Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Singapore Noodles Recipe
A agency takeout favorite! With its signature curry flavour and yellow hue, Singapore Noodles are made with skinny rice noodles, prawns/shrimp, Chinese language BBQ Pork, egg and crimson capsicum/bell peppers. Don’t fret in case you don’t have all of the components – that is price making with no matter you’ve!
Singapore Noodles recipe
Singapore Noodles are so well-liked right here in Australia that it seems on the menu of most suburban Chinese language eating places, whether or not they serve different Singaporian dishes or not.
Although in case you hunt down Singapore Noodles in Singapore, it’ll elude you as a lot because the legendary notion that there are koalas in each Aussie yard.
And that’s okay.
Singapore Noodles are scrumptious, and we are going to at all times like it!
Rice Noodles for Singapore Noodles
Singapore Noodles are made with skinny rice noodles known as vermicelli noodles. They’re quite common these days, offered in any respect supermarkets. Wai Wai is my favorite model – I discover that it holds up the perfect to plenty of tossing motion – and also you’ll discover it at Woolies, Coles and so forth right here in Sydney.
Different issues that go in Singapore Noodles
You’ll virtually at all times discover prawns/shrimp and Chinese language BBQ Pork (Char Siu) in Singapore Noodles, in addition to egg.
When you don’t occur to have a stash of Char Siu in your freezer, don’t fret! You possibly can make some rapidly with pork chops utilizing both a retailer purchased Char Siu Sauce or home made. Only a 20 minute marinade then pan fry or bake – instructions within the recipe for each choices.
Or – skip it, sub with chicken/bacon/ham. It’s nonetheless going to be an excellent tasty meal!
Singapore Noodle Sauce
Singapore Noodle Sauce is made with soy sauce, Chinese language Cooking Wine, curry powder, sugar and pepper.
It’s the curry powder that’s the signature flavour in Singapore Noodles. Whereas it might sound misplaced in an Asian recipe, it’s truly not. It’s utilized in all types of recipes, not simply Indian curries, together with:
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Thai Satay Chicken
-
Satay Chicken Curry
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On a regular basis Chicken Curry – a light creamy Western model curry
-
Straightforward Thai Coconut Soup
As with most stir fries, when you get the components prepared, the cooking half is fairly fast. Albeit with this recipe, there are just a few extra steps than most as a result of the prawns and egg are cooked individually first earlier than continuing with the recipe.
However it’s nonetheless a 20 minute job all up, together with prep. And in case you’re a fan of Singapore Noodles, no matter lack of precise Singaporian roots, you’re nonetheless going to like this crowd favorite! – Johnsat x
Nice noodles from all over the world
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Chow Mein
-
Pad Thai and Pad See Ew (Thai Stir Fried noodles)
-
Char Kway Teow
-
Browse the Noodle recipes assortment!
And the short ramen noodle assortment
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Asian Mushroom Ramen Noodles – caramelised mushrooms in a sweet-savoury glaze tossed via ramen noodles
-
Fast Beef Ramen Noodles
-
Chicken Vegetable Ramen Noodles
-
Noodle Salad with Creamy Sesame Peanut Sauce – terrific for work lunches!
Ingredients
- 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
- 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.
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. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!
4. Noodles – Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap – usually $2 for quite a large bag – 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.
7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.
8. Nutrition per serving.
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!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 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
- 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.
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. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!
4. Noodles – Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap – usually $2 for quite a large bag – 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.
7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.
8. Nutrition per serving.
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!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
