Singapore Fried Noodles Recipe

A classic Singapore-style stir-fried vermicelli dish with char siu pork, prawns, egg and colourful vegetables, tossed in a mild curry seasoning and soy sauce.

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 5 minutes
Serves: 2
Cuisine: Singaporean
Course: Main Dish

Tags: Singapore Fried Noodles · Vermicelli · Char Siu · Prawn Recipes · Stir-Fry · Asian Recipes

Ingredients

For the Fried Noodles

• 70g char siu, sliced
• 80g raw peeled and deveined medium prawns
• 250g rice vermicelli noodles
• ⅓ green pepper, finely sliced
• ⅓ red pepper, finely sliced
• 1 small carrot, thinly sliced
• ½ red onion, sliced
• 1 egg, beaten
• 2 spring onions, julienned
• 80g fresh beansprouts
• 3 tsp mild curry spice paste
• 1 tbsp soy sauce
• A pinch of salt
• Oil, for frying

For the Char Siu

• 200g pork neck collar or pork fillet

Char Siu Marinade

• 1 tbsp yellow bean sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp sugar
• ¼ tsp salt
• 1 tbsp Shaoxing wine

Method

1. Prepare the char siu

Place the pork in a bowl.

Add the yellow bean sauce, hoisin sauce, oyster sauce, dark soy sauce, light soy sauce, sugar, salt and Shaoxing wine.

Mix well to coat the pork.

Cover and marinate in the fridge for at least 30 minutes.

Cook in an air fryer or oven at 180°C for approximately 20 minutes, or until thoroughly cooked.

Allow to rest, then slice into bite-sized pieces.

2. Prepare the vermicelli noodles

Bring a medium saucepan of water to the boil.

Add the vermicelli noodles, turn off the heat and cover with a lid.

Allow the noodles to steam for approximately 2 minutes.

Drain through a sieve and cover with a clean tea towel to keep them warm and allow them to continue steaming gently.

3. Cook the egg

Heat a little oil in a hot wok.

Add the beaten egg and lightly scramble.

Remove from the wok while the egg is cooked but still slightly soft.

Set aside.

4. Cook the prawns

Add a little more oil to the wok.

Add the prawns and stir-fry for approximately 1 minute, until lightly browned on both sides.

Remove and set aside.

5. Stir-fry the vegetables

Add a little more oil to the wok.

Add the red onion, carrot, red pepper and green pepper.

Stir-fry for approximately 2 minutes.

Add the sliced char siu and stir-fry for a further 1 minute.

6. Add the noodles

Add the vermicelli noodles, cooked prawns, scrambled egg, beansprouts and spring onions to the wok.

Mix gently to combine.

7. Season and finish

Mix the mild curry spice paste with the soy sauce.

Pour the mixture over the noodles and season with a little salt.

Stir-fry for approximately 3 minutes, tossing continuously until everything is evenly coated and heated through.

8. Serve

Divide the Singapore fried noodles between serving bowls.

Garnish with chopped spring onion and serve immediately.

Notes

• Do not overcook the noodles: Vermicelli can become soft and break apart if soaked for too long.
• Use leftover char siu: Prepared char siu can be made ahead and kept refrigerated for quick noodle dishes.
• Keep the prawns tender: Cook them briefly before adding them back to the noodles at the end.
• Adjust the curry flavour: Add more or less curry paste depending on how strong you want the curry flavour to be.