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Singapore Noodles

Servings 6


  • 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


  1. Place dried noodles in a large bowl and cover with boiling water. Allow to soak for 5 mins then drain.
  2. 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.
  3. Add the remaining 2 Tb oil and fry the onion for 1 min before adding the garlic and ginger.
  4. Add the prawns, carrot and capsicum, stir frying until the prawns are almost cooked through. Do not overcook!
  5. Add the curry powder, salt and pepper and toss to coat the prawns.

  6. Add the soy, wine and sesame oil.
  7. Add in the noodles and egg. Gently tossing to coat the noodles evenly with the sauce.
  8. Top with green onions. Serve hot.

Recipe Notes

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!