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Singapore Noodles

Despite the name, Singapore noodles are a Cantonese invention — thin rice vermicelli stir-fried with curry powder, prawns, pork and vegetables. The result is a golden tangle of noodles that's fragrant, savoury and just a little bit addictive.

It's a brilliant fridge-clearer too. Prawns and char siu are traditional, but leftover roast chicken or extra vegetables slot in easily.

The main rule is to have everything chopped and ready before you turn on the wok, because once you start, the whole dish comes together in well under ten minutes.

Servings
4
Prep Time
20
mins
Cook Time
10
mins
Ingredients
16
Total Time
30
mins

Pantry bits

  • Wok
  • Wok spatula or tongs
  • Large heatproof bowl (for soaking noodles)
  • Kitchen scissors
  • Sharp knife and chopping board

Ingredients

  • 200g dried rice vermicelli noodles
  • 3 tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 200g raw prawns, peeled and deveined
  • 150g char siu (Chinese barbecue pork), sliced (or ham or leftover roast chicken)
  • 1 brown onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 carrot, cut into matchsticks
  • 2 cloves garlic, finely chopped
  • 1 1/2 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 2 tbsp light soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp caster sugar
  • 1 cup (80g) bean sprouts
  • 3 spring onions, cut into 4cm lengths

Instructions

  1. Soak the rice vermicelli in a bowl of just-boiled water for 3 minutes until pliable but not soft. Drain well and snip a few times with scissors for easier tossing.
  2. Heat 1 tablespoon of the oil in a wok over high heat. Pour in the eggs, swirl into a thin omelette, cook for 1 minute, then remove, roll and slice into ribbons.
  3. Add another tablespoon of oil and stir-fry the prawns for 1-2 minutes until just pink. Remove and set aside with the egg.
  4. Add the remaining oil and stir-fry the onion, capsicum and carrot for 2 minutes until slightly softened but still crisp.
  5. Add the garlic, curry powder and turmeric and stir-fry for 30 seconds until fragrant.
  6. Add the drained noodles, soy sauce, Shaoxing wine and sugar, and toss constantly for 2 minutes until the noodles are evenly golden and coated in the curry mixture.
  7. Return the prawns and egg to the wok with the char siu, bean sprouts and spring onions. Toss for a final minute until everything is hot.
  8. Serve straight away, with extra soy sauce at the table.

Other recipes

Bo Kho (Vietnamese Beef Stew)
Bun Bo Hue (Spicy Beef Noodle Soup)
Pho Ga (Vietnamese Chicken Noodle Soup)

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