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. 😂
HAPPY BIRTHDAY DOZER, I’m sending you a lot of hugs and kisses.
Nagi, thank you for been a crazy dog lady, you have a great kid!
Dozer says THANK YOU!!!
Happy 6th Birthday Dozer from your Canadian buddy Luca👍🐕
Thanks Nagi for the Singapore noodles will make some sooner than later. . XO Gillian
Dozer says THANK YOU and WOOF! to Luca!! 🙂 N x
There aren’t koalas in every backyard? I’m crushed! 🙂 How about other bears? Penguins? I had a 400 lb. mama black bear in my backyard yesterday evening at dusk with 3 itty-bitty cubs, but it’s like bear city around here each year at this time. They’ll head off in another 2-3 wks., thankfully, and return again in Oct or Nov preparing to hibernate.
I must try Singapore Noodles. I’ve never had that. I’d confused myself reading the recipe, thinking I’d had them before…. then realized I’d been thinking of Shanghai noodles. Duh! I plead a brain cramp.
(Dozer and his latest buddy are a cute pair.)
So sorry to disappoint you Wynn! Though there are regular spotting of kangaroos in my area…. and deadly snakes….and sharks….
Happy Birthday Dozer! Your mom is so lucky to have you! xoxo
Ha! He’s lucky to have ME! 😜
Happy Birthday big boy! Now, how acrobatic is your tongue 🙂 ? Use the same rice noodles, but am grateful for the fast ‘pretend’ char siu recipe – easier ‘home cooking’ !!!
Acrobatic tongue – ba ha ha!!!
HAPPY BIRTHDAY DOZER! ENJOY! 🎉🎉🐶💕🍧🍰🎉🎉😊
Hugs and love!
Nagi it’s perfect to be a crazy dog lady 😂😂
😂😂😂
Carob chips, right Nagi? The cake looks luscious. Did Dozer get to eat it all?
Absolutely! Big bag of them from the pet shop, they are his treats!!! He shared his cake with this friends – I forgot to add that photo! I’ll add it tomorrow! N x
Happy Birthday Dozer!!! Nagi, I’m glad you’re a crazy dog lady! I would read your blog even if the food wasn’t great, but not to worry, you have the best food and the best dog on the Internet!
😂😂😂
Happy birthday Dozer! Hope you enjoyed your day, gorgeous boy xxx
EVERY day is like his birthday… 🙄
Happy Birthday Doggie Dude!!
We really need to sneak some Fish Sauce in here…. I’m going with a splash in the Eggs! Great Looking Fave.
Hope your Winter goes well. Been 110 here in PHX already;)
OMG crazy hot!!! YES to fish sauce! You could add a splash in place of the soy too – some, not all 🙂 N x
Hi Nagi
Was thinking about making this recipe within the next couple of days then notice that someone commented on the sodium content, which is very high. Since I need to keep my sodium level down I took a look at the recipe and can’t see the reason why it’s so high. According to my calculations the soy sauce and mirin (don’t have the wine) total 569 mg a serving. Other ingredients have some sodium, mainly the shrimp and pork but I would be surprised if they have 2,000 mg a serving. Will you please check the numbers? It would be great if it’s a mistake. If it’s not a mistake, I’ll probably replace the pork with plain chicken. Won’t be quite as yummy … but, oh well.
Thank you for picking that up Karen! The calculator was interpreting the soy sauce in correcting 🙂 I have fixed it. Most of the sodium is from the Chinese BBQ Pork and soy sauce. I’ve updated the nutrition table! N x
Thanks for checking that Nagi!! I’m very sodium conscious, but I think I’m going to splurge just a bit. Gonna use 1/4 lb. pork and 1/4 lb. seared chicken. Can’t wait to try it!!
drooling….love this recipe. especially the quick char siu as I never have the forethought to make it. But I’d be content with bacon to 🙂 I do have to say, the whole time I was in Singapore, never once did I have a dish called Singapore noodles! And Dozer is a lucky boy…just look at that cake LOL!
I know, right!! I remember seeing it in Hong Kong though 🙂 N x
Hi Nagi, may I use Shaoxing wine as the ‘chinese cooking wine’ in this recipe? P.S. I love your recipes! I’ve tried lots of them with great results!
It’s the same thing Cassie! 🙂 I added it to the notes. So Shaoxing wine IS Chinese cooking wine! N x
Thank you so much Nagi and Gary in Arizona! 🙂 I was not sure if there were more types or not, so to be on the safe side I always ask 😉 Happy belated to Dozier.
Hi Cassie,
I know you weren’t asking me, but I use Sake whenever she writes “Chinese cooking wine”. The rule of thumb, use any wine you like to drink. I am sure she will chime in…:)
Thanks for helping Gary! That’s absolutely right – I have that in the notes 🙂 N x
Yup! You’ve been bit. There’s a tick or mosquito out there (world-wide) that carries the virus: DawgLuvicus. No known cure. Ya just gotta live with it! Could be worse…Cattacious Litterboxii. Some have never recovered!
Love your delicious posts! Please know you are appreciated (teeny baby hands and all)!
I’ve got it BAD!!!! And no known cure?? Oh well.. 🤷🏻♀️ Many many years of crazy dog lady things to come!!!
LOL!!! Both are absolutely chronic conditions. Tragic, isn’t it? But, I’d far rather be afflicted with those, plus other closely related afflictions, than not be!
Glad Dozer had a fabulous birthday! He’s a lucky boy!
Ba ha ha!!!! If it’s a disease I have it BAD!!!
Another recipe on my To Do list. Looks delicious.
I think every dog person should be a “crazy dog person”. They give us so much. It’s only fair we give as much as we can in return. Beautiful cake. Such a lucky dog.
Love it!
I love your thinking Martha! 🙂 N xx
We can’t have something with this much sodium (one serving contains way over the daily recommended adult dosage, and we’re on a low-sodium diet anyway), but it looks delicious!
Do you have a pork chow mein recipe? My wife goes absolutely spare over the stuff we get from our favourite local Chinese place.
Hi Steve! I corrected the sodium, the calculator was picking up the soy sauce incorrectly 🙂 Try the Chicken Chow Mein recipe but skip the chicken and toss in the pork towards the end just to warm it through. YUM!!
Thanks, Nagi–do you have “low sodium” soy sauce available in Oz?
That’s what we’ll probably substitute.
I’ll give the Chicken Chow Mein recipe a shot.
Cheers!
These look so good, I can’t wait to try making them. Thanks Nagi for your great emails and recipes.
So glad you’re enjoying my recipes Jacquie! Hope you do get a chance to try the Singapore Noodles – they’re SO GOOD!! N x
Cant wait to try these recipes tonight… i love asian food and have it quite often. Will feel good making it myself. THANKS!
Hope you loved it!! N x
We had this last night, and wow! So lovely – as well as quick for a Saturday night! I think I bought too many prawns (cooked them all anyway!), but what a terrible problem to have, right? 😉
Also, just thought I’d let you know that the Woolies near me sell cooked and sliced Char Siu in their deli, and it was quite nice. I haven’t tried your Char Siu yet, and I’m sure it’s nicer, but in a pinch, Woolies have it, although chicken or ham would do just as well.
Woolies sells Char Siu?? NO WAY!!!
I know! I was looking for some shredded ham or chicken and saw it – so I grabbed some! No idea whether all Woollies have it, but the one near me sure did, though it was a little pricey. Here you are: https://www.woolworths.com.au/Shop/ProductDetails/659932/woolworths-chinese-bbq-pork
Hi!,
You are my go to for recipes!! Thanks so much for all your posts and helpful notes, they really do make such a difference!
With this one, I did add more noodles as my husband loves Singapore Noodles, so I probably should have increase the sauce level in relation to noodles?! Do you think? My other note was you mention ‘ordinary dark soy’ , so would this be dark soy or ordinary soy (eg kikkomon?)
I have all the soys! We are lucky to have great Asian grocers here on the north shore of Sydney!
Hi Shannon! Yes definitely increase sauce if you increase noodles 🙂 There’s a recipe scaler you can use to increase the recipe and it recalculates all the ingredients for you! We are very lucky to have so many Asian stores on the north side 🙂 And such good Asian FOOD in abundance! N xx
Thank you for pointing out that there is a recipe scaler.
I am an older user (60+) and while I consider myself pretty
facile at using web tech I didn’t realize that I could resize
all of your recipes by clicking on the serving size until
today.
I’m also looking forward to making this dish with BBQ pork and shrimp.
For about 25 years I’ve only made it with shrimp or crab. Getting the noodles right
is the most difficult part- I usually toss my thin rice stick into hot tap water for
about 10 minutes before introducing it to boiling water for about 1 minute.
The really yummy thin ones tend to fall apart if thrown directly into boiling water.
It’s pretty new Greg! I only started using it about 6 months ago, now it’s on all my recipes! N x