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Singapore Noodles

Updated: 05.29.25 | Marc Matsumoto | 86 Comments

4.89 from 9 votes
Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. Today I'm gonna show you everything you need to know to make the best Singapore Noodles!
Recipe Video
It may not be from Singapore, but this "Singapore" Noodles recipe makes a delicious stir-fry that's loaded with savory shrimp and crisp veggies.

Singapore Noodles

Like many items on a Chinese-American menu, Singapore Noodles aren't actually of the provenance that its name implies. In fact, you'd be hard-pressed to find a dish called "Singapore Noodles" on a menu in most of Asia, much less in Singapore itself. So how did it get its name?

Well, it's probably based off a Singaporean rice vermicelli dish called Xing Zhou Bee Hoon which is a stir-fry of rice noodles with shrimp, pork and vegetables. The big difference is that it's not seasoned with curry powder. Singapore Noodles may not be a traditional dish, but it is a delicious one, and the spindly, vibrant, curry-flavored impostor has found its way into the hearts of food lovers across the English speaking world. 

Jump to:
  • Singapore Noodles
  • Why this recipe works
  • What are the ingredients for Singapore Noodles?
  • How to make Singapore Noodles
  • Other Chinese Takeout Recipes
  • 📖 Recipe
  • Comments

Why this recipe works

  • The rice vermicelli noodles are rehydrated with boiling water and are then soaked in cold water until you use them. This ensures the noodles cook quickly, and it keeps them from sticking together. 
  • The shrimp and pork are marinated with Shaoxing wine, soy sauce, and potato starch. This not only seasons them, the starch locks in moisture, which ensures the proteins stay plump and juicy. 
  • Use a pan with a lot of surface area, this ensures your pan stays hot enough, so you're stir-frying and not steaming your vegetables. A wok is best in theory, but most home stoves don't put out enough energy to effectively use a wok. Unless you have a wok burner, I recommend using a very large frying pan instead. 
  • The vegetables are only minimally stir-fried. This ensures they stay crisp and retain their vibrant colors. 
  • Although everything is stir-fried until the noodles are added, once the noodles go in, they're steamed with chicken stock seasoned with fish sauce and oyster sauce. This not only seasons the noodles to the core, but it also keeps them from clumping up. 
A Chinese-American classic, these "Singapore" Noodles are loaded with shrimp pork and vegetables, stir-fried with curry-flavored rice noodles.

What are the ingredients for Singapore Noodles?

As you might expect in a dish this colorful, it does require a fair number of ingredients, but none of them should be too hard to find. 

Noodles

  • Rice vermicelli - This noodle dish uses very thin rice noodles, which are usually labeled rice vermicelli, bee hoon, or maifun.

Protein

  • Shrimp - While any size shrimp will work, I like to use ones that are Medium Large (36/40) or smaller. That's because shrimp that are too large will won't play well with the wispy noodles. 
  • Pork - Any tender cut of pork will work. Alternatively, you could also use chicken, beef, or lamb. 
  • Soy Sauce - Just your run-of-the-mill Kikkoman will work. It's purpose is to season the proteins. 
  • Shaoxing Wine - This is Chinese rice wine. Although it is not too sweet, it is aged, which gives it a wonderful caramel flavor. If you can't find it, a dry sherry will work. 
  • Potato Starch - By including starch in the marinade for the proteins, it helps lock in their moisture, preventing them from getting dry and chewy as you stir-fry them.  

Sauce

  • Chicken Stock - Rice Vermicelli needs a liquid to cook properly. You could use water, but chicken stock adds much more flavor to the noodles. 
  • Fish Sauce -  Fish sauce can be a little pungent, but the curry powder masks any fishy funk, and the fish sauce adds boatloads of umami. If you don't want to use it, soy sauce is a suitable alternative, or make a batch of my Umami Seasoning Salt and substitute a pinch or two of that. 
  • Oyster Sauce - Oyster sauce adds loads of umami as well as a mild sweetness. When shopping for oyster sauce, look for one that lists oysters as the first ingredient (many brands don't include much oyster). My favorite oyster sauce is made by a Thai brand called Megachef. 

Stir-Fry

  • Eggs - Eggs not only add extra protein, but they also soak up the flavor of the sauce like a sponge.
  • Garlic - I used one giant clove of garlic, but feel free to add more garlic cloves to suit your tastes. 
  • Ginger - Together with the garlic and curry powder, the ginger is a key flavoring component of this dish. Be sure to mince it finely as ginger can be a little stringy. 
  • Onions - I used regular yellow onions, but red onions or shallots work just as well. 
  • Bell Peppers - I like using a mix of red and green bell peppers not just because of their color, but because the green ones taste like peppers, while the red ones are more sweet and fruity. 
  • Bamboo Shoots - Thin strips of bamboo shoots lend a nice crunchy texture to the dish.
  • Bean Sprouts - These add a nice crisp texture, and because of their long thin shape, they blend in well with the noodles. 
  • Curry Powder - Use a Southeast Asian curry powder with lots of turmeric. This is where the noodles get their vibrant yellow color. 
  • Scallions - I use some scallions to garnish my Singapore Noodles, but cilantro is another tasty garnish for this dish. 
A mouthwatering plate of curry-flavored Singapore Noodles loaded with shrimp, pork, bean sprouts, and bell peppers.

How to make Singapore Noodles

Because Singapore Noodles (or any stir-fry for that matter) come together very quickly, it's imperative to have all the vegetables prepped and ready. Otherwise, your food is going to burn while you're running around your kitchen. I know it's no fun having extra dishes to clean up, but this is one dish you want to set up like a cooking show, with all the ingredients prepped and in bowls so that they're at hand when you need them.

The first thing you need to do is rehydrate the rice noodles. I've found that the best way to do this is to soak them in boiling water just long enough so that they aren't brittle anymore. Once they've become flexible, you can drain them and soak them in cold water until you're ready to use them. This not only ensures that they're fully rehydrated, but it also keeps them from sticking together.

For the proteins, I like to marinate them in a combination of soy sauce and Shaoxing wine. This guarantees that they are well seasoned, and by mixing in a little starch, it locks in the moisture.

For the sauce, you just need to combine the chicken stock, fish sauce, and oyster sauce and set it aside.

When you've chopped all of your veggies and your prep is done, I start by heating a large frying pan over high heat and then scramble the eggs. To keep them from getting tough and rubbery, I transfer the eggs to a bowl while I stir-fry the other ingredients.

Once the eggs are out of the pan, add the remaining oil, as well as the garlic and ginger. You want to infuse the oil with the flavor of the aromatics, but it's important not to brown these yet; otherwise, they'll burn by the time the proteins are cooked.

Next up is the shrimp and pork, which get added to the pan and spread out into a single layer. This allows you to brown them a bit on one side, creating that wonderful wok-charred flavor. Then you can toss them in the pan to flip them over and cook the other side. 

When the proteins are mostly cooked through (they don't have to be fully cooked yet), add the onions, peppers, bean sprouts, and bamboo shoots. You want to keep them moving around the pan constantly to make sure they cook evenly. In addition to stirring with a spatula, I also toss them with the pan. If you're not confident with your tossing skills, you can use two spatulas and toss them like a salad. 

Once the vegetables are partially cooked, add the curry powder and continue stir-frying. The high temperature not only releases the flavor of the spices, but it's also important to thoroughly cook the turmeric to keep it from being bitter. 

Finally, the noodles get drained and added in with the scrambled egg and sauce. If you've ever tried to stir-fry rice noodles, you know that it has a tendency to stick together and clump up. By adding a lot of liquid, you're essentially steaming the noodles. The noodles are done when all of the liquid has been absorbed. 

Other Chinese Takeout Recipes

  • Sweet and Sour Pork
  • Hunan Chicken
  • Mongolian Beef
  • Cashew Chicken
  • Orange Chicken

📖 Recipe

A Chinese-American classic, these "Singapore" Noodles are loaded with shrimp pork and vegetables, stir-fried with curry-flavored rice noodles.

Singapore Noodles

4.89 from 9 votes
Print Pin
Prep Time 18 minutes mins
Cook Time 7 minutes mins
Total Time 25 minutes mins
Yield 4 servings
YouTube video

Units

Ingredients 

  • 160 grams rice vermicelli dried (a.k.a. mai fun or bee hoon)

For shrimp & pork

  • 130 grams small shrimp (peeled and deveined)
  • 130 grams pork loin (sliced into strips)
  • 2 teaspoons soy sauce
  • 2 teaspoons shaoxing wine
  • 1 teaspoon potato starch

For sauce

  • ¾ cup low sodium chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce

For eggs

  • 2 teaspoons vegetable oil
  • 2 large eggs (lightly beaten)

For stir-fry

  • 2 tablespoons vegetable oil
  • 10 grams garlic (minced)
  • 10 grams ginger (minced)
  • 85 grams onion (½ medium, sliced)
  • 85 grams red bell pepper (½ pepper, sliced)
  • 85 grams green bell pepper (½ pepper, sliced)
  • 140 grams bamboo shoots (julienned)
  • 110 grams bean sprouts
  • 2 tablespoons curry powder
  • 2 scallions (finely chopped, for garnish)

Instructions

  • Put the 160 grams rice vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.
    Rehydrating rice noodles in boiling water.
  • Put the 130 grams small shrimp, 130 grams pork loin, 2 teaspoons soy sauce, and 2 teaspoons shaoxing wine in a bowl and mix once to combine. Add the 1 teaspoon potato starch and mix very well. Let these marinate while you prepare everything else.
    Marinating pork and shrimp with soy sauce and Shaoxing wine.
  • In a small bowl, combine the ¾ cup low sodium chicken stock, 2 tablespoons fish sauce, and 1 tablespoon oyster sauce.
    Stirring together chicken stock, fish sauce and oyster sauce.
  • Heat a large frying pan over high heat until very hot. Add 2 teaspoons vegetable oil, and swirl to coat the pan. Add the 2 large eggs, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.
    Scrambling eggs for Singapore Noodles.
  • Return the pan to the stove and add 2 tablespoons vegetable oil along with the 10 grams garlic and 10 grams ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.
    Stir-frying garlic and ginger in a frying pan.
  • Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.
    Marinated pork and shrimp being stir-fried for Singapore Noodles
  • Add the 85 grams onion, 85 grams red bell pepper and 85 grams green bell pepper, 110 grams bean sprouts and 140 grams bamboo shoots. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
    Onions, bell peppers, beansprouts and bamboo shoots being stir-fried for Singapore Rice Noodles.
  • Add the 2 tablespoons curry powder and stir-fry until fragrant.
    Curry powder added to Singapore Noodles.
  • Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.
    Tossing Singapore Noodles in a frying pan with chopsticks and a spatula.
  • Garnish with the 2 scallions and serve immediately.
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Nutrition Facts

Calories • 419kcalCarbohydrates • 47gProtein • 24gFat • 15gSaturated Fat • 9gCholesterol • 209mgSodium • 1453mgPotassium • 537mgFiber • 4gSugar • 6gVitamin A • 986IUVitamin C • 53mgCalcium • 109mgIron • 3mg

Comments

    4.89 from 9 votes (3 ratings without comment)

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    Recipe Rating




  1. S. B. says

    April 28, 2024 at 6:46 am

    5 stars
    Excellent video and recipe!! Thanks friend. I invite more like these.

    Reply
    • Marc Matsumoto says

      April 28, 2024 at 9:34 pm

      Happy to hear you enjoyed this! Thanks for letting me know!

      Reply
  2. Mary Scy says

    October 12, 2022 at 11:06 am

    5 stars
    Made this tonight. The whole family enjoyed it. Will definitely make it again!

    Reply
    • Marc Matsumoto says

      October 17, 2022 at 1:24 pm

      I'm so happy to hear it, thanks for letting me know!

      Reply
  3. Kevin de Santos says

    May 13, 2021 at 9:50 pm

    5 stars
    excellent
    surprisingly easy and a winner with the family

    Reply
    • Marc Matsumoto says

      May 14, 2021 at 8:32 am

      Hi Kevin, I'm glad to hear you and your family enjoyed this! Thanks for dropping by to let me know!

      Reply
  4. Paul says

    March 03, 2021 at 3:45 am

    5 stars
    I like to think of Singapore Noodle like an Asian Paella. Every one and every country has a different take on it and no two recipes are the same. This is a fantastic recipe but I have made my own adaptations. Isn’t cooking wonderful 🙂

    Reply
  5. D G says

    July 26, 2020 at 5:38 pm

    5 stars
    I had to make double & it was absolutely delish all the family loved it & can’t wait until I make it again. Thank you for the great recipe.

    Reply
    • Marc Matsumoto says

      July 26, 2020 at 8:29 pm

      So glad to hear that you and our family enjoyed it DG! Thanks for stopping by to let me know!

      Reply
  6. Holly says

    July 25, 2020 at 8:55 am

    5 stars
    For low carb I toss in miracle noodles

    Reply
    • Marc Matsumoto says

      July 25, 2020 at 12:03 pm

      Great idea Holly!

      Reply
  7. Min says

    January 31, 2015 at 7:57 pm

    Thank your recette de vermicelli singapore.
    Je l'ai mangee a paris et shockee ce saveur,, donc cherche la recette..
    Merci beaucoup

    Reply
  8. Angie Bond says

    November 27, 2014 at 11:06 am

    did I do something wrong?? I followed the recipe and ended with Singapore Noodle Soup!!!!!!! was it 1/4 cup or 3/4 cup chicken stock?? but still very tasty

    Reply
    • Marcos says

      June 22, 2021 at 4:36 am

      Use about 180 ml of sauce and high heat. Wait sauce to reduce.

      Reply
  9. Marc Matsumoto says

    November 11, 2014 at 12:04 am

    Glad to hear you guys enjoyed it!

    Reply
  10. Mie L Koll says

    November 10, 2014 at 5:27 pm

    Made this last night and my husband and I absolutely loved it!

    Reply
  11. raj says

    November 10, 2014 at 1:32 am

    I have friends from Singapore who would say otherwise. At least, in Canada, Singapore Noodle is more authentic, from what I've been told. In California, I have a hard time finding the style I'm used to so I make my own (unauthentic) version -- with mung bean noodle.

    Reply
  12. Tammy S says

    October 18, 2014 at 5:22 pm

    Thank you. It was delicious!

    Reply
  13. Marc Matsumoto says

    October 17, 2014 at 1:51 am

    Hi Tammy, rice wine vinegar has undergone the last stage of fermentation where the alcohol turns into acetic acid making it sour, it is not the same thing. If you can't find Chinese rice wine, use dry sherry.

    Reply
  14. Tammy S says

    October 16, 2014 at 7:27 pm

    I can't find rice wine, is rice vinegar the same?

    Reply
    • Drew Liscomb says

      April 29, 2021 at 3:18 am

      Actually, you'd be closer to use a dry sherry if you can't find rice wine nearby.

      Reply
  15. Marc Matsumoto says

    August 13, 2014 at 3:14 am

    Hi Channon, its a blend of turmeric, coriander seed, cumin seed, fennel seed, fenugreek, and sometimes other spices like cardamom, cinnamon, etc.

    Reply
  16. channonmelissa says

    August 12, 2014 at 10:58 pm

    I don't actually use pre-made "curry powder" so can you give me a idea of the ingredient profile of the one you would use here? No need for measurements. Thanks again. I love this blog!

    Reply
  17. channonmelissa says

    August 12, 2014 at 10:57 pm

    Ah, Singapore noodles. My one guilty Asian food pleasure. I usually go for lots of veg, fish, shrimp or tofu and brown rice, but I just cannot resists these noodle sometimes. Thanks for this recipe!!

    Reply
  18. Kendalizor says

    June 24, 2014 at 11:16 pm

    Thanks, I've made this twice so far now with egg or spring rolls and it's perfect!

    Reply
  19. Marc Matsumoto says

    June 13, 2014 at 10:32 pm

    Depends on whether you're serving this as a main dish or one of many dishes. If it's a main it should comfortably feed 2.

    Reply
  20. Kendalizor says

    June 13, 2014 at 10:30 pm

    About how many people will this serve?

    Reply
  21. Bob says

    May 04, 2014 at 3:12 am

    No. of servings seems to be missing

    Reply
  22. Geoff Thomas says

    December 08, 2013 at 1:49 pm

    My absolute favorite dish is Singapore Noodles. Looks like a great recipe, can't wait to make it.

    Reply
  23. Sisi says

    November 10, 2013 at 3:57 pm

    This was so easy to make and yummy too. Thank you for the recipe.

    Reply
  24. Sisi says

    November 10, 2013 at 11:57 am

    This was so easy to make and yummy too. Thank you for the recipe.

    Reply
  25. Marc Matsumoto says

    June 21, 2013 at 4:32 pm

    Depends on if you're using it as a main or side and how hungry people are. Will make 2 very large portions. —
    Sent from Mailbox for iPhone

    Reply
  26. Katelyn says

    June 21, 2013 at 11:10 am

    How many people does this feed?

    Reply
  27. kirstine says

    March 31, 2013 at 2:10 am

    thank you so much Marc for making this website. This is just one of your recipes that I tried & succeed. I gain praises from my husband for making him such a good meal and the best of it is that I don't have to do a lot of attempts like what I usually get from other website. I also follow your blogs at PBS Food and appreciate if you can post more simple dishes with a great taste. Can't wait for it... 🙂

    Reply
  28. Marc Matsumoto says

    February 08, 2013 at 7:31 am

    Personally I use S&B brand, but you may not be able to find it where you live (it's a Japanese brand). Like any spice blend there's no set recipe, so the taste is going to vary a little by brand. My best advice to to buy a few and figure out which one you like best. Otherwise if you really want to use the same curry powder, you should be able to find cans of S&B at a Japanese supermarket (such as Marukai or Mitsuwa).

    Reply
  29. kirstine says

    February 08, 2013 at 3:21 am

    marc, what kind of curry powder should I buy that can be use for many kinds of curry dishes? any specific brand and typeof curry powder that you can suggest? thank you.

    Reply
  30. Marc Matsumoto says

    January 29, 2013 at 6:20 am

    Hi Yaoli, the problem might have been with the size of the pan you used. If you double the amount of noodles in a batch, you also need to double the size of the wok (and use a burner with more heat output) to compensate for the added volume. It's a stir-fry so if the wok doesn't have enough surface area (meaning the heat isn't high enough), it takes to long, and the noodles will get soggy. Next time, try to do it in two batches if you don't have a double sized wok with a burner to match.

    Reply
  31. Yaoli Pu says

    January 29, 2013 at 12:43 am

    This was really yummy, but I doubled the broth because I was using much more noodles/meat/veggies but that turned out to be too much and the noodles became watery. Otherwise the flavor was spot on!

    Reply
  32. Jo says

    January 12, 2013 at 7:33 am

    Singapore noodles does exist in singapore, though it is less commonly served now. Our version does not include the use of curry powder, but the rest of the ingredients are somewhat similar to what you are using. Just fyi, it is known as 星洲米粉in some of the more traditional eating places.

    Thanks for sharing all these recipes, I really enjoy trying them out, and they taste great. 🙂

    Reply
  33. Katrina says

    January 07, 2013 at 12:10 am

    I don't have to order this anymore when I have a craving from the chinese restaurant next door. It is just like the one I crave, but even fresher tasting, and cheaper to do at home, plus it is so easy!

    Reply
  34. JudyC says

    December 10, 2012 at 4:12 pm

    here's a link that compares several brands of oyster sauce: https://www.flavorandfortune.com/dataaccess/article.php?ID=158

    Reply
  35. VF - Bucks UK says

    September 30, 2012 at 1:59 pm

    A fantastic recipe, even though I didn't use any ginger (not a fan of it) and I will definitely make it again. Instead of using dried noodles and soaking them, several supermarkets sell 'ready to wok' noodles which make life so much easier.

    Reply
  36. jess says

    August 02, 2012 at 10:41 pm

    Singapore noodles are actually not made in Singapore. They were created in the UK/US and have since become popular in Asia. So despite the name and yumminess, its not an "authentic" dish.

    Reply
  37. Marc Matsumoto says

    July 20, 2012 at 5:01 am

    Thanks for your note! As with many dishes, an "authentic" recipe for Singapore Noodles does not exist. I modelled this dish after the Singapore Noodles I ate growing up in Northern California, but if you find that local eateries in Toronto are including 5 spice, I say go for it! As for the mystery ingredient, you're sure it wasn't Chinese black cardamon? They're much rounder and plumper than the Indian version. If you send me a photo it would help in identifying it.

    Reply
  38. Meow Meow says

    July 20, 2012 at 12:12 am

    Glad I found your site - great pics and a few recipes that I've been experimenting with myself... It will be nice to see how your interpretation compares. I'm optimistic. A question before I start... I go to the best Asian supermarket in Toronto (IMHO) - Toronto has one of the largest Asian populations outside of Asia, so we're qualified... So yes... back to the supermarket. They have an incredible prepared foods section, and while I'm not a big fan of Singapore noodles, I got them last week for a change and fell in love with them again. I note however that they definitely had a five spice thing going on, and they had some big, round, black pods (about the size of a 10 mm pearl) that weren't cardamon or pepper... I've never seen them before. So I ask, in your quest to re-create these Asian dishes, your comments on these other ingredients.... I think..

    Reply
  39. jenesaisquoi says

    July 19, 2012 at 8:56 pm

    Thanks a ton for this recipe! It tastes just like the one I crave from a local restaurant, but I can make it with less oil than they do. I also added some sambal oelek for extra heat. Delicious. Looking forward to trying more of your recipes!

    Reply
  40. Gin Bar says

    June 22, 2012 at 7:02 pm

    I just finished your recipe and of course, I tasted it. It is excellent. At the beginning I was a bit afraid because of the quantity for the fish/oyster sauce but it is an amazing recipe.
    Thank you Marc Matsumoto

    Reply
  41. Marc Matsumoto says

    June 07, 2012 at 1:34 pm

    Nice catch! The egg is supposed to go back in when you add the noodles. They do get a bit lost, but they're more for color and added protein.

    Reply
  42. Sue says

    June 07, 2012 at 10:27 am

    This was delicious, I'll definitely be making it again - if only prawns weren't so fiddly to de-vein. Only question I've got is, when do I add the egg back to the mix? I popped it in at the end, just to re-heat through but it got a bit lost in everything else. 

    Reply
  43. Sue says

    June 07, 2012 at 6:27 am

    This was delicious, I'll definitely be making it again - if only prawns weren't so fiddly to de-vein. Only question I've got is, when do I add the egg back to the mix? I popped it in at the end, just to re-heat through but it got a bit lost in everything else.

    Reply
  44. red rock noodle bar says

    April 03, 2012 at 1:45 pm

    Yes, i done it for 4 people, and i can say everyone is satisfied 🙂
    Thank you!!!

    Reply
  45. red rock noodle bar says

    April 03, 2012 at 9:45 am

    Yes, i done it for 4 people, and i can say everyone is satisfied 🙂
    Thank you!!!

    Reply
  46. Marc Matsumoto says

    January 11, 2012 at 12:30 am

    It should comfortably feed 4.

    Reply
  47. Laura Collazo says

    January 10, 2012 at 1:56 pm

    I was wondering how many people this recipe is for?  I had saved it to make tonight, but have no idea how much to make.  Thanks!

    Reply
  48. Gilbert says

    November 24, 2011 at 5:03 am

    Thanks for the oyster sauce recipe, Marc! I've also been having trouble finding MSG-free oyster sauce.

    Reply
  49. Toru says

    November 20, 2011 at 8:29 am

    yes they do have these kind of noodles in Singapore.  It's called Sinchow mai fun which translates to singapore noodles.  I dont know how come many singaporeans dont know this.  Maybe their chinese is not very good..

    Reply
  50. Hapacouple says

    November 19, 2011 at 5:17 am

    We tired your recipe, it was great!  Thanks for sharing.

    Reply
  51. mcdonaldjp1 says

    November 17, 2011 at 12:49 pm

    I haven't had this dish since I was...well, in Singapore a few years back (when I say a few, that means more than 10!). This gives me inspiration on what to cook for dinner tonight. Thanks for sharing this wonderful recipe 🙂

    Reply
  52. mcdonaldjp1 says

    November 17, 2011 at 12:47 pm

    I haven't had this dish since I was..well, in Singapore a few years back (when I say a few, that means more than 10 years ago). This gives me inspiration on what to cook for dinner tonight. Thanks for sharing this wonderful recipe.

    Reply
  53. Sue says

    November 16, 2011 at 11:43 pm

    One of my favorite dishes. Yours looks delicious! So easy to make mush out of these noodles but yours  looks perfect

    Reply
  54. tigerfish says

    November 16, 2011 at 8:02 pm

    How true...

    I was curious when I saw Singapore noodles in the menu here in the US, cos there is definitely no Singapore noodles done this way in Singapore.

    Reply
  55. Marc Matsumoto says

    November 16, 2011 at 7:00 am

    Interesting theory! This dish is also found in the UK, so I wonder if it went from Hong Kong to the UK, or the other way around. 

    Reply
  56. Marc Matsumoto says

    November 16, 2011 at 6:59 am

    It depends on whether you're serving this as a main or as one of many dishes, but it should feed 2-3 comfortably as a main. 

    Reply
  57. Marc Matsumoto says

    November 16, 2011 at 6:58 am

    While there are some all-natural brands of oyster sauce that don't have MSG, I haven't had any luck finding one that I like. You can actually make your own oyster sauce by drying oysters for about a week (or buy them dried), sautéing with garlic and ginger, then adding soy sauce and sugar and cooking down, and pureeing after the oysters soften. 

    Reply
  58. Marc Matsumoto says

    November 16, 2011 at 6:53 am

    I'd still love to see what your version looks like!

    Reply
  59. research paper says

    November 15, 2011 at 6:02 am

    I become so hungry !

    Reply
  60. noobcook says

    November 15, 2011 at 12:23 am

    I'm still wondering what Singapore noodles taste like, even though I am from Singapore hehe... Your plate looks really good, and I like the touch of curry powder.

    Reply
  61. We Are Never Full says

    November 15, 2011 at 12:01 am

    You beat us to it (once again!) These have been on our "to make" list for forever. I love them like nothing else available from Chinese take-out menus. The dash of curry powder and the heat make this dish for me.  It's even better cold the next day.

    Reply
  62. We Are Never Full says

    November 14, 2011 at 8:01 pm

    You beat us to it (once again!) These have been on our "to make" list for forever. I love them like nothing else available from Chinese take-out menus. The dash of curry powder and the heat make this dish for me.  It's even better cold the next day.

    Reply
  63. lemonsandanchovies says

    November 14, 2011 at 5:23 pm

    I'll be saving this recipe. Whenever I have a craving for noodles at work, I always order Singapore noodles from the nearby restaurant.  Today might be another one of those days--I just want to dig in to that first photo!

    Reply
  64. lemonsandanchovies says

    November 14, 2011 at 1:23 pm

    I'll be saving this recipe. Whenever I have a craving for noodles at work, I always order Singapore noodles from the nearby restaurant.  Today might be another one of those days--I just want to dig in to that first photo!

    Reply
  65. resume says

    November 14, 2011 at 12:26 pm

    great post1 thnk you for sharing!

    Reply
  66. research papers says

    November 14, 2011 at 4:20 am

    It so delicious!

    Reply
  67. Darren says

    November 13, 2011 at 9:14 pm

    Anyone know what a good oyster sauce brand is? Most seem to have nothing to do with oysters and more to do with thickeners and faux flavoring.

    Reply
  68. Tracy says

    November 13, 2011 at 8:47 pm

    You must have been reading my mind, I just had this dish last night and was betting I could find a recipe to cook at home.  And here it is!  Thanks so much, you are making my repertoire even more diverse!!

    Reply
  69. Yuri says

    November 13, 2011 at 8:23 pm

    This dish reminds me of my late grandfather! We had to get it for him every Sunday from his favorite Chinese restaurant. Thanks for sharing this recipe, looks great 🙂

    Reply
  70. Michele Asch says

    November 13, 2011 at 4:27 pm

    how many does the recipe serve?

    Reply
  71. Cassaendra says

    November 13, 2011 at 2:50 pm

    I know where you're coming from being Japanese-American myself and seeing the liberties that restaurants take on "Japanese food." However, I didn't read the comment made as an attack against Chinese cuisine, but an observation on American Chinese cuisine -- pepper steak, crab rangoon, beef broccoli, bourbon chicken (I adore!), General Tso's chicken, etc. stuff you'd find at Panda Express.  I'm not associated with the blog in any way, so this is just my perception. 

    This dish is on our rotation of meals at home since I love mai fun. Thanks for the tip on placing shrimp and pork in a marinade. I'll definitely try that. I'm always open to making a good dish better! 

    Reply
    • FireOntheWok says

      July 29, 2020 at 2:38 pm

      In America you usually have lot's of fatty stuff going into food while the Asian "Cuisine" is focusing on the good stuff that makes your body work rather than having a bloat!

      Reply
  72. spinachtiger says

    November 13, 2011 at 2:12 pm

    Now I'm going to crave this dish all day. We are not Asian and as Americans loving Asian food, this just calls our name, even if it's only made in America.

    Reply
  73. spinachtiger says

    November 13, 2011 at 10:12 am

    Now I'm going to crave this dish all day. We are not Asian and as Americans loving Asian food, this just calls our name, even if it's only made in America.

    Reply
  74. Randy says

    November 13, 2011 at 8:44 am

    In fact, you can get Singapore noodles in just about every cheap diner (cha chaan teng, HK-style tea cafe) in Hong Kong. I would assume that's where the dish originates from, even though it's become popular as American-Chinese takeout food.

    Reply
  75. Brennan Falkner says

    November 13, 2011 at 8:12 am

    I live in a large, densely populated city without a vibrant Chinese culture and there is a Chinese restaurant in every strip mall and next to every grocer, 9 in 10 are full of grease, sugar, salt and often MSG (less so since it has a stigma now).

    The description isn't a misrepresentation, just the food.

    Reply
  76. DrakosAmatras says

    November 13, 2011 at 5:42 am

    I think I've seen a similar dish using big flat rice noodles, lots of seafood (mainly squid and shrimp), beansprouts, and some other vegetables, with bits of fried egg scrambled throughout just like this recipe. Maybe they're related?

    Reply
  77. the indolent cook says

    November 13, 2011 at 3:44 am

    I like your makeovers! It's really the thing when cooking at home - you can use lots of fresh ingredients and less of the oil.

    Reply
  78. Toby Corn says

    November 13, 2011 at 1:21 am

    While I adore the softer Asian noodle dishes, there's just something about the drier Singapore style noodles that makes my heart skip a beat. I'm a happy camper

    Reply
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