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This is my favorite noodle dish.  Is all in the sauce!


Singapore Noodle Sauce

You need to make this the day before for the best results.

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Singapore Noodle Dish

Course: Main Dish
Cuisine: Asian


  • 1 Package Vermicelli Rice Noodles.
  • 1 tbsp Vegetable Oil
  • 1 Red Pepper Julienne Strips.
  • 1 Medium Carrot Julienne Strips or one small bag of matchstick carrots.
  • Large Handful Snow Peas
  • 8 Green Onions Sliced
  • 1/2 Bag of Bean Sprouts
  • 1 Bag of Tiger Shrimp
  • 1/4 cup Vegetable Oil
  • 1 cup Noodle Sauce See: Singapore Noodle Sauce
  • 1 Thai Chilli Sliced
  • 1/4 cup Fresh Coriander Leaves


  • Pan fry the chicken breasts on medium high, turn frequently, cover while cooking. When you think the chicken is cooked place on a plate and cover tight with cling wrap and keep on counter. It will continue to cook and keep warm for later.
  • Cook the rice noodles and place in cold water to stop cooking then set aside.
  • Divided everything vegetables and shrimp in half and reserve. You're going to cook in batches.


  • Heat Wok – On High add 2 Tbsp. Oil
  • Add Half the Shrimp
  • Add Half the Vegetables
  • Toss To mix.
  • Add half the Noodle Sauce
  • Add half the noodles.
  • Cook, toss till coated.
  • Set aside in a bowl covered and repeat the next batch.
Garnish with Thai Chillies sliced, Toasted Sesame Seeds and Coriander. Take chicken breast and slice and serve on top of dish

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