Malaysian-Singaporean Street Noodles with Chili and Smoky Soy Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant hawker-inspired stir-fry featuring smoky soy sauce and a bold chili kick, balanced by fresh vegetables and tender noodles for a quick and satisfying meal. This Asian Fusion-inspired street-food recipe, ready in about 25 minutes, pairs rice vermicelli noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Asian Fusion cuisine 350 cal/serving

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Ingredients

150 g rice vermicelli noodles
3 tbsp vegetable oil
3, minced garlic cloves
2, thinly sliced shallots
3, crushed dried red chilies
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp tamarind paste
1 tsp sugar
1 cup bean sprouts
2 stalks, chopped scallions
for serving lime wedges

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Instructions

Step 1: Soak 150 g rice vermicelli noodles in warm water for 10 minutes until softened, then drain well.
Step 2: Heat 3 tbsp vegetable oil in a wok over medium heat. Add 3 minced garlic cloves, 2 thinly sliced shallots, and 3 crushed dried red chilies; stir-fry for 2 minutes until fragrant and aromatic.
Step 3: Add the drained noodles to the wok along with 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp tamarind paste, and 1 tsp sugar; toss continuously for 3-4 minutes until the noodles absorb the smoky, tangy sauce.
Step 4: Stir in 1 cup fresh bean sprouts and cook for another 1 minute to retain their crunch.
Step 5: Remove from heat and mix in 2 chopped scallions.
Step 6: Serve immediately with lime wedges on the side to squeeze over the noodles for a fresh, zesty finish.