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. 😂
Best Singapore noodles ever!!! Yum 🙂
This is so good it tastes amazing will definitely make it again I used bacon instead of the pork and used spring onions
My wife just finished the last of the dish. As she did she stated “Nagi strikes again.”
We both loved it. I used pork loin chops and a ton more fresh ginger (She loves ginger) and steamed broccoli for extra veg.
This one is another keeper.
Thanks
This recipe is fabulous! So tasty and so easy! Thank you for sharing this wisdom with us. I will be adding your recipe to my weeknight rotation! also ps I finished it with some chili oil/chili crisp and WOW! Really brings out the curry.
Delicious! Added a few more prawns and broccoli. Will make it a bit milder (for hubby) next time but we thoroughly enjoyed the recipe!
Amazing we loved the signapore noddles
Made this for myself tonight. Didn’t have pork so used prawns and fish. I used hot curry and green chilli and added some broccoli to the recipe. I would probably make it milder next time. What I found interesting was that I could taste the prawns through the heat. Often hot curries and chilli destroy the taste of meat. Very flavourful, will definitely make again.
Hi Nagi, just got a copy of “Tonight” & slowly trawling through, mouth watering. I do so totally understand your love of Dozer as I am the Mum of Chilli, a schnoodle & she is my “heart beat”
Yum, yum, yum ,yum, yum!!!! So good!! I added more veg. Thank you 😊
This recipe is phenomenal. I was so sad my favourite restaurant closed down because it served Singapore Noodles. This recipe is actually ten times better! I used scallops instead of shrimp and it was heavenly! Thank you for such a simple yet spectacular recipe!
So glad I tried this.
I doubled the recipe but reduced the sugar and the curry as I have to feed my toddler.
I added another splash of soy sauce and probably could have done without.
I loved it, my toddler didnt mind it.
Will definitely add to our repertoire.
I added some baby bok choy, and increased other veggies, and the shrimp. I used red curry so it had a reddish color instead of yellow, but we loved it – from a 2 year old to a grandma! I’ll save this recipe!
My family loved it.
I had to modify it to suit dietary requirements, however, there’s nothing left over.
I substituted the pork and shrimp for chicken.
Definitely an easy and cheap meal.
Made this with friends last night. We all happily prepped ingredients together and the meal was delicious and fun to make!
This was so good! The flavors blended together so nicely. I substituted smoked brisket for the char siu as that is what I had on hand. I thought it was a bit crazy, but the smokiness of the brisket complemented the sauce really well. I’m jealous my husband got the leftovers.
Thank you Nagi, this is amazing (and authentic flavour)! I did replace the pork and prawns with poached chicken as I am awaiting surgery to remove my pesky gallbladder, so need low fat recipes, but it was still excellent. 🙂
This is delicious! Also quick and easy. Tasted authentic, love it.
Made your Singapore noodles recipe for a friend who was recovering from surgery. The family loved it. Thank you so much Nagi
This recipe looks delicious! I really want to make it but I can’t handle the spiciness of the Curry powder. I literally burnt my mouth the 1st time I experienced this dish while eating out. It was soo good but I could only eat 2 forkfuls.
Is there a way to make or buy non/low spicy curry?
I find cheaper curry powder is a slap of curry without much fragrance or flavour. If you don’t want to pay for a fancy one just use a much smaller amount.
I made it with Spice Islands brand curry powder. It was not spicy at all and everyone thought the dish was fantastic.
Made this for a birthday and it was an absolute hit. Received a request to make another lot for another family birthday!
Thank you Nagi, for all your tips and making sure the recipes are so easy to follow! Love! Love!Love!