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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 so love making Chinese meals I am elderly and love to eat all the time . Would really love to have recipe book please
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
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 🙂
MIRIN! 🙂 N x
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!
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
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.
Hi Kristie! Yup Keens is absolutely fine! 🙂 N x
Thank you ?
I couldn’t wait a week to make another recipe so I made your Singapore noodles tonight – I chose this because it seemed pretty easy and I had most of the ingredients, only had to buy some red peppers and shrimp. It was really yummy. I mixed curries – I have a hot one that has really good flavor but its too hot to use for the full amount so I used 1/2 mild curry powder and 1/2 hot curry. And for the fun of it I threw in some thinly sliced cabbage and a little shredded carrot. So, although mine ended up a little on the hot side due to that hot curry I used – it was still really good and definitely something I would make again (but next time I’m going to use more mild curry than hot curry). I LOVE your recipes.
Fantastic to hear Marianne! Thank you so much for taking the time to let me know! N x
Hi Al! Yes it’s the soy sauce you used 🙂 Dark soy sauce is much darker in colour and stains the noodles. Glad you enjoyed the flavour though! N x
Lovely, yummy, so tasty.
Doubled the recipe as usual so we have lunches tomorrow, and my workmates have Food Envy !
Oooh! Thanks for the reminder, you now have me totally craving this! 🙂 N x
So glad you enjoyed this Vincci! Love that you were able to adapt the sauce using what you have one hand. 🙂 That’s what home cooking is all about! N x
Great recipe! I just made it for lunch. I made the Chinese barbecue pork on Sunday but didn’t get to make the Singapore Noodles until today (Wed).
So Tasty!! And EASY! Oh, and quick! I will definitely be making this again.
Thank you so much for both recipes.
YAY! So glad you enjoyed it Jen, thanks for letting me know!! N x
Nagi, another excellent recipe, thank you so much! I`ve come across so many recipes for the dish, but tehy never sound right to me – yours is spot on. I got hold of some thin wholemeal spaghetti No 3 to make it healthier (but also used Beehoon noodles) and some more veggies I found in the fridge like carrot, broccoli, celery, spring onion, bean sprouts. I am often craving for more veggies in Asian dishes!
When in Singapore you can find a suitable curry powder at Mustafa Centre and the staff is very helpful… I think it should be rather mild than hot. Last time I grabbed some that was actually called Singapore Noodles curry powder. But in Australia I haven`t found any equivalent yet, the closest I came was a mild Malaysian curry powder.
I’m so glad you enjoyed this Nikki!! The recipe source is excellent 🙂 That’s why it’s a winner!
Hi Nagi,
I LOVE your recipes! I’ve tried so many of them and they’re all yummy. But could you tell me the brand of curry powder you usually use? Every recipe that contains curry powder, the curry taste always overpowered the taste although I follow your measurement perfectly. Thank you!
Hi Vidy! I use yellow curry powder, various brands. This one does have a distinct curry flavour, that’s the way it is meant to be! If it is too much for you, suggest cutting it down 🙂
Hi
You pointed me in the direction of your char Siu to make with my pork fillet and I have it marinating now. I’m going to cook it later and then make these amazing sounding noodles tomorrow to go with it! This is all very exciting and part of my new resolution to be more creative in the kitchen. My question is about the noodles. My husband got the ingredients and only found dried fine egg noodles…will these be ok? Otherwise if you think rice will be best then I can pick some up tomorrow and use the egg noodles another day. I haven’t used rice ones before.
Thanks X
Hi Yvie! I think those noodles will be just fine 🙂 The flavour will be the same, just that the noodle texture is slightly different. Hope you loved it!!!
Aaahhh one of my all time favorite noodles (amongst all my other favorite noodles that is) to eat back home in Malaysia at what we call ‘big fry’ or tai chow where I’ll have my noodles gluttony sessions.
Tai chow? I’m off to do some googling and find a recipe!! (Don’t suppose you have one on your site? Popping over to check!)
Oh, it’s not a dish per se. It’s a reference to a Chinese dining experience where a wide array of Chinese dishes ranging from fried noodles or fried rice to seafood, meat & vegetables are served. Think big wok & big fire. Open air, relaxed and informal eating atmosphere. Tai chow is the Cantonese literal translation of big fry. 🙂
I googled it! I went onto your site and couldn’t find a recipe so I googled it!! 🙂
I have a few dishes that can be found at a ‘Tai Chow’ place in Malaysia. Search ‘Hokkien Mee’ on the site or click on this link: http://www.curiousnut.com/food/hokkien-noodles-kl-style/ This is one of the many fried noodles available at a’Tai Chow’ place.
Also, search for black pepper venison or http://www.curiousnut.com/food/stir-fried-black-pepper-venison/ This is one of the many stir fried meat as well. 🙂
Ooh awesome! Thanks so much Ai!! 🙂
Oh my – these noodles look absolutely terrific. I love you incorporated curry into the stir fry sauce. NOM NOM. Love this!
Thanks Melissa!! The curry powder is a western addition to Singapore noodles. I didn’t realise that!! Super delicious. 🙂
Oh Nagi! I have not had this rice noodles for age…I like the curry and the combination of Chinese BBQ pork and shrimps…looks fabulous 🙂
Singapore Noodles are the BEST! They aren’t authentic, but there’s a reason why they’re one of the most popular noodles in Western countries!! 🙂
This is such a sweet tribute to Kayiu and my goodness those noodles are gorgeous. All of those shrimp! Yes, please.
Thanks Marissa!! Kayiu is wonderful and her food….oh my!! I’ve made quite a few things from her blog!! 🙂
This looks gorgeous
Thank you very much! Hope you try it 🙂
Oh my gosh, I haven’t eaten Singapore noodles in a looong time, and these photos are just making me hungry! Thanks for introducing me to Spicy Spatula!
She’s wonderful! I hope you have time to check her out 😉
Dear Nagi,
I love Singapore noodles but no restaurant in Sydney can do it well. And I agree cooking this at home is best coz you have total control. The curry powder makes all the difference and I like to add a couple of teaspoons of turmeric because it seems this flavour has become part of many interpretations overseas and one I have acquired.
This dish can never be found in Singapore and it’s not even popular at all according to my wife who comes from there. Singaporeans shun this dish because they feel it has been bastardised by the restaurants.
I find that the way it’s done in restaurants, it’s always oily rather than slightly dryish which makes the curry flavour stick better 🙂 And yes! Saucy Spatula explained that this dish is completely different in Singapore 🙂 No curry flavour even!
I once had Singapore Noodles at the airport, and it was just meh! Now, looking at your gorgeous photos, I’m going to give it a try. Homemade version is always the best, right? Thanks for sharing!
* Gasp! * Shinee! Singapore noodles are one of the BEST noodles ever!! It must’ve been a dud. Try it at home!! 🙂