Singapore Curry Vermicelli Noodles, also known as “Singapore Mei Fun,” is a delightful dish featuring thin rice noodles stir-fried with tender chicken, fresh vegetables, and aromatic curry flavors.

FULL RECIPE:

Ingredients

For the Chicken Marinade:

2 tablespoons hoisin sauce
1 teaspoon soy sauce
1 teaspoon cornstarch

For the Noodles:

8 ounces dried rice vermicelli noodles
8 ounces skinless boneless chicken thighs, thinly sliced
2 large eggs, beaten
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup snap peas, trimmed
1 cup canned baby corn, drained and halved
3 cloves garlic, minced
2 tablespoons neutral oil (e.g., avocado, sunflower, or vegetable oil)
1 tablespoon Shaoxing wine (or dry sherry; substitute with broth for a non-alcoholic version)

For the Sauce:

2 tablespoons soy sauce
1 tablespoon yellow curry powder (preferably Asian or Japanese curry powder)
1 teaspoon white granulated sugar

Directions

Marinate the Chicken: In a bowl, combine hoisin sauce, soy sauce, and cornstarch. Add the sliced chicken, mix well, and let it marinate for 10 minutes.
Prepare the Noodles: Place the dried rice vermicelli noodles in a large bowl. Pour boiling water over the noodles, ensuring they are fully submerged. Let them soak according to the package instructions until tender. Drain and set aside.
Cook the Eggs: Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium heat. Pour in the beaten eggs, swirling to create a thin omelet. Once set, remove from the pan, slice into thin strips, and set aside.
Stir-Fry the Chicken: In the same pan, add the remaining tablespoon of oil over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and slightly browned, approximately 5 minutes. Remove and set aside.
Sauté the Vegetables: In the same pan, add minced garlic and sauté until fragrant, about 30 seconds. Add sliced onions, red bell pepper, snap peas, and baby corn. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the cooked chicken and egg strips to the pan with the vegetables. Add the Shaoxing wine and stir well.
Add Noodles and Sauce: Add the drained noodles to the pan. In a small bowl, mix together soy sauce, yellow curry powder, and sugar. Pour this sauce over the noodles and toss everything together until evenly coated and heated through.
Serve: Transfer the Singapore Curry Vermicelli Noodles to serving plates and enjoy immediately.

Nutrition Facts

Calories: Approximately 420 kcal
Carbohydrates: 54g
Protein: 9g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 164mg
Sodium: 569mg
Potassium: 306mg
Fiber: 3g
Sugar: 6g
Vitamin A: 1396IU
Vitamin C: 43mg
Calcium: 72mg
Iron: 3mg

Why You’ll Love This Dish

Singapore curry vermicelli noodles, also known as Singapore mei fun, is a vibrant and flavorful dish that combines thin rice noodles with aromatic curry spices, crisp vegetables, and savory seasonings. Despite the name, this dish is more commonly found in Cantonese-style restaurants rather than in Singapore itself. It’s a popular takeout favorite that’s quick, satisfying, and easy to make at home using simple, plant-based ingredients. This vegan version retains all the signature flavors without any animal products, making it a lighter yet equally delicious alternative. The combination of fragrant curry powder, tender vermicelli noodles, and crunchy vegetables creates a perfect balance of texture and taste.

What Makes Singapore Curry Vermicelli Special?

The hallmark of this dish is its bold use of curry powder, which infuses the noodles with a warm, slightly spicy, and earthy aroma. The thin rice vermicelli absorbs the flavors beautifully, while stir-frying keeps the dish light yet packed with umami. While traditional versions often include shrimp, eggs, or meat, this vegan adaptation focuses on fresh, plant-based ingredients. Tofu, mushrooms, or plant-based proteins can be added for extra texture and protein, making it a nutritious and wholesome meal.

Key Ingredients for Authentic Flavor

To achieve the signature taste of Singapore curry vermicelli, a few essential ingredients are needed:

Rice Vermicelli Noodles – Thin rice noodles that cook quickly and soak up the bold flavors of the dish.
Curry Powder – A blend of spices like turmeric, cumin, and coriander that gives the dish its signature yellow color and deep flavor.
Garlic and Ginger – Fresh aromatics that enhance the depth of the dish.
Vegetables – Bell peppers, carrots, cabbage, and bean sprouts add color, crunch, and nutrients.
Soy Sauce & Tamari – Provide umami and balance the spice from the curry.
Firm Tofu or Mushrooms – A great plant-based protein substitute for traditional meat or seafood.
Chilies (Optional) – For those who enjoy extra heat, fresh or dried chilies can be added for spice.

A Perfect Balance of Flavors and Textures

The key to a great Singapore curry vermicelli lies in balancing the flavors and textures. The noodles should be tender but not mushy, lightly coated in curry seasoning while allowing the freshness of the vegetables to shine through. A touch of sweetness from bell peppers, a bit of crunch from bean sprouts, and the deep umami from soy sauce all work together to create a dish that’s well-rounded and satisfying. If you prefer a richer taste, a splash of coconut milk can be added for a slightly creamy twist. Meanwhile, a squeeze of fresh lime or lemon brightens up the dish, enhancing the spices and making every bite more refreshing.

Health Benefits of This Vegan Noodle Dish

Not only is this dish incredibly tasty, but it also comes with several nutritional benefits:

Gluten-Free Option – When using tamari instead of soy sauce, this dish is completely gluten-free.
Rich in Antioxidants – The curry powder contains turmeric, which has anti-inflammatory properties.
Low in Calories – Rice vermicelli is naturally light, making this a great dish for those looking for a flavorful meal without being too heavy.
High in Fiber & Vitamins – The variety of vegetables adds essential nutrients and promotes gut health.
Plant-Based Protein – Tofu, tempeh, or mushrooms provide protein without the need for meat.

Best Ways to Store and Reheat Singapore Vermicelli Noodles

If you have leftovers or want to meal-prep, this dish stores well with the right techniques:

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Not recommended as rice noodles can become mushy upon reheating.
Reheating: The best way to reheat is by stir-frying in a pan over medium heat with a splash of water or oil to prevent dryness. Avoid microwaving, as it can cause the noodles to become too soft.

Customization Ideas for Different Tastes

One of the best things about this dish is how easily it can be customized based on preferences and available ingredients:

Add More Protein: Toss in crispy tofu, tempeh, or seitan for an extra boost.
Increase the Spice Level: Use extra chili flakes, fresh red chilies, or a drizzle of sriracha for more heat.
Nutty Flavor: Sprinkle toasted sesame seeds or crushed peanuts on top for added crunch.
Coconut Curry Twist: Stir in a bit of coconut milk for a creamier and richer texture.
Citrus Boost: A squeeze of lime or a splash of rice vinegar enhances the flavors even more.

Perfect Pairings with Singapore Curry Vermicelli

For a complete meal experience, pair these flavorful noodles with:

Chilled Cucumber Salad – A refreshing contrast to the warm, spiced noodles.
Vegan Spring Rolls – Light and crispy rolls make a great side dish.
Iced Jasmine Tea – Complements the aromatic spices and balances the heat.
Vegan Satay Skewers – A protein-packed accompaniment with peanut sauce.

Conclusion

Singapore curry vermicelli noodles are a must-try for anyone who loves bold flavors and quick, satisfying meals. This vegan version delivers the same great taste as the traditional dish while being completely plant-based and nutrient-dense. With its perfect blend of spice, umami, and crunch, this noodle dish is guaranteed to be a favorite. Whether you’re making it for a weeknight dinner or a special gathering, this simple yet delicious recipe will never disappoint!

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