Singapore Noodles with Shrimp Chicken Recipe

If you’re craving a vibrant, flavor-packed meal that’s guaranteed to wake up your taste buds, look no further than this sizzling Singapore Noodles with Shrimp Chicken recipe. This dish brings together delicate rice vermicelli, juicy shrimp, tender chicken, and a rainbow of crunchy veggies, all tossed in a gentle curry sauce that’s equal parts savory and aromatic. Whether you’re serving it up for a laid-back family dinner or dazzling your friends at a weekend get-together, Singapore Noodles with Shrimp Chicken is a showstopper that tastes as good as it looks—and it’s surprisingly easy to make at home!

Ingredients You’ll Need

Everything you’ll need for Singapore Noodles with Shrimp Chicken can be found in most grocery stores, and each ingredient does some heavy lifting to build a symphony of flavors. From the golden curry powder to the tender chicken and sweet, plump shrimp, every addition brings something unique to the wok.

• Rice Vermicelli Noodles (225 g, thin): These light and springy noodles are the perfect base for soaking up all that savory sauce and curry flavor.
• Vegetable Oil (2 tablespoons): Helps to achieve a glistening stir-fry and prevents sticking, while also letting the spices bloom.
• Garlic (2 cloves, finely minced): Adds an unmistakable depth of flavor and that signature stir-fry aroma.
• Fresh Ginger (1 tablespoon, finely minced): Lends a zesty warmth that wakes up the entire dish.
• Onion (1 large, thinly sliced): Balances sweetness and a gentle crunch through every forkful.
• Red Bell Pepper (1 medium, thinly sliced): Offers a pop of color and subtle sweetness that contrasts beautifully with the curry.
• Carrots (2 medium, julienned): Bring crunch and a hint of natural sweetness that rounds out the veggies.
• Eggs (2 large, beaten): Give the dish extra richness and those satisfying little golden curds.
• Chicken Breast (450 g, boneless, skinless, thinly sliced): Opt for thin slices so the chicken cooks quickly and stays tender.
• Shrimp (225 g, large, peeled and deveined): Use nice big shrimp for a meaty, juicy bite in every serving.
• Curry Powder (2 tablespoons): The unmistakable heart of the dish, imparting hypnotic aroma and bold, golden color.
• Soy Sauce (3 tablespoons): Adds deep, salty umami for complexity and balance.
• Oyster Sauce (2 tablespoons): Brings sweetness and gloss for a finish that clings to every noodle.
• Rice Vinegar (1 tablespoon): A touch of acidity brightens all the other flavors and keeps things lively.
• Granulated Sugar (1 teaspoon): A pinch brings harmony and rounds out the edges of the sauce.
• Green Onions (3, sliced): For a fresh burst and pretty garnish right before serving.
• Fresh Cilantro, chopped (for garnish): Adds fresh herbal notes and a splash of color.
• Lime Wedges (for serving): Squeezing lime over at the table brightens the entire plate with a tangy zing.

How to Make Singapore Noodles with Shrimp Chicken

Step 1: Soak the Noodles

Start off by placing your rice vermicelli noodles in a large bowl and covering them with hot water. Let them soak for about 5 minutes, just until they’re tender with a little bite left in them. Drain them well and set aside—these noodles will finish cooking once they hit the pan later, so keeping them just shy of soft now is key for the best texture!

Step 2: Prepare the Sauce

In a small bowl, combine soy sauce, oyster sauce, rice vinegar, and granulated sugar. Whisk it all together until fully incorporated. This little mixture is the secret behind that lip-smacking, savory-tangy flavor that sets Singapore Noodles with Shrimp Chicken apart from any other stir-fry.

Step 3: Cook the Chicken

Heat up 1 tablespoon of vegetable oil in your biggest, steamiest wok or a sturdy skillet over medium-high heat. Add in the thin-sliced chicken breast and let it sizzle for three to four minutes, stirring to cook evenly, just until it’s almost done. You want the pieces to stay moist, tender, and ready to soak up all the curry excitement that’s coming next. Remove the chicken and set aside.

Step 4: Add the Shrimp

Without even wiping the pan, toss in the peeled and deveined shrimp alongside the chicken—let the two star proteins work together. Give the shrimp about two to three minutes, just until they turn pink and opaque. Immediately scoop both the chicken and the plump shrimp out of the wok, setting them aside so they don’t overcook. This keeps them juicy for when you stir them back in with the noodles later.

Step 5: Sauté Aromatics

Now add the remaining tablespoon of vegetable oil to the wok. Drop in your minced garlic and ginger, stirring constantly for about 30 seconds. The kitchen will instantly smell amazing—these aromatics are what give Singapore Noodles with Shrimp Chicken their signature zing and alluring aroma.

Step 6: Stir-Fry the Vegetables

Next, toss the sliced onion, bell pepper, and julienned carrots into the wok. Stir-fry them for about five minutes, just until they’re crisp-tender and bright. This keeps their texture crisp and the colors vibrant, adding plenty of crunch to the final dish.

Step 7: Scramble the Eggs

Push all those lovely veggies to one side of the wok. Pour your beaten eggs into the space you’ve just made and scramble until they’re cooked and softly set. Use your spatula to chop the eggs up before mixing them back with the veggies. The eggs bring extra richness and create delicious little golden morsels throughout the Singapore Noodles with Shrimp Chicken.

Step 8: Combine Noodles, Chicken, Shrimp, and Curry Powder

Add the soaked noodles to the wok, then pile on your reserved chicken and shrimp. Sprinkle the curry powder evenly over everything. Working quickly (and carefully!), toss it all together to fully coat the noodles and proteins in that unmistakable golden curry. You should see the noodles turn a beautiful sunny yellow.

Step 9: Add the Sauce

Pour that delicious sauce you made earlier over the whole mixture. Give it a series of good, big tosses or mixes so that every strand of noodle and every piece of meat and veg is glazed with flavor. Keep the heat high to help the sauce reduce slightly and unite all the flavors.

Step 10: Finish and Serve

Finish by stirring in the sliced green onions and letting everything cook together for one to two minutes, just until heated through. Transfer your vibrant Singapore Noodles with Shrimp Chicken to a platter or bowl, sprinkle generously with chopped cilantro, and serve up with fresh lime wedges for squeezing at the table.

How to Serve Singapore Noodles with Shrimp Chicken

Garnishes

The crowning glory of Singapore Noodles with Shrimp Chicken is a shower of chopped fresh cilantro and a handful of sliced green onions. Don’t forget plenty of lime wedges—just a squeeze adds a burst of brightness that takes every forkful to new heights.

Side Dishes

This vibrant stir-fry is deeply satisfying on its own, but it pairs beautifully with other Asian-inspired sides. Think: a cool cucumber salad, a simple bowl of steamed edamame, or crispy spring rolls. The extra crunch and fresh flavors play perfectly off the curry and seafood in the main bowl.

Creative Ways to Present

Let your inner entertainer shine by piling the Singapore Noodles with Shrimp Chicken onto a big serving platter and letting everyone dig in family-style. Or, serve individual portions in colorful bowls with chopsticks for a more personal touch. If you’re feeling fancy, you can roll noodles into small nests and top each with a shrimp, cilantro, and a lime wedge for party-ready bites.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras (lucky you!), store the cooled Singapore Noodles with Shrimp Chicken in an airtight container in the refrigerator. They’ll keep well for up to three days, and the flavors actually meld and deepen as they sit—sometimes leftovers are even more irresistible.

Freezing

Singapore Noodles with Shrimp Chicken can be frozen if necessary, but keep in mind that the noodles may soften a little after thawing. Transfer to a freezer-safe container, ideally portioned out, and freeze for up to one month. Avoid freezing the garnishes and lime; add those fresh when serving.

Reheating

For best results, reheat your leftovers in a wok or skillet over medium heat, adding a splash of water to loosen things up as needed. Give everything a good toss to heat evenly. You can also microwave individual portions, but stir halfway through to avoid hot spots and keep the noodles from drying out.

FAQs

Can I make Singapore Noodles with Shrimp Chicken gluten-free?

Absolutely! Just be sure to use gluten-free soy sauce and oyster sauce—these are widely available—so you can enjoy all the bold flavors without any worry.

Can I use different proteins or make it vegetarian?

Definitely! The beauty of this dish is its flexibility. Swap shrimp or chicken for tofu, or use just one type of meat if you’d like. A full veggie version with tofu or mushrooms is just as delicious.

How spicy is this dish?

Singapore Noodles with Shrimp Chicken is usually mild, with a gentle warmth from the curry powder. If you like more heat, toss in sliced chilies or a dash of chili oil to kick up the fire!

Can I prep anything in advance?

Yes, most of the components can be prepped ahead. Slice your chicken and shrimp, cut the veggies, and mix the sauce hours in advance. Just soak the noodles and start stir-frying when you’re ready to eat—it comes together super quickly!

What’s the secret to preventing soggy noodles?

Don’t over-soak the vermicelli, and always add them to a hot wok with plenty of room for tossing. Keeping the heat high and working quickly is key to perfectly springy, non-mushy noodles in your Singapore Noodles with Shrimp Chicken.

Final Thoughts

There’s something magical about whipping up a big, golden wok of Singapore Noodles with Shrimp Chicken. Every bite offers a little adventure, from the tangy lime and fresh herbs to the gentle spice of curry and that irresistible surf-and-turf combo. Give this recipe a try and make it your own—the best meals are always the ones you share and savor together. Happy cooking!

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