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Singapore Noodles

These noodles are packed full of ALL the things: sweet and sticky char siu pork, juicy prawns, crisp vegies… you’ll love this one, guys! It’s great served as part of a banquet as an accompaniment to other dishes, but it’s equally good to devour on its own, too.


Singapore Noodles

15 minutes
30 minutes
Serves 4 as a main or 6 as part of a shared banquet

200g (7 oz) dried rice vermicelli noodles

4 tbsp vegetable oil

4 eggs, lightly whisked

4 garlic cloves, finely chopped

1 onion, finely diced

1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces

50g (1.7 oz) sugar snap peas, trimmed and sliced

300g (10.5 oz) peeled and deveined prawns/shrimp

2 tbsp Chinese Shaoxing cooking wine (optional)

¼ cup soy sauce

2 tsp mild curry powder

1 tsp sugar


Quick Chinese BBQ Pork:

300g (10.5 oz) pork belly, skinless, cut into 2 thick slices

2 tbsp char siu sauce*

1 tbsp soy sauce

  • Step 1

    Preheat the oven to 200°C/390°F.

  • Step 2

    For the quick Chinese BBQ Pork, In a large bowl, combine the pork, char siu sauce and soy sauce. Place the pork onto a roasting tray lined with baking paper. Roast in the oven for 20 minutes (flipping the pork over halfway) or until cooked through and just starting to char at the edges. Rest for 5 minutes before cutting into thick slices.

  • Step 3

    In the meantime, soak the noodles in hot water for 2-3 minutes or until just tender. Don’t overcook these or they will turn to mush when you stir-fry them! Drain and set aside for later.

  • Step 4

    Heat half the vegetable oil in a large frying pan or wok over medium heat. Pour in the eggs and use a spatula to spread the egg out as they cook. When the omelette is almost set, flip it over and cook for a further minute or until completely set. Transfer to a chopping board and cut into chunks. Set aside for later.

  • Step 5

    Heat the remaining vegetable oil in a large wok or frying pan. Add the garlic and onion and stir-fry for a minute. Add the capsicum and sugar snap peas and stir-fry for another minute. Add the prawns and stir-fry until almost cooked. Pour in the Shaoxing wine and let it bubble for half a minute. Then add the softened noodles, pork, egg, soy sauce, curry powder and sugar. Stir-fry for another 1-2 minutes or until everything is well combined and the noodles have soaked up the sauce. Serve warm.

  • Notes

    – Char siu sauce is a sweet red sauce used to make roasted Chinese meats. You can find it in the Asian aisle of most supermarkets or from an Asian grocery store.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

Rated 5 out of 5
5 out of 5 stars (based on 4 reviews)
Very good0%
August 2, 2023

Yes! But that pork..,

Marion. Huge fan here. Your videos are like visual ASMR. Your fusion pasta recipes make me giddy with joy. But the quickie char siu… there’s a better way. It’s this: on a rainy day take a kilo or so of pork belly and cook it as you describe, but lower and slower. Like 140C for about an hour, flipping a couple of times. Take it out and let it cool. Cut into 300g chunks, wrap each chunk in cling wrap, and put them in a zipper-lock bag and stick in the freezer. On Singapore Noodle night (which should be at least three times a month), pull out a chunk and put it on the counter. It will be thawed enough to slice in less than 30 minutes. Proceed. Quicker. Awesome.

August 2, 2023


Made this for the first time tonight and it was a HUGE hit! Absolutely delicious and loved by the whole fam. Definitely be making again. Thank you Marion!

October 3, 2022

Just perfect

I did this recipe with crayfish instead of prawns and it was amazing!

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