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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 😂
Nagi. This recipe popped up on my Facebook this afternoon. I ADORE Singapore Noodles and I know none of your recipes ever steer me wrong.
Jumped into the car, took the trip to a local Asian market (never been there before, but I’ll definitely be back!)
Got everything I needed and…..just WOWWWW!
THE most incredibly delicious dinner!!! My partner was blown away too! He knew it was one of yours 🤣
Thank you so much for all you do!
Ah Nagi…you’ve nailed it again! Due to health reasons, I am trying hard to cut out the butter and cream in ‘everyday week night’ dinners.
Therefore i have turned more towards healthy Asian inspired meals.
I feel this recipe has mastered the art and taste of the perfect Singapore noodle dish..oh my…just incredible flavour! The only difference was I used (a bit less) ‘chinese bbq pork’ slices – chopped up from the supermarket deli (ww).
I also added 1 carrot finely julienned together with the capsicum …and then a few handfuls of bean sprouts for crunch right at the end. The Wai Wai noodles were as you said …good to work through in the pan… This dish is PERFECTION! Thank you!
As I hand a bowl to my wife she looks at the bowl and looks at me with a shocked expression “Did you make Singapore noodles”. The bowl was empty after less than a minute
In Singapore it’s called Bee Hoon (or BiHun or various spellings)
Lived in Singapore for four years (1997-2000j and I made the mistake of asking for Singapore noodles when I first arrived.
I eventually worked out I was after bee hoon.
I grew up in Indonesia and Bihun or bihun goreng is def not Singapore noodles, it just means noodle stir fry.
This was fantastic! Found a little local shop that sells Chinese bbq pork, and the rest just fell into place. After (and during) dinner my partner said “Yum! Is this from that lovely woman you follow?” And of course I said “Yes”. Thank you.
Loved it! So easy and delicious! Next time I’ll double the recipe
Excellent, my wife’s favorite noodles and she loved this recipe. Thank you!
Fantastic recipe. I use king prawn and chicken thighs but leave everything else as written. Nagi doesn’t do anything but perfect recipes so a huge thank you!!!
this dish isn’t really Singaporean. It’s actually from hong kong, that’s why u can’t find it in singapore.
Thanks for that interesting tidbit Sam!! N x
I’m sure you had another recipe for Singapore Noodles. I cooked your recipe many times over a year ago and came back today to find it. What I’ve just cooked just isn’t the same. I’m sure your other recipe had carrot and bean shoots. Please correct me if I’m wrong.
Love your recipes!
Just jumping in to remind author that India is in Asia.
Sometimes you come across a recipe that just works! This is one of them.
I read another recipe with good reviews, which included shredded cabbage. I had some so I included the cabbage and substituted flavoured IndoMie noodles for the vermicelli noodles as they’re tasty and more filling.
It was an absolute hit with everyone and is now a family favourite – especially great for using up bit & pieces in the fridge.
The 2nd time I used chicken and julienned a zucchini and some carrot. Yum yum. Thank you for the recipe and video!
It is the versatility that makes it soo good! (And it’s an easy way to use up all those leftover veggie bits and pieces!) N x
Simple recipe. Well explained. Lovely flavours. I made vegetarian and fish version without Chinese wine.
I am glad that you liked it Catherine! N x
Wow what a fantastic and delicious recipe! Added some sliced fillet seak and veges and instead of rice vermicilli i added sweet potato noodles, so still gluten free!
Hello! When you add the pork, is it already cooked? Thank you
This was absolutely awesome. As close to Asian store bought stuff! Although I didn’t use vermicelli noodles it was still just as tasty! 11/10
Absolutely delicious, perfect amount of spice. Couldn’t get pork, so used chicken. Worked a treat, but will try pork next time.
Love your detailed, well written recipes. My version was delicious, thank you. Tasted just like a restaurant with a distinct curry flavor. But the noodles were more brown than yellow. Any ideas why? I have clear and brownish Chinese Cooking Wine. Should I have used the clear one?
Hi David,
A little turmeric (1/4 to 1/2 a tsp) will give the yellow colour you’re looking for 😉
That could be the reason David. Try the clear one next time. N x
Made this last night for dinner – fantastic. Spicy yes, but in a good way. Question Nagi, can this be frozen?
Delicious!
Stuck to the recipe except for the curry after reading reviews. Doubled it for 4 but not the curry and I’m glad I did. It was perfect with half the amount. Bought the pork from a Chinese restaurant.
Definitely becoming a regular in our house!
Super flavorful recipe. I made this for the 1st time for dinner.
It tasted just like the best Singapore Chow Mei Fun that I like at a Chinese restaurant nearby.
Thank you for all the work on your website. I wish you great success for your new cook book.