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. 😂
This is my all time fave noodle dish. I haven’t even read your post, just the title and calorie count , swooned and headed for the comment box. I have tried so many different recipes for this but just know that you will have nailed it. I’m on a diet so the calorie count had me reeling back in horror but hey a little or BIG cheat now and then won’t hurt. Thank you!
PS Mmmm, wondered why my wine hadn’t arrived.
This looks delicious!! I love that there can be so many different options depending on the leftovers that get added!! I also have a Vegan girlfriend that I just mayyyy be able to convince to eat this…less the meat and prawns of course! I love to cook and I struggle to find dishes that we both will eat considering she is Vegan and I am most definitely a carnivore! haha I don’t think she would even know the 2 eggs are in there! 😉 This would also go well paired with some of that wine I am hoping to win! 🙂
I love this dish! So much flavor. As I understand it, it originated among Cantonese and Amoy Chinese people living in Singapore — they are the ones who created the dish. True or not, I don’t know — just what I’ve read. I’m grateful to whoever created it — one of my all time favorites.
Pinning this then off to check out the Saucy Spatula. We heart asian flavors in my house.
I love that you have a chicken list. I bow before your organizational skills.
You’ll love Saucy Spatula!! Honestly, that soy glaze chicken….it’s next on my chicken list 😉
This recipe looks “simply” wonderful as does so many of your other recipes. I am so glad i found your site!!
Am anxiously awaiting your wine drawing too, actually glad it wasnt drawn last week as we were on a cruise and are now back into our hot AZ weather…dreaming of cool glasses of wine out back in this heat, whether its from the drawing or a store!!!! AZ sure is a “wine” cooler state!!!!
Hi Kristen! I’ll announce the winners on Friday 🙂 Keeping my fingers and toes crossed for you….I mean, after being on a CRUISE all week, life must be SO stressful for you, you need wine to wind down!!!
Love this recipe and I always order one of the rice noodles with shrimp dishes similar to this. I worry about what’s in it, but with this fantastic recipe I’m going to try it at home.
Hi Annette! I hope you do try it – it’s so easy to make 🙂 And I agree, it’s always nice when you know exactly what’s in something!
Ah. You guys are making me blush! It’s so flattering to hear all the nice things. I really really appreciate it! But seriously, you guys are the reason why I keep on blogging. Without your constant support and inspiration, I wouldn’t be standing (or sitting at the moment) typing this!!
Nagi, this looks amazing!! And homemade Char Siu? COME ON! How can someone not fall in love with this dish?! Thank you, thank you, thank you for the awesome mention! You’re too nice (and wish we aren’t thousands of miles apart so I could just pop over and have a cup of coffee and a FRENCH TOAST with you)!
Aren’t you popping over to Sydney to make me some Hong Kong French Toast? I’m disappointed in your Kayiu! 😉
Thanks for the fab recipe and for being such a awesome chick. We love ya! 🙂
I always want to start my comments on your posts with ‘yum yum yum’ … and actually just leave it at that, but I might get banned if I do that too many times 😉
This takes me back to my quick trip to Singapore on my way to Perth just after my wedding two years ago! Even though we were sort of on our honeymoon, we got obsessed with the food there and pretty much ate our way around the city. I remember having something like this at least once.
I love that these noodles aren’t too complicated … but I can tell they’re still packed full of flavour. Love them!
Thanks Helen! I bet you went NUTS with the food! 🙂 Book in to spend some more time there on your way BACK…. he he!! 🙂
Isn’t Kayiu just the best!? She is so sweet and has such wonderful food! I know most Asian dishes get adapted to Western tastes, which is why it’s so interesting to learn that curry is not original to Singapore noodles, as curry is not a western spice. Thanks for that bit of info… learn something new everyday 😉
I adore her food 🙂 Can’t get enough of it!! I’m having one of “those” types of weeks – I made your Thai soup again last night (for about the 8th time) and another blogger’s peanut slice!! 🙂
I’m so happy to learn new things about authentic Asian dishes. These noodles look fantastic and I love both shrimp and pork! It is so much fun cooking other bloggers’s recipes and I’m planning to try that chicken with soy glaze!
I haven’t tried the soy glaze yet, I really want to! The glaze looks incredible and I have all the ingredients 🙂
I can’t imagine you eating lunch all by yourself Nagi, you’d be sharing your food with anyone within range 🙂 Singapore noodles is just about the first thing we ever order I’m so going to have to give this a go.
Ha! That is true!! Well, at least offering it to everyone 🙂 Hope you do try this! Kayiu certainly knows her noodles, the sauce flavour of this is AWESOME!!! 🙂
Awww. I think we can all relate to being a new blogger and wondering if ANYONE would ever find our blog. Then once they found it, we worried that they wouldn’t like us enough to come back a second time. You’ve found your voice AND your friends and I couldn’t be happier for you. This dish is gorgeous!
Thanks Maureen! I’m very lucky to have met Kayiu, she’s truly wonderful 🙂