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:
-
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
-
Pad Thai and Pad See Ew (Thai Stir Fried noodles)
-
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
-
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. 😂
Cassie says
Hi Nagi, may I use Shaoxing wine as the ‘chinese cooking wine’ in this recipe? P.S. I love your recipes! I’ve tried lots of them with great results!
Nagi says
It’s the same thing Cassie! 🙂 I added it to the notes. So Shaoxing wine IS Chinese cooking wine! N x
Cassie says
Thank you so much Nagi and Gary in Arizona! 🙂 I was not sure if there were more types or not, so to be on the safe side I always ask 😉 Happy belated to Dozier.
Gary in Arizona says
Hi Cassie,
I know you weren’t asking me, but I use Sake whenever she writes “Chinese cooking wine”. The rule of thumb, use any wine you like to drink. I am sure she will chime in…:)
Nagi says
Thanks for helping Gary! That’s absolutely right – I have that in the notes 🙂 N x
Vivian says
Yup! You’ve been bit. There’s a tick or mosquito out there (world-wide) that carries the virus: DawgLuvicus. No known cure. Ya just gotta live with it! Could be worse…Cattacious Litterboxii. Some have never recovered!
Love your delicious posts! Please know you are appreciated (teeny baby hands and all)!
Nagi says
I’ve got it BAD!!!! And no known cure?? Oh well.. 🤷🏻♀️ Many many years of crazy dog lady things to come!!!
Wynn says
LOL!!! Both are absolutely chronic conditions. Tragic, isn’t it? But, I’d far rather be afflicted with those, plus other closely related afflictions, than not be!
Glad Dozer had a fabulous birthday! He’s a lucky boy!
Nagi says
Ba ha ha!!!! If it’s a disease I have it BAD!!!
Martha B says
Another recipe on my To Do list. Looks delicious.
I think every dog person should be a “crazy dog person”. They give us so much. It’s only fair we give as much as we can in return. Beautiful cake. Such a lucky dog.
Love it!
Nagi says
I love your thinking Martha! 🙂 N xx
Steve Fahnestalk says
We can’t have something with this much sodium (one serving contains way over the daily recommended adult dosage, and we’re on a low-sodium diet anyway), but it looks delicious!
Do you have a pork chow mein recipe? My wife goes absolutely spare over the stuff we get from our favourite local Chinese place.
Nagi says
Hi Steve! I corrected the sodium, the calculator was picking up the soy sauce incorrectly 🙂 Try the Chicken Chow Mein recipe but skip the chicken and toss in the pork towards the end just to warm it through. YUM!!
Steve Fahnestalk says
Thanks, Nagi–do you have “low sodium” soy sauce available in Oz?
That’s what we’ll probably substitute.
I’ll give the Chicken Chow Mein recipe a shot.
Cheers!
Jacquie says
These look so good, I can’t wait to try making them. Thanks Nagi for your great emails and recipes.
Nagi says
So glad you’re enjoying my recipes Jacquie! Hope you do get a chance to try the Singapore Noodles – they’re SO GOOD!! N x
Sandra Green says
Cant wait to try these recipes tonight… i love asian food and have it quite often. Will feel good making it myself. THANKS!
Nagi says
Hope you loved it!! N x
Sue Churchill says
We had this last night, and wow! So lovely – as well as quick for a Saturday night! I think I bought too many prawns (cooked them all anyway!), but what a terrible problem to have, right? 😉
Also, just thought I’d let you know that the Woolies near me sell cooked and sliced Char Siu in their deli, and it was quite nice. I haven’t tried your Char Siu yet, and I’m sure it’s nicer, but in a pinch, Woolies have it, although chicken or ham would do just as well.
Nagi says
Woolies sells Char Siu?? NO WAY!!!
Sue Churchill says
I know! I was looking for some shredded ham or chicken and saw it – so I grabbed some! No idea whether all Woollies have it, but the one near me sure did, though it was a little pricey. Here you are: https://www.woolworths.com.au/Shop/ProductDetails/659932/woolworths-chinese-bbq-pork
Shannon Lawton says
Hi!,
You are my go to for recipes!! Thanks so much for all your posts and helpful notes, they really do make such a difference!
With this one, I did add more noodles as my husband loves Singapore Noodles, so I probably should have increase the sauce level in relation to noodles?! Do you think? My other note was you mention ‘ordinary dark soy’ , so would this be dark soy or ordinary soy (eg kikkomon?)
I have all the soys! We are lucky to have great Asian grocers here on the north shore of Sydney!
Nagi says
Hi Shannon! Yes definitely increase sauce if you increase noodles 🙂 There’s a recipe scaler you can use to increase the recipe and it recalculates all the ingredients for you! We are very lucky to have so many Asian stores on the north side 🙂 And such good Asian FOOD in abundance! N xx
Greg K says
Thank you for pointing out that there is a recipe scaler.
I am an older user (60+) and while I consider myself pretty
facile at using web tech I didn’t realize that I could resize
all of your recipes by clicking on the serving size until
today.
I’m also looking forward to making this dish with BBQ pork and shrimp.
For about 25 years I’ve only made it with shrimp or crab. Getting the noodles right
is the most difficult part- I usually toss my thin rice stick into hot tap water for
about 10 minutes before introducing it to boiling water for about 1 minute.
The really yummy thin ones tend to fall apart if thrown directly into boiling water.
Nagi says
It’s pretty new Greg! I only started using it about 6 months ago, now it’s on all my recipes! N x
Naomi says
Hi Nagi!
I LOVE this recipe! I’ve made it twice now, and I think it’s a new favourite.
I was wondering, would you mind if I featured it on my blog (using one of your photos), linking it back to your post? I would not post the recipe, just point my readers to you – you have a gem of a recipe here, and I’d love to recommend it!
Thanks for sharing it!
Nagi says
I would be honoured Naomi!!! 🙂 N xx
Marty Rehm says
When I was ready to start making the recipe, I weighed the noodles and realized that 2 1/2 oz was not enough to feed 2 – 3 people. I went to Saucy Spatula and checked the quantity of noodles, and realized that it called 5 1/2 ounce, over twice as much noodles (twice as many? This was approximately 2 1/2 bundles of the WeiWei noodles.
I made the Char Sui and although I over baked it this time, I know what to do next time, so thanks for that recipe as well.
Nagi says
Hi Marty! I know 75g vermicelli noodles doesn’t sound like much but once soaked and fluffed up, it increases a lot in volume and is close to 180g/6 oz in weight 🙂 Which I find is sufficient to definitely serve 2! Thank you for the feedback though, I have been meaning to revisit this recipe and add a video! N xx
Rachael says
I made this as written as it was YUM….. I used chicken because I didn’t have BBQ Pork but next time I’ll make that because I think it would be even better. The shrimp is essential to this, I think! Loved the sauce ..and well, just all of it all together! everyone at my dinner agreed 🙂 Thanks for sharing
Harry says
Hi Nagi,
Thank you so much for your amazing recipes. I really like them. On YouTube, i just watched your recipe for fish pie and wondering if you’d post it in here bcs it’s easier for me to read it carefully and go back to things I skipped and redo for example.
Nagi says
Hi Harry! There’s a link to the written recipe here on my blog, did you see it under the video? 🙂 N xx
Harry says
Yes all good now Nagi. I have your website in my favourite tab where I check it almost daily along with your videos on YouTube. Honestly, I just looove your stuff. Period. Keep up the awesome job momma! You rock!!
Nacho Jones says
Made these yesterday. As good or better than the local Chinese take out shop. I just love Singapore noodles. The spiciness of the curry and the texture of the egg, char siu, shrimp, veggies…. just heaven. My wife and son both loved it also. I used your char siu pork recipe to make a couple pork loins day before yesterday just to use some of it in this recipe. The only thing I need to figure out is how to make the noodles a little less dry. I think adding a little more oil to the stir fry will probably fix that. Still, both recipes… are so very,very good. The other problem I had was, it wasn’t enough. I thought I would have some left overs for myself today but nope. heh. Anyway thanks so much for your excellent recipes. Can’t wait to make this again.
Nagi says
I LOVE HEARING THAT!!! Yes to more oil if you want it more slick, more restauranty 🙂 I must make a recipe video for these noodles! N xx
Nacho Jones says
yes please!
NachoJones says
Thank you for the video N! Love your site.
Nagi says
You’re so welcome Nacho! N x
Nacho Jones says
Almost forgot to mention that I wanted those “authentic” rice noodles and couldn’t find them at the local grocery. So I looked online and found an Asian foods supermarket close by (3.4 miles). So glad I looked. They have EVERYTHING. I found a few things that I had read about in different recipes but have never seen in the store (Persimmons, Durian fruit, plantains…) and they actually had the WAI WAI brand rice noodles you have in the picture. I couldn’t believe it and I can’t wait to try more interesting recipes. Thanks for broadening my culinary horizons. xD
Wendy says
My husband loves Chinese-style garlic ribs (the kind with lots of garlic, almost granular sugar, from Chinese restaurants). Do have have a recipe for them? Or even (my choice) chunks of boneless pork made in the same way? Thanks, and we love your recipes!
Nagi says
Hi Wendy! I haven’t but now I want it! I’m going to have a look for recipes now! N x
Tonya Smith says
Thank you for this delicious recipe. I hate to ask this but do you have a recipe for moo shu?
Nagi says
Don’t apologise for asking! I love being asked for recipes, it’s how I come up with new ideas 🙂 I don’t have one myself but I’ve popped it on my list! N xx
Ingrid says
Hello, I just want to tell you that I made this recipe this evening…and I LOVED it! I changed the vegetables a little (using what I had in the fridge), but kept your sauce ingredients. It was the BEST sauce i’ve made in a very long time. One of the yummiest stir-fries I’ve made in my life! Thank you so much, I will be keeping this recipe on high rotation from now. Thank you from Australia 🙂
Nagi says
So pleased to hear that Ingrid! Thanks for letting me know – N x ❤️
Elizabeth Vaughan says
I so love making Chinese meals I am elderly and love to eat all the time . Would really love to have recipe book please
Nagi says
Hi Elizabeth! Which book are you referring to? If it’s the free ones, the links are in every new recipe email that I send out! N xx
JUJU says
Hi Naji! I love your recipes and attempting to try this today, however I don’t happen to have Chinese cooking wine or dry sherry. I have the below on hand, can I know which one will be the best substitute?
– Apple Cider Vinegar
– Mirin
– Japense Rice Vinegar
Thank you in advance.
Love from Bahrain 🙂
Nagi says
MIRIN! 🙂 N x
Jax says
Hi again Nagi!
I know! I’m asking a lot of questions of late!, heh heh… Thanks for the replies!!
What can I say, I’m a Mum who’s losing interest in cooking because of the same ol,same ol,… But I’m getting my mojo back with your site!!
I’ve made this before, as recipe, delicious.. But I wondered if I could use the thin rice noodles as a substitute? 5ml wide I reckon?! Thanks!
Nagi says
Hi Jax – ask away! I’m happy to help 🙂 Yep, this will work with any think rice noodle – in fact, any noodle really. Might not be strictly Singapore noodles but it’s not a “real” Singaporean dish anyway, and it will still be super tasty! N x
Kristie says
Can’t wait to try it! Quick question: what type of curry powder do you use? I have Keen’s (in Aus) but wondered if that was the right type. Thank you.
Nagi says
Hi Kristie! Yup Keens is absolutely fine! 🙂 N x
Kristie says
Thank you ?