Overhead photo of Singapore Noodles in a black bowl with chopsticks resting on the edge, ready to be eaten.
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4.96 from 47 votes

Singapore Noodles

One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Noodles, Stir Fry, Street Food
Cuisine: Asian, Chinese, Hong Kong, Singapore
Servings: 2
Calories: 555kcal
Author: Nagi | RecipeTin Eats



  • 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)


  • 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.


1. Soy - I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.
2. Chinese wine - Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.
3. Curry powder - Any generic curry powder is fine here. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!
4. Noodles - Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.
I know it doesn't sound like much noodles but it expands, almost doubles in weight.
5. Char Siu - If you don't have store bought or homemade Char Siu  substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For a quick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.
6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.
7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula
8. Nutrition per serving.

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!


Calories: 555kcal