Singapore Street Noodles

These Singapore Street Noodles are packed with flavor, thanks to loads of garlic and ginger, warming curry powder, and a simple-yet-powerful four-ingredient sauce that coats everything perfectly. Read on for a little more about this recipe or just jump ahead to the recipe itself.

What are Singapore Street Noodles?

You may recognize this dish if you’ve ever dined at a PF Chang’s restaurant, as it’s a popular staple on the menu. But Singapore Noodles are a Cantonese dish from Hong Kong, and are popular at takeaway spots all over the world. The dish consists of bouncy rice vermicelli noodles, julienned vegetables (namely onions, peppers, and napa cabbage), and a bright and fragrant sauce. This dish is commonly served with shrimp and meat, usually char siu style pork, but you’ll also see it with chicken or without any additional meat/protein added at all.

Thanks to the eggs that are beaten and quickly stir fried, the dish actually does have some protein going on, so I often leave it just as it is. It’s a great vegetarian option, and everyone LOVES it. There’s something especially pleasing about the tangled heap of scrawny rice noodles that is just beckoning.

But what about THIS version of Singapore Street Noodles?

Okay, so there are plenty of iterations of this base concept floating around the internet, and here I’m sharing mine. To say this was a hit with my family would be something of an understatement. They really loved it – liked extra, over-the-top affection. The noodles are the super skinny rice vermicelli noodles that I believe are widely available, and they’re fantastic. They create a pretty dramatic presentation, a perfect bed for the veggies and, if you like, chicken, shrimp, or pork.

I like to go a little overboard when it comes to garlic and ginger, as this food really demands it. Don’t be shy! Go for six cloves – the big ones – and never look back. As for the ginger? I like a 2-inch knob finely grated right into the pan.

Do you have to use a wok to make Singapore Street Noodles?

In short, no. This is essentially a stir fry, these noodles, which means that a wok is the ideal cooking vessel. That said, you can absolutely make these without one. I actually don’t have a wok (it was somehow lost – how does one lose a wok?!). So, I opt for my biggest, deepest skillet instead. You just want something that’s big enough to hold all of those noodles along with the veggies.

Are Singapore Street Noodles Vegetarian?

You’ll most often see this dish served with shrimp and chicken or pork. I’ve photographed it here with roasted pork tenderloin, as my family loves it and I always have one around. But shrimp is wonderful and this is a great use for a rotisserie chicken as well. Just pull all of the meat off of the bones, shred it thoroughly, and toss it into the noodles.

I make this a lot, so I tend to change up the way I serve it. It’s perfectly wonderful as a vegetarian main or side dish and, as I mentioned above, the beaten egg going on inside gives this dish a nice boost of protein.

What you’ll need to make these Singapore Street Noodles

INGREDIENTS

• ¼ cup soy sauce
• ¼ cup Shaoxing wine or sherry
• 1 tablespoon curry powder
• One teaspoon sugar
• Vegetable or canola oil, as needed
• 2 eggs, beaten
• 1 bunch scallions, chopped, green and white parts separated
• 2 to 3 large carrots, grated
• ½ yellow onion, sliced
• 1 red bell pepper, finely sliced
• 4 cups finely shredded Napa cabbage
• ½ fresh jalapeno or red chili, minced
• 5 to 6 garlic cloves, minced or grated (minimum!)
• 1.5 to 2-inch knob fresh ginger, grated
• 8 to 10 ounces Vermicelli rice noodles, prepared according to package instructions, drained
• 1.5-pound pork tenderloin (optional)
• 2 teaspoons Chinese five spice powder (optional)

How to make these PF Chang’s Singapore Street Noodles

This recipes comes together really fast, all in one pan – which makes it a perfect MKL recipe. You’d be well advised to get all of your prep done first, before any cooking goes down. So, that means chop all your veg, get your aromatics minces and/or grated, and cook your noodles. Also, stir together that sauce to give the sugar and curry powder a chance to sort of dissolve and melt into the wine and soy sauce.

DIRECTIONS

In a small bowl, stir together the soy sauce, wine/sherry, curry powder, and sugar. Stir to combine well, and set aside.

Add a little oil to a very hot wok or large, deep skillet. Cook the eggs just until done and remove from the pan, set aside. Add a little more oil to the pan, and stir fry the scallion whites, grated carrots, onion, bell pepper, cabbage, and chili for a few minutes, until tender. 

Next,aAdd the garlic and ginger, and cook 30 seconds more. Add the vermicelli noodles and the sauce and toss, toss, toss until everything is nice and coated. Serve just like this, showered with the chopped scallion greens. You can add cooked shrimp, roasted pork as pictured, chicken (or all of the above!).

If you want to serve with pork:

Preheat the oven to 400 degrees F. 

Coat the tenderloin with olive oil and season the tenderloin liberally with salt and pepper, along with the five spice powder. Place on a foil-lined sheet pan and roast for 25 minutes. Remove from the oven and wrap in the foil to finish cooking (it will keep cooking as it sits). After 10 minutes of resting, slice the pork into medallions and serve with the noodles. If you want it cooked further, you can add the sliced pork right into the pan, and stir fry it along with everything else. 

If you like the looks of these Singapore Street Noodles, you might also want to try:

Chicken Khao Soi

Honey Garlic Noodles with Toasted Peanuts

Thai Style Peanut Curry Chicken and Noodles

Thai Peanut Noodle Salad

Ramen Noodle Salad with Chicken and Oranges

Coconut Curry Thai Meatball Soup

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