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 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!
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:
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Everyday Chicken Curry – a mild creamy Western style curry
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
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Pad Thai and Pad See Ew (Thai Stir Fried noodles)
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Browse the Noodle recipes collection!
And the quick ramen noodle collection
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Asian Mushroom Ramen Noodles – caramelised mushrooms in a sweet-savoury glaze tossed through 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. 😂
Cori says
Big hit every time!!! Love it
A says
Hi Nagi! I really love your recipes and was very interested to come across this one since I’m from Singapore. It’s true that no such noodles exist like that here! A small correction: the demonym should be spelled Singaporean (with an e) instead of Singaporian 🙂
Anna says
This was spot on! I can’t use prawns (allergies) but subbed in leftover char sui from the Char Kway Teow(?) I made the other day (also spectacular). It was delightful! A small variation i made was to add the curry powder last. I like Singapore noodles slightly drier (a throwback to a 90’s style noodle). What I like best about this and other recipes here is that they are incredibly forgiving and flexible! Thanks Nagi!!
Zed says
Lovely flavours, though I couldn’t get the sauce to work quite properly. The curry powder made a sort of gitty paste at the bottom of the bowl even after stirring, and even after I tipped it into the pan the paste never really smoothed out, giving the noodles and veg a slight gritty texture. Next time will try making a smooth paste with a little oil and the curry powder and pepper before adding it to the pan *before the noodles*, and mix the other source ingredients separately.
Nagi says
Hi Zed, I’ve never had that happen before – can I ask what type of curry powder you used? N x
Zed says
I used Rajah hot madras curry powder, that I found in my local asian food shop. Perhaps it was corser grain than standard, I haven’t used curry powder before so I wouldn’t know
Phil says
I picked up some egg noodle vermicelli in my local Coles. Could I substitute them for the rice noodles here?
Nagi says
Sure can Phil! N x
May says
I have never heard of Singapore noodles or eaten a dish like this. I loved all the ingredients though, so decided to give it a try. The curry flavor and noodle texture grew on me as I finished my meal, but I was unsure about making the recipe again. My husband really liked it. He said it tasted good and was different from what we usually have. That means I’m making it again!
Trish White says
This was absolutely so delicious. I made it with home made char siu (also delicious!!)
Nagi says
YUUUM!!! Sounds great Trish! N x
Rod says
Hi Nagi, love this recipe but wondered if I could serve this the following day and how I would reheat leftovers
Nagi says
Hi Rod, I often have leftovers that I just reheat in the microwave 🙂 N x
Peter says
In one of the recipes there is a coconut milk to be mixed with soya sauce, rice wine, sugar and curry powder. Aditionally I used egg noodles. This was wonderful, pity I can’t send you a picture.
Isabel says
Hi Nagi, can I use the Chinese bbq pork sold in Woolies deli?? Or is it too processed?
Phil says
Hey Isabel did you try the Woolies Char Sui?
bertros says
Late to the party here Phil but if it helps others, we use the Woolies char siu (bbq) pork all the time and it makes things super easy. Just do it….
Jozefina says
I love Singapore noodle, so I give a try with this recipe. But I tweaked a bit, no shrimp nor char siu. Add some chili flakes, add bean sprouts, voila.
I like the flavor, will try different kind of curry powder next time.
Nagi says
Sounds great Jozefina!! N x
Purva says
FYI authentic Indian food never has curry powder in it…
Tiffany says
It’s not an Indian dish. The cuisine tags even specify: Chinese, Hong Kong, Singapore.
Alyssa says
Dont believe this is an indian dish…
Peter Berthelsen says
Love this recipe have cooked it many times with left over home made char sui delicious
Leonie Suttor says
Hi Nagi, I’ve made a few of your recipes and today I made this one. Yummy yummy yummy! Beautiful flavours. Thanks.
Nagi says
I’m so glad you enjoyed it Leonie! N x
Nicolees says
I love your recipes! This one especially. It’s a lot better and quicker than take away. 5 star! Thank you x
Daniel says
I absolutely loved this recipe. I was looking for something other than a stir-fry recipe and this was a good alternative. It was fast, fresh and simple. Thank you
Nagi says
And you know exactly what goes in it too Nicolees! I’m so happy you loved it! N x
Sally says
Made this tonight, it was delicious and easy to make.
Auriella says
I made this for a Chinese New Year potluck tonight and everybody loved it! I used chicken strips instead of the traditional option and it still tasted great! Thank you for your recipe!
Nagi says
Perfect Auriella!!
Sharky says
Singapore noodles are really popular in the U.S., too — I’m always disappointed if they’re not on the menu of a Chinese takeout place. Are the Chinese restaurants in Australia evolving to become more “pan-Asian”? They definitely are in the U.S. The place that delivers to me is ostensibly Chinese, but they also have Thai dishes and sushi. Anyway, thank you for the recipes. I am trying to become braver about cooking the food I always order in restaurants.
Ange says
This is a great recipe – very delicious! I added some extra vegetables and did not add the pork (used chicken instead). I cut the noodles before adding them to the dish so they mix with the other ingredients better. The noodles tasted even better the next day 🙂
Nagi says
I’m so glad you love it Ange!
Jools says
Another winning recipe from you Nagi! So so delicious.. there won’t be any leftovers!
Nagi says
Wahoo! That’s great to hear Jools, thanks so much ❤️
Neil Doherty says
Why does it look like there is more sauce in the video than it states in the recipe..?
Nagi says
HI Neil! maybe just because it’s super close up? I film recipes as they are written so it is the same amount! N x
Ruth K. says
Absolutely fabulous. Made it today with lots of leftovers for everyone. The taste was perfect. The only thing I added was a tsp. of turmeric to give it that yellow colour and a bit more flavour. I would add the turmeric again, but follow the rest of the recipe as written.
Nagi says
I’m so glad you enjoyed it Ruth!
Jody Beatton says
A must try for those who love Singapore noodles, easy, quick and cost effective.. Delicious, my new dinner dish when having guests over. 20/10.
Nagi says
Wahoo, that’s great Jody!