Singapore Curry Noodles

Clarissa Yang
by Clarissa Yang
4 people
35 min

Healthy Singapore Curry Noodles made in 15 minutes! It’s another fun one pot/pan recipe and if you have a wok, you’ll definitely want to whip this out. This is a great family meal, meal prep, or to eat for lunch/dinner. If you are always on-the-go like me, the best dishes to make are usually ones that require minimal work. That is why this one pan/pot recipe is a classic, especially making this flavorful Singapore Curry Noodles dish! There’s a variety of veggies, your add of your favorite protein and noodles that soak up all the flavor. This is also served to be a family style dish or if there’s only a party of one or two, this noodle dish is great for meal prepping.

Recipe details
  • 4  people
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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  • 1 pack MaiFun Rice Noodles Can be found in any local grocery store in the ethnic aisle.
  • 1 pack Snow peas
  • 1 Sliced Red or Green bell pepper
  • 2 cups Bean sprouts Make sure to give it a rinse first.
  • 2 stalks Green onions (scallions) Thinly chopped
  • 1/2 Yellow or white onion Medium thick
  • 1 tbsp Minced garlic
  • 1 tbsp Coriander powder Optional
  • 1 tbsp Turmeric powder Great anti-inflammatory and adds the yellow color to the noodles
  • White or black pepper To taste
  • Salt To taste
  • 5-6 tbsp Gluten-Free soy sauce You can add less or more to your desired taste
  • 2-3 eggs Scrambled

In a wok or large frying pan, add some olive oil (I used coconut oil).
Add the onion, garlic and veggies (pre-washed) and stir fry until the veggies soften a little. Stir fry on medium/medium high heat.
While the veggies are cooking, add the noodles into a bowl filled with water. Microwave for 1-2 minutes until the noodles soften.
OPTIONAL-if you like eggs, scramble 2-3 eggs and cook them on the half part of the wok. You can definitely add other protein like shrimp, chicken, tofu or beef too.
Once the eggs are cooked and stirred with the veggies, add the noodles.
Season with salt, pepper, a good pinch of cumin and turmeric, and soy sauce.
Stir fry until everything is mixed together.
Add some Siracha and/or garnish with green onion and ready to serve!
Clarissa Yang
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