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. 😂
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!! 🙂
Hooray for Asian food. . love these singapore noodles and will head over now to Saucy Spatula!!!
Please do! Kayiu is so lovely, you will love her!
How lovely!!! You know what another thing I love about you? How when you talk about another blogger you give them the credit and you tell a story about why you love them!!! Plus I also love noodles…LOVE. Chow mein is literally one of my faves!
Kayiu is so gorgeous, the words just came pouring out. Honestly one of the most genuine, lovely people I have ever met. 🙂
Just beautiful. Nagi and yes who doesn’t love Singapore Noodles?. They are popular at my house even with the food phobic for weeknight dinners. Thanks your recipe is simple and yummy!
Thanks Tania!! It’s a big fave of mine because I always have vermicelli noodles on hand 🙂 Very convenient for midweek!
Ooh, yes, please do! I would love to hear what you think!! All the way Down Under in Sydney, Australia – Nagi 🙂
Thanks for turning us on to another blogger. These noodles wish they were on my plate right now!
You’re welcome Abbe! I love Saucy Spatula, her recipes are fab. And easy to find ingredients too 🙂
I am CRAZY about signapore noodles.. but I can’t remember the last time that I had them! This is definitely a dish I can see myself making.. jumping over to Saucy Spatula too to have a look around!
You’ll adore her Thalia. She is so fantastic! And her cookies! You will love them! 🙂
Oh, such a lovely post Nagi – that’s apart from the noodles which are outstanding:-)
Thanks Rachel! Kayiu is so lovely, it was easy to write, the words just started pouring out 🙂
This was my favorite takeaway and God I miss it like crazy! You just made my day Nagi! It is everything I was craving and more….Thank you ! 🙂
ME TOO! I used to have this all the time for lunch when I worked in the city! Now I use Kayiu’s recipe 🙂
Hubby’s favourite noodles!!! I’ve only ever tried to make Singapore Noodles once before, which turned out quite nice, but not very flavoursome. This is on next week’s menu, that’s for sure!!!
Ooh, you’ll love these ones! You’ll be surprised how much sauce there is, which – LOADS of flavours!! 🙂
Noodles were DELICIOUS! And you’re right – there was a LOT of yummy yummy sauce. I honestly think I could have used 2 “bundles” of noodles instead of 1.5 to soak up all the sauce. I changed your steps a little bit – did the egg first, then the prawns. Added lap cheong (Chinese sausage) to this as I didn’t have a lot of leftover char siu, and just stirred these around the wok after the prawns were cooked and set aside. So so yummy and so so flavoursome!!!
Oooh, I KNOW, I saw this on Instagram! I LOVE your take on it, especially the Chinese sausage, adds a TON of flavour!! 🙂 * jealous *
Hi Nagi,
I love your recipes and they just add to and fit into what we normally eat all the time here in Hawaii. Then I had to chuckle when I saw that you were from Australia.
I tried to share the recipe on FB and it says “page not found” not the first time, but do you know why this is happening?
It just shows pics of cookbooks.
Anyway, I will be eating this tonight!!!
Thank you for your great recipes,
ALOHA
ALOHA Jo-ann! You’re so lucky to be living in Hawaii – I’ve always said you have the BEST climate in the world!! Sorry about the broken Facebook link, I am not sure why it isn’t working 🙁
I hope you enjoy it!! 🙂
Oops! It’s not your recipe! Ah well you wouldn’t blog it if it wasn’t top notch so thank you Kayiu and now I’m off to the Saucy Spatula.
These noodles look so amazing and flavorful! Can’t wait to try!