Basic Fried Noodles

I often find it amusing whenever I see ‘Singapore Fried Noodles’ on the menu in a Chinese restaurant. This is because you won’t find ‘Singapore Fried Noodles’ sold in my native hometown of Singapore. While many hawker stalls sell fried vermicelli or noodles as a simple breakfast dish, it’s not considered a signature dish like Laksa or Char Kway Teow. Instead they’re sold ready-wrapped in simple brown paper packets for the breakfast crowd to pick up quickly on the go.

So, how a simple home-style Asian noodle dish became known as ‘Singapore Fried Noodles’ overseas remains a mystery to me. That said, fried noodles are not only tasty, but easy enough to whip up quickly for a weeknight dinner.

My version of fried noodles are reminiscent of the type sold in hawker stalls over Singapore. However, I’ve substituted the traditional Hokkien noodles with wheat noodles which are easier to obtain here in Australia.

This dish is so simple to prepare at home, you’ll never order ‘Singapore Fried Noodles’ again.

Basic Fried Noodles

2 servings, as a main

2 bundles/servings dried wheat noodles
1 chicken breast, sliced
handful garlic chives, sliced into 1″ (3cm) lengths
1 clove garlic, minced
1 tbsp (15ml) sesame oil or vegetable oil
2 tbsp (30ml) vegetable oil, for frying
2 tbsp (30ml) dark soy sauce
chilli sauce, to serve (optional)

Cook the dried noodles in boiling water according to packet directions, until al dente. Drain and toss through sesame oil to prevent noodles from sticking. Set aside.

Heat vegetable oil over high heat in a wok or frying pan until hot. Add garlic and fry for 1 minute until fragrant. Add chicken and fry until browned, about 3-5 minutes.

When chicken is cooked, add noodles, soy sauce and garlic chives. Toss together for another 1-2 minutes until the chives begin to turn a brilliant shade of green. Do not overcook or the chives will wilt.

Remove from heat and serve immediately. Serve with chilli sauce on the side, if desired.

This entry was posted in Recipes and tagged , . Bookmark the permalink. Both comments and trackbacks are currently closed.


  1. t
    Posted January 25, 2010 at 6:10 PM | Permalink

    YUM!!! i’m from malaysia and i bet i would love these.

  2. Posted January 28, 2010 at 5:20 AM | Permalink

    Singapore rice noodles are delicious, but this more authentic version looks just as good.

  3. Felicia
    Posted March 5, 2010 at 2:57 AM | Permalink

    I’m glad you wrote about this. I’m a Singaporean living in Los Angeles and am irked whenever I see ‘Singapore Street Noodles’ on menus. Such a concoction, with curry powder and what-not (from the descriptions I’ve read), simply doesn’t exist in Singapore!

    Great looking dish you have there. :)

  4. Posted April 6, 2010 at 3:38 AM | Permalink

    These look great. I’m definitely bookmarking this! :D

  5. Gilbert
    Posted April 6, 2010 at 11:40 PM | Permalink

    Thanks everyone! Hope this recipe works as well for you as it does for me.

  6. Stephanie
    Posted July 7, 2011 at 2:33 PM | Permalink

    Hey! I’m a Singaporean who just recently moved to Mississippi, and I’ve been craving some food from back home and tried desperately to find the recipe for the fried breakfast noodles I absolutely love. Thank you so much for posting this!

  7. Gilbert
    Posted July 8, 2011 at 7:45 PM | Permalink

    Thanks, Stephanie! Hope you find this recipe useful. If you can find Hokkien noodles and sweet soy sauce (kecap manis), you’ll come pretty close to the real thing!

  8. Franco
    Posted January 4, 2012 at 5:14 AM | Permalink

    So what if they’re called Singapore noodles overseas? I find food snobs amusing.

  9. Gilbert
    Posted January 5, 2012 at 11:18 AM | Permalink

    I find ‘international food’ that doesn’t exist in their supposed country of origin even more amusing.

  10. mary
    Posted May 26, 2012 at 5:10 AM | Permalink

    What noodles would work well as a substitute?

  11. Gilbert
    Posted May 26, 2012 at 8:50 PM | Permalink

    Hi Mary, you can also use any type of Asian noodles such as rice or Hokkien noodles.

  12. JJ
    Posted November 2, 2012 at 10:12 PM | Permalink

    Lol. So do you think that French fries are called French fries in France?

    Or that the recipe even is from France?

  13. *facepalm*
    Posted November 28, 2012 at 12:34 AM | Permalink

    Genius, french fries are called such because they are *FRENCHED*. Frenching is a method of cutting, like dicing. It has nothing to do with France.

  14. Jim
    Posted November 30, 2012 at 2:25 AM | Permalink

    Mmmm. 7 AM haven’t slept; only had egg noodles; didn’t feel like defrosting chicken, and don’t have garlic chives, but the mess of noodles, garlic, and random seasonings I made was still delicious. I’ll have to actually try this recipe some time.

  15. Gilbert
    Posted November 30, 2012 at 4:41 PM | Permalink

    Hi Jim, that’s exactly what I do- use whatever is available. Recipes are just a guide, and actually what you made is close to the original noodle dish that I based this recipe on! :)