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Easy Singapore Noodles

Easy Singapore Noodles

Serves: 4 Prep: 15 mins Cook: 15 mins Total: 30 mins

Light, fragrant rice noodles tossed with curry spices, vegetables, and protein for a fast, flavour-packed stir fry that punches well above its effort level.



 

Ingredients

For the Noodles

  • 250g rice vermicelli noodles

For the Stir Fry

  • 2 tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 200g cooked chicken or pork, sliced
  • 100g cooked prawns (optional)
  • 1 red pepper, thinly sliced
  • 1 carrot, cut into matchsticks
  • 3 spring onions, sliced
  • 2 cloves garlic, minced

For the Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1½ tsp curry powder
  • ½ tsp turmeric
  • ¼ tsp white pepper

To Finish

  • Fresh coriander (optional)
  • Lime wedges (optional)

Instructions

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Prepare the Noodles

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  1. Step 1

    Soak rice vermicelli in boiling water for 3–4 minutes until just tender.

  2. Step 2

    Drain well and set aside.

Cook the Eggs

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  1. Step 3

    Heat 1 tbsp oil in a large wok over high heat.

  2. Step 4

    Pour in beaten eggs and scramble quickly until just set.

  3. Step 5

    Remove from the wok and set aside.

Build the Stir Fry

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  1. Step 6

    Add remaining oil to the wok.

  2. Step 7

    Add garlic and cook for 30 seconds until fragrant.

  3. Step 8

    Add chicken, prawns, pepper, carrot, and spring onions.

  4. Step 9

    Stir-fry for 2–3 minutes until heated through.

Season

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  1. Step 10

    Sprinkle curry powder, turmeric, and white pepper over the stir fry.

  2. Step 11

    Toss well to coat everything evenly.

Combine

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  1. Step 12

    Add drained noodles to the wok.

  2. Step 13

    Pour in soy sauce, oyster sauce, and sesame oil.

  3. Step 14

    Return scrambled eggs to the pan and toss for 2–3 minutes until noodles are evenly coated.

Serve

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  1. Step 15

    Remove from heat and garnish with coriander if using.

  2. Step 16

    Serve immediately with lime wedges on the side.

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