Singapore Street Noodles are simple, flavorful, sweet, and a little spicy! The whole dish comes together in just 15 minutes. I love this take on the recipe for a vegetarian night in, but you can also liven things up by using up leftover chicken, shrimp, pork, or beef.

Overhead photo of Asian noodles with chopsticks

The first time I even heard about Singapore street noodles was watching a finale of Top Chef where the finalists were sent to Singapore.

There they were, in the bustling food market, eating every street food they could possibly shove into their mouths. I was SO JEALOUS. 

Just thinking about it now makes me even MORE jealous, since travel is off limits still and probably will be for a while for this preggo lady! 

Overhead photo of asian takeout dish in pan

The one dish that really caught my eye was the Singapore street noodles. 

Now I have no idea where this actually originated – I have heard in Hong Kong and not Singapore, but my research has been mild. I’m no expert and I’m not claiming to be.

All I know is that they are totally unique and one of the most well-known characteristics is the addition of curry. That’s how you get that yellow color on the noodles!

Side photo of Singapore Street Noodles

These noodles are super customizable, so you can serve them completely vegetarian or you can add in whatever meats you like. It’s actually a great way to use up leftover meats like shredded chicken and pork. You can also throw in some fresh shrimp and cook ’em up real fast at the end of tossing up the dish!

Other yummy noodle recipes: Instant Pot Bolognese | Flank Steak with Creamy Kale Peanut Noodles | Stir Fry Pasta

Overhead photo of Asian noodles with chopsticks

this recipe’s must-haves

To slice up all the ingredients for this veggie-loaded dish, make sure that you have a chef’s knife and your favorite cutting board handy. 

This entire recipe comes together in just one pan, and I prefer to use a nonstick wok!

Finally, to make the sauce, use one of your mixing bowls and a whisk. Pretty low maintenance, am I right?

Chopsticks and Asian noodles picture

let’s make delish Singapore street noodles! 

Make Sauce

In a small bowl, whisk together all ingredients for the sauce. Set aside.

In a separate small bowl, whisk together cornstarch and water for the slurry. Set aside.

Tongs holding Asian noodles picture

Cook Pasta

Bring a large pot of water to a boil and cook the noodles according to the directions on the package. Drain and set aside.

Cook Veggies

Heat up oil in a wok or nonstick skillet over medium-high heat. Once the oil is shimmering, add peppers, shallots, onion, and carrots. Cook until softened, tossing occasionally, about 5 to 8 minutes. 

Stir in ginger and garlic. Cook for another 2 minutes, then push the veggies over to the side.

Singapore Street Noodles in wok

Finish Dish

Pour the sauce into the empty side of the pan with the slurry. Cook for 2 minutes until the sauce has thickened a bit. Now toss in those noodles until everything is mixed together well! Taste and season with salt and pepper, then serve with a sprinkle of scallions on top!

Need some more inspiration for dinner this week? Check out my main dish recipe page!

How can I turn up the spice level?

If you want more spice, add more Sriracha! It’s the easiest way to add more heat without overpowering the flavor of the sauce.

Easy Asian noodles in bowl photo

Singapore Street Noodles

Singapore Street Noodles

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

A little bit of spicy and a little bit of sweet, makes this dish a weeknight winner!

Ingredients

Noodles

  • 8 ounces thin rice noodles
  • 1 tablespoon sesame oil
  • 2 bell peppers, thinly sliced
  • 2 shallots, thinly sliced
  • 1 large onion, cut into thin strips
  • 1/2 cup carrots shredded
  • 1 tbsp fresh ginger roughly chopped
  • 4 cloves garlic roughly chopped
  • sliced scallions for topping

Sauce

  • 1 cup low sodium chicken or vegetable broth
  • 1/4 cup low sodium soy sauce
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 3 tablespoons mirin
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger (I used a ginger paste)
  • 1 Tbsp Sriracha

Slurry

  • 1/2 tsp cornstarch
  • 2 tsp water

Instructions

    1. In a small bowl, whisk together ingredients for the sauce. Set aside.
    2. In a separate small bowl, whisk together ingredients for the slurry. Set aside.
    3. Bring a pot of water to a boil and cook noodles according to the directions on the package. Drain and remove from heat. Set aside.
    4. Heat sesame oil in a wok or nonstick skillet over medium-high heat. Once the oil is shimmering, add peppers, shallots, onion, and carrots. Cook the vegetables, stirring occasionally, until softened, about 8 minutes.
    5. Stir in ginger and garlic, cooking for another minute or 2 until fragrant.
    6. Push the vegetables over to the side and add the sauce and slurry to the empty side. Cook until the sauce is thickened, about 2 minutes, then stir in vegetables.
    7. Stir in noodles and toss until the whole mixture is coated evenly.
    8. Taste and season with salt and pepper as desired. Garnish with sliced scallions and serve immediately.

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