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.
Single Serving Recipe for Singapore Noodles with Chicken
Singapore noodle recipe for one person
1/4 lb. long, thin noodles
1 T vegetable or canola oil
1 slice fresh ginger
1 chicken thigh (or leftover cooked chicken), diced
1/2 small onion thinly sliced
1/2 scallion, diced
½ bell pepper (use half a single pepper, or a mixture of colors)
1/4 C broccoli
3-4 small crimini (also called baby bella) mushrooms, sliced
1 T curry powder
1 t sugar
1 T soy sauce
2 T chicken stock
Bring a pot of water to a boil. Add the noodles, and use chopsticks to stir them (so they don't stick). Cook until al dente, about 8-10 minutes, and drain the noodles into a colander.
Preheat a large frying pan or wok. Add the oil and ginger. Stir fry about 1 minute.
Toss in onions, scallion, broccoli, or whatever veggies you're using, except the peppers. If you are using raw chicken, add it now.
Stir fry 1-2 minutes. Push vegetables to the side of the pan. Add curry powder and sauté for 1 minute. Then add sugar, soy sauce, and chicken stock. Mix together, using chopsticks. (If you're using raw shrimp, add it here).
Add noodles to the frying pan or wok with the vegetable mixture. Use chopsticks to separate the noodles and mix all of the ingredients together.
Add the peppers. I like to leave them for last, since I prefer them to be slightly crunchy. If you like softer peppers, add them with the other vegetables.
If the noodles get too dry, add more chicken stock. If you're using cooked chicken (or other meat), add it to the mixture now and cook until heated through.
Toss the ingredients in the pan so that everything gets thoroughly coated with the sauce.
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 and Chicken Recipes
Spicy Beef Noodle Soup for One
Spicy Sesame Noodles Recipe for One Person
Single Serving Asian Chicken Salad with Cabbage Recipe
Stir Fry Chicken with Peanut Sauce