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Home Asian Recipes

Singapore Noodles

By:Nagi
Published:6 Jun '18Updated:19 Mar '19
271 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 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!

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

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  • 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

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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 62 votes
Servings2
Tap or hover to scale
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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: 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

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271 Comments

  1. Rebecca Bull says

    February 8, 2021 at 7:13 pm

    Hi Nagi – want to make this for my parents so will need more than a serving of 2. Is it ok to just double the recipe? Also I only have frozen cooked prawns, will this make too much difference?

    Reply
    • Nagi says

      February 9, 2021 at 10:36 am

      Hi Rebecca, you can easily double this recipe – I don’t like re-cooking frozen cooked prawns though as they will go rubbery – N x

      Reply
  2. Hank says

    January 19, 2021 at 9:09 am

    5 stars
    Big hit here. Right on the mark! I was thinking of suggesting it to the local buffet place. lol

    Reply
  3. Raks says

    January 18, 2021 at 3:55 pm

    5 stars
    Super flavorful and easy to make. Definitely going to replace my usual delivery for this! Seriously done in minutes.

    Reply
  4. Anita says

    January 12, 2021 at 6:11 am

    5 stars
    Made this tonight and can honestly say this is the best Singapore noodles recipe I’ve tried! Whilst the others have been good too I felt your recipe just had all the perfect ratios and it worked! I felt the char siu was key here, though all the flavours were fantastic. I served it with fried onions, seroendeng and ice cold Asahi beer 🙂 Thank you!!

    Reply
    • Nagi says

      January 12, 2021 at 11:49 am

      Yessss!! I love hearing this Anita (especially the beer… 😂) N x

      Reply
  5. Michelle says

    December 7, 2020 at 5:07 pm

    Hi Nagi , I will be making this tonight and was wondering if I could use chicken or pork mince instead of shrimp/prawns ? I get elegies from most sea food .

    Reply
  6. Allison says

    November 29, 2020 at 2:05 pm

    5 stars
    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!!

    Reply
  7. Karin says

    October 23, 2020 at 11:44 pm

    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

    Reply
  8. Rhonda O'Shea says

    October 23, 2020 at 9:15 am

    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.

    Reply
  9. Alan J says

    October 16, 2020 at 2:52 pm

    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?

    Reply
  10. April says

    October 2, 2020 at 8:05 am

    5 stars
    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!!

    Reply
  11. gill says

    September 20, 2020 at 10:11 pm

    5 stars
    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?

    Reply
    • Nagi says

      September 21, 2020 at 11:29 am

      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

      Reply
  12. Rakel says

    September 18, 2020 at 7:35 pm

    5 stars
    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

    Reply
  13. Chels says

    September 12, 2020 at 7:42 pm

    5 stars
    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

    Reply
  14. michelle says

    September 8, 2020 at 3:50 pm

    5 stars
    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!

    Reply
  15. Priya says

    September 4, 2020 at 4:20 pm

    Hi Nagi can you please recommend some vegetarian substitutes for this recipe. Thank you.

    Reply
    • jara says

      November 17, 2020 at 3:24 pm

      Snow peas and cabbage would make good additions

      Reply
  16. Marty Pemberton says

    August 29, 2020 at 9:45 pm

    Hi Nagi: What hot green pepper do you use? What would be most traditional? Thanks.
    Marty

    Reply
    • Nagi says

      August 30, 2020 at 9:38 am

      Hi Marty, I just use a green cayenne here. N x

      Reply
  17. Tania Bates says

    August 8, 2020 at 5:51 pm

    5 stars
    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

    Reply
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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

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