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A black plate of stir-fried Singapore noodles with prawns, chicken, car siu pork vegetables, and spring onions, on a wooden table with chopsticks beside it.
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Singapore Noodles Recipe

Golden, curry-spiced Singapore noodles loaded with prawns, chicken, char siu pork, egg and crunchy veg. The perfect takeaway-style dinner at home.
Prep Time20 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: Asian
Keyword: Fakeaway, noodle stir fry, Quick and Easy, stir fry
Servings: 4
Author Nicky Corbishley

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

Calories: 445kcal | Carbohydrates: 54g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 152mg | Sodium: 1299mg | Fiber: 3g | Sugar: 9g

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