Simple and delicious Singapore Chow Mein made with rice vermicelli noodles ( mei fun ) with chicken, prawns, vegetables, and a kick of curry flavour. One of the most popular Chinese takeaway chow mein recipes and is so delicious. Perfect as a quick family meal and is ready in 20 minutes!
I always keep a few packets of rice vermicelli noodles in our pantry as I love to cook in many different ways. Simple Chicken and Rice Noodles Stir Fry and Pancit Bihon ( Filipino Fried Rice Noodle )are our favourite quick stir fry recipes you might also love.
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What is Singapore Chow Mein?
Singapore special chow mein is curry-flavoured stir-fried rice vermicelli with a choice of protein, vegetables, and stir-fry sauces. One of the most popular rice noodle dishes in Western countries, UK, USA, and also in Australia. Even though this dish is called Singapore noodles, you cannot find this dish in Singapore. Then why it is called Singapore noodles? This dish is a combination of Chinese stir-fried noodles and Indian curry powder, like the diversity of Singaporean people. This kind of fusion noodle can be called Indo-Chinese noodles.
In this recipe, I am sharing our recipe on how to make Western Chinese takeaway-style Singapore noodles with simple pantry-friendly ingredients.
Why you would like this recipe
You can buy all of the ingredients at the local supermarkets and groceries. Do not need to take a trip to Chinese grocery stores. You might already have all the ingredients in your pantry as the sauces and seasonings are very simple.
Recreating Chinese takeaway and restaurant-style stir-fries can be quite challenging for a new home cook. But with this easy recipe, anyone can create delicious Singapore style noodles at home with a simple non-stick wok or pan. No special wok skills or equipment is needed.
Simple, nutritious, budget-friendly dinner recipe that all kids and adults can enjoy.
What do we need
- Curry powder - We usually use hot Madras curry powder in our Singapore Chow Mein. You can use your favourite curry powder mild/hot.
- Protein - Add your favorite shrimp, prawns, chicken, char siu, bacon, or your choice of protein cut into small dices.
- Rice noodles - Rice vermicelli noodle is ideal for this recipe. It is also known as rice stick, mei fun noodles, or fine vermicelli noodles. Instead of rice noodles, you can also use egg noodles, wheat noodles, or glass noodles.
- Vegetables - Feel free to add your favourite stir-fry vegetables. Carrot, cabbage, onions, bean sprouts, spring onions ( green onions ), bell peppers, baby corn, and mangetout are commonly used in Chinese takeaway Singapore noodles recipes.
- What is chicken powder? Chicken powder is chicken bouillon/stock powder, it brings umami flavour to the dish.
- Vegetarian option: To make vegetarian Singapore noodles you can use firm tofu, mushroom, or Quorn meat as a meat and seafood substitute. Season the dish with vegetarian stir fry sauce ( mushroom stir fry sauce ), or vegetarian seasonings powder instead of chicken powder.
Simple steps to make it
- First, soak the rice vermicelli in the hot water for 8-10 minutes, then drain the water out, rinse with cold water and set it aside. ( Or you can prepare by the packet instructions. )
- Beat two eggs with a pinch of salt. Heat the large wok/pan over medium-high heat, drizzle 1 tbsp of oil and stir fry the eggs and crumble it into small pieces. Remove from pan and set it aside.
- Add more oil to the remaining pan, and saute the chopped garlic for a few seconds until fragrant. Then add the chicken pieces and stir fry until no longer pink. Follow with the prawns and continue to stir fry for another 1-2 minutes.
- Season with salt, pepper, and curry powder. Remove from pan and set it aside.
- Add more oil to the same pan, stir fry the onions for a few seconds, and follow with vegetables.
- Now add the noodles to the wok and season with light soy sauce, dark soy sauce, sugar, chicken powder, and curry powder. Toss it well for a few seconds.
- Place the cooked chicken, prawns, eggs and combine everything and cook for another 1-2 minutes.
- Finish with spring onions, make a taste test, and add more salt or pepper to your taste. Transfer to a serving plate and serve immediately while hot.
Top Tips
- Make sure not to overcook the rice vermicelli noodles. Even though rice noodles packaging contains cooking instructions I don't always follow the instructions. I soak the dried noodles in hot water and let it sit for a few minutes then drain the water out.
- Don't forget to rinse with cold water to remove any excess starch to prevent the noodles from sticky and mushy. You can also toss the noodles with a dash of vegetable oil or sesame oil. The oil keeps the noodles in strands and less sticky.
- If you want to use less oil, use a good quality non-stick wok or pan. I love to cook with a non-stick wok for busy days as it is also fast and easy to clean up. But if you are a ' Wok Hei ' fan, you will need to fry with traditional Chinese wok.
- Cut the rice noodles in half lengths before adding to the wok. It is easy to toss in the wok if you cut the noodle strands a bit short.
FAQ
The main difference is the addition of curry powder in the Westernised Singapore Chow Mein. Basic stir fry ingredients and seasonings are similar in general. In Singapore, China, and Asian countries, this rice noodles dish is known as mei fun, mee hoon, or chow mei fun.
Like other stir-fries, it tastes best when freshly cooked. But you can cook ahead keep it in an air-tight container in the fridge and reheat it in the microwave or over a stovetop. Add a splash of water as the rice noodles can be dried out the next day.
You can double or triple the ingredients and use a large wok or pan that can distribute the heat evenly to all ingredients. Fry with batches and do not overcrowd the pan.
You can either make it hot or mild according to your preference. If you like it spicy, you can add crushed chilli flakes or add hot curry powder mix.
More Fantastic Chinese Rice Noodle Recipes
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Singapore Chow Mein ( Singapore Noodles )
Equipment
- Large wok/pan Non stick wok or traditional carbon steel wok
Ingredients
- 120 gram Rice vermicelli noodle About 4.2oz ( dried rice vermicelli )
- 120 gram Boneless chicken thigh/breast Cut small dices or slices
- 120 gram Prawn peeled and deveined
- 2 Eggs Whisked
- 1 Carrot Julienne, cut matchstick pieces
- ½ Onion Cut thin slices
- 5-6 Baby Corn Cut half lengthwise
- 3-4 Spring Onions Cut 2 inch pieces
- 7-8 Mangetout Snow peas/sugar snap peas
- 3-4 cloves Garlic Finely chopped
- 2-3 Tbsp Oil Vegetable or neutral flavour oil
- 1 tsp Salt
- ¼ tsp Black pepper
- 1 tsp Curry powder ( see details in note )
Seasoning
- 3 tbsp light soy sauce
- 2 tsp Dark soy sauce
- 1 tbsp Sugar
- 2 tsp Curry powder
- 1 tsp chicken powder
Instructions
- First, soak the dried rice vermicelli in the hot water for 8-10 minutes, then drain the water out, rinse with cold water and set it aside. ( Or you can prepare by the packet instructions. )
- Whisk the eggs with a pinch of salt. Heat the large wok/pan over medium high heat, drizzle 1 tbsp of oil and stir fry the eggs and break the egg into small pieces. Remove from pan and set it aside.
- Drizzle 1 tbsp of oil into the remaining pan, add garlic and saute for a few seconds. Next, add the chicken pieces and stir fry over medium-high heat until no longer pink. Then add the prawns and continue stir fry for another 1-2 minutes. Season with 1tsp salt, ¼ tsp black pepper, and 1 tsp curry powder. Remove from pan and set it aside.
- In the same pan, add more oil if needed, stir fry the onions for a few seconds, follow with baby corns, carrots, and mangetout.
- Place the vermicelli noodles in the wok and season with light soy sauce, dark soy sauce, sugar, chicken powder, and curry powder. Toss it well for a few seconds.
- Now add the cooked chicken, prawns, eggs and combine everything and cook for another 1-2 minutes. Finish with spring onions, make a taste test and add more salt or pepper to your taste. Transfer to serving plate and serve immediately while hot.
Notes
- Curry powder - We usually use hot Madras curry powder in our Singapore Chow Mein. You can use your favourite curry powder mild/hot.
- Protein - Add your favorite shrimp, prawns, chicken, char siu, bacon, or your choice of protein cut into small dices.
- Noodles - Rice vermicelli noodle is ideal for this recipe. It is also known as rice stick, mei fun noodles, or fine vermicelli noodles. Instead of rice noodles, you can also use egg noodles, wheat noodles, or glass noodles.
- Vegetables - Feel free to add your favourite stir-fry vegetables. Carrot, cabbage, onions, spring onions ( green onions ), bell peppers, baby corn, and mangetout are commonly used in Chinese takeaway Singapore noodles recipes.
- What is chicken powder? Chicken powder is chicken bouillon/stock powder, it brings umami flavour to the dish.
- Can you make it vegetarian? You can swap chicken and prawns with firm tofu, mushroom, or Quorn meat. Swap chicken powder with msg or vegetarian seasonings like dashi or vegetarian stir fry sauce.
- Can you make it ahead and reheat it? Like other stir-fries, it tastes best when freshly cooked. But you can cook ahead keep it in an air-tight container in the fridge and reheat it in the microwave or over a stovetop. Add a splash of water as the rice noodles can be dried out the next day.
Robert M says
Made this yesterday. Very light, simple. delicious. Loved it. Thanks for the easy recipe.