Singapore Noodles is one of my favourite dishes to order when I go to an Asian restaurant. I am a noodle lover and Singapore Noodles is one of my favourite varieties. I love these noodles so much, I decided to make them at home.
- 2 tbsp Xiaoxing wine
- 2 tbsp soy sauce
- 1 1/2 tsp curry powder
- 1/2 tsp sugar
- 1 packet dried vermicelli noodles soaked
- 2 tbsp cooking oil
- 150 g prawns thawed
- 4 eggs
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- 1 tsp ginger freshly grated
- 250 g char siu pork thinly sliced
- 1 red capsicum thinly sliced
- 100 g fresh bean sprouts
- fresh coriander
- fried shallots
- Prepare all your ingredients before you begin your stir fry. Start by combining all your sauce ingredients in a bowl and set aside.
- Place rice vermicelli noodles in a large bowl filled with boiled water and soak, as per packet instructions. When ready, strain and rinse with cold water then set aside.
- Wash and rinse your bean sprouts and then set aside.
- Heat 1 tbsp of oil in a wok or heavy fry pan, then add the prawns. Cook for roughly two minutes, then remove from the heat and set aside.
- Crack and beat the eggs in a bowl, then make an omelette. Once cooked, roll the omelette up and slice into thin strips then set aside.
- Return the pan to medium heat and add the remaining oil. Combine the garlic, ginger and onion and cook for 2 minutes or until the onion is slightly softened.
- Add capsicum and cook for 1 minute.
- Afterwards, add the noodles and sauce. Then, add all your pre-prepared ingredients; the egg, pork, prawns and bean sprouts. Stir fry until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
- Finally, garnish with fresh coriander, fried shallots and with a dash of fresh lime juice.
- Serve immediately.
In Singapore Noodles, Char Sui is a must. To make the perfect Char Sui pork click the following link: Char Sui Pork. (I will post the recipe in a couple of days).
As always, the most important thing about making stir fry is making sure all your ingredients have been pre-prepared. That way you won’t be running around like a headless chook while cooking.
Traditionally, Singapore Noodles don’t have bean sprouts – but I love having an extra crunch in my Noodles so at the last minute, I love to add some fresh bean sprouts.
Garnish with a heap of fresh coriander and some fried shallots. If you aren’t a coriander lover, you can totally skip this step. But for me, there is never enough coriander.
As you know, I love to meal prep and this recipe definitely qualifies as one of my favourite meal prep lunches. For other meal prep recipes, click on the links below: