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Singapore Noodles: A Fusion Delight

Updated: Jul 2

Mustard Oil
Singapore Noodles: A Fusion Delight

One of the most popular items at Indian roadside Chinese food eateries is a dish called Singapore Noodles. Its oriental name is also a lot of fun – it’s called Singapore Mei Fun which in Hindi means “Fun in Singapore”.

But here’s another fun fact: Singapore Noodles don’t come from Singapore! Food historians have not been able to find any evidence of the dish’s connection to Singapore. In fact, this dish originally comes from the Sichuan (or Szechuan as it is written in the Western world) province located in South West China. In the early fifties Cantonese chefs in Hong Kong began recreating this dish, and it spread to the rest of the world.

The Indian street food version of Singapore Noodles is nothing like its oriental counterpart. It uses Indian spices and, therefore, has a completely different taste… a unique flavour of its own. So in today’s post we are going to prepare a homemade version of this delightful street food item.

Let’s begin by gathering the ingredients that you will require.


  1. Rice Noodles: 150 grams

  2. P Mark Mustard Oil: 4 tablespoons

  3. Garam Masala: Half a teaspoon

  4. Turmeric (Haldi) Powder: Half a teaspoon

  5. Red Chilli Powder: Half a teaspoon

  6. Coriander (Dhania) Powder: 1 teaspoon

  7. Black Pepper Powder: Just a pinch

  8. Onion: 1, small

  9. Capsicum: Half

  10. Carrot: 1, small

  11. Garlic (Lasun): 6 cloves

  12. Button Mushrooms: 200 grams

  13. Green Chilli: 1

  14. Soy Sauce: 2 teaspoons

  15. Salt: to taste

The quantities mentioned above are for two servings. Adjust the quantities proportionately to suit the number of servings that you require.


Heat one litre of water in a pan till it begins to boil. Place the rice noodles in the boiling water; make sure the noodles are fully immersed. Cover the pan and let the noodles blanch for around five minutes. Pass the blanched noodles through a strainer to drain the water. Keep the noodles aside.

In a small mixing bowl add the garam masala, turmeric, red chilli powder, coriander, and black pepper powder. Use a spoon to mix the spices well. Keep aside.

Peel, wash and finely chop the onion.

Chop the capsicum into small pieces.

Dice the carrot.

Peel, wash and cut the garlic cloves into small slices.

Slice the button mushrooms.

Finely chop the green chilli.


Heat the Mustard Oil in a pan on a High flame till the oil reaches its smoking point and emits whiffs of aromatic white smoke. Reduce the flame to Medium.

Add the garlic and green chilli and sauté for around 30 seconds.

Next, add the onion and stir fry for a minute or so.

Now add the capsicum and carrot and continue to stir fry for around 2 to 3 minutes.

Next, add the button mushrooms and continue to stir fry. The mushrooms have a tendency of releasing moisture. Continue to stir fry till the moisture evaporates.

Reduce the flame to Low and add the spice mixture which you had earlier set aside in the mixing bowl. Mix well. Then add the soy sauce and mix well.

Increase the flame to Medium and add the rice noodles. Add salt to taste and stir fry the noodles for around 3 minutes. Ensure that the noodles mix well with the spices and soy sauce. Turn the flame off and remove the pan.

Your Indian street food-style Singapore Noodles are now ready. Arrange equal portions on two plates or in two bowls and serve hot. And rest assured that this “street food” item has safety and hygienically been cooked at home. Heightens the enjoyment, doesn’t it?

You can find more recipes at :

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