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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
Cook Time 15 minutes
Total Time 40 minutes
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.
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