• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Asian Recipes

Singapore Noodles

By:Nagi
Published:6 Jun '18Updated:20 May '21
318 Comments
Recipe v Video v Dozer v

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 in a wok, fresh off the stove, ready to be served.

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 elude 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!

Close up of Char Siu Pork for Singapore Noodles being picked up with chopsticks

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.

Preparation of Rice noodles / vermicelli noodles for Singapore Noodles

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!

Preparation steps for Char Siu Pork for Singapore Noodles

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

Curry powder

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!

Overhead photo of Singapore Noodles in a black bowl with chopsticks resting on the edge, ready to be eaten.

WATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Overhead photo of Singapore Noodles in a black bowl with chopsticks resting on the edge, ready to be eaten.

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
4.96 from 89 votes
Servings2
Tap or hover to scale
Print
  • 848
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: 555cal (28%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Singapore Noodles - fast and easy to make, use whatever meat and veg you have on hand!

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. 😂

Dozer the golden retriever 6th birthday doggy cake

SaveSave

Previous Post
Apple Crumble
Next Post
Corn Salad with Avocado

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Stack of freshly made Mango pancakes

Mango pancakes

Overhead photo of Firecracker beef

Spicy Firecracker Beef

Plate of Vegetable Dumplings (Potstickers)

Vegetable Dumplings (Potstickers!)

More Asian Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




318 Comments

  1. Jane says

    January 21, 2023 at 9:09 pm

    Absolutely Amazing!!! My first time cooking prawns, what a difference. This recipe will be on high rotation, quick easy and so fresh.

    Reply
  2. Tam says

    January 14, 2023 at 8:01 pm

    5 stars
    Nagi you always come through with fantastic delicious recipes..you are a constant subject during meal times! (And meal prep times). You are fantastic woman!

    Reply
  3. Cher says

    December 15, 2022 at 3:54 am

    5 stars
    Fantastic recipe Nagi. Simple ingredients, easy to follow instructions and the resulting dish is amazing! Really delicious, flavours! My husband kept raving about how good this dinner was. For that, my hats off to you Nagi! I loved your tip about the shrimp curling from the C to and O, I have cooked shrimp a million times and had never thought of it that way! 🤭 thanks for your inspiration!

    Reply
  4. Vanessa says

    December 8, 2022 at 11:14 am

    5 stars
    Hi Nagi, I only recently found out you are an Australian from Sydney. I have been using your recipes for years and just made the Sing noodles which were fantastic and my other very favourite recipe is your Jambalaya………oh so delicious and hot 🥵 Thanks again.

    Reply
  5. Paula G says

    December 4, 2022 at 3:52 pm

    Nagi. This recipe popped up on my Facebook this afternoon. I ADORE Singapore Noodles and I know none of your recipes ever steer me wrong.
    Jumped into the car, took the trip to a local Asian market (never been there before, but I’ll definitely be back!)

    Got everything I needed and…..just WOWWWW!

    THE most incredibly delicious dinner!!! My partner was blown away too! He knew it was one of yours 🤣

    Thank you so much for all you do!

    Reply
  6. Katherine Robertson says

    November 8, 2022 at 9:31 pm

    Ah Nagi…you’ve nailed it again! Due to health reasons, I am trying hard to cut out the butter and cream in ‘everyday week night’ dinners.
    Therefore i have turned more towards healthy Asian inspired meals.
    I feel this recipe has mastered the art and taste of the perfect Singapore noodle dish..oh my…just incredible flavour! The only difference was I used (a bit less) ‘chinese bbq pork’ slices – chopped up from the supermarket deli (ww).
    I also added 1 carrot finely julienned together with the capsicum …and then a few handfuls of bean sprouts for crunch right at the end. The Wai Wai noodles were as you said …good to work through in the pan… This dish is PERFECTION! Thank you!

    Reply
  7. Mark says

    October 21, 2022 at 11:18 am

    As I hand a bowl to my wife she looks at the bowl and looks at me with a shocked expression “Did you make Singapore noodles”. The bowl was empty after less than a minute

    Reply
  8. Lisa Sampson says

    September 24, 2022 at 6:51 pm

    In Singapore it’s called Bee Hoon (or BiHun or various spellings)
    Lived in Singapore for four years (1997-2000j and I made the mistake of asking for Singapore noodles when I first arrived.
    I eventually worked out I was after bee hoon.

    Reply
    • Kartini says

      January 18, 2023 at 5:25 pm

      5 stars
      I grew up in Indonesia and Bihun or bihun goreng is def not Singapore noodles, it just means noodle stir fry.

      Reply
  9. Luke says

    September 23, 2022 at 7:28 pm

    5 stars
    This was fantastic! Found a little local shop that sells Chinese bbq pork, and the rest just fell into place. After (and during) dinner my partner said “Yum! Is this from that lovely woman you follow?” And of course I said “Yes”. Thank you.

    Reply
  10. Kay says

    August 28, 2022 at 12:34 pm

    5 stars
    Loved it! So easy and delicious! Next time I’ll double the recipe

    Reply
  11. Gavin Steer says

    August 27, 2022 at 4:28 am

    Fantastic recipe. I use king prawn and chicken thighs but leave everything else as written. Nagi doesn’t do anything but perfect recipes so a huge thank you!!!

    Reply
  12. sam says

    May 4, 2022 at 12:40 am

    this dish isn’t really Singaporean. It’s actually from hong kong, that’s why u can’t find it in singapore.

    Reply
    • Nagi says

      May 4, 2022 at 3:48 pm

      Thanks for that interesting tidbit Sam!! N x

      Reply
  13. Alan says

    April 27, 2022 at 7:31 pm

    I’m sure you had another recipe for Singapore Noodles. I cooked your recipe many times over a year ago and came back today to find it. What I’ve just cooked just isn’t the same. I’m sure your other recipe had carrot and bean shoots. Please correct me if I’m wrong.
    Love your recipes!

    Reply
  14. erica says

    April 23, 2022 at 10:32 am

    Just jumping in to remind author that India is in Asia.

    Reply
  15. Mrs Williams says

    April 20, 2022 at 7:41 pm

    5 stars
    Sometimes you come across a recipe that just works! This is one of them.

    I read another recipe with good reviews, which included shredded cabbage. I had some so I included the cabbage and substituted flavoured IndoMie noodles for the vermicelli noodles as they’re tasty and more filling.

    It was an absolute hit with everyone and is now a family favourite – especially great for using up bit & pieces in the fridge.

    The 2nd time I used chicken and julienned a zucchini and some carrot. Yum yum. Thank you for the recipe and video!

    Reply
    • Nagi says

      April 21, 2022 at 4:42 pm

      It is the versatility that makes it soo good! (And it’s an easy way to use up all those leftover veggie bits and pieces!) N x

      Reply
  16. Catherine Dixon says

    March 24, 2022 at 8:42 am

    5 stars
    Simple recipe. Well explained. Lovely flavours. I made vegetarian and fish version without Chinese wine.

    Reply
    • Nagi says

      March 24, 2022 at 2:10 pm

      I am glad that you liked it Catherine! N x

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top