Singapore Fried Noodles

Singapore fried noodles is one of the most popular dishes in Cantonese restaurants, yet it did not originate in Singapore. It was created in Hong Kong to showcase Southeast Asian flavours using Chinese techniques.

Growing up, this dish always felt exciting. The golden colour, the fragrance of curry, and the mix of seafood and roast pork made it feel special every time it arrived at the table. It is a perfect example of how Chinese cooking adapts flavours from across Asia into something uniquely its own.

Singapore Fried Noodles

A vibrant, aromatic stir-fried noodle dish packed with prawns, char siu, vegetables, and gentle curry spice. Despite its name, this is a Hong Kong classic, loved for its bold flavour and light texture.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

• 70 g char siu Chinese BBQ pork, sliced
• 80 g raw prawns peeled and deveined (size 41/50, about 10 pieces)
• 250 g dried vermicelli noodles
• ⅓ green pepper sliced
• ⅓ red pepper sliced
• 1 small carrot julienned
• ½ red onion sliced
• 1 egg beaten
• 2 scallions julienned
• 80 g fresh beansprouts
• 3 tsp mild curry paste
• 1 tbsp light soy sauce
• Salt to taste

Main ingredients

• 70 g char siu Chinese BBQ pork, sliced
• 80 g raw prawns peeled and deveined (size 41/50, about 10 pieces)
• 250 g dried vermicelli noodles
• ⅓ green pepper sliced
• ⅓ red pepper sliced
• 1 small carrot julienned
• ½ red onion sliced
• 1 egg beaten
• 2 scallions julienned
• 80 g fresh beansprouts
• 3 tsp mild curry paste
• 1 tbsp light soy sauce
• Salt to taste

Homemade Char Siu

Pork

• 200 g pork neck collar or pork fillet

Char siu marinade

• 1 tbsp yellow bean sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp sugar
• ¼ tsp salt
• 1 tbsp Shaoxing wine

Equipment

• 1 large wok
• 1 medium saucepan with lid
• 2 2 mixing bowls
• 1 wooden spoon or wok spatula

Method

 

Prepare the char siu

1. In a bowl, mix all marinade ingredients. Add the pork and coat evenly.
2. Marinate in the fridge for at least 30 minutes.
3. Cook in an air fryer or oven at 180°C for 20 minutes until cooked and slightly caramelised.
4. Rest, then slice and set aside.

Prepare the noodles

1. Bring water to the boil in a medium saucepan. Add vermicelli noodles, turn off the heat, cover with a lid, and steam for 2 minutes.
2. Drain through a sieve and cover with a tea towel to keep warm and soft.

Stir-fry

1. Heat a wok with a little oil. Add the beaten egg and gently scramble. Remove while still slightly soft. Set aside.
2. Add a little more oil and stir-fry the prawns for about 1 minute until lightly browned. Remove and set aside.
3. Add more oil to the wok. Stir-fry onion, carrot, red and green peppers for 2 minutes.
4. Add the char siu and stir-fry for 1 minute.
5. Add vermicelli noodles, prawns, egg, beansprouts, and scallions.
6. Mix curry paste with soy sauce and pour over the noodles. Season lightly with salt.
7. Stir-fry for 2 to 3 minutes until evenly coated and fragrant.
8. Serve immediately, garnished with extra spring onion if desired.

Notes

• Do not over-soak noodles: Vermicelli should be soft but not mushy before stir-frying.
• Cook ingredients separately first: This prevents overcooking and keeps textures clean.
• Use mild curry paste: This dish should be fragrant, not overpowering.
• Char siu adds depth: The sweet roast pork balances the curry spice perfectly.
• Best eaten fresh: The noodles are lightest and most aromatic straight from the wok.