Singapore noodles was one of my favourite dishes growing up… a regular order from my parent’s restaurant! So simple, but utterly delicious! This curry spiced, stir fried rice vermicelli noodle dish is so easy to make and you can opt out of the prawns, egg and fish sauce to keep it vegetarian. (I didn’t have any prawns on hand today, so it’s missing in the photo, but it still tasted great!) You can even try replacing the prawns with thinly sliced chicken. Have fun with it and adjust the ingredients to your liking 🙂
- 200 g dried rice vermicelli noodles
- 4 Tb peanut oil divide into two portions
- 2 large eggs beaten
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 2 tsp minced ginger
- 400 g prawns peeled and deveined
- 2 carrots julienned
- 1 red capsicum bell pepper, thinly sliced
- 3 Tb curry powder
- 1 tsp salt
- pinch white pepper
- 4 Tb Shaoxing wine
- 2 Tb soy sauce
- 2 tsp fish sauce
- 2 Tb sesame oil
- 6 green onions sliced into 1 inch diagonal strips
Place dried noodles in a large bowl and cover with boiling water. Allow to soak for 5 mins then drain.
Heat 2 Tb oil in a large wok or a non-stick pan. Pour the egg into the hot oil and allow to bubble, stirring gently now and then. Remove the egg when cooked and slice into strips.
Add the remaining 2 Tb oil and fry the onion for 1 min before adding the garlic and ginger.
Add the prawns, carrot and capsicum, stir frying until the prawns are almost cooked through. Do not overcook!
Add the curry powder, salt and pepper and toss to coat the prawns.
Add the soy, wine and sesame oil.
Add in the noodles and egg. Gently tossing to coat the noodles evenly with the sauce.
Top with green onions. Serve hot.
GLUTEN FREE version: Choose a gluten free soy sauce and fish sauce. Omit the Shaoxing wine, just add a little water if necessary or replace with dry sherry!