These Singapore noodles are a correct loaded stir fry, skinny rice vermicelli noodles tossed with prawns, hen, char siu pork, egg, crunchy veg and a savoury curry sauce. It’s a type of dishes that appears like there’s so much occurring, however as soon as the whole lot is prepped and lined up by the wok, it comes collectively shortly. The noodles are evenly chewy, the greens nonetheless have a little bit of chew, and the sauce coats the whole lot with out making it moist or heavy.
Nicky’s Notes
I can all the time discover an excuse to place a portion of Singapore noodles on my take-away order, generally as a important or if I’m feeling a little bit grasping as a aspect.
You’ve bought these skinny rice noodles absorbing a heat, barely spicy curry flavour, with juicy prawns, tender hen, and little nuggets of char siu pork in each forkful.
Char Siu pork is after all the all-important ingredient in Singapore noodles. I make a giant batch and freeze if for making these noodles and fried rice.
Don’t fear although, you can use store-bought – see my notes within the recipe card on this.
Get the whole lot prepared forward as a result of as soon as you warmth up the wok, this dish comes collectively in lower than quarter-hour.
📋 Substances for Singapore Noodles
***Full recipe with detailed portions within the recipe card beneath***
The Noodles and Sauce
The Stir Fry Substances
Observe on the Char Siu Pork
Char Siu pork is a conventional elements in Singapore noodles. It takes a little bit time (marinating + 1.5 hours cooking) in the event you make it your self. I’ve a recipe for my household’s favorite char siu pork right here 👇
Alternatively, you should purchase ready-made char siu pork from bigger Asian supermarkets. UK supermarkets: M&S, Ocado and sometimes Iceland have it too.
In case you can’t discover it, you possibly can swap with:
- Lap Cheong (a candy/savoury cured Chinese language sausage) – chop into chunks and fry earlier than including.
- Chopped up cooked roast pork stomach, or shredded leftover pork (toss in a little bit of BBQ sauce for a candy/savoury flavour).
- Prepared-cooked Chinese language/Candy-Chilli/Candy-smoky hen breast items.
Abbreviated Recipe
***Full recipe with detailed steps within the recipe card beneath***
Soak noodles in just-boiled water, drain, rinse in chilly water and toss with sesame oil. Combine sauce elements. Stir-fry the greens, add garlic, prawns, hen and char siu pork. Add eggs + soy sauce and scramble. Add bean sprouts, noodles and sauce. Stir-fry collectively till scorching all through.
Recipe Suggestions
- Have the whole lot chopped, combined and prepared earlier than you begin cooking. Stir-fries transfer shortly, and also you don’t need the noodles sitting within the wok when you’re nonetheless on the lookout for the oyster sauce.
- Use tongs and a spatula in the event you discover it simpler. Tongs assist raise and separate the noodles, whereas the spatula helps transfer the meat and greens across the wok.
The curry powder and turmeric is what offers the noodles their signature golden color and gently spiced flavour. This model is savoury, evenly smoky-sweet from the char siu, and filled with texture from the bean sprouts, peppers, carrots and spring onions.
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🍽️ What to serve it with
Singapore noodles are filling sufficient to serve on their very own, particularly with the prawns, hen, char siu pork, egg and greens all combined in.
In case you’re making a much bigger takeaway-style unfold, they’re sensible served with:
Make forward and Leftovers Information
- Leftovers: Singapore noodles are finest served freshly cooked, when the rice noodles are springy, the curry spices are aromatic, and the char siu pork nonetheless has these beautiful caramelised edges. Nevertheless, they can completely be made forward (or leftovers saved) and reheated in the event you like.
- For one of the best texture, I’d advocate cooking them absolutely, cooling shortly, then putting within the fridge in an hermetic container for as much as 2 days. Reheat in a scorching oiled wok or frying pan with a splash of water or inventory to loosen the noodles.
- Freezing: You can freeze leftover noodles, nonetheless, the rice noodles can develop into a little bit softer and extra fragile after freezing and reheating. They’ll nonetheless style good, however the texture received’t be fairly as bouncy as freshly cooked noodles. Completely effective for a fast freezer dinner, simply not fairly dinner-party-perfect.
- Cook dinner, cool shortly and freeze in an hermetic container (ideally in particular person parts for faster defrosting). Defrost in a single day within the fridge, then reheat as above.
📺 Watch the way to make it
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Place the noodles massive bowl and canopy with simply boiled water. Enable to sit down for 2 minutes, then seperate the noodles out a bit with a set of tongs (or chopsticks).
180 g (6.5oz) dried vermicelli rice noodles
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Drain in a colander and run colder water over to cease the cooking course of.
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Drizzle over the sesame oil and toss collectively. Put to at least one aspect.
1 tsp sesame oil
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Combine collectively the sauce elements and put to at least one aspect.
1 tbsp medium curry powder, 1/2 tsp white pepper, 1 tsp sugar, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice wine, 1 tsp sesame oil, 2 tbsp water, 1 tsp turmeric
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Warmth the oil over a medium-high warmth in a wok.
2 tbsp oil
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Add the onion, bell peppers and carrot and stir-fry for 2-3 minutes, continuously shifting the whole lot across the wok with a spatula, till evenly softened.
1 small onion, 1/2 purple bell pepper, 1/2 inexperienced bell pepper, 1 medium carrot
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Add the garlic, prepare dinner for 30 seconds.
2 cloves garlic
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Add the prawns and prepare dinner for 2-3 minutes till they flip from gray to pink (if utilizing cooked prawns, simply prepare dinner for two minutes).
12 king prawns
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Add the cooked hen and char siu pork and stir fry for 2 minutes.
100 g (3.5 oz) cooked hen breast, 100 g (3.5 oz) cooked char siu pork
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Transfer the whole lot over to the aspect of the wok and crack the eggs into the house and add the soy sauce. Fry the eggs, shifting them continuously with the spatula, till scrambled.
2 eggs, 1 tsp soy sauce
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Add the bean sprouts and drained vermicelli noodles, then pour over the sauce.
100 g (3.5 oz) contemporary bean sprouts
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Flip up the warmth to excessive and stir fry the whole lot collectively for 4-5 minutes (protecting the whole lot shifting along with your spatula) till scorching all through.
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Divide between plates and sprinkle on chopped spring onions earlier than serving.
chopped spring onions (scallions)
Char Siu Pork
Char Siu pork is a conventional ingredient in Singapore noodles. It takes a little bit time (marinating + 1.5 hours cooking) in the event you make it your self. I’ve a recipe for my household’s favorite char siu pork right here.
– Alternatively, you should purchase ready-made char siu pork from bigger Asian supermarkets. UK supermarkets: M&S, Ocado and sometimes Iceland have it too.
In case you can’t discover it, you possibly can swap with:
– Lap Cheong (a candy/savoury cured Chinese language sausage) – chop into chunks and fry earlier than including
– Chopped up cooked roast pork stomach, or shredded leftover pork (toss in a little bit of BBQ sauce for a candy/savoury flavour)
– Chopped up ready-cooked Chinese language/Candy-Chilli/Candy-smoky hen breast items
– Shredded cooked Chinese language duck
– Chopped up ham items (doesn’t change the sweet-smoky-savoury flavour or char siu pork, however is another meat to the hen and prawns which might be already in there, and style fairly good too.
Dietary info is approximate, per portion (this recipe serves 4)
Energy: 445kcal | Carbohydrates: 54g | Protein: 22g | Fats: 15g | Saturated Fats: 3g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 7g | Trans Fats: 0.04g | Ldl cholesterol: 152mg | Sodium: 1299mg | Fiber: 3g | Sugar: 9g
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
This Singapore Noodles recipe was first posted in Jun 2026.
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