Are Egg Singapore Noodles healthy?

This dish can be part of a healthy diet as it offers a good balance of carbohydrates, protein from eggs, and vitamins from vegetables. To make it healthier, you can increase the vegetable-to-noodle ratio and be mindful of the oil and sodium content from the soy sauce.

Can I make this dish gluten-free?

Yes, this dish is easily made gluten-free. Rice vermicelli noodles are naturally gluten-free. You just need to ensure you use a gluten-free soy sauce or tamari.

My noodles became mushy and broke apart. What went wrong?

This usually happens for two reasons: over-soaking the noodles or using boiling water instead of hot water. Soak them just until they are pliable, not fully soft, as they will cook further in the wok.

What's the best type of curry powder to use?

Madras curry powder is traditionally used for its balanced heat and flavor profile, which works perfectly for this dish. However, any good quality medium-hot curry powder will work well.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or skillet over medium heat with a splash of water to prevent drying out, or in the microwave.

Home / Recipes / indo_chinese / Egg Singapore Noodles

indo_chineseMediumeggetariandairy freenut free

Egg Singapore Noodles

POPULARITY

0.0/5

TASTE SCORE

8/10

A vibrant Indo-Chinese classic! Stir-fried rice vermicelli noodles tossed with fluffy scrambled eggs, crisp vegetables, and a fragrant curry powder sauce. This one-pan meal is packed with flavor and comes together in just 30 minutes.

PREP

15m

COOK

15m

SERVES

1.5 CUPS

446 cal

SERVINGS

INSTRUCTIONS

5 steps. 15 minutes total.

5 STEPS

1
Step 1
- a.Prepare Noodles and Sauce
- b.Place the rice vermicelli in a large bowl. Cover completely with hot tap water (not boiling). Let them soak for 5-8 minutes, or until they are pliable but still have a slight bite. Drain thoroughly in a colander and set aside.
- c.In a small bowl, whisk together the light soy sauce, rice vinegar, red chili sauce, curry powder, turmeric powder, sugar, salt, and black pepper to create the sauce. Set aside.
2
Step 2
- a.Scramble the Eggs
- b.Heat 1 tablespoon of oil in a large wok or a wide, heavy-bottomed skillet over medium-high heat.
- c.Pour in the lightly beaten eggs. Scramble for 1-2 minutes until they are just set but still soft. Remove the eggs from the wok and set them aside on a plate.
3
Step 3
- a.Stir-fry Aromatics and Vegetables
- b.Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high.
- c.Once the oil is shimmering, add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
- d.Add the sliced onion, julienned carrots, and capsicum. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- e.Add the shredded cabbage and stir-fry for another minute until it just begins to wilt.
4
Step 4
- a.Combine and Finish
- b.Add the drained noodles to the wok with the vegetables. Pour the prepared sauce mixture over everything.
- c.Using two spatulas or tongs, quickly toss everything together for 1-2 minutes, ensuring the noodles are evenly coated with the sauce and heated through.
- d.Return the scrambled eggs to the wok along with the green parts of the spring onions. Toss gently for 30 seconds to combine everything.
5
Step 5
- a.Serve
- b.Divide the noodles among four plates. Serve immediately, garnished with extra spring onion greens if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Do not oversoak the vermicelli, or they will break apart and become mushy during stir-frying.
2
Use a large wok or skillet to give the ingredients enough space to cook evenly without steaming.
3
High heat is crucial for a good stir-fry. It ensures the vegetables stay crisp and the noodles don't stick.
4
Prepare all your ingredients (mise en place) before you start cooking, as the stir-frying process is very fast.
5
For a deeper flavor, you can lightly toast the curry powder in the hot oil for 15-20 seconds before adding the vegetables.
6
To prevent noodles from clumping, you can toss the drained noodles with a teaspoon of sesame oil after soaking.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Boost

Add 200g of thinly sliced chicken, peeled shrimp, or cubed firm tofu. Stir-fry the protein after the aromatics and before the vegetables, then proceed with the recipe.

Vegetable Medley

Incorporate other quick-cooking vegetables like bean sprouts, snow peas, or sliced mushrooms. Add them along with the cabbage.

Extra Spicy

For more heat, add 1-2 finely chopped red or green chilies along with the garlic and ginger.

Vegan Version

Omit the eggs and substitute with crumbled firm tofu or a plant-based egg alternative. Ensure your red chili sauce is vegan.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

The generous amount of eggs in this dish provides high-quality protein, which is essential for muscle repair, growth, and overall body function.

leaf

Rich in Vitamins and Fiber

Loaded with a variety of vegetables like carrots, capsicum, and cabbage, this meal is a great source of dietary fiber, vitamins A and C, and antioxidants that support digestive health and boost immunity.

energy

Provides Sustained Energy

The rice vermicelli noodles offer complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.

QUESTIONS?

Frequently asked questions

A typical serving of Egg Singapore Noodles contains approximately 450-550 calories, depending on the amount of oil and specific ingredients used.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Egg Singapore Noodles

For 4 servings

5 steps. 15 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5