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. 😂
I love Singapore noodle, so I give a try with this recipe. But I tweaked a bit, no shrimp nor char siu. Add some chili flakes, add bean sprouts, voila.
I like the flavor, will try different kind of curry powder next time.
Sounds great Jozefina!! N x
FYI authentic Indian food never has curry powder in it…
It’s not an Indian dish. The cuisine tags even specify: Chinese, Hong Kong, Singapore.
Dont believe this is an indian dish…
Love this recipe have cooked it many times with left over home made char sui delicious
Hi Nagi, I’ve made a few of your recipes and today I made this one. Yummy yummy yummy! Beautiful flavours. Thanks.
I’m so glad you enjoyed it Leonie! N x
I love your recipes! This one especially. It’s a lot better and quicker than take away. 5 star! Thank you x
I absolutely loved this recipe. I was looking for something other than a stir-fry recipe and this was a good alternative. It was fast, fresh and simple. Thank you
And you know exactly what goes in it too Nicolees! I’m so happy you loved it! N x
Made this tonight, it was delicious and easy to make.
I made this for a Chinese New Year potluck tonight and everybody loved it! I used chicken strips instead of the traditional option and it still tasted great! Thank you for your recipe!
Perfect Auriella!!
Singapore noodles are really popular in the U.S., too — I’m always disappointed if they’re not on the menu of a Chinese takeout place. Are the Chinese restaurants in Australia evolving to become more “pan-Asian”? They definitely are in the U.S. The place that delivers to me is ostensibly Chinese, but they also have Thai dishes and sushi. Anyway, thank you for the recipes. I am trying to become braver about cooking the food I always order in restaurants.
This is a great recipe – very delicious! I added some extra vegetables and did not add the pork (used chicken instead). I cut the noodles before adding them to the dish so they mix with the other ingredients better. The noodles tasted even better the next day 🙂
I’m so glad you love it Ange!
Another winning recipe from you Nagi! So so delicious.. there won’t be any leftovers!
Wahoo! That’s great to hear Jools, thanks so much ❤️
Why does it look like there is more sauce in the video than it states in the recipe..?
HI Neil! maybe just because it’s super close up? I film recipes as they are written so it is the same amount! N x
Absolutely fabulous. Made it today with lots of leftovers for everyone. The taste was perfect. The only thing I added was a tsp. of turmeric to give it that yellow colour and a bit more flavour. I would add the turmeric again, but follow the rest of the recipe as written.
I’m so glad you enjoyed it Ruth!
A must try for those who love Singapore noodles, easy, quick and cost effective.. Delicious, my new dinner dish when having guests over. 20/10.
Wahoo, that’s great Jody!
I mistakenly used 200g of noodles which seemed like an awful lot, but my boyfriend and I devoured the lot! I added chicken and pork to the shrimp and egg (without observing quantities!) and it was amazing. Thank you Nagi!
Wahoo, I’m so happy it worked out for you Nana!
I made this with chicken and bacon. Was so simple and tasty and the velveting chicken tip made it next level. Thank you! I love your recipes
I’m so happy you enjoyed it Shae!!
Hi I’m a vegan but Year’s ago when I use to eat meat. My favorite Dish was singappore noodles, how can one make it vegan.
Hi Beanie, I’d just substitute the meat with tofu ☺️
Delicious!
Great recipe!
Great recipe! It was a little spicy for my tastes, but I’m a bit of a wimp. Thanks!
This was really good! I’ve ordered Singapore Noodles for many years but never tried making it at home. It was delicious. I think I scaled back on some of the ingredients. For just 3 ounces of noodles, a full 1/2 pound of pork seemed excessive, as was the full cup of red bell pepper, so I reduced those. And I added a couple of sliced scallions at the end. Like others, I had some trouble getting the ingredients to blend in with the noodles, but who cares. The final product was great!
I’m so glad you loved it Davey!
I thought I’d add to this: The Singapore noodle is actually a name (for whatever it is!?) to one of our local favourite dishes Fried bee hoon. Except as one said..it doesn’t have curry powder but utilizes a mix of oyster sauce , light and dark soy sauces and aromatic oils such as sesame. Otherwise all the ingredients are pretty similar. I do wish people stop calling that ‘Singapore noodle’ and refer it to as bee hoon, but that’s me being a stickler!
Hi Scott, great to know! I’m just calling it what it’s commonly known as ❤️