Singapore noodles recipe
Singapore noodles


Singapore Noodles

I love a good take away but I learned they should be a once in awhile type of meal! But I’ve also learned that you can create your favourite take away dishes at home. You know exactly what is going in and you can tinker with recipes until you find one that you really enjoy. Or even make it suitable for the kids.

Singapore Noodles are one of my all time faves. Bonus, it’s super quick and easy. Don’t be put off by the list of ingredients. All are easily available from most supermarkets.

Serves: 2

Preparation time: 10 mins

Cooking time: 15 mins




2 portions of vermicelli (rice noodles)

Some leftover chicken shredded, approx 1 chicken breast.

100g small cooked prawns or shrimp

3 spring onions, washed and chopped on the diagonal

1 red pepper, thinly sliced

Handful peas

½ – 1 red chilli, finely chopped (experiment with the heat to your taste)

6 water chestnuts, sliced

2 tbsp Shaoxing rice wine

3 tbsp soy sauce

1 tbsp grated fresh ginger

3 garlic cloves, crushed and chopped

Pinch of sugar

3 tsp madras curry powder ( if making for younger children use mild curry powder)

1 egg beaten

1 tbsp sesame seed oil

2 tbsp grapeseed oil

Fresh coriander to serve.


  1. Put the rice noodles in a boil and cover with boiling water. Leave for 2 minutes. Drain and set to side. Occasionally loosen them up to prevent sticking.
  2. Prepare all the vegetables as stated above. Place the garlic, ginger, spring onion and chilli in a bowl and mix in 1 tsp of curry powder.
  3. In another bowl put the thinly sliced peppers, water chestnuts and peas.
  4. In the bowl of rice noodles, add the rice wine, soy sauce, ½ tbsp of sesame seed oil, 2 tsp of curry powder and sugar. Mix it through so all the noodles are coated.
  5. Beat the egg in a cup and set to one side.
  6. Put a wok on a high heat and the 2 tbsp of grapeseed oil. Once smoking add the garlic, ginger and chilli mix. Cook for about 1 minute.
  7. Then add the other vegetables and cook for about 2 – 3 minutes.
  8. Push the vegetables to one side and in the wok put the other ½ tbsp of sesame seed oil followed by the beaten egg. Don’t stir it, let it cook until nearly set. Then mix all the vegetables with the egg.
  9. Remove the vegetables form the wok into a clean bowl.
  10. Add the chicken and prawns to the wok. Cook on a high heat for 3 minutes
  11. Add the rice noodles. Cook for 3 minutes then add the vegetables and egg back to the wok.
  12. Mix and cook until heated through.
  13. Serve topped with the fresh coriander and some shredded spring onions



Adjust the heat from the curry powder and chillies to suit you and your family.

Use different vegetables you like. Julienne carrots makes a nice addition or some sliced mushrooms.

Try our chicken curry


  1. These look so good, I love vermicelli noodles. Will definitely be trying this recipe (minus the meat in our predominantly vegetarian household!) 😄 #foodiefriday


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