If you’re craving a dish that’s vibrant, aromatic, and packed with flavor, Singapore Chicken is exactly what you need. This stir-fried noodle recipe brings together tender strips of chicken, curry-kissed sauce, and crisp vegetables for a meal that’s quick, satisfying, and better than takeout. With just a few pantry staples, you can recreate this colorful favorite right at home—and impress family or friends with ease.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Weeknight-Friendly – Ready in under 30 minutes.
- Simple Ingredients – Mostly pantry staples with fresh veggies.
- Crowd-Pleaser – Perfect for sharing at gatherings or family dinners.
- Unforgettable Flavor – Balanced curry warmth, smoky bacon, and silky egg ribbons.
- Restaurant-Style at Home – Tastes just as good (if not better) than your favorite takeaway.
What makes this Singapore Chicken special is the layering of textures—crisp-tender veggies, juicy chicken, and springy noodles all wrapped in a deeply flavorful curry sauce. It’s comforting yet bold, making it a dish that leaves everyone reaching for seconds.
Ingredients Needed
For the Noodles
- 100 g (3.5 oz) dried vermicelli noodles (not glass noodles) – soak according to package directions
For the Sauce
- 3 tbsp light soy sauce (not dark soy)
- 3 tbsp Chinese cooking wine (Shaoxing wine)
- 3 tsp curry powder
- 1 tsp white sugar
- ½ tsp white pepper (black pepper works as a substitute)
For the Chicken
- 150 g (5 oz) boneless, skinless chicken thighs – cut into thin strips
- ¼ tsp kosher salt
- ½ tsp curry powder
Stir-Fry Add-Ins
- 2 tbsp neutral oil (canola, vegetable, or peanut)
- 2 large eggs, whisked
- 100 g (3 oz) streaky bacon, diced
- ½ medium brown onion, thinly sliced
- 3 garlic cloves, finely minced
- 1 red bell pepper, deseeded and sliced into strips
- 1 heaping cup bean sprouts
- 1 heaping cup baby spinach (or swap for extra bean sprouts or leafy greens)
How to Make Singapore Chicken
1. Mix the Sauce
In a small bowl or jug, whisk together soy sauce, Shaoxing wine, curry powder, sugar, and white pepper until smooth. Set aside.
2. Season the Chicken
Combine chicken strips with salt and curry powder in a bowl. Toss well to coat evenly—this ensures the chicken soaks up flavor before cooking.
3. Prepare the Noodles
Soak the vermicelli noodles according to the package (usually in hot water for 3–5 minutes). Drain in a colander and set aside until ready to stir-fry.
4. Cook the Egg Ribbons
Heat a small drizzle of oil in a large nonstick pan over medium-high heat. Pour in the whisked eggs, swirling the pan to form a thin omelette. Cook until set (about 30 seconds). Transfer to a board, roll up into a log, then slice into strips. Gently separate into ribbons.
5. Stir-Fry the Base
In the same pan, heat remaining oil over high heat. Add bacon and fry for 1 minute. Stir in onion and cook until softened and lightly golden, about 2 minutes. Add chicken strips and sear until browned on the outside. Stir in garlic and red bell pepper, cooking for another 2 minutes until chicken is cooked through.
6. Add Noodles & Sauce
Toss in spinach, bean sprouts, noodles, then pour the sauce over. Use two spatulas to quickly toss everything together for 1–2 minutes, until the noodles are coated and tinted golden with curry. (Some noodle breakage is normal.)
7. Finish & Serve
Gently fold in the egg ribbons, just enough to distribute. Serve hot, straight from the pan, with extra bean sprouts or lime wedges if desired.
Serving and Storage Tips
- Serving: Garnish with fresh cilantro, lime wedges, or extra chili for heat. Serve with a crisp cucumber salad on the side.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the noodles. Avoid microwaving too long to prevent drying out.
Helpful Notes
- Protein Swap: Use prawns, pork strips, or tofu instead of chicken for variety.
- Vegetable Variations: Add shredded carrots, snap peas, or bok choy.
- Curry Choice: Use a mild or medium curry powder depending on spice preference.
- Make Ahead Tip: Mix the sauce in advance and keep chilled for up to 3 days.
Singapore Chicken
Ingredients
Method
- Step 1: Mix the sauce ingredients in a bowl and set aside.
- Step 2: Season chicken strips with salt and curry powder, tossing to coat.
- Step 3: Soak vermicelli noodles as directed, drain, and set aside.
- Step 4: Heat a drizzle of oil in a pan. Cook whisked eggs into a thin omelette, roll, slice, and separate into ribbons.
- Step 5: In the same pan, fry turkey bacon for 1 minute. Add onion and cook until softened. Stir in chicken, sear until browned, then add garlic and bell pepper, cooking until chicken is cooked through.
- Step 6: Add spinach, bean sprouts, noodles, and the sauce. Toss quickly for 1–2 minutes until coated.
- Step 7: Fold in egg ribbons. Serve hot with lime wedges or cilantro if desired.
Notes
Conclusion
This Singapore Chicken recipe is everything you want in a weeknight dinner—fast, colorful, and bursting with flavor. With tender chicken, silky noodles, crisp veggies, and that signature curry-scented sauce, it’s a dish that satisfies every craving. Try it once, and it will quickly become a go-to favorite.
If you make this recipe, please leave a comment and star rating below—I’d love to hear how it turned out! Don’t forget to share your delicious creation on Pinterest or Facebook.
👉 What twist did you add—extra veggies, different protein, or a spicy kick? Let us know in the comments!
Frequently Asked Questions (FAQ)
What does Singapore style mean in Chinese food?
It typically refers to stir-fried noodles with curry powder, soy sauce, and fresh vegetables. Despite the name, it’s more common in Chinese takeout menus abroad than in Singapore itself.
What’s so special about Singapore chicken rice?
Singapore chicken rice is a national dish featuring poached chicken served with fragrant rice cooked in chicken stock, often paired with chili sauce and soy dip.
What are the chickens in Singapore called?
They’re often referred to as “kampong chickens,” known for their leaner meat and stronger flavor compared to factory-farmed chickens.
What is Singapore chicken curry?
It’s a creamy, mildly spicy curry made with coconut milk, chicken pieces, and a blend of aromatic spices, popular in both Singaporean homes and hawker stalls.