Singapore Noodles

Francine Lizotte


If you've had Singapore Noodles at the restaurant before, now you can make this scrumptious dish at home. If you've never had it, it's time you give this awesome classic a try!


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4 servings
40 Min
35 Min
Stove Top



  • 2 Tbsp
    sesame oil
  • 4 tsp
    madras curry powder
  • 2 large
    cloves garlic, minced
  • 1/2 Tbsp
    fresh ginger, minced
  • 1 c
    low-sodium chicken broth
  • 1 1/2 Tbsp
    low-sodium soy sauce
  • 4 tsp
    brown sugar, such as demerara
  • 2 tsp
    hot chili paste

  • 1 c
    (8 oz.) dried rice noodles
  • ·
    curry powder, as needed

  • 1 Tbsp
    sesame seeds
  • 2 large
    free-run eggs, beaten
  • Few dash(es)
    fish sauce
  • 2 c
    beans sprouts, rinsed and drained
  • 1/3 medium
    white onion, sliced into thin strips (lyonnaise cut)
  • 1 large
    jalapeño pepper, seeded, ribs removed and thinly sliced
  • 1/2 medium
    red pepper, thinly sliced
  • 2 large
    cloves garlic, minced
  • 1/2 Tbsp
    fresh ginger, minced
  • 4 Tbsp
    sesame oil, divided
  • 1/2 Tbsp
    vegetable oil, if needed
  • 10-12 large
    prawns, peeled and deveined
  • 1 1/2 c
    char siu (chinese bbq pork), thinly sliced
  • 4 large
    green onions, diagonally sliced into 2-inch pieces
  • 2 Tbsp
    fresh chives (substitute nira chives), chopped

How to Make Singapore Noodles


  1. To make sauce, heat sesame oil in a small pan over medium. Add curry powder, ginger and garlic; sauté until fragrant. Add chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover; cook for 5 minutes. Remove pan from heat and set aside
  2. In a large bowl, place vermicelli and soak in enough hot water to cover, until noodles are soft, about 3 to 4 minutes. Use a fork or chopstick to separate noodles while in the water. Drain and set aside. Sprinkle noodles slightly with curry powder. Mix and repeat until all noodles are colored yellow.
  3. In a large wok over high, heat 2 tbsp. oil. Add onion, peppers (red & jalapeño) and cook until softened. Add garlic, ginger and stir fry until garlic start to become golden. Add green onions and bean sprouts; stir fry for 3 minutes. Set vegetables aside in a bowl.
  4. Heat another 2 tbsp. oil over high heat. Add shrimps and stir-fry until they turn pink on both sides. Add *Char Siu and toss to combine. Create a space on one side of the wok and add beaten eggs. Cook until scrambled. Add noodles and vegetables; toss to combine. Pour sauce and mix thoroughly to coat noodles. Serve with toasted sesame seeds and fresh chives
  5. Note: Add tofu if desired
  6. To view this recipe on YouTube, click on this link >>>>

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