Singapore Noodles Recipe -
Singapore Noodles Recipe
  • READY IN 45 mins

Singapore Noodles

Recipe by  

"This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    45 mins


  1. Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
  2. Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
  3. Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2009

Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half.

Most Helpful Critical Review
Jun 12, 2012

I enjoyed preparing this dish, but found it too rich and thick for my liking. It was difficult getting the cooked noodles incorporated into the dish. I did like the spiciness of it, and love the curry! If I made this again I would decrease the peanut butter to a tablespoon or so, and use a thicker, sturdier noodle & perhps some chicken broth for more liquid. Sincere thanks for sharing your recipe with AR.


22 Ratings

Aug 01, 2012

Hey, I have a few suggestions for anyone trying this out: With the red pepper flakes, don't use a heaping teaspoon, it will be too much. It will over take the flavor. You can use any meat you would like... Just make sure you cut it thin, if you use fish or shrimp use due care. A Soy ginger salad dressing can take the place of those two ingredients. I have made this recipe several time using Spaghetti Squash, it is a fantastic alternative to the egg noodles, I actually prefer it. I hope these suggestions help... I would also recommend using crunchy peanut butter! Enjoy!

Nov 10, 2011

Great recipe! It was a bit too spicy, so you can reduce the red pepper flakes. I think 1/2 teaspoon is probably enough. I cooked this for a work potluck and everyone loved it. I made a vegan version though with no chicken and more soy sauce, instead of using oyster sauce.

Apr 18, 2012

This receipe was delicious! The flavor was absolutely spot on! I would recommend to reduce the amount of red pepper unless you have a really high tolerance for spicy food. I made this receipe with a few modifications. I used regular egg noodles instead of chinese egg noodles and vegetable oil instead of peanut oil. I used 1 TBSP of ground ginger and ground red pepper instead of pepper flakes. Instead of carrots, water chestnuts and mushrooms, I used 1/2 a bag of frozen stir-fry vegetables. Will definately make again!

Jul 18, 2013

This was really, really great! It was very flavorful and spicy--to my surprise, though, my 7-year old was able to handle it! My hubby loved the recipe and we would definitely have it again. I love that it's pretty quick to prepare and good for a busy weeknight meal. The only changes I made were to use Pad Thai noodles (couldn't find the birds' nests) and I added celery instead of the mushrooms. Thanks!!

Feb 18, 2013

I love this recipe. I made it just like it says and everyone loved it. I made one with chicken and the other with shrimp....ppl gobbled it up. I will be making this again but I want to turn up the spicy factor a little.

Aug 09, 2015

this dish had a very interesting and unique taste. but in a good way. i liked the way that the peanut butter played around with the saltiness of soy sauce and oyster sauce. the curry powder was a great addition but i also added in garham masala powder and tumeric. yummy!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 11.1 g
  • 44%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 815 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Sesame Noodles

Learn how to make traditional cold sesame noodles in a tangy peanut sauce.

Hiyashi Chuka Noodles

Japanese-inspired chilled noodle and vegetable salad.

Chicken Alfredo with Fettuccini Noodles

This chicken Alfredo pasta dish is rich and satisfying.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States