What’s the difference between Singapore noodles and regular noodles?

Singapore noodles typically feature curry powder and rice vermicelli, giving them a spiced, vibrant flavor different from most noodle dishes.

What is in PF Chang's Singapore Street noodles?

Their version includes rice noodles, shrimp, chicken, vegetables, and a curry sauce. You can expect bold, savory, and slightly creamy flavors from this delicious mix.

Are Singapore noodles the same as chow mein?

Not quite. Chow mein uses egg noodles and soy-based sauces, while Singapore noodles rely on rice vermicelli and curry seasoning for their signature taste.

Are Singapore Street Noodles spicy?

They usually have a mild to moderate kick. However, you can adjust the spice level with more or less curry powder or a splash of chili sauce.

How do I make Singapore noodles healthier?

Try using less oil, add more colorful veggies, and swap in low-sodium or light coconut milk.

Singapore Street Noodles: Copycat Recipe

Description

Spicy, creamy, and bursting with flavor, these Singapore Street Noodles are the perfect weeknight fix. Loaded with shrimp, chicken, and crisp veggies, this quick stir-fry features vibrant curry, velvety coconut milk, and rice vermicelli for a delicious takeout-style dish made right at home.

Ingredients

Scale

Main Ingredients:

1 tbsp canola oil (or any neutral oil)
1 chicken breast, thinly sliced
1/2 pound shrimp, peeled and deveined
7 oz rice vermicelli noodles (thin rice noodles)

Vegetables:

1 yellow onion, sliced
1/2 cup red cabbage, julienned
1/2 cup carrots, julienned
1 red bell pepper, julienned

Aromatics & Spice:

4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp curry powder (adjust to taste)
3/4 tsp salt

Sauce & Garnish:

1 can (13.5 oz) full-fat coconut milk
4 green onions, chopped
1/2 cup bean sprouts
2 tbsp chopped cilantro (optional)
Lime wedges for serving
Chili oil or sriracha (optional, for extra heat)

Instructions

Cook the Protein:
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken, season lightly with salt and pepper, and sauté for 3–4 minutes.
- Add shrimp and cook until just pink, about 3 more minutes. Remove both and set aside.
Cook the Noodles:
- Bring a pot of water to a boil.
- Cook rice vermicelli according to package instructions (usually 2–3 minutes). Drain and rinse with cold water to stop cooking.
Sauté the Vegetables:
- In the same skillet, add onion, cabbage, carrots, and bell pepper.
- Stir-fry for about 5 minutes until just tender.
Add Aromatics & Curry:
- Add garlic, ginger, curry powder, and salt.
- Stir for 30 seconds until fragrant.
Add Coconut Milk & Combine:
- Pour in coconut milk and bring to a simmer.
- Return cooked chicken and shrimp to the pan.
Mix in Noodles:
- Add noodles and toss gently until coated and heated through.
- Stir in green onions, bean sprouts, and cilantro.
Serve:
- Plate hot and garnish with lime wedges, extra cilantro, and chili oil or sriracha if desired.

Notes

Use full-fat coconut milk for a rich and creamy sauce.
To reduce calories, use light coconut milk or swap half with veggie broth.
Customize by using tofu, pork, or only shrimp/chicken based on your preferences.
Prep everything before cooking—this dish moves quickly!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Asian Fusion
Method: Stir-Frying / Boiling

Nutrition

Serving Size: 4
Calories: ~460 kcal
Sugar: ~5g
Sodium: ~680mg
Fat: ~22g
Saturated Fat: ~12g
Unsaturated Fat: ~8g
Trans Fat: 0g
Carbohydrates: ~36g
Fiber: ~3g
Protein: ~28g
Cholesterol: ~120mg

Keywords: Singapore noodles, coconut curry noodles, Asian stir-fry noodles, rice vermicelli recipe, curry noodles with shrimp and chicken, quick weeknight dinner