While in Singapore, this noodle dish is very easy to find, especially as a street food. In fact, despite its name, the origin of the dish is not in Singapore, and is likely from Hong Kong. This recipe for Singapore noodles has come from trying multiple recipes and making adjustments. It’s a fairly simple dish, quite similar to a Chinese stir-fry. However, the addition of curry powder gives this dish a characteristic taste. You can decide if you use mild, medium or hot curry powder, depending on your taste. I prefer medium curry powder to give it a little kick. Additionally, you should make sure to use rice vermicelli, the very thin rice noodles.
4 Tbsp soy sauce
2 Tbsp Chinese Shaohsing cooking wine
1 Tbsp curry powder
1 tsp sugar
1 tsp ground pepper
200 g rice vermicelli (thin)
3 Tbsp vegetable oil
225 g medium prawns, cooked
3 eggs, beaten
1 medium onion, thinly sliced
6 large garlic cloves, minced
2 tsp fresh ginger, grated
300g char siu pork (Chinese bbq)
1 red bell pepper, chopped into slices
1 green chili, deseeded and chopped
First,make the sauce in a bowl by combining soy sauce, cooking wine, curry powder, sugar and ground pepper. Set aside.
Next, place rice vermicelli noodles in a bowl of boiling water for 4 minutes then drain and rinse with cold water. Use clean kitchen scissors to cut the noodles into smaller segments (around 6 inches long) to make it easier to mix later. Set aside.
Heat 1 Tbsp of vegetable oil in a wok over medium heat, and cook the egg like an omelette. Roll it up and then cut into pieces. Set aside on a plate.
Add the remaining oil to the wok and add garlic, ginger, and onion. Cook for 2-3 minutes until the onions are slightly soft and translucent. Add red pepper and chili, and stir fry for 2 minutes. Add noodles, prawns, pork, egg and sauce. Finally, toss ingredients together and cook for 2-3 minutes more until it is heated through. Serve hot
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