Singapore Noodles: a Vibrant Taste of the East

Ingredients

• 225 g (8 ounces)rice vermicelli noodles
• 30 ml (2 tablespoons)vegetable oil
• 3garlic cloves, minced
• 1 smallonion, thinly sliced
• 1red pepper, thinly sliced
• 100 g (1 cup)mange tout, trimmed and halved
• 150 g (1 cup cooked)cooked prawns, peeled and deveined
• 2spring onions, sliced
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)oyster sauce
• 1.5 tablespoons (over 10 g)curry powder
• 5 ml (1 teaspoon)sesame oil
• to tastesalt and pepper

Instructions

1. 1

   Cook the noodles

   Bring a large pan of water to the boil and cook the rice vermicelli according to the packet instructions until just tender. Drain, then rinse with cold water.

2. 2

   Heat the oil

   Warm the vegetable oil in a wok over a medium-high heat.

3. 3

   Soften aromatics

   Add the garlic and onion and sauté until fragrant and translucent.

4. 4

   Stir-fry vegetables

   Add the red pepper and mange tout. Stir-fry for 2–3 minutes, until tender-crisp.

5. 5

   Cook the prawns

   Add the prawns and stir for about 2–3 minutes, until they turn pink.

6. 6

   Add the noodles

   Tip the cooked noodles into the wok and toss them with the other ingredients.

7. 7

   Add the sauces

   Stir in the soy sauce, oyster sauce, curry powder and sesame oil, mixing well.

8. 8

   Season and serve

   Season with salt and pepper, add the spring onions and serve hot.

What are Singapore noodles?

Singapore noodles are a stir-fried rice vermicelli dish seasoned with curry powder, vegetables and, often, prawns. Despite the name, the version commonly found on menus is associated with Cantonese-style cooking rather than being a direct guide to everyday food in Singapore.

Here, thin noodles take on the curry and sauces, while mange tout and red pepper bring colour and a little crunch. Prawns make it a satisfying one-wok meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 10g fat.

The rice vermicelli supplies most of the carbohydrates, while vegetable and sesame oils contribute fat; the prawns provide protein. Pair a serving with extra vegetables if you would like a more substantial plate with additional crunch.

The noodles and curry

Rice vermicelli: cook the noodles only until just tender, following the packet directions, then rinse them in cold water. This stops the cooking and helps keep them from becoming overly soft when tossed in the wok.

Curry powder: its warm spice is the defining seasoning in this version. Stir it in with the sauces so it coats the noodles rather than sitting in a dry patch.

Build flavour in stages

Garlic and onion: sauté these first until fragrant and translucent, giving the oil a savoury base before the vegetables go in.

Sauces: soy sauce brings saltiness, oyster sauce adds savoury depth and sesame oil lends a fragrant finish. Mix them through the noodles thoroughly for an even coating.

Keep the vegetables crisp

Mange tout and red pepper: stir-fry them for 2–3 minutes, stopping when they are tender-crisp. They will soften further as the noodles are tossed through.

Prawns: the recipe uses cooked prawns and asks you to stir until they turn pink, about 2–3 minutes. Avoid cooking them longer than needed, as they can become firm.

Timing the stir-fry

Preparation: slice the onion, pepper and spring onions and have the sauces ready before heating the wok. The cooking stages move quickly once the oil is hot.

Noodles: drain and rinse them before adding them to the wok. This keeps excess water out of the stir-fry and makes them easier to toss with the sauce.

Serving suggestions

Serve the noodles hot, straight from the wok, while the vegetables still have some bite. The spring onions add a fresh finish to the curry-seasoned dish.

For a fuller table, pair them with a simple vegetable side or a light soup. Keep any accompanying dishes mild if you want the curry flavour to remain the focus.

Recipe notes & tips

• Have the sliced vegetables and measured sauces ready before you start stir-frying.
• Follow the noodle packet instructions and drain the vermicelli as soon as it is just tender.
• Rinse the noodles in cold water after draining, as directed, before adding them to the wok.
• Keep the wok at medium-high heat so the vegetables stir-fry rather than sit in the pan.
• Toss the noodles thoroughly after adding the sauces to distribute the curry powder evenly.

Variations

• More vegetables: Add extra mange tout or red pepper for a vegetable-forward stir-fry.
• Chicken: Use cooked, sliced chicken in place of the prawns.
• Extra heat: Add sliced fresh chilli to the garlic and onion.
• Vegetarian version: Replace the prawns and use a vegetarian alternative to oyster sauce.
• Milder curry: Reduce the curry powder to suit your preference.

Common mistakes to avoid

• Overcooking the noodles: They can turn soft in the wok, so drain them when just tender.
• Skipping the rinse: Rinse the drained noodles in cold water as instructed before stir-frying.
• Crowding the wok: Too many ingredients at once can make tossing difficult; use a roomy wok.
• Cooking the vegetables too long: Stop after 2–3 minutes so they remain tender-crisp.
• Leaving sauce in one spot: Toss well after adding the sauces so the noodles are evenly coated.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat until piping hot in a wok or pan, stirring regularly; add a small splash of water if the noodles seem dry.

Frequently asked questions