18 Spicy Singapore-Style Noodles Recipes with a Twist

Mmm, who’s ready to turn up the heat in the kitchen? Our collection of 18 Spicy Singapore-Style Noodles Recipes with a Twist is here to add some fiery fun to your dinner routine. Perfect for those nights when you’re craving something bold and flavorful, these dishes promise to transport your taste buds straight to the bustling streets of Singapore. Let’s dive in and spice things up!

Singapore-Style Curry Vermicelli with Shrimp

Unleash a flavor bomb with this Singapore-Style Curry Vermicelli with Shrimp—quick, vibrant, and packed with a kick that’ll wake up your taste buds.

Ingredients

• 8 oz vermicelli noodles
• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 cup coconut milk
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Soak vermicelli noodles in hot water for 5 minutes, then drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
3. In the same pan, add onion and garlic. Sauté for 3 minutes until soft.
4. Stir in curry powder and turmeric, cooking for 1 minute to toast the spices.
5. Pour in coconut milk and chicken broth, bringing to a simmer for 5 minutes.
6. Add red bell pepper, soy sauce, and sugar. Cook for 3 minutes until peppers soften.
7. Return shrimp to the pan along with the drained noodles. Toss everything together for 2 minutes until well combined.
8. Finish with lime juice and cilantro, tossing once more before serving.

Crave-worthy with a perfect balance of spicy, sweet, and tangy, this dish shines with tender shrimp and silky noodles. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’s as fun as it is delicious.

Spicy Singapore Noodles with Char Siu Pork

Let’s dive into a bowl of Spicy Singapore Noodles with Char Siu Pork that’ll transport your taste buds straight to the streets of Singapore. Bold flavors, quick steps, and that irresistible char siu pork—this dish is a weeknight game-changer.

Ingredients

• 8 oz rice noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup char siu pork, sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Soak rice noodles in hot water for 8 minutes, then drain and set aside.
2. Heat vegetable oil in a wok over medium-high heat until shimmering.
3. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. Toss in char siu pork, bell pepper, and carrot, stir-fry for 3 minutes until vegetables soften.
5. Push ingredients to the side, pour soy sauce into the center, and sprinkle curry powder and sugar over it. Let it bubble for 10 seconds, then mix everything together.
6. Add drained noodles and red pepper flakes, toss for 2 minutes until noodles are evenly coated and heated through.
7. Garnish with green onions before serving.

Kick up the heat with extra red pepper flakes or serve with a side of cool cucumber salad to balance the spice. The noodles should be springy, the pork slightly sweet, and every bite packed with that signature curry kick.

Vegetarian Singapore Noodles with Tofu

Packed with bold flavors and vibrant colors, this dish turns simple ingredients into a feast for the senses. Perfect for weeknights or impressing guests, it’s a stir-fry that never disappoints.

Ingredients

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 cup bell peppers, thinly sliced
• 1 cup carrots, julienned
• 1 cup cabbage, shredded
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped

Instructions

1. Soak rice noodles in hot water for 8 minutes, then drain and set aside.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pan, add remaining 1 tbsp oil. Stir in bell peppers, carrots, and cabbage. Cook for 3 minutes until slightly softened.
4. Add garlic and ginger to the pan. Cook for 1 minute until fragrant.
5. Return tofu to the pan. Add soy sauce, curry powder, turmeric, and red pepper flakes. Stir well to combine.
6. Add drained noodles to the pan. Toss everything together and cook for 2 minutes until heated through.
7. Garnish with green onions and cilantro before serving.

Kick up the texture with a sprinkle of crushed peanuts for crunch. The curry and turmeric give it a warm, earthy flavor, while the veggies keep it fresh. Serve it in a pineapple half for a fun, tropical twist.

Singapore-Style Rice Noodles with Chicken and Bell Peppers

Zesty flavors meet quick cooking in this vibrant dish that’s perfect for weeknight dinners. Grab your wok and let’s turn simple ingredients into a meal that pops with color and taste.

Ingredients

• 8 oz rice noodles
• 1 lb chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 cup chicken broth
• 2 green onions, sliced

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft, then drain.
2. Heat 1 tbsp vegetable oil in a wok over high heat. Add chicken and stir-fry for 5 minutes until no longer pink. Remove and set aside.
3. Add remaining 1 tbsp oil to the wok. Stir-fry bell peppers and garlic for 2 minutes until slightly soft.
4. Sprinkle curry powder over the vegetables and stir for 30 seconds to release its aroma.
5. Return chicken to the wok. Add soy sauce, oyster sauce, and chicken broth. Stir to combine.
6. Add drained noodles and toss everything together for 3 minutes until noodles are heated through and coated with sauce.
7. Garnish with green onions before serving.

Every bite offers a delightful mix of tender chicken, crisp bell peppers, and silky noodles, all wrapped in a savory curry-infused sauce. Serve it straight from the wok for a fun, family-style meal that encourages seconds.

Singapore Noodles with Crab and Chili Sauce

Elevate your dinner game with Singapore Noodles with Crab and Chili Sauce—a dish that packs a punch with every bite. Perfect for spice lovers and seafood enthusiasts alike.

Ingredients

• 8 oz rice noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 cup crab meat
• 2 tbsp chili sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup green onions, chopped
• 1 lime, cut into wedges

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain.
2. Heat vegetable oil in a large pan over medium-high heat.
3. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
4. Toss in sliced red bell pepper, cook for 2 minutes until slightly soft.
5. Stir in crab meat, chili sauce, soy sauce, and sugar. Cook for 3 minutes.
6. Add drained noodles to the pan, mix well to coat with sauce.
7. Cook for another 2 minutes, stirring constantly to prevent sticking.
8. Remove from heat, garnish with chopped green onions and lime wedges.

Zesty lime and fiery chili sauce bring this dish to life, while the crab adds a luxurious touch. Serve it straight from the pan for a rustic, shareable meal.

Singapore-Style Stir-Fried Noodles with Beef

You’ve never had stir-fry like this before. Singapore-style noodles meet tender beef in a dish that’s all about bold flavors and quick cooking.

Ingredients

• 8 oz rice noodles
• 1 lb flank steak, thinly sliced
• 2 tbsp vegetable oil
• 1 cup bell peppers, sliced
• 1 cup onions, sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 2 eggs, beaten
• 1/4 cup green onions, chopped

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok over high heat. Add beef and stir-fry for 2 minutes until browned. Remove and set aside.
3. Add remaining 1 tbsp oil to the wok. Stir-fry bell peppers and onions for 2 minutes until slightly soft.
4. Add garlic and curry powder, stir-frying for 30 seconds until fragrant.
5. Return beef to the wok. Add soy sauce, oyster sauce, and sugar, mixing well.
6. Pour in chicken broth, bringing to a simmer. Add noodles, tossing to coat evenly.
7. Push noodles to one side. Pour beaten eggs into the wok, scrambling until just set.
8. Mix everything together. Garnish with green onions before serving.

Serve this dish hot for the best texture—the noodles should be slightly chewy, with the beef perfectly tender. The curry powder gives it a unique kick, making it a standout meal. Try topping with extra green onions or a squeeze of lime for an extra flavor boost.

Singapore Noodles with Roast Duck and Hoisin

Singapore noodles with roast duck and hoisin—swap your takeout habit for this fiery, flavor-packed stir-fry. Sizzle up tender rice noodles with crispy duck and a sweet-salty hoisin glaze in under 30 minutes.

Ingredients

• 8 oz rice noodles
• 2 cups roast duck, shredded
• 3 tbsp hoisin sauce
• 2 tbsp vegetable oil
• 1 cup bell peppers, sliced
• 1 cup onions, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp curry powder
• 1/2 tsp red pepper flakes
• 2 eggs, beaten
• 1/4 cup green onions, chopped

Instructions

1. Soak rice noodles in hot water for 10 minutes until pliable. Drain and set aside.
2. Heat vegetable oil in a wok over high heat. Add bell peppers and onions, stir-fry for 3 minutes until slightly charred.
3. Push vegetables to one side, pour beaten eggs into the wok. Scramble for 1 minute until just set.
4. Add garlic, curry powder, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
5. Toss in shredded duck, hoisin sauce, and soy sauce. Mix well and cook for 2 minutes.
6. Add drained noodles, stir-fry for 3 minutes until everything is evenly coated and heated through.
7. Garnish with green onions and serve immediately.

Just the right balance of chewy noodles, crispy duck, and that umami hoisin kick. Try wrapping leftovers in lettuce cups for a crunchy twist.

Singapore-Style Noodles with Sambal and Egg

Never settle for bland noodles again. This Singapore-style dish packs heat with sambal and delivers comfort with a soft-cooked egg.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp sambal oelek
• 1 cup shredded cabbage
• 1/2 cup sliced bell peppers
• 2 eggs
• 1 tbsp soy sauce
• 1/2 tsp sugar

Instructions

1. Soak rice noodles in hot water for 10 minutes until pliable. Drain and set aside.
2. Heat vegetable oil in a wok over medium-high heat until shimmering.
3. Add minced garlic and sambal oelek. Stir-fry for 30 seconds until fragrant.
4. Toss in shredded cabbage and sliced bell peppers. Cook for 2 minutes until slightly softened.
5. Push vegetables to one side. Crack eggs into the wok and scramble until just set.
6. Add drained noodles, soy sauce, and sugar. Toss everything together for 2 minutes.
7. Serve immediately. The noodles should be slightly chewy, with a spicy kick from the sambal.

Zesty and vibrant, these noodles are perfect with a squeeze of lime. Try topping with crispy shallots for extra crunch.

Singapore Noodles with Scallops and Black Bean Sauce

Transform your dinner game with this fiery, flavor-packed dish that’s ready in a flash. Think tender scallops, smoky noodles, and a bold black bean sauce that clings to every bite.

Ingredients

• 8 oz dried rice noodles
• 1 tbsp vegetable oil
• 12 oz fresh scallops
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup black bean sauce
• 1 red bell pepper, thinly sliced
• 2 cups bean sprouts
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions

1. Soak rice noodles in hot water for 8 minutes until pliable, then drain.
2. Heat vegetable oil in a wok over high heat until shimmering.
3. Add scallops, sear for 90 seconds per side until golden, then remove.
4. In the same wok, sauté garlic and ginger for 30 seconds until fragrant.
5. Stir in black bean sauce, then add bell pepper, cooking for 2 minutes until slightly softened.
6. Toss in noodles and bean sprouts, stir-frying for 3 minutes until everything is well combined.
7. Return scallops to wok, drizzle with sesame oil, and toss gently to heat through.
8. Garnish with green onions before serving.

Opt for a sizzling hot wok to get that signature smoky flavor. The scallops should be just opaque—overcooking turns them rubbery. Serve this dish straight from the wok for maximum drama and flavor. The noodles are slick with sauce, the scallops buttery, and the veggies crisp—a textural dream. Try plating it on a banana leaf for an Instagram-worthy tropical twist.

Singapore-Style Glass Noodles with Mushrooms

Jump into a flavor-packed journey with this Singapore-style glass noodles dish—quick, vibrant, and utterly slurpable. Just a handful of ingredients transforms into a umami-rich meal that’s begging for your chopsticks.

Ingredients

• 4 oz glass noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 cup shiitake mushrooms, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup green onions, chopped
• 1/2 tsp red pepper flakes

Instructions

1. Soak glass noodles in hot water for 10 minutes until pliable. Drain and set aside.
2. Heat vegetable oil in a large wok over medium-high heat until shimmering.
3. Add minced garlic and sauté for 30 seconds until fragrant—don’t let it burn.
4. Toss in shiitake mushrooms and stir-fry for 3 minutes until they start to soften.
5. Drain noodles thoroughly and add to the wok, tossing to combine with the mushrooms.
6. Pour soy sauce and sesame oil over the noodles, stirring constantly for 2 minutes to coat evenly.
7. Sprinkle green onions and red pepper flakes, give one final toss, and remove from heat.

Mouthwatering and slick with sauce, these noodles offer a chewy bite against the earthy mushrooms. Serve it straight from the wok for that authentic hawker center vibe, or top with a fried egg for extra richness.

Singapore Noodles with Lemongrass and Lime

Kick off your culinary adventure with this vibrant Singapore Noodles dish, bursting with lemongrass and lime for a tangy twist. Perfect for a quick dinner that packs a punch of flavor without the fuss.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 stalks lemongrass, finely chopped
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes
• 2 green onions, sliced
• 1/4 cup cilantro, chopped
• Lime wedges, for serving

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain and set aside.
2. Heat vegetable oil in a large wok over medium-high heat until shimmering.
3. Add minced garlic, ginger, and lemongrass, stir-frying for 30 seconds until fragrant.
4. Toss in red bell pepper and bean sprouts, cooking for 2 minutes until slightly softened.
5. Push vegetables to one side, pour beaten eggs into the wok, scrambling until just set.
6. Combine eggs with vegetables, then add drained noodles to the wok.
7. In a small bowl, mix soy sauce, lime juice, sugar, turmeric, and red pepper flakes.
8. Pour sauce over noodles, tossing everything together for 2 minutes until evenly coated.
9. Remove from heat, stir in green onions and cilantro.
10. Serve immediately with lime wedges on the side.

Plate this dish for a colorful presentation that’s as Instagram-worthy as it is delicious. The noodles should be springy, with a bright, zesty flavor that’s balanced by the earthy turmeric and heat from the pepper flakes. Try topping with extra cilantro and a squeeze of lime for an extra fresh kick.

Singapore-Style Noodles with Spicy XO Sauce

Whip up a storm in your kitchen with these Singapore-Style Noodles, a dish that packs a punch with its spicy XO sauce and vibrant flavors.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup bell peppers, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup cabbage, shredded
• 2 tbsp XO sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup scallions, chopped
• 1/2 cup bean sprouts
• 1 lime, cut into wedges

Instructions

1. Soak the rice noodles in hot water for 10 minutes until soft. Drain and set aside.
2. Heat the vegetable oil in a large wok over medium-high heat until shimmering.
3. Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
4. Toss in the bell peppers, carrots, and cabbage, cooking for 2 minutes until slightly softened.
5. Push the vegetables to one side, add the XO sauce to the center, and let it sizzle for 10 seconds.
6. Mix the sauce with the vegetables, then add the drained noodles, soy sauce, and sugar.
7. Stir-fry everything together for 3 minutes, ensuring the noodles are evenly coated.
8. Throw in the scallions and bean sprouts, cooking for another minute.
9. Serve hot with lime wedges on the side for an extra zing.

Dig into a plate where the noodles are perfectly chewy, the veggies crisp, and the XO sauce brings a smoky, umami depth. For a twist, top with a fried egg or serve alongside a chilled cucumber salad to balance the heat.

Singapore Noodles with Five-Spice Pork Belly

Ready to shake up your dinner routine? This Singapore Noodles with Five-Spice Pork Belly packs a flavor punch with minimal fuss. Bold spices, tender pork, and springy noodles come together in under 30 minutes.

Ingredients

• 1 lb pork belly, sliced thin
• 2 tbsp five-spice powder
• 1 tbsp vegetable oil
• 8 oz rice vermicelli noodles
• 1 cup bell peppers, thinly sliced
• 1 cup onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 2 eggs, beaten
• 1 cup bean sprouts
• 2 green onions, sliced

Instructions

1. Marinate pork belly with five-spice powder for 10 minutes. Tip: Massage the spices in for even coverage.
2. Heat oil in a large wok over medium-high heat until shimmering, about 1 minute.
3. Cook pork belly for 3-4 minutes per side until crispy. Remove and set aside.
4. Soak noodles in hot water for 5 minutes until pliable. Drain well.
5. Stir-fry bell peppers and onions in the same wok for 2 minutes until slightly soft.
6. Push veggies to one side, pour eggs into the other. Scramble for 1 minute until set.
7. Add noodles, soy sauce, and curry powder. Toss everything for 2 minutes. Tip: Use tongs for easy mixing.
8. Fold in pork belly, bean sprouts, and green onions. Cook for 1 more minute. Tip: Bean sprouts add crunch, so don’t skip them.

Finished dish boasts crispy pork, silky noodles, and a aromatic curry kick. Serve it straight from the wok for a fun, family-style meal.

Singapore-Style Noodles with Squid and Basil

Jump into a flavor-packed journey with this Singapore-style noodles dish, where tender squid meets aromatic basil in a stir-fry that’s bursting with umami.

Ingredients

• 8 oz rice vermicelli noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 lb squid, cleaned and sliced into rings
• 1 red bell pepper, thinly sliced
• 1 cup fresh basil leaves
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1/2 tsp sugar
• 1/2 cup chicken broth

Instructions

1. Soak rice vermicelli noodles in hot water for 5 minutes, then drain and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
4. Toss in squid rings and cook for 2 minutes, just until they turn opaque.
5. Add sliced red bell pepper and stir-fry for another 2 minutes to soften slightly.
6. Mix in soaked noodles, soy sauce, curry powder, and sugar, tossing to combine evenly.
7. Pour in chicken broth, allowing the noodles to absorb the liquid for 1 minute.
8. Fold in fresh basil leaves until just wilted, about 30 seconds.

Perfectly balanced, the noodles offer a slight chew, while the squid stays tender against the crisp bell peppers. Serve it straight from the wok for a dramatic, steaming presentation that’ll have everyone reaching for seconds.

Singapore Noodles with Sweet Chili and Peanuts

You’ve been scrolling for hours, craving something bold. Singapore Noodles with Sweet Chili and Peanuts slaps with flavor and crunch—let’s make it happen.

Ingredients

– 8 oz rice noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup bell peppers, sliced
– 1 cup carrots, julienned
– 2 eggs, beaten
– 1/4 cup sweet chili sauce
– 1/4 cup peanuts, crushed
– 1 tbsp soy sauce
– 1/2 tsp turmeric

Instructions

1. Soak rice noodles in hot water for 8 minutes, then drain.
2. Heat vegetable oil in a wok over medium-high heat (350°F).
3. Add minced garlic, stir for 30 seconds until fragrant.
4. Toss in bell peppers and carrots, stir-fry for 3 minutes until slightly soft.
5. Push veggies to one side, pour beaten eggs into the wok, scramble for 1 minute.
6. Mix everything together, add drained noodles.
7. Drizzle sweet chili sauce and soy sauce over noodles, sprinkle turmeric for color.
8. Toss everything for 2 minutes until noodles are evenly coated and heated through.
9. Garnish with crushed peanuts before serving.

Tip: For extra crunch, toast the peanuts before crushing. Tip: Keep the heat high to avoid soggy noodles. Tip: Double the sweet chili sauce if you love it spicy.

Crisp veggies, chewy noodles, and that sweet-spicy kick make this dish a repeat offender. Serve it straight from the wok for that authentic street food vibe.

Singapore-Style Noodles with Lap Cheong (Chinese Sausage)

Craving a flavor-packed dish that’s as fun to make as it is to eat? Singapore-Style Noodles with Lap Cheong tosses tender rice noodles with smoky Chinese sausage and a rainbow of veggies, all wrapped in a golden curry embrace.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 Chinese sausages (Lap Cheong), thinly sliced
• 1 cup bell peppers, thinly sliced
• 1 cup onions, thinly sliced
• 2 cloves garlic, minced
• 2 tsp curry powder
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 2 eggs, beaten
• 1 cup bean sprouts
• 2 green onions, sliced

Instructions

1. Soak rice noodles in hot water for 10 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add Chinese sausage and cook for 2 minutes until edges crisp.
3. Push sausage to one side, pour beaten eggs into the wok. Scramble for 1 minute until just set.
4. Add remaining 1 tbsp oil, bell peppers, onions, and garlic. Stir-fry for 3 minutes until veggies soften.
5. Sprinkle curry powder over the mixture, stirring constantly for 30 seconds to toast the spices.
6. Add drained noodles, soy sauce, sugar, and chicken broth. Toss everything together for 2 minutes until noodles absorb the liquid.
7. Fold in bean sprouts and green onions, cooking for another minute until just wilted.

Every forkful delivers a crunch from the veggies, a chew from the noodles, and a deep, savory sweetness from the Lap Cheong. Serve it straight from the wok for a dramatic tableside presentation, or pack it cold for a next-day lunch that tastes even better.

Singapore Noodles with Turmeric and Coconut Milk

Y’all ready to spice up your dinner routine? This Singapore Noodles with Turmeric and Coconut Milk is a flavor bomb that’s as easy to make as it is delicious. Skip the takeout and whip up this vibrant dish in no time.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 cup diced chicken breast
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup sliced bell peppers
• 1 cup sliced onions
• 1 tsp turmeric powder
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1/2 cup chopped scallions

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat until shimmering.
3. Add diced chicken breast, cook for 5 minutes until no longer pink.
4. Stir in minced garlic and ginger, cook for 1 minute until fragrant.
5. Add sliced bell peppers and onions, cook for 3 minutes until slightly softened.
6. Sprinkle turmeric powder over the mixture, stir to coat evenly.
7. Pour in coconut milk and soy sauce, bring to a simmer.
8. Add curry powder, stir well to combine all ingredients.
9. Fold in the soaked rice noodles, toss gently to mix with the sauce.
10. Cook for another 2 minutes until noodles are heated through.
11. Garnish with chopped scallions before serving.

Silky noodles meet creamy coconut milk in this dish, with a golden hue from turmeric that’s as Instagram-worthy as it gets. Serve it up in a bowl with extra scallions on top for a pop of color.

Singapore-Style Noodles with Bok Choy and Garlic

Oozing with bold flavors, this dish transforms simple ingredients into a weeknight hero. Whip up Singapore-style noodles with bok choy and garlic for a meal that’s effortlessly chic.

Ingredients

• 8 oz rice vermicelli noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 lb bok choy, chopped
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 2 eggs, beaten

Instructions

1. Soak rice vermicelli noodles in hot water for 5 minutes, then drain. Tip: Don’t overcook; they’ll soften further when stir-fried.
2. Heat vegetable oil in a large wok over medium-high heat until shimmering.
3. Add minced garlic, stir for 30 seconds until fragrant. Tip: Keep the garlic moving to avoid burning.
4. Toss in chopped bok choy, stir-fry for 2 minutes until leaves wilt but stems stay crisp.
5. Sprinkle curry powder over the veggies, stir to coat evenly.
6. Push veggies to one side, pour beaten eggs into the wok. Scramble until just set, about 1 minute.
7. Add drained noodles, soy sauce, sugar, and chicken broth. Toss everything together for 2 minutes. Tip: Use tongs for easy mixing.
8. Serve immediately. The noodles are springy with a kick of curry, while the bok choy adds a fresh crunch. Try topping with sliced green onions for extra zing.

Summary

You’ve just explored a world of flavor with our 18 Spicy Singapore-Style Noodles Recipes, each offering a unique twist on the classic. Whether you’re craving heat or something unexpectedly delightful, there’s a dish here to satisfy. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the spice on Pinterest. Happy cooking!