Egg Singapore Noodles
Delicate rice vermicelli stir-fried with fluffy scrambled eggs, crisp-tender vegetables, and a gentle curry powder warmth. An Indo-Chinese hawker classic that comes together in under 20 minutes—perfect for quick weeknight dinners.
For 4 servings
- prep · ~10 min
Soak the rice vermicelli.
Place rice vermicelli in a large bowl. Cover with warm water and let soak for 10 minutes until soft but not mushy. Drain completely and set aside.
TIPDon't soak longer than 10 minutes—over-soaked noodles will clump and break when stir-frying. - fry · ~2 min
Scramble the eggs.
Heat 1 teaspoon oil in the wok over medium-high heat. Pour in beaten eggs and scramble gently until just set. Remove to a plate and break into small pieces.
- saute · ~1 min
Stir-fry the aromatics.
Add remaining oil to the wok over high heat. Toss in chopped garlic, ginger, and white parts of spring onions. Stir-fry for 30 seconds until fragrant but not browned.
- saute · ~2 min
Cook the vegetables.
Add sliced onion, bell pepper, carrot, cabbage, and green chilies. Stir-fry on high heat for 2 minutes—vegetables should stay crisp-tender with a slight bite.
TIPHigh heat keeps the vegetables crunchy. Don't cover the wok, or they'll steam and turn soggy. - saute · ~1 min
Season with curry powder and sauces.
Sprinkle curry powder over the vegetables and toss well for 30 seconds. Add soy sauce, salt, and black pepper. Mix everything to coat evenly.
- saute · ~2 min
Add noodles and toss together.
Add the drained vermicelli and scrambled eggs to the wok. Using tongs or two spatulas, lift and toss everything until the noodles are well coated with the curry-spice mix and heated through, about 2 minutes.
TIPUse a lifting-and-tossing motion rather than stirring—this keeps the delicate noodles from breaking. - garnish
Finish with spring onion greens and serve hot.
Turn off the heat. Scatter the chopped spring onion greens over the noodles and give one final toss. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the rice vermicelli in warm water for exactly 10 minutes—no longer, or they'll clump and break during stir-frying.
- 2Use a well-seasoned wok or a non-stick pan over high heat to get that characteristic smoky wok hei in your noodles.
- 3Scramble the eggs separately first, then set them aside; this keeps them fluffy and prevents overcooking when added back later.
- 4Toss the noodles with a lifting-and-tossing motion using tongs or two spatulas—stirring can break the delicate vermicelli.
- 5Prep all vegetables and aromatics before you start cooking—this stir-fry comes together in under 10 minutes once the wok is hot.
- 6If the noodles look dry after tossing, add a splash of water or stock (1 tablespoon at a time) to help the seasonings distribute evenly.
- 7Leftover Singapore noodles keep for 2 days in the fridge; reheat in a hot wok with a tiny drizzle of oil to revive the texture.
Adapt it for your goals.
Protein swap - chicken
Add 150g thinly sliced chicken breast after the garlic and ginger—stir-fry until cooked through before adding vegetables. A heartier option for those who want more protein.
low oilLow-oil
Use a non-stick pan and reduce oil to 1 tablespoon; add 2 tablespoons of vegetable broth when tossing noodles to prevent sticking. Great for lower-calorie or oil-sensitive diets.
veganVegan
Replace eggs with 200g extra-firm tofu, crumbled and stir-fried until golden. Use tamari instead of soy sauce for a gluten-free option. Perfect for plant-based eaters.
jainJain
Omit garlic, onion, and ginger—use asafoetida (hing) and a pinch of cumin seeds for the aromatic base. Substitute green chili with a small amount of black pepper to retain heat.
Why this is on our healthy list.
Rich in Dietary Fiber
Cabbage, carrot, and bell pepper provide a good amount of fiber, aiding digestion and promoting a feeling of fullness.
Good Source of Vitamin C
Bell peppers and green chilies contribute vitamin C, which supports immune function and skin health.
Low in Saturated Fat
With only vegetable oil and eggs as fat sources, this dish is naturally low in saturated fat when prepared as directed.
Frequently asked questions
Yes, you can substitute with thin wheat noodles (like angel hair pasta) or bean thread noodles, but adjust soaking/cooking time accordingly—rice vermicelli is the classic choice for its light, delicate texture.
