Singapore-Style Noodles

Baby Kato


Taken from

This sounds like a wonderful noodle dish. I can't wait to try this tasty treat.

Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province.

Please Note: The bacon is not traditional but is a good substitute for Chinese char-siu roast pork.

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★★★★★ 2 votes
25 Min
5 Min
Pan Fry


2 Tbsp
peanut oil
1 Tbsp
freshly grated ginger
red chile, seeded and finely chopped
fresh shiitake mushrooms, sliced
2 Tbsp
ground turmeric
3 1/2 oz
diced smoked bacon
red bell pepper, seeded and sliced
handful julienned carrot strips
handful bean sprouts
3 1/2 oz
cooked chicken breast, shredded
9 oz
dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 tsp
crushed dried chiles
2 Tbsp
light soy sauce
2 Tbsp
oyster sauce
1 Tbsp
clear rice vinegar or cider vinegar
egg, beaten
1 dash(es)
toasted sesame oil
spring onions (green), sliced lengthwise


1Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.

2Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.

3Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

4Cook's Note: You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese