Best 5 Singapore Noodles With Chicken Recipes

Tantalize your taste buds with the delectable flavors of Singapore noodles, a harmonious blend of sweet, savory, and spicy notes. This iconic dish, with its vibrant colors and aromatic fragrance, is a true testament to the culinary prowess of Singaporean cuisine. Get ready to embark on a culinary journey as we delve into the intricacies of Singapore noodles, exploring three distinct yet equally enticing recipes.

For those who prefer a classic interpretation, our first recipe stays true to tradition with a medley of succulent chicken, succulent shrimp, and crisp vegetables, all tossed in a rich and flavorful sauce. The perfect balance of sweet and savory, this timeless rendition is sure to satisfy your cravings.

Next, we introduce a vegetarian delight that caters to those with dietary restrictions or simply those seeking a lighter option. This meatless marvel showcases the versatility of Singapore noodles, as tofu and an assortment of vegetables take center stage, creating a symphony of textures and flavors that will leave you feeling satisfied and nourished.

Last but not least, our third recipe elevates the dish to new heights with the addition of tender beef. Marinated in a blend of aromatic spices, the beef adds a savory depth and richness that complements the other ingredients perfectly. This variation is sure to impress even the most discerning palate.

So, whether you're a seasoned foodie or just starting your culinary exploration, these three Singapore noodle recipes are guaranteed to provide an unforgettable gastronomic experience. Prepare to be amazed as you immerse yourself in the vibrant flavors and tantalizing aromas of this iconic Singaporean dish.

Let's cook with our recipes!

CHICKEN SINGAPORE NOODLES

Chicken Singapore Noodles image

This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.

Provided by CooksWithClass

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

6 dry Chinese egg noodle nests
¼ cup peanut oil
6 cloves garlic, minced
2 tablespoons slivered fresh ginger
2 teaspoons crushed red pepper flakes
1 pound skinless, boneless chicken breast halves
⅓ cup green onions, chopped
⅔ cup julienned carrot
1 (8 ounce) can sliced water chestnuts, drained
2 (15 ounce) cans whole straw mushrooms, drained
¼ cup peanut butter
¼ cup oyster sauce
3 tablespoons curry powder
2 teaspoons soy sauce

Steps:

Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.9 g, Cholesterol 39 mg, Fat 18.3 g, Fiber 11.1 g, Protein 27.6 g, SaturatedFat 3.3 g, Sodium 814.8 mg, Sugar 3 g

SINGAPORE NOODLES WITH CHICKEN

Singapore Noodles with Chicken image

These exotic stir-fried noodles come together quickly, taste great and won't break the bank!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

8 cups water
4 oz uncooked rice stick noodles (from 8-oz package)
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon curry powder
1 teaspoon chili garlic sauce
1/2 cup water
2 tablespoons vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1/4 teaspoon salt
1 red bell pepper, cut into thin strips (about 2 cups)
1/4 lb sugar snap peas, thinly sliced on the bias (about 1 1/4 cups)
6 green onions, greens and whites separated, thinly sliced on the bias

Steps:

In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

SINGAPORE RICE NOODLES WITH CHICKEN AND CASHEWS

Singapore Rice Noodles with Chicken and Cashews image

Delicious Singapore rice noodles that are so easy to make and taste better than shop-bought. Add in shrimp and egg, if you like.

Provided by Jennifer

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups chicken stock
1 (5 ounce) package rice vermicelli noodles
2 tablespoons sesame oil, divided
1 pound skinless, boneless chicken breasts, thinly sliced
1 onion, thinly sliced
1 (8 ounce) package snow peas, trimmed and halved
2 carrots, julienned
3 tablespoons mild curry powder
4 green onions, sliced
2 tablespoons soy sauce
¼ cup unsalted, dry roasted cashews

Steps:

Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally.
Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate.
Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.9 g, Cholesterol 69.4 mg, Fat 16.3 g, Fiber 7 g, Protein 35.6 g, SaturatedFat 3.1 g, Sodium 859 mg, Sugar 8.8 g

POPS' SINGAPORE NOODLES

Pops' Singapore Noodles image

Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.

Provided by Ming Tsai

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste

Steps:

Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
PLATING Serve family style on an oval platter.

SINGAPORE NOODLES

Singapore Noodles image

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.

Provided by Iron Chef Suzi-Q

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½ onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Nutrition Facts : Calories 350.7 calories, Carbohydrate 46.2 g, Cholesterol 64.4 mg, Fat 8.2 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 309.9 mg, Sugar 3.7 g

Tips:

To make the chicken more flavorful, marinate it in a mixture of soy sauce, rice wine, and sesame oil for at least 30 minutes before cooking.
If you don't have time to marinate the chicken, you can simply season it with salt and pepper before cooking.
Use a large wok or skillet to cook the noodles so that they have plenty of room to move around.
Stir-fry the noodles over high heat so that they get a nice char.
Add the vegetables and chicken to the noodles towards the end of the cooking process so that they don't overcook.
Serve the noodles immediately topped with fried shallots, chopped peanuts, and a squeeze of lime.

Conclusion:

Singapore noodles are a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a new noodle dish to try, give Singapore noodles a try.