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Singapore Noodles

20 mins Cook
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A beloved choice for takeout! Featuring its distinctive curry taste and vibrant yellow color, Singapore Noodles consist of delicate rice noodles, prawns/shrimp, Chinese BBQ Pork, egg, and red capsicum/bell peppers. No need to worry if you’re missing some ingredients – feel free to whip this up with whatever you have on hand, as it’s truly worth the effort!

Singapore Noodles Singapore Noodles

Singapore Noodles recipe

The popularity of Singapore Noodles is evident in Australia, where you can find it on the menu of almost every local Chinese restaurant, regardless of whether they offer other Singaporean dishes.

However, if you were to search for Singapore Noodles within Singapore itself, you’d likely come up empty-handed, much like the whimsical idea that koalas inhabit every Australian backyard.

But that’s perfectly fine.

The delectable appeal of Singapore Noodles remains, and our affection for it endures!

Rice Noodles for Singapore Noodles

Singapore Noodles are crafted using slender rice noodles known as vermicelli noodles, a variety now widely available in supermarkets. Personally, I prefer the Wai Wai brand, as I’ve noticed it maintains its texture well even with vigorous tossing. You can easily find this brand at popular stores like Woolies and Coles here in Sydney.

Other things that go in Singapore Noodles

Prawns/shrimp, Chinese BBQ Pork (Char Siu), and egg are nearly always included in Singapore Noodles.

No need to worry if you don’t have Char Siu on hand. A speedy alternative is to marinate pork chops for 20 minutes, using either store-bought Char Siu Sauce or crafting your own. Afterward, you can either pan-fry or bake the pork – both methods are outlined in the recipe.

Alternatively, you can opt to omit the Char Siu and replace it with chicken, bacon, or ham. This adjustment will still result in an incredibly flavorful meal!

Singapore Noodle Sauce

The sauce for Singapore Noodles consists of a blend of soy sauce, Chinese Cooking Wine, curry powder, sugar, and pepper.

The distinctive flavor of Singapore Noodles is largely attributed to the curry powder. Although it might appear unconventional in an Asian dish, curry powder is a versatile ingredient used not only in Indian curries but also in various other recipes, such as:

  • Thai Satay Chicken
  • Satay Chicken Curry
  • Everyday Chicken Curry – a milder, creamy Western-style curry
  • Easy Thai Coconut Soup

Similar to most stir-fries, the actual cooking process is quite rapid once the ingredients are prepared. Although this recipe involves a few additional steps compared to others, as prawns and eggs are cooked separately before proceeding, it can still be completed in around 20 minutes, including preparation time. Even if Singapore Noodles might not have authentic Singaporean origins, its popularity remains undeniable among enthusiasts of this beloved dish!

Singapore Noodles

Singapore Noodles

A beloved choice for takeout! Featuring its distinctive curry taste and vibrant yellow color, Singapore Noodles consist of delicate rice noodles, prawns/shrimp, Chinese BBQ Pork, egg, and red capsicum/bell peppers. No need to worry if you're missing some ingredients – feel free to whip this up with whatever you have on hand, as it's truly worth the effort!
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 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)


  • 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)


Mix the Sauce ingredients in a small bowl by combining them.
In a large bowl, place the rice vermicelli noodles and immerse them in boiled water, letting them soak according to the instructions on the packet. Afterward, drain the noodles and set them aside.
Using a wok or a heavy-based frying pan, heat 1 tablespoon of oil over medium heat. Introduce the shrimp/prawns, cooking them until they are just done – usually around 2½ to 3 minutes. Once cooked, remove them from the heat and set them aside.
In the same wok, pour in the beaten egg to form a thin omelette. Once the egg has set, employ a spatula to roll it up, then take it out of the wok and slice it while it's still rolled.
Return the wok to medium heat and add the remaining 1 tablespoon of oil. Include the garlic, ginger, and onion, and sauté for approximately 2 minutes, or until the onion has slightly softened.
Stir in the capsicum and cook for 1 more minute.
Add the soaked noodles and the previously prepared Sauce to the wok, giving everything a few tosses to combine. Next, add in the sliced omelette, the pork, the reserved shrimp/prawns, and the optional chilies if you're using them. Continue tossing until the sauce thoroughly coats all the noodles, and all the components are heated through – typically around 1 to 2 minutes.
Serve promptly to enjoy at its best.


Soy Sauce: Opt for all-purpose soy sauce like Kikkoman or light soy sauce. I advise against using dark soy sauce due to its overly intense flavor. Chinese Wine: Also referred to as Shaoxing wine. If unavailable, you can replace it with dry sherry, cooking sake, or Mirin. For a non-alcoholic option, consider chicken broth. Curry Powder: Any standard curry powder works well here. Brands like Keens or Clives of India, both accessible at supermarkets, are my go-to choices. I lean towards the hot variety for an added kick! Noodles: If possible, I recommend Wai Wai noodles for their texture and resilience during tossing. Rice vermicelli is a budget-friendly option – usually priced around $2 for a generous bag – and is now stocked in most mainstream supermarkets. Keep in mind that its volume increases significantly during cooking, nearly doubling in weight. Char Siu: In the absence of store-bought or homemade Char Siu, feel free to substitute with diced chicken, bacon, ham, or pork. You can also omit it and/or increase the vegetable content. For a speedy Char Siu alternative, prepare a small amount of Char Siu marinade, marinate pork chops for 20 minutes, then either pan-fry on medium heat until caramelized or bake at 180C/350F for approximately 20 minutes. Incorporate into the recipe as directed. How to Gauge Shrimp/Prawn Doneness: Raw prawns hang straight, perfectly cooked prawns take on a "C" shape, while overcooked prawns curl tightly into an "O" shape. Adapted from Saucy Spatula's Singapore-Style Rice Vermicelli. Nutritional Information per Serving.
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