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
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:
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:
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. 😂
Killer noodles and your Char Siu recipe is amazing!! Made this for my partner this evening because I love Singapore noodles at restaurants and we live where we can’t get take out. He and I loved this…no leftovers lol. This hands down beats any restaurant take out I’ve ever had!!! Easy recipes.
Thank you so much for sharing. This will definitely be one of our go to meals!!
Absolutely loved your Singapore noodles Nagi !! Thanks so much for a very easy recipe. I didn’t have prawns so I just used some frozen little shrimps I had. Delicious
Hi Nagi. I made your singapore noodles and absolutely loved the recipe!!! I have tried other recipes, but yours was THE BEST!! Will try some of your other recipes now.
Love your recipes. I’m about to make Singapore Noodles. I have Bean Thread Vermicelli at home. Would this be okay instead of Rice Vermicelli?
The singapore noodles I had at a restaurant came with a little cup of oil with hot pepper flakes in it to pour over your noodles if desired…is that normal? Do you have a recipe for the hot oil? I loved it!!
Love this recipe and have made it several times but my noodles always stick together in one giant lump and I can’t mix the other ingredients in with them. Where am i going wrong?
Hi Gill, once they’ve soaked and are ready, drain well and try to use them as quickly as you can (if they are sitting around they will clump together) you can also add a little bit of oil and toss them – this will prevent them sticking together. N x
That was super nice and such a great way to use up the left over Char Siu that I made the day before.. Just about to start making your Irish beef and Guinness stew and going to make lots so there will be enough left tomorrow when we get back from the pub, note to self, must remember to get crusty bread, have a good weekend x
Made this using your roast chicken leftovers (how I even had any leftovers is unknown!), doubled the sauce to add extra veggies and it was a hit. Thank you
mmmmmm! Singapore Noodles are a must have on my list! but i am not so sure on mums side!😊 i am going to rate all the stars because your recipe’s for food is one of the best!!!!! we chinese food at least!
Hi Nagi can you please recommend some vegetarian substitutes for this recipe. Thank you.
Snow peas and cabbage would make good additions
Hi Nagi: What hot green pepper do you use? What would be most traditional? Thanks.
Marty
Hi Marty, I just use a green cayenne here. N x
Hi Nagi! I recently purchased all of the ingredients for this to cook on a camping trip. I’d never tried Singapore noodles before so wasn’t sure what to expect. Found out camping spot, got organised to cook dinner and…..no phone reception to see the recipe 🤦♀️ So I ploddedy way through it and they were AMAZING! (Even though I forgot the sugar)
It’s now a staple in our house and it’s what my partner has asked for dinner tonight. Thanks so much for your recipes as it’s now my (and my mums) go to place for great recipes x