Lunch
Singapore Noodles
Singapore Noodles is a vibrant, lightly curried stir-fry of thin rice noodles tossed with shrimp, Chinese sausage, and vegetables in a golden curry sauce. The dish delivers a perfect balance of heat, sweetness, and umami with a slightly crispy texture from the wok.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Singapore Noodles — common questions
Can I make Singapore Noodles ahead?
Not really—this dish is best served immediately after cooking because the noodles will absorb sauce and become soft. You can prep all ingredients (slice vegetables, cook noodles, mix sauce) up to 2 hours ahead, then stir-fry just before eating.
What if I can't find Chinese sausage?
Use thinly sliced Chinese ham, diced bacon, or omit it entirely and add an extra 4 oz of shrimp instead. The sausage adds richness and fat, so if substituting lean protein, you may need to add 1 extra tablespoon of oil to the wok.
How do I avoid mushy noodles?
Soak your rice noodles in cool water just until pliable (about 30 minutes), not until fully soft—they will finish cooking in the hot wok. Once stir-fried, serve immediately; even 5 minutes of sitting will cause them to soften further.
Can I make this in a regular skillet instead of a wok?
Yes, use a 14-inch skillet or large sauté pan over high heat, but work in two batches to avoid crowding. The noodles will not crisp as much without the sloped sides of a wok, but the flavor will be the same.
What should I serve with Singapore Noodles?
This is a complete one-bowl meal, but you can offer a crisp cucumber salad, steamed bok choy, or a simple tomato and cilantro salad on the side. Fresh lime wedges are also a classic pairing.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 2 days; the noodles will continue to soften. Reheat gently in a wok or skillet over medium heat with a splash of water or stock, stirring constantly for 2–3 minutes until hot. Do not microwave, as the noodles will become gluey.
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