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. 😂
Berny says
My husband has been to Singapore dozens of times. He always ate ‘ Singapore noodles ‘ and tonight he said that yours was the best Singapore noodles ever!!!!!
I followed your recipe for 3, and added a splash of fish sauce.
Thank you for the recipe.
Now he wants me to do your Thai fish cakes 😀
(I thought my fur babies were spoiled, but your might beat mines 😀😀
Nagi says
That’s terrific! So pleased you enjoyed this Berny – N x
Jorge Tenorio says
Hello!!!!
I’ll be making this one on Sunday. Hope it goes well, I’m having troubles finding Chinese wine or mirin here in Perú. What can I use instead of wine/mirin?
Greetings from the other side of the pond 😁
Nagi says
Hi Jorge! Dry sherry will be fine 🙂 Hope you love it!
Jorge Tenorio says
It was great!!! I followed your recipe on the char siu as well (coocked it on the grill) my family loved it 😊. Thank you.
Nagi says
That’s great! Glad you enjoyed it Jorge! 🙂 N x
Chitra says
Hi Nagi,
I made this today evening for dinner-didn’t have any bell peppers unfortunately, so substituted it with mushrooms and baby sweetcorn-it was absolutely delicious!! Another fantastic recipe from you, thank you soo much!!
God bless xx
Nagi says
Glad you enjoyed this Chitra!!! Thank you for taking the time to leave feedback! N x
Lauren says
Can’t wait to try this recipe. My mother always used to make Singapore noodles with “ham steak” mixed through instead of the pork – I haven’t had it in such a long time!
Do you have any tips for mixing the meat/veggies through the noodles? Every time I use those noodles I end up with a big clump of noodles and all the “goodies” at the bottom of the wok.
ps. HAPPY BIRTHDAY DOZER – what a beautiful cake!
gina says
Tried this and did not have rice noodles used vermicelli pasta, only added egg omelette was still delicious! I made a little to spicy but will try again with rice noodles and shrimp and less heat.
Great recipe!!
Nagi says
I’m glad you enjoyed this Gina! Thank you for letting me know 🙂 N x
Vera G says
YUMI Food ! Love IT. Wow SPOILED DOZER! HAPPY 6th Birthday! We ARE better in Melb Re:WEATHER But its too warm for winter. FLU Trouble is around Corner. Enjoy Your w/End !
Nagi says
I know, he’s spoilt ROTTEN!! 😂
Tiff says
Just made. Quick, easy and yum. In your ingredients you don’t say how to prepare the capsicum and in your notes you refer to chives of India curry powder, I use Clive of India curry powder 🙂
Nagi says
I’m glad you enjoyed this Tiff! And THANKS for picking up the typo! 😂 🙂 N x
Bev says
HAPPY BIRTHDAY DOZER! Your cake looks yummy. What great mommy you have!
Hi Nagi,
‘Crazy dog lady’ – absolutely NOTHING wrong with that! Noodles look yummy.
Carol says
HAPPY BIRTHDAY DOZER, I’m sending you a lot of hugs and kisses.
Nagi, thank you for been a crazy dog lady, you have a great kid!
Nagi says
Dozer says THANK YOU!!!
Gillian DidierSerre says
Happy 6th Birthday Dozer from your Canadian buddy Luca👍🐕
Thanks Nagi for the Singapore noodles will make some sooner than later. . XO Gillian
Nagi says
Dozer says THANK YOU and WOOF! to Luca!! 🙂 N x
Wynn says
There aren’t koalas in every backyard? I’m crushed! 🙂 How about other bears? Penguins? I had a 400 lb. mama black bear in my backyard yesterday evening at dusk with 3 itty-bitty cubs, but it’s like bear city around here each year at this time. They’ll head off in another 2-3 wks., thankfully, and return again in Oct or Nov preparing to hibernate.
I must try Singapore Noodles. I’ve never had that. I’d confused myself reading the recipe, thinking I’d had them before…. then realized I’d been thinking of Shanghai noodles. Duh! I plead a brain cramp.
(Dozer and his latest buddy are a cute pair.)
Nagi says
So sorry to disappoint you Wynn! Though there are regular spotting of kangaroos in my area…. and deadly snakes….and sharks….
Chantal says
Happy Birthday Dozer! Your mom is so lucky to have you! xoxo
Nagi says
Ha! He’s lucky to have ME! 😜
Eha says
Happy Birthday big boy! Now, how acrobatic is your tongue 🙂 ? Use the same rice noodles, but am grateful for the fast ‘pretend’ char siu recipe – easier ‘home cooking’ !!!
Nagi says
Acrobatic tongue – ba ha ha!!!
Gail says
HAPPY BIRTHDAY DOZER! ENJOY! 🎉🎉🐶💕🍧🍰🎉🎉😊
Hugs and love!
Nagi it’s perfect to be a crazy dog lady 😂😂
Nagi says
😂😂😂
faith says
Carob chips, right Nagi? The cake looks luscious. Did Dozer get to eat it all?
Nagi says
Absolutely! Big bag of them from the pet shop, they are his treats!!! He shared his cake with this friends – I forgot to add that photo! I’ll add it tomorrow! N x
Barb L says
Happy Birthday Dozer!!! Nagi, I’m glad you’re a crazy dog lady! I would read your blog even if the food wasn’t great, but not to worry, you have the best food and the best dog on the Internet!
Nagi says
😂😂😂
Rachel Keyte says
Happy birthday Dozer! Hope you enjoyed your day, gorgeous boy xxx
Nagi says
EVERY day is like his birthday… 🙄
Blaine says
Happy Birthday Doggie Dude!!
We really need to sneak some Fish Sauce in here…. I’m going with a splash in the Eggs! Great Looking Fave.
Hope your Winter goes well. Been 110 here in PHX already;)
Nagi says
OMG crazy hot!!! YES to fish sauce! You could add a splash in place of the soy too – some, not all 🙂 N x
Karen Dolan says
Hi Nagi
Was thinking about making this recipe within the next couple of days then notice that someone commented on the sodium content, which is very high. Since I need to keep my sodium level down I took a look at the recipe and can’t see the reason why it’s so high. According to my calculations the soy sauce and mirin (don’t have the wine) total 569 mg a serving. Other ingredients have some sodium, mainly the shrimp and pork but I would be surprised if they have 2,000 mg a serving. Will you please check the numbers? It would be great if it’s a mistake. If it’s not a mistake, I’ll probably replace the pork with plain chicken. Won’t be quite as yummy … but, oh well.
Nagi says
Thank you for picking that up Karen! The calculator was interpreting the soy sauce in correcting 🙂 I have fixed it. Most of the sodium is from the Chinese BBQ Pork and soy sauce. I’ve updated the nutrition table! N x
Karen Dolan says
Thanks for checking that Nagi!! I’m very sodium conscious, but I think I’m going to splurge just a bit. Gonna use 1/4 lb. pork and 1/4 lb. seared chicken. Can’t wait to try it!!
Danielle says
drooling….love this recipe. especially the quick char siu as I never have the forethought to make it. But I’d be content with bacon to 🙂 I do have to say, the whole time I was in Singapore, never once did I have a dish called Singapore noodles! And Dozer is a lucky boy…just look at that cake LOL!
Nagi says
I know, right!! I remember seeing it in Hong Kong though 🙂 N x