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These Singapore noodles are a proper loaded stir fry, thin rice vermicelli noodles tossed with prawns, chicken, char siu pork, egg, crunchy veg and a savoury curry sauce. It’s one of those dishes that looks like there’s a lot going on, but once everything is prepped and lined up by the wok, it comes together quickly. The noodles are lightly chewy, the vegetables still have a bit of bite, and the sauce coats everything without making it wet or heavy.
Nicky’s Notes
I can always find an excuse to put a portion of Singapore noodles on my take-away order, sometimes as a main or if I’m feeling a little greedy as a side.
You’ve got those thin rice noodles soaking up a warm, slightly spicy curry flavour, with juicy prawns, tender chicken, and little nuggets of char siu pork in every forkful.
Char Siu pork is of course the all-important ingredient in Singapore noodles. I make a big batch and freeze if for making these noodles and fried rice.
Don’t worry though, you can use store-bought – see my notes in the recipe card on this.
Get everything ready ahead because once you heat up the wok, this dish comes together in less than 15 minutes.
Table of Contents
📋 Ingredients for Singapore Noodles
***Full recipe with detailed quantities in the recipe card below***
The Noodles and Sauce
The Stir Fry Ingredients
Note on the Char Siu Pork
Char Siu pork is a traditional ingredients in Singapore noodles. It takes a little time (marinating + 1.5 hours cooking) if you make it yourself. I have a recipe for my family’s favourite char siu pork here 👇
Alternatively, you can buy ready-made char siu pork from larger Asian supermarkets. UK supermarkets: M&S, Ocado and occasionally Iceland have it too.
If you can’t find it, you could swap with:
- Lap Cheong (a sweet/savoury cured Chinese sausage) – chop into chunks and fry before adding.
- Chopped up cooked roast pork belly, or shredded leftover pork (toss in a bit of BBQ sauce for a sweet/savoury flavour).
- Ready-cooked Chinese/Sweet-Chilli/Sweet-smoky chicken breast pieces.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Soak noodles in just-boiled water, drain, rinse in cold water and toss with sesame oil. Mix sauce ingredients. Stir-fry the vegetables, add garlic, prawns, chicken and char siu pork. Add eggs + soy sauce and scramble. Add bean sprouts, noodles and sauce. Stir-fry together until hot throughout.
Recipe Tips
- Have everything chopped, mixed and ready before you start cooking. Stir-fries move quickly, and you don’t want the noodles sitting in the wok while you’re still looking for the oyster sauce.
- Use tongs and a spatula if you find it easier. Tongs help lift and separate the noodles, while the spatula helps move the meat and vegetables around the wok.
The curry powder and turmeric is what gives the noodles their signature golden colour and gently spiced flavour. This version is savoury, lightly smoky-sweet from the char siu, and full of texture from the bean sprouts, peppers, carrots and spring onions.
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Pin It🍽️ What to serve it with
Singapore noodles are filling enough to serve on their own, especially with the prawns, chicken, char siu pork, egg and vegetables all mixed in.
If you’re making a bigger takeaway-style spread, they’re brilliant served with:
- crispy chilli beef or beef and broccoli
- prawn toast or spring rolls on the side
- sweet and sour or sweet chilli sauce or extra soy sauce on the table is lovely for anyone who wants to add a bit more heat or seasoning.
Make ahead and Leftovers Guide
- Leftovers: Singapore noodles are best served freshly cooked, when the rice noodles are springy, the curry spices are fragrant, and the char siu pork still has those lovely caramelised edges. However, they can absolutely be made ahead (or leftovers saved) and reheated if you like.
- For the best texture, I’d recommend cooking them fully, cooling quickly, then placing in the fridge in an airtight container for up to 2 days. Reheat in a hot oiled wok or frying pan with a splash of water or stock to loosen the noodles.
- Freezing: You can freeze leftover noodles, however, the rice noodles can become a little softer and more fragile after freezing and reheating. They’ll still taste good, but the texture won’t be quite as bouncy as freshly cooked noodles. Perfectly fine for a quick freezer dinner, just not quite dinner-party-perfect.
- Cook, cool quickly and freeze in an airtight container (ideally in individual portions for quicker defrosting). Defrost overnight in the refrigerator, then reheat as above.
📺 Watch how to make it
Singapore Noodles Recipe
Ingredients
Noodles:
- 180 g (6.5oz) dried vermicelli rice noodles
- 1 tsp sesame oil
Sauce ingredients:
- 1 tbsp medium curry powder (go hotter if you like)
- 1 tsp turmeric
- ½ tsp white pepper
- 1 tsp sugar white or light brown
- 2 tbsp soy sauce light or all-purpose
- 2 tbsp oyster sauce
- 1 tbsp rice wine (shaoxing)
- 1 tsp sesame oil
- 2 tbsp water
Stir fry:
- 2 tbsp oil
- 1 small onion peeled and thinly sliced
- ½ red bell pepper deseeded and thinly sliced
- ½ green bell pepper deseeded and thinly sliced
- 1 medium carrot peeled and sliced into thin strips
- 2 cloves garlic peeled and minced
- 12 king prawns peeled and deveined (defrost first, if frozen). I use raw king prawns, but you can use cooked king prawns if preferred
- 100 g (3.5 oz) cooked chicken breast sliced into thin strips (or shredded)
- 100 g (3.5 oz) cooked char siu pork chopped into small chunks (see options and alternatives in notes section)
- 2 eggs lightly whisked
- 1 tsp soy sauce light or all-purpose
- 100 g (3.5 oz) fresh bean sprouts – you can replace with canned bean sprouts that have been drained if preferred (less crunch though)
To serve:
- chopped spring onions (scallions)
Instructions
- Place the noodles large bowl and cover with just boiled water. Allow to sit for two minutes, then seperate the noodles out a bit with a set of tongs (or chopsticks).180 g (6.5oz) dried vermicelli rice noodles
- Drain in a colander and run colder water over to stop the cooking process.
- Drizzle over the sesame oil and toss together. Put to one side.1 tsp sesame oil
- Mix together the sauce ingredients and put to one side.1 tbsp medium curry powder, 1/2 tsp white pepper, 1 tsp sugar, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice wine, 1 tsp sesame oil, 2 tbsp water, 1 tsp turmeric
- Heat the oil over a medium-high heat in a wok.2 tbsp oil
- Add the onion, bell peppers and carrot and stir-fry for 2-3 minutes, constantly moving everything around the wok with a spatula, until lightly softened.1 small onion, 1/2 red bell pepper, 1/2 green bell pepper, 1 medium carrot
- Add the garlic, cook for 30 seconds.2 cloves garlic
- Add the prawns and cook for 2-3 minutes until they turn from grey to pink (if using cooked prawns, just cook for 2 mins).12 king prawns
- Add the cooked chicken and char siu pork and stir fry for two minutes.100 g (3.5 oz) cooked chicken breast, 100 g (3.5 oz) cooked char siu pork
- Move everything over to the side of the wok and crack the eggs into the space and add the soy sauce. Fry the eggs, moving them constantly with the spatula, until scrambled.2 eggs, 1 tsp soy sauce
- Add the bean sprouts and drained vermicelli noodles, then pour over the sauce.100 g (3.5 oz) fresh bean sprouts
- Turn up the heat to high and stir fry everything together for 4-5 minutes (keeping everything moving with your spatula) until hot throughout.
- Divide between plates and sprinkle on chopped spring onions before serving.chopped spring onions (scallions)
Video
Notes
Char Siu Pork
Char Siu pork is a traditional ingredient in Singapore noodles. It takes a little time (marinating + 1.5 hours cooking) if you make it yourself. I have a recipe for my family’s favourite char siu pork here. – Alternatively, you can buy ready-made char siu pork from larger Asian supermarkets. UK supermarkets: M&S, Ocado and occasionally Iceland have it too. If you can’t find it, you could swap with:– Lap Cheong (a sweet/savoury cured Chinese sausage) – chop into chunks and fry before adding
– Chopped up cooked roast pork belly, or shredded leftover pork (toss in a bit of BBQ sauce for a sweet/savoury flavour)
– Chopped up ready-cooked Chinese/Sweet-Chilli/Sweet-smoky chicken breast pieces
– Shredded cooked Chinese duck
– Chopped up ham pieces (doesn’t replace the sweet-smoky-savoury flavour or char siu pork, but is an alternative meat to the chicken and prawns that are already in there, and taste pretty good too. Nutritional information is approximate, per portion (this recipe serves 4)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Singapore Noodles recipe was first posted in Jun 2026.
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