Nobody knows exactly where Singapore noodles came from. They’re not really native to Singapore, and the curry is more South Asian than North Asian. I suspect they are no more “Singaporean” than fortune cookies are Cantonese. In any case, easy Singapore noodles with chicken is a quick, weeknight dinner that’s a great way to “clean out your fridge.”
They don’t work too well as leftovers (especially if you use rice noodles, which tend to clump when they sit), so a recipe for a single serving is essential. Since it makes just enough for one person, you won’t have leftovers to fill up the fridge again!
I used regular pasta here, because that’s what I had and rice noodles may not be readily available everywhere. If you do use the rice noodles, get the vermicelli kind. Soak them in hot water for thirty seconds to soften them and then add them to the vegetables and chicken once they’re cooked.
The recipe is flexible, so you can use chicken, beef, pork, or shrimp if you have that handy, or if you prefer it.
The vegetables are just suggestions too. I used broccoli, onions, mushrooms, and two kinds of bell peppers (red and green). More suggestions (and variations) at the bottom of the post.
Easy Singapore Noodles with Chicken Substitutions and Variations
- Use leftover roast pork or raw shrimp (or both) instead of chicken
- Use a mixture of frozen Chinese veggies, such as Trader Joe’s stir fry, or harvest hodgepodge. Seapoint Farms Oriental Blend is also good; this will also speed up the cooking time
- Mix and match the vegetables in the dish. Add snow peas, water chestnuts, or sprouts. Use different kinds of peppers.
- Throw in a hot pepper or two (depending on your tolerance for heat)
- Add an egg and scramble it
More Asian Noodle Recipes
A quick, and healthy soup, packed with noodles, cabbage, and chili garlic sauce. All right from your fridge and pantry.
Slightly sweet, a little spicy, and refreshing too. This takeout standard is easy to make at home. Add cucumbers for crunchy cool.
A streamlined home version of Dan Dan noodles. Add meat (or not). All you need is noodles, make your own chili oil for heat, sesame seeds for crunch, and bok choy (or cabbage) for color and a little crunch.
The aroma alone is enough to make you hungry. Breathe in the garlic, spicy chili, and honey, and then slurp it all down.