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Quick Singapore Noodles

Scott Phillips

Servings: two.

If you want to double this recipe, stir-fry it in two batches to avoid crowding the pan.


  • 3 oz. thin rice noodles (to yield about 2 cups when cooked)
  • 1 inner rib celery
  • 1 large carrot, peeled
  • 12 oz. boneless, skinless chicken breast halves (about 2 small)
  • Kosher salt and freshly ground black pepper
  • 1 tsp. hot (Madras) curry powder
  • 1 tsp. granulated sugar
  • 5 Tbs. canola or peanut oil
  • 5 scallions, greens cut into 1-inch pieces, whites thinly sliced (keep separate)
  • 1 Tbs. minced or finely grated ginger
  • 1 Tbs. soy sauce

Nutritional Information

  • Calories (kcal) : 690
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 22
  • Cholesterol (mg): 95
  • Sodium (mg): 1250
  • Carbohydrates (g): 47
  • Fiber (g): 3
  • Protein (g): 36


  • Bring two quarts salted water to a boil. Remove from heat, add the rice noodles, and let soak until they’re just tender, 5 to 10 minutes (or follow the instructions on the package). Drain the noodles well and set on a plate lined with paper towels.

    Cut the celery into 4-inch pieces and then slice lengthwise into thin strips. Use a vegetable peeler to shave the carrot into thin strips. Holding your knife parallel to the cutting board, slice the chicken breasts in half (to create thin cutlets) and then cut crosswise into long, thin strips.

    Season the chicken with 1/2 tsp. salt and a few grinds of pepper.

    Combine the curry powder, sugar, and 1/2 tsp. salt in a small bowl and set aside. Heat 2 Tbs. of the oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken to the skillet and stir-fry until the chicken has lost all of its raw color, about 2 minutes. Transfer the chicken to a bowl or plate. Heat the remaining 3 Tbs. oil in the skillet and add the scallions whites and ginger; stir-fry for 30 seconds. Add the celery, carrot, scallion greens, and curry mix, and stir-fry for 30 seconds to soften slightly. Add the drained noodles and the chicken and toss until the noodles have turned an even pale yellow and are hot throughout, about 2 minutes (scrape the bottom of the pan if necessary). Toss with the soy sauce, taste for seasoning, and serve immediately.


Rate or Review

Reviews (5 reviews)

  • Eia | 06/04/2016

    Made this for lunch today! Loved the refreshing flavors of ginger and curry (I used mild coz no one in my family likes spicy, except for me)! Doubled the recipe and added some snow peas. It's so simple to make but it tastes good! Will definitely keep this. Thanks for sharing!

  • sernst | 10/15/2013

    Very good. I doubled the recipe using a large skillet (14 in) and it worked just fine. A keeper.

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