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. 😂
Hi Nagi!
I LOVE this recipe! I’ve made it twice now, and I think it’s a new favourite.
I was wondering, would you mind if I featured it on my blog (using one of your photos), linking it back to your post? I would not post the recipe, just point my readers to you – you have a gem of a recipe here, and I’d love to recommend it!
Thanks for sharing it!
I would be honoured Naomi!!! 🙂 N xx
When I was ready to start making the recipe, I weighed the noodles and realized that 2 1/2 oz was not enough to feed 2 – 3 people. I went to Saucy Spatula and checked the quantity of noodles, and realized that it called 5 1/2 ounce, over twice as much noodles (twice as many? This was approximately 2 1/2 bundles of the WeiWei noodles.
I made the Char Sui and although I over baked it this time, I know what to do next time, so thanks for that recipe as well.
Hi Marty! I know 75g vermicelli noodles doesn’t sound like much but once soaked and fluffed up, it increases a lot in volume and is close to 180g/6 oz in weight 🙂 Which I find is sufficient to definitely serve 2! Thank you for the feedback though, I have been meaning to revisit this recipe and add a video! N xx
I made this as written as it was YUM….. I used chicken because I didn’t have BBQ Pork but next time I’ll make that because I think it would be even better. The shrimp is essential to this, I think! Loved the sauce ..and well, just all of it all together! everyone at my dinner agreed 🙂 Thanks for sharing
Hi Nagi,
Thank you so much for your amazing recipes. I really like them. On YouTube, i just watched your recipe for fish pie and wondering if you’d post it in here bcs it’s easier for me to read it carefully and go back to things I skipped and redo for example.
Hi Harry! There’s a link to the written recipe here on my blog, did you see it under the video? 🙂 N xx
Yes all good now Nagi. I have your website in my favourite tab where I check it almost daily along with your videos on YouTube. Honestly, I just looove your stuff. Period. Keep up the awesome job momma! You rock!!
Made these yesterday. As good or better than the local Chinese take out shop. I just love Singapore noodles. The spiciness of the curry and the texture of the egg, char siu, shrimp, veggies…. just heaven. My wife and son both loved it also. I used your char siu pork recipe to make a couple pork loins day before yesterday just to use some of it in this recipe. The only thing I need to figure out is how to make the noodles a little less dry. I think adding a little more oil to the stir fry will probably fix that. Still, both recipes… are so very,very good. The other problem I had was, it wasn’t enough. I thought I would have some left overs for myself today but nope. heh. Anyway thanks so much for your excellent recipes. Can’t wait to make this again.
I LOVE HEARING THAT!!! Yes to more oil if you want it more slick, more restauranty 🙂 I must make a recipe video for these noodles! N xx
yes please!
Thank you for the video N! Love your site.
You’re so welcome Nacho! N x
Almost forgot to mention that I wanted those “authentic” rice noodles and couldn’t find them at the local grocery. So I looked online and found an Asian foods supermarket close by (3.4 miles). So glad I looked. They have EVERYTHING. I found a few things that I had read about in different recipes but have never seen in the store (Persimmons, Durian fruit, plantains…) and they actually had the WAI WAI brand rice noodles you have in the picture. I couldn’t believe it and I can’t wait to try more interesting recipes. Thanks for broadening my culinary horizons. xD
My husband loves Chinese-style garlic ribs (the kind with lots of garlic, almost granular sugar, from Chinese restaurants). Do have have a recipe for them? Or even (my choice) chunks of boneless pork made in the same way? Thanks, and we love your recipes!
Hi Wendy! I haven’t but now I want it! I’m going to have a look for recipes now! N x
Thank you for this delicious recipe. I hate to ask this but do you have a recipe for moo shu?
Don’t apologise for asking! I love being asked for recipes, it’s how I come up with new ideas 🙂 I don’t have one myself but I’ve popped it on my list! N xx
Hello, I just want to tell you that I made this recipe this evening…and I LOVED it! I changed the vegetables a little (using what I had in the fridge), but kept your sauce ingredients. It was the BEST sauce i’ve made in a very long time. One of the yummiest stir-fries I’ve made in my life! Thank you so much, I will be keeping this recipe on high rotation from now. Thank you from Australia 🙂
So pleased to hear that Ingrid! Thanks for letting me know – N x ❤️
I so love making Chinese meals I am elderly and love to eat all the time . Would really love to have recipe book please
Hi Elizabeth! Which book are you referring to? If it’s the free ones, the links are in every new recipe email that I send out! N xx
Hi Naji! I love your recipes and attempting to try this today, however I don’t happen to have Chinese cooking wine or dry sherry. I have the below on hand, can I know which one will be the best substitute?
– Apple Cider Vinegar
– Mirin
– Japense Rice Vinegar
Thank you in advance.
Love from Bahrain 🙂
MIRIN! 🙂 N x
Hi again Nagi!
I know! I’m asking a lot of questions of late!, heh heh… Thanks for the replies!!
What can I say, I’m a Mum who’s losing interest in cooking because of the same ol,same ol,… But I’m getting my mojo back with your site!!
I’ve made this before, as recipe, delicious.. But I wondered if I could use the thin rice noodles as a substitute? 5ml wide I reckon?! Thanks!
Hi Jax – ask away! I’m happy to help 🙂 Yep, this will work with any think rice noodle – in fact, any noodle really. Might not be strictly Singapore noodles but it’s not a “real” Singaporean dish anyway, and it will still be super tasty! N x
Can’t wait to try it! Quick question: what type of curry powder do you use? I have Keen’s (in Aus) but wondered if that was the right type. Thank you.
Hi Kristie! Yup Keens is absolutely fine! 🙂 N x
Thank you ?
I couldn’t wait a week to make another recipe so I made your Singapore noodles tonight – I chose this because it seemed pretty easy and I had most of the ingredients, only had to buy some red peppers and shrimp. It was really yummy. I mixed curries – I have a hot one that has really good flavor but its too hot to use for the full amount so I used 1/2 mild curry powder and 1/2 hot curry. And for the fun of it I threw in some thinly sliced cabbage and a little shredded carrot. So, although mine ended up a little on the hot side due to that hot curry I used – it was still really good and definitely something I would make again (but next time I’m going to use more mild curry than hot curry). I LOVE your recipes.
Fantastic to hear Marianne! Thank you so much for taking the time to let me know! N x
Hi Al! Yes it’s the soy sauce you used 🙂 Dark soy sauce is much darker in colour and stains the noodles. Glad you enjoyed the flavour though! N x
Lovely, yummy, so tasty.
Doubled the recipe as usual so we have lunches tomorrow, and my workmates have Food Envy !
Oooh! Thanks for the reminder, you now have me totally craving this! 🙂 N x
So glad you enjoyed this Vincci! Love that you were able to adapt the sauce using what you have one hand. 🙂 That’s what home cooking is all about! N x
Great recipe! I just made it for lunch. I made the Chinese barbecue pork on Sunday but didn’t get to make the Singapore Noodles until today (Wed).
So Tasty!! And EASY! Oh, and quick! I will definitely be making this again.
Thank you so much for both recipes.
YAY! So glad you enjoyed it Jen, thanks for letting me know!! N x
Nagi, another excellent recipe, thank you so much! I`ve come across so many recipes for the dish, but tehy never sound right to me – yours is spot on. I got hold of some thin wholemeal spaghetti No 3 to make it healthier (but also used Beehoon noodles) and some more veggies I found in the fridge like carrot, broccoli, celery, spring onion, bean sprouts. I am often craving for more veggies in Asian dishes!
When in Singapore you can find a suitable curry powder at Mustafa Centre and the staff is very helpful… I think it should be rather mild than hot. Last time I grabbed some that was actually called Singapore Noodles curry powder. But in Australia I haven`t found any equivalent yet, the closest I came was a mild Malaysian curry powder.
I’m so glad you enjoyed this Nikki!! The recipe source is excellent 🙂 That’s why it’s a winner!
Hi Nagi,
I LOVE your recipes! I’ve tried so many of them and they’re all yummy. But could you tell me the brand of curry powder you usually use? Every recipe that contains curry powder, the curry taste always overpowered the taste although I follow your measurement perfectly. Thank you!
Hi Vidy! I use yellow curry powder, various brands. This one does have a distinct curry flavour, that’s the way it is meant to be! If it is too much for you, suggest cutting it down 🙂
Hi
You pointed me in the direction of your char Siu to make with my pork fillet and I have it marinating now. I’m going to cook it later and then make these amazing sounding noodles tomorrow to go with it! This is all very exciting and part of my new resolution to be more creative in the kitchen. My question is about the noodles. My husband got the ingredients and only found dried fine egg noodles…will these be ok? Otherwise if you think rice will be best then I can pick some up tomorrow and use the egg noodles another day. I haven’t used rice ones before.
Thanks X
Hi Yvie! I think those noodles will be just fine 🙂 The flavour will be the same, just that the noodle texture is slightly different. Hope you loved it!!!