbled surface. To the right of the plate, there are two brown wooden chopsticks resting diagonally. A white textured cloth is partially visible at the bottom left corner of the image. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles with Chicken, Singapore Curry Noodles, Curry Noodles with Chicken, Easy Singapore Curry Noodles, Quick Asian Noodle Recipes

Garnishes

I love topping this with a sprinkle of chopped fresh cilantro and some thinly sliced green onions for that fresh burst. Sometimes, a wedge of lime on the side adds a nice zing, and if you’re feeling adventurous, a few chili flakes bring heat that contrasts beautifully with the mild curry.

Side Dishes

One time, I paired this with a simple cucumber salad dressed in rice vinegar and sesame oil—it’s refreshing and cool next to the warm curry noodles. You can also serve it alongside crispy spring rolls or steamed dumplings for a more filling meal.

Creative Ways to Present

For special occasions, I like to serve this in individual bowls with a swirl of coconut cream on top and some toasted sesame seeds sprinkled over. It makes for such a beautiful presentation and adds luxurious depth to every bite.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely before storing them in an airtight container in the fridge. I find they keep well for about 2-3 days if properly sealed. Just avoid storing the noodles too wet to keep their texture.

Freezing

Freezing can be a bit tricky because noodles sometimes get mushy, but if you want to freeze, separate the noodles from the sauce and chicken first. Freeze in portions, then thaw overnight in the fridge before reheating gently on the stove with a splash of water to bring back moisture.

Reheating

I always reheat these noodles on the stovetop over medium heat with a drizzle of oil and maybe a splash of water or broth to keep the noodles from drying out. Microwaving is okay in a pinch, but stirring halfway through helps evenly heat and preserve that lovely texture.

FAQs

Can I use something other than rice vermicelli for this recipe?

Absolutely! Thin rice noodles or even egg noodles can be swapped in if you prefer. Just adjust soaking and cooking times accordingly to avoid overcooking.
Is this recipe spicy?

This particular recipe isn’t very spicy—it’s mild and aromatic thanks to the yellow curry powder. But you can easily add chili flakes or fresh chilies if you want some heat.
Can I make this recipe vegetarian or vegan?

Yes! Swap the chicken for tofu or tempeh, and use vegetable broth instead of Shaoxing wine. Just double-check the hoisin and soy sauces for any animal ingredients if you’re strictly vegan.
How do I prevent the noodles from sticking together?

Rinsing the soaked noodles in cold water and shaking off excess moisture is key. When stir-frying, toss them quickly and evenly with the sauce to prevent clumping.

Final Thoughts

I absolutely love how this Singapore Curry Noodles with Chicken Recipe brings together the comforting flavors of curry with the lightness of noodles and fresh veggies—all without hours of prep or fancy ingredients. It’s the kind of dish that feels like a warm hug after a busy day and never fails to impress anyone I serve it to. Next time you’re craving something different but doable, give this a whirl—I promise it will quickly become a favorite in your recipe rotation, just like it did in mine!