Singapore Noodles

A firm takeout favourite! With its signature curry flavour and yellow hue, Singapore Noodles are made with thin rice noodles, prawns/shrimp, Chinese BBQ Pork, egg and red capsicum/bell peppers. Don’t fret if you don’t have all the ingredients – this is worth making with whatever you have!

Singapore Noodles recipe

Singapore Noodles are so popular here in Australia that it appears on the menu of most suburban Chinese restaurants, whether they serve other Singaporian dishes or not.

Though if you seek out Singapore Noodles in Singapore, it will allude you as much as the mythical notion that there are koalas in every Aussie backyard.

And that’s ok.

Singapore Noodles are delicious, and we will always love it!

Rice Noodles for Singapore Noodles

Singapore Noodles are made with thin rice noodles called vermicelli noodles. They’re very common nowadays, sold at all supermarkets. Wai Wai is my favourite brand – I find that it holds up the best to lots of tossing action – and you’ll find it at Woolies, Coles etc here in Sydney.

Other things that go in Singapore Noodles

You’ll almost always find prawns/shrimp and Chinese BBQ Pork (Char Siu) in Singapore Noodles, as well as egg.

If you don’t happen to have a stash of Char Siu in your freezer, don’t fret! You can make some quickly with pork chops using either a store bought Char Siu Sauce or homemade. Just a 20 minute marinade then pan fry or bake – directions in the recipe for both options.

Or – skip it, sub with chicken/bacon/ham. It’s still going to be a super tasty meal!

Singapore Noodle Sauce

Singapore Noodle Sauce is made with soy sauce, Chinese Cooking Wine, curry powder, sugar and pepper.

It’s the curry powder that’s the signature flavour in Singapore Noodles. While it might seem out of place in an Asian recipe, it’s actually not. It’s used in all sorts of recipes, not just Indian curries, including:

• Thai Satay Chicken
• Satay Chicken Curry
• Everyday Chicken Curry – a mild creamy Western style curry 
• Easy Thai Coconut Soup

As with most stir fries, once you get the ingredients ready, the cooking part is pretty quick. Albeit with this recipe, there are a few more steps than most because the prawns and egg are cooked separately first before proceeding with the recipe.

But it’s still a 20 minute job all up, including prep. And if you’re a fan of Singapore Noodles, irrespective of lack of actual Singaporian roots, you are still going to love this crowd favourite! – Nagi x

Great noodles from around the world

• Chow Mein
• Pad Thai and Pad See Ew (Thai Stir Fried noodles)
• Char Kway Teow
• Browse the Noodle recipes collection!

And the quick ramen noodle collection

• Asian Mushroom Ramen Noodles – caramelised mushrooms in a sweet-savoury glaze tossed through ramen noodles
• Quick Beef Ramen Noodles
• Chicken Vegetable Ramen Noodles
• Noodle Salad with Creamy Sesame Peanut Sauce – terrific for work lunches!

WATCH HOW TO MAKE IT

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Singapore Noodles

Author: Nagi | RecipeTin Eats

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Noodles, Stir Fry, Street Food

Asian, Chinese, Hong Kong, Singapore

4.95 from 53 votes

Servings2

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One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.

Ingredients

Sauce

• 2 tbsp soy sauce (Note 1)
• 2 tbsp Chinese cooking wine (Note 2)
• 2 1/2 tsp curry powder (hot or ordinary, Note 3)
• 1/2 tsp sugar
• 1/2 tsp white pepper (black also ok)

Stir Fry

• 100g / 3 oz dried rice vermicelli noodles (Note 4)
• 2 tbsp peanut oil , separated
• 8-10 medium raw shrimp / prawns , shelled and deveined
• 2 eggs , beaten
• 1/2 medium onion , thinly sliced (yellow, brown or white)
• 4 garlic cloves , minced
• 1 tsp ginger , freshly grated
• 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
• 1 cup red capsicum / bell pepper
• 2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Instructions

• Combine the Sauce ingredients in a small bowl and mix.
• Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
• Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
• Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
• Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
• Add capsicum and cook for 1 minute.
• Add noodles and Sauce, give it a few tosses. Then add the egg, pork,  shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
• Serve immediately.

Recipe Notes:

1. Soy - I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.

2. Chinese wine - Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.

3. Curry powder - Any generic curry powder is fine here. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!

4. Noodles - Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.

I know it doesn't sound like much noodles but it expands, almost doubles in weight.

5. Char Siu - If you don't have store bought or homemade Char Siu  substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For a quick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.

6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.

7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula. 

8. Nutrition per serving.

Originally published April 2015, updated June 2018 with new photos, video added and rewritten post. No changes to recipe - it's great as it is!

Nutrition Information:

Calories: 555kcal (28%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

With all the kerfuffle over his injury, I totally forgot to share THIS – his 6th birthday!!

What started out as a simple doggie birthday cake morphed into a two layer frosted creation, but I think it was that moment as I was making a drippy glaze to drizzle over the top that it truly hit home:

I am that Crazy Dog Lady. 😂

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