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Singapore Noodles recipe

3 min read

Singapore Noodles are so popular that it appears on the menu of most Chinese restaurants, whether they serve other Singaporian dishes or not. Though if you seek out Singapore Noodles in Singapore, it will allude you. And that’s ok. Singapore Noodles are delicious, and we will always love them!

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 which are cooked separately first before proceeding with the rest of the recipe. But it’s still a 20 minute job in all, 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!

Singapore Noodles
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Recipe type: Main Course
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
  • 2 tbsp soy sauce (Note 1)
  • 2 tbsp Chinese cooking wine (Note 2)
  • 2½ tsp curry powder (hot or ordinary, Note 3)
  • ½ tsp sugar
  • ½ tsp white pepper (black also ok)
  • 100g dried rice vermicelli noodles (Note 4)
  • 2 tbsp peanut oil , separated
  • 8-10 medium raw shrimp / prawns , shelled and deveined
  • 2 eggs , beaten
  • ½ medium onion , thinly sliced (yellow, brown or white)
  • 4 garlic cloves , minced
  • 1 tsp ginger , freshly grated
  • 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
  • 1 red capsicum / bell pepper sliced
  • 2 tsp thinly sliced hot green pepper (adjust to taste, optional)
  1. Combine the Sauce ingredients in a small bowl and mix.
  2. Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
  3. 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 2½ to 3 minutes. Remove and set aside.
  4. 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).
  5. 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.
  6. Add capsicum and cook for 1 minute.
  7. 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.
  8. Serve immediately.

Recipe Notes:

1. Soy – I use all purpose soy sauce (Kikkoman) or light soy sauce. I don’t recommend dark soy sauce, the flavour is too intense.

2. Chinese wine – Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can’t consume alcohol, use chicken broth.

3. Curry powder – Any generic curry powder is fine here.

4. Noodles – Rice vermicelli is very cheap, and nowadays you’ll find it at everyday supermarkets. I know it doesn’t sound like much noodles but it expands, almost doubles in weight.

5. Char Siu – If you don’t have store bought or homemade Char Siu  substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For a quick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.

6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a “C” shape and overcooked prawns are tightly curled into an “O” shape.

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