Singapore curry noodles are one of my favorite comfort noodle dishes from childhood. Despite the name, this dish actually developed in Hong Kong, not Singapore. It features rice stick noodles stir-fried with curry powder, turmeric, vegetables, shrimp, and Chinese BBQ pork (char siu) for a bright, savory, and slightly spicy meal.
What type of noodles to use?
This recipe uses rice stick noodles, sometimes labeled “rice sticks” on packaging. They come in varying widths; I prefer thin rice sticks because they pick up the curry and seasonings more evenly while still staying pleasantly chewy. The exact variety I use comes from a specific region in China and remains slightly firm after cooking—if you find similar thin rice sticks, that will give you the texture I aim for.
How you cook the rice noodles matters more than the exact width. Common methods:
- Boil in water
- Boiling in hot water cooks the noodles quickly—watch them carefully. This is my preferred method for speed and control.
- Soak in boiling water
- Soaking takes longer but lets you prepare other ingredients while the noodles soften.
Whatever method you choose, do not overcook the noodles. They should be al dente—firm to the bite and able to hold together when lifted with chopsticks. Slight residual heat will finish them during the stir-fry.
Vegetables in Singapore curry noodles
Vegetables add color, texture, and freshness. You don’t need large quantities—small handfuls of each vegetable are enough. Cut everything into even, thin matchsticks for a clean presentation. Typical vegetables for this dish are white or yellow onion, carrots, red bell pepper, and green bell pepper.
Proteins in Singapore curry noodles
This is a generously loaded noodle dish, so include a mix of proteins. Traditionally the recipe calls for shrimp (U16 or similar), char siu (Chinese BBQ pork), and scrambled eggs. Restaurants often used leftover char siu for this dish, which is a delicious way to repurpose roasted pork.
Aromatics & seasonings
Curry powder for Singapore curry noodles
I use Madras curry powder, which is widely available and has a balanced flavor for this dish. If you cannot find Madras, any curry powder will work. Madras sometimes lacks the vivid yellow tone I like, so I add extra turmeric to enhance the color.
Turmeric powder
Turmeric is a strong, bright yellow spice used here primarily for color and subtle earthiness. While most curry powders already contain turmeric, adding a bit more ensures the classic yellow hue of Singapore-style curry noodles.
Shallots & garlic
Shallots and garlic form the aromatic base. They add sweetness and depth—together they elevate the entire dish when sautéed briefly in oil before adding the curry and turmeric.
Recommended cooking utensils
A sturdy wok and a metal wok spatula (wok chan) are ideal for high-heat stir-frying. If you use a non-stick pan, a wooden or silicone spatula is better to protect the coating. Once the noodles go into the wok, switch to rubber or silicone tongs to lift and mix them gently—this prevents breaking the delicate rice sticks.
Singapore Curry Noodles
Ingredients
- 200 g dried rice noodles (rice sticks)
- 1 handful red pepper, thinly sliced
- 1 handful green pepper, thinly sliced
- 1 handful carrots, julienned
- ½ small onion, thinly sliced
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 200 g shrimp, peeled and deveined
- 100 g char siu (Chinese BBQ pork), cubed
- 2 large eggs, beaten
- 1 tbsp curry powder (Madras recommended)
- ½ tbsp turmeric powder
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 4 tbsp neutral oil (divided)
Instructions
Preparations
- Prepare all ingredients before starting: slice vegetables into matchsticks, thinly slice onion and shallot, mince garlic, cube char siu, and whisk the eggs. Set shrimp and pork aside.
- Soak or boil rice noodles until about 75% cooked. If boiling, 3–5 minutes is typical depending on the brand. They should remain firm and not fall apart. Do not rinse with cold water—leave a little residual heat to finish cooking in the wok.
Cooking
- Heat 1 tbsp oil in a hot wok or large pan. Add beaten eggs, scramble quickly, then remove and set aside.
- Add 1 tbsp oil, stir-fry shrimp and char siu for about 1 minute until just cooked, then remove and set aside with the eggs.
- Add another small splash of oil, then stir-fry the prepared vegetables for about 1 minute. Remove and keep with the other cooked items.
- Add the remaining 2 tbsp oil to the wok. Sauté shallot and garlic for a few seconds until fragrant, then add curry powder and turmeric and stir for about 30 seconds to bloom the spices.
- Add the strained rice noodles to the wok along with the previously cooked vegetables, shrimp, char siu, and scrambled egg. Toss gently using rubber tongs to combine without breaking the noodles.
- Season with soy sauce and fish sauce, toss until everything is evenly coated and heated through. Taste and adjust seasonings as needed. Serve immediately while hot.
Additional Info
Prep: 15 mins | Cook: 15 mins | Total: 30 mins
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese, Hong Kong-style
If you enjoyed this recipe, try other noodle dishes for more inspiration.
- Kimchi udon
- 10 minute miso garlic noodles