Singapore Chow Mein ( Singapore Noodles ) - Khin's Kitchen (2024)

Simple and delicious Singapore Chow Mein made with rice vermicelli noodles ( mei fun ) with chicken, prawns, vegetables, and a kick of curry flavour. One of the most popular Chinese takeaway chow mein recipes and is so delicious. Perfect as a quick family meal and is ready in 20 minutes!

I always keep a few packets of rice vermicelli noodles in our pantry as I love to cook in many different ways. Simple Chicken and Rice Noodles Stir Fry and Pancit Bihon ( Filipino Fried Rice Noodle )are our favourite quick stir fry recipes you might also love.

What is Singapore Chow Mein?

Singapore special chow mein is curry-flavoured stir-fried rice vermicelli with a choice of protein, vegetables, and stir-fry sauces. One of the most popular rice noodle dishes in Western countries, UK, USA, and also in Australia. Even though this dish is called Singapore noodles, you cannot find this dish in Singapore. Then why it is called Singapore noodles? This dish is a combination of Chinese stir-fried noodles and Indian curry powder, like the diversity of Singaporean people. This kind of fusion noodle can be called Indo-Chinese noodles.

In this recipe, I am sharing our recipe on how to make Western Chinese takeaway-style Singapore noodles with simple pantry-friendly ingredients.

Why you would like this recipe

You can buy all of the ingredients at the local supermarkets and groceries. Do not need to take a trip to Chinese grocery stores. You might already have all the ingredients in your pantry as the sauces and seasonings are very simple.

Recreating Chinese takeaway and restaurant-style stir-fries can be quite challenging for a new home cook. But with this easy recipe, anyone can create delicious Singapore style noodles at home with a simple non-stick wok or pan. No special wok skills or equipment is needed.

Simple, nutritious, budget-friendly dinner recipe that all kids and adults can enjoy.

What do we need

• Curry powder- We usually use hot Madras curry powder in our Singapore Chow Mein. You can use your favourite curry powder mild/hot.
• Protein- Add your favorite shrimp, prawns, chicken, char siu, bacon, or your choice of protein cut into small dices.
• Rice noodles- Rice vermicelli noodle is ideal for this recipe. It is also known as rice stick, mei fun noodles, or fine vermicelli noodles. Instead of rice noodles, you can also use egg noodles, wheat noodles, or glass noodles.
• Vegetables- Feel free to add your favourite stir-fry vegetables. Carrot, cabbage, onions, bean sprouts, spring onions ( green onions ), bell peppers, baby corn, and mangetout are commonly used in Chinese takeaway Singapore noodles recipes.
• What is chicken powder?Chicken powder is chicken bouillon/stock powder, it brings umami flavour to the dish.
• Vegetarian option: To make vegetarian Singapore noodles you can use firm tofu, mushroom, or Quorn meat as a meat and seafood substitute. Season the dish with vegetarian stir fry sauce ( mushroom stir fry sauce ), or vegetarian seasonings powder instead of chicken powder.

Simple steps to make it

1. First, soak the rice vermicelli in the hot water for 8-10 minutes, then drain the water out, rinse with cold water and set it aside. ( Or you can prepare by the packet instructions. )
2. Beat two eggs with a pinch of salt. Heat the large wok/pan over medium-high heat, drizzle 1 tbsp of oil and stir fry the eggs and crumble it into small pieces. Remove from pan and set it aside.
3. Add more oil to the remaining pan, and saute the chopped garlic for a few seconds until fragrant. Then add the chicken pieces and stir fry until no longer pink. Follow with the prawns and continue to stir fry for another 1-2 minutes.
4. Season with salt, pepper, and curry powder. Remove from pan and set it aside.

5. Add more oil to the same pan, stir fry the onions for a few seconds, and follow with vegetables.
6. Now add the noodles to the wok and season with light soy sauce, dark soy sauce, sugar, chicken powder, and curry powder. Toss it well for a few seconds.
7. Place the cooked chicken, prawns, eggs and combine everything and cook for another 1-2 minutes.
8. Finish with spring onions, make a taste test, and add more salt or pepper to your taste. Transfer to a serving plate and serve immediately while hot.

Top Tips

• Make sure not to overcook the rice vermicelli noodles. Even though rice noodles packaging contains cooking instructions I don't always follow the instructions. I soak the dried noodles in hot water and let it sit for a few minutes then drain the water out.
• Don't forget to rinse with cold water to remove any excess starch to prevent the noodles from sticky and mushy. You can also toss the noodles with a dash of vegetable oil or sesame oil. The oil keeps the noodles in strands and less sticky.
• If you want to use less oil, use a good quality non-stick wok or pan. I love to cook with a non-stick wok for busy days as it is also fast and easy to clean up. But if you are a ' Wok Hei ' fan, you will need to fry with traditional Chinese wok.
• Cut the rice noodles in half lengths before adding to the wok. It is easy to toss in the wok if you cut the noodle strands a bit short.

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