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.

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What our customers say

5.0 out of 5 stars (based on 7 reviews)
Very good0%



Don’t know why I took so long to try this recipe!! It’s amazing thank you Marion!! Even my kids loved it (minus some of the veggies).

Avatar for Cristina

So Easy!


I made this tonight, but just the pork belly. Cooked in 20 minutes on a high heat. Turned once at 10 minute mark. Charing was the best! Delicious crunchy charing. Well done Marion!

Avatar for Brenda

Easy and delicious


I made this tonight but used Chinese sausage and mung bean vermicelli instead. It was great! Easy pantry ingredients and a one pan meal. Definitely eating this again and again.

Avatar for Amanda VHB
Amanda VHB

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