Singapore Noodles
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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 2 1/2 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.