Noodles look different around the world and this (usually) affordable, delightful bowl of flavor extends even into Singapore. Many travelers focus more on the high-end foods that Singapore has to offer since the region has an expansive reputation for exotic and luxurious dishes. However, overlooking all of the noodle dishes that Singapore has to offer would be to exclude an entire cuisine that's bursting with flavor, savory broths, and unique proteins.

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The noodles one will find in Singapore are pretty different from the ramen or stir-fry noodles one will find in the rest of the world. Depending on the dish, noodles can be similar to that of spaghetti with broths that are spicy or mild, flavored seafood, citrus, or beefy flavors. The list goes on and on when it comes to all the styles of each noodle one can order but if you're headed to Singapore in the future, these noodles are worth a slurp.

Mee Siam

Mee Siam looks a little different than your typical bowl of noodles since these are vermicelli noodles and are cooked in a broth that's both spicy and sour. The result is a bowl of noodles that combines two flavor profiles and leaves the diner wanting more, with a slight heat left after each bite.

This dish is also easily found throughout Singapore and can be ordered anywhere from a street vendor to a cafe. The soup broth itself is inspired by Thai cuisine, with peanuts being the main component, and add a hint of nuttiness to this spicy base.


Laksa encompasses some of the most popular noodles in Singapore and one that has a long history before it. These noodles are also some of the easiest to find and come with flavorings such as seafood or chicken, but always with a spicy coconut base.

When ordering this dish from a stall or street vendor, half of the fun is getting to choose which noodles you want in your dish. Shu mian, mee pok, you mian, mi fen, chu me fen, and guo tiao are all options that most vendors offer.

Bee Hoon

Bee hoon noodles are a unique term for rice vermicelli noodles that are served in a plethora of different ways. One of the most common is in crab bee hoon soup, which consists of noodles and crab meat, all of which is served in a broth that's rich and decadent.

The broth itself is one of the most flavorful parts of the dish, made even more indulgent with additions of butter, ginger, evaporated milk, fish sauce, brandy, cognac, or rice wine. Sometimes, the soup can be made with bok choy, scallions, and/or cilantro, which adds freshness and a nice herbiness to cut through the richness of the soup.

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Mee Goreng

For those who appreciate spice in their noodles, mee goreng is the way to go. This is quite literally translated to 'spicy fried noodles' and they're another popular option in Singapore.

They're also pretty easily found when walking around the city, especially from street vendors and various stalls. Surprisingly, ketchup, not chili, is the reason these noodles appear to be a vibrant red, and it also adds a bit of sweetness to balance out the natural spice of this dish.

Beef Kway Teow

Beef kway teow is a dish that's not often served on its own and is usually served on the side or as a snack. This dish is similar to China's lo mein and is stir-fried before slices of tender beef are added.

Some people enjoy it with soup while others prefer the noodles dry or with sauce, but it's delicious either way. In its soup form, the predominant flavor is galangal, while in its dry sauced form, the main flavors are soy sauce, chili, and sesame oil.

Hokkien Mee

Wheat noodles are the base of hokkien mee and added to them are pork, prawns, eggs, and bean sprouts. The dish is stir-fried but a broth that's flavored with a mix of seafood and pork is added to the dish when it's finished cooking, adding double layers of flavor.

Believe it or not, that's just the base of this dish - toppings can be added to it to make a full meal, such as more prawns, squid, fish cakes, pork lard, chives, and spring onions. The flavor profile of this dish is bold and gets even bolder with additions of sambal and fresh lime that are served on the side.

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