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. 😂
I mistakenly used 200g of noodles which seemed like an awful lot, but my boyfriend and I devoured the lot! I added chicken and pork to the shrimp and egg (without observing quantities!) and it was amazing. Thank you Nagi!
Wahoo, I’m so happy it worked out for you Nana!
I made this with chicken and bacon. Was so simple and tasty and the velveting chicken tip made it next level. Thank you! I love your recipes
I’m so happy you enjoyed it Shae!!
Hi I’m a vegan but Year’s ago when I use to eat meat. My favorite Dish was singappore noodles, how can one make it vegan.
Hi Beanie, I’d just substitute the meat with tofu ☺️
Delicious!
Great recipe!
Great recipe! It was a little spicy for my tastes, but I’m a bit of a wimp. Thanks!
This was really good! I’ve ordered Singapore Noodles for many years but never tried making it at home. It was delicious. I think I scaled back on some of the ingredients. For just 3 ounces of noodles, a full 1/2 pound of pork seemed excessive, as was the full cup of red bell pepper, so I reduced those. And I added a couple of sliced scallions at the end. Like others, I had some trouble getting the ingredients to blend in with the noodles, but who cares. The final product was great!
I’m so glad you loved it Davey!
I thought I’d add to this: The Singapore noodle is actually a name (for whatever it is!?) to one of our local favourite dishes Fried bee hoon. Except as one said..it doesn’t have curry powder but utilizes a mix of oyster sauce , light and dark soy sauces and aromatic oils such as sesame. Otherwise all the ingredients are pretty similar. I do wish people stop calling that ‘Singapore noodle’ and refer it to as bee hoon, but that’s me being a stickler!
Hi Scott, great to know! I’m just calling it what it’s commonly known as ❤️
Singapore noodlerecipe. 2 stars. Taste is somewhat bitter. Will not make again. First recipe from this site hat was not yummy,
I’m so sorry you didn’t enjoy it Barbara, can I ask what brand curry powder you used? It shouldn’t be bitter at all! – N x
Very nice.Thanks
I’m so happy you liked it Mick ❤️
Wonderful taste! Thanks 🙂
This was amazing. Exactly like our favourite Chinese restaurant down the street ! Thanks ❤️
Thanks so much Felicia, so happy you loved it!
Read your recipes daily, and have made many of them, have never been disappointed. Very good site.
Super Lou! So happy that you’ve enjoyed my recipes so far!
This is definitely on my regular list now.Very authentic,my husband loved it and so did I. I cant eat pork so used chicken. Thank you and I am going to try more of your recipes !
I love this recipe and use it often. I do a vegetarian version, so increase the eggs to 6, add a few extra vegetables and also double the sauce. Once the noodles are cooked I use kitchen scissors to snip them into manageable lengths before I add them to the vegetables. Thank you very much for sharing.
FANTASTIC!!! So glad you enjoyed this Anabella, thanks for letting me know! N x
Made this the other night. I used the char siu recipe for the chicken I used instep of the pork. It was sooo good. Made the singapore noodles and doubled the recipe. It was delicious, my family loved it and said it tasted even better the next day. I was in hong kong recently and this recipe tasted as good as the ones i had there. Definitely a keeper for dinner, I would not change anything it was perfect.
That’s wonderful to hear Jackie! Glad you enjoyed it 🙂 N x
Made this yesterday for dinner, using the Chinese barbecue pork (Char Siu) recipe from the site. Had no white pepper so just used black. And I added the green chilies after the wife dished herself out. Everything else was followed exactly. I used a big Wok and it all worked out wonderfully.
It was very very good! Definitely will make again. Thank you so much!
Thanks for the feedback Curtis! Glad you enjoyed this 🙂 N x
I’ve been a ‘silent’ subscriber for a few years now and enjoyed cooking many of Nagi’s recipes for family and friends. This is one of our favourites and is being cooked again for family tomorrow night. It is easily doubled or tripled for larger numbers. For those that have more ‘delicate’ taste buds you can reduce the curry powder & green chillies. We cook this in a very large pan rather than the wok and this may help with the ‘giant noodle ball’.
Thanks again Nagi.
Glad you enjoyed it McRog! Thanks for letting me know! N x
Hi Nagi,
I’m from Singapore, have lived here all my life, and I must say I have never heard of or eaten “Singapore noodles “, or heard of anyone putting curry powder into fried vermicilli in Singapore 🤣
Having said that, I have full faith in your recipe, having tried dozens of your other recipes myself, and not one has ever failed me. I’m sure it’s delicious, though definitely not from Singapore😄
It’s “Singaporean” though, hope you don’t mind the correction 😁
Agree! I thought I wrote that in this – it is not Singaporean at all!!! N xx
I made these Singapore noodles for dinner last night mostly following the recipe (made the sauce exactly per the recipe and used the rice vermicelli, however used pork mince with some char siu sauce mixed through for the meat, and some carrot and zucchini for the veg – I was cleaning out my fridge!). Anyway, it was very yummy and I will definitely make this my go-to “clean out the fridge” recipe.
One thing I would say is the white pepper in the sauce was a little strong for my taste (generally not a lover of white pepper) so I may adjust it down a little next time.
But as usual, my main issue was mixing the meat, veg, and egg through the noodles. I ended up with a giant noodle ball and everything else at the bottom of the wok – any tips on that front would be appreciated.
Thanks for another yummy recipe Nagi!!