Malaysian-Singaporean Street Noodles with Chili and Smoky Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes blends rice vermicelli noodles, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. Step 1: Soak 150 g rice vermicelli noodles in warm water for 10 minutes until softened, then drain well.
  2. 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.
  3. 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.
  4. Step 4: Stir in 1 cup fresh bean sprouts and cook for another 1 minute to retain their crunch.
  5. Step 5: Remove from heat and mix in 2 chopped scallions.
  6. Step 6: Serve immediately with lime wedges on the side to squeeze over the noodles for a fresh, zesty finish.

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Frequently asked questions

How long does Malaysian-Singaporean Street Noodles with Chili and Smoky Soy Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Malaysian-Singaporean Street Noodles with Chili and Smoky Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Malaysian-Singaporean Street Noodles with Chili and Smoky Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Malaysian-Singaporean Street Noodles with Chili and Smoky Soy Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Malaysian-Singaporean Street Noodles with Chili and Smoky Soy Sauce?

Asian Fusion street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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