foryoueats
No results to search

Singapore Noodles

Prep Time
15m
Cook Time
10m
Total Time
25m
This flavorful Singapore Noodles recipe combines rice vermicelli noodles with a delicious sauce made with soy sauce, Chinese cooking wine, and curry powder. Stir-fried with shrimp, eggs, onion, garlic, ginger, Chinese barbecue pork, and peppers, this dish is a perfect balance of savory and spicy flavors.
Singapore Noodles Image
Recipe Options
Ingredients
Steps
Nutrition

Ingredients

Servings: 2
Scale

Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.

Sauce

Stir Fry

Steps

View steps on recipetineats.com or by saving the recipe to your personal library.
Register for free to start saving recipes.

Nutrition Facts

  • Calories
    720kcal
    36%
  • Fat
    30g
    1%
  • Saturated Fat
    8g
    0%
  • Carbohydrates
    66g
    3%
  • Fiber
    4g
    0%
  • Sugar
    6g
    0%
  • Protein
    39g
    1%
  • Cholesterol
    232mg
    11%
  • Sodium
    1,520mg
    76%
Percent Daily Values are based on a 2,000 calorie diet.

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 aquick 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!
Getting Started
Create Recipe