When my dad owned a Chinese restaurant one of his best-selling dishes was Singapore noodles. It used to fly out of the doors particularly on weekends – when customers had drunk a few alcoholic beverages and wanted comfort food. And I think Singapore noodles are the ultimate Chinese comfort food. These noodles are incredibly tasty with a spicy curry kick, as well as a crunch of vegetables. And while takeaway/takeout Singapore noodles are pretty damn good – this recipe for Singapore noodles is even better. And you can make this dish within 20 minutes at home.
What are Singapore noodles?
Despite the name, Singapore noodles weren’t invented in Singapore – they come from Hong Kong. Cantonese chefs created this stir-fried curry rice noodle dish in Hong Kong’s Cantonese restaurants and dai pai dong (open-air food stalls), likely in the 1950s or 60s.
The dish is also called Singapore Mei Fun (星洲炒米粉 in Cantonese). It was probably named after Singapore because the city was a major transportation hub connecting Chinese and Southeast Asian cuisines.
The bright yellow colour comes from curry powder – the characteristic ingredient that makes this dish so distinctive. This curry influence reflects Hong Kong’s history as a British colony, where Indian spices merged with traditional Cantonese cooking techniques.
My dad learned to make Singapore noodles from his father, who was a chef for the British forces stationed in Hong Kong, and it became one of his signature dishes at our family restaurant.
Key ingredients for authentic Singapore noodles
Two ingredients make Singapore noodles authentic: thin rice vermicelli noodles and good-quality curry powder.
Rice vermicelli noodles (also called thin rice noodles or rice stick noodles) are essential. These thin, translucent noodles come in different levels of thickness – choose the thinnest variety for authentic Singapore noodles. You’ll find them at Asian supermarkets or larger grocery stores.
Curry powder gives the dish its signature bright yellow colour and spicy kick. Different brands of curry powder vary in heat and flavour. I use hot curry powder, but Madras curry powder works brilliantly too. Jimmy’s satay paste is another popular choice if you can find it.
Bean sprouts are essential for that authentic crunch and freshness. Don’t skip these – they add texture that makes the dish special.
Other key ingredients include sesame oil for nutty aroma, Chinese cooking wine (Shaoxing wine) for depth, and white pepper, which is traditional in Cantonese cuisine.
How to make this recipe for Singapore noodles
You can make this Singapore noodles recipe with just a few ingredients. The key to authentic Singapore noodles is two ingredients – thin rice vermicelli noodles and curry powder. The combination of ginger, chilli, garlic, prawns, peppers, egg and spring onions is a marriage made in heaven. They’re so moreish. I find it impossible to not scoff a whole bowl and not want a second helping. I am a noodle fiend!
After soaking the rice vermicelli in boiling water, drain in a colander and put to one side. Mix the curry powder together with the soy sauce, Chinese cooking wine, pepper and sugar. Meanwhile, beat two eggs together.
The secret is high heat – you want your wok or large skillet really hot throughout cooking. This gives you that wok hei (breath of the wok) flavour that makes restaurant versions so addictive.
Once you’re ready, heat a wok or large pan with vegetable oil, then pour in the egg. You want it to be really hot, so the egg will sizzle and form an omelette. Don’t overcook the egg, as you will be throwing it into the noodles later. After transferring the egg to another dish, heat up more oil and throw in the garlic, chilli and ginger, then the pepper. Stir fry for a few minutes before adding the prawns.
Once the prawns begin to colour, add the rice noodles, the spring onions, bean sprouts, and the sauce and combine well. Once all the noodles and ingredients have been well coated in the sauce – it’s ready to serve. It really is that simple!
What other ingredients can you use?
That’s the beauty of this Singapore noodles recipe. I always use what I have in the fridge. So it’s completely up to you.
Prawns, char siu pork, and chicken are normally the main stars of the dish. Chinese BBQ pork (char siu) is incredibly traditional and adds that sweet-savoury BBQ meat flavour that works so well with the curry sauce. You can use leftover char siu pork cut into small pieces.
But if you’re vegetarian or vegan, you could use tofu and leave out the egg. Or simply stick to vegetables.
Sliced peppers, shredded carrots, broccoli, sweetcorn, mangetout, bean sprouts, onions, and Chinese cabbage – the choice is endless. Snow peas add great crunch. Red bell peppers give sweetness and colour.
Tips for perfect Singapore noodles
Don’t oversoak the noodles. Pour hot water over the rice vermicelli and soak for just 2-3 minutes. They should still have a little bit of a chewy texture. Rinse with cold water to stop them cooking and prevent too much moisture in your wok.
Use a large wok or large skillet on high heat. Medium heat won’t give you that authentic stir-fried flavour. The oil should be shimmering before you add ingredients.
Have everything prepped before you start. Once you begin cooking, it moves fast. Slice your vegetables, beat your eggs, mix your sauce – all ready to go in small bowls.
Add bean sprouts near the end so they stay crisp and don’t become soggy.
Drizzle with sesame oil at the very end for that authentic finishing touch.
Common mistakes to avoid
Using the wrong type of curry powder. Some brands are quite mild. I prefer hot curry powder or Madras curry for proper flavour. A little extra turmeric can boost the yellow hue if needed.
Adding sauce too early makes noodles clumpy. Add it near the end so it coats everything evenly without the noodles absorbing too much moisture.
Not using high enough heat. Your wok needs to be properly hot – you should see wisps of smoke. This is crucial for the authentic Cantonese stir-fry technique.
Overcooking the beaten egg. You want it just set so it stays tender when added back to the noodles later. Don’t let obvious egg white bits form – beat the eggs well first.
Recipe variations
Singapore noodles with char siu pork
Replace prawns with sliced char siu pork (Chinese BBQ roast pork). Cut it into small pieces or large chunks depending on your preference. Just warm it through since it’s already cooked.
Vegetarian Singapore noodles
Use firm tofu cut into large chunks. Add extra vegetables – snow peas, red onion, julienned carrots, lots of bean sprouts. Skip the eggs or use vegan alternatives. It’s delicious even without meat.
Extra spicy version
Add chilli powder to your curry powder mix. Use more fresh green chillies. Drizzle with chilli oil at the end. Some people like adding a pinch of salt and extra white pepper, too.
How to store and reheat
Store in an airtight container in the fridge for up to 2 days. The noodles will absorb more sauce as they sit.
To reheat: Add a splash of water to a wok or pan. Heat on medium-high heat, tossing until warmed through. The liquid helps revive the noodles.
Honestly, though, Singapore noodles taste best fresh from the wok when they’re still sizzling.
Why this is a Hong Kong classic
Singapore noodles are a perfect example of Hong Kong-style dishes that blend Cantonese cuisine with influences from Hong Kong’s time as a British colony.
Cantonese chefs in Hong Kong took traditional Chinese stir fry techniques and added curry powder – an Indian spice that became popular during colonial times. The result is a dish that bridges Chinese cuisine and Southeast Asian flavours.
You’ll find Singapore noodles at Chinese restaurants and takeaways across the UK, North America, and Australia. But it’s still most authentic when made the Cantonese way – high heat, quick cooking, plenty of wok hei.
My dad’s version was always popular because he used the right balance of curry powder and didn’t skimp on the prawns and vegetables. Detailed instructions and good ingredients make all the difference.
Frequently asked questions
What noodles do you use for Singapore noodles?
Thin rice vermicelli noodles (rice stick noodles) are essential for authentic Singapore noodles. These translucent noodles are thinner than regular rice noodles and soak up curry sauce beautifully. Don’t use glass noodles – they’re different.
Do Singapore noodles come from Singapore?
No, Singapore noodles were invented in Hong Kong by Cantonese chefs, not in Singapore. The dish was likely named after Singapore as a nod to the city’s role as a transportation hub between Chinese and Southeast Asian cuisines.
What gives Singapore noodles their yellow colour?
Curry powder gives Singapore noodles their characteristic bright yellow colour. Different brands of curry powder vary in colour intensity – Madras curry powder or hot curry powder both work well. Some recipes add extra turmeric for a brighter yellow hue.
Can I make Singapore noodles vegetarian?
Yes, absolutely. Use firm tofu instead of prawns and skip the eggs (or use vegan alternatives). Load up on vegetables like bean sprouts, snow peas, red bell peppers, carrots, and broccoli for a delicious vegetarian version with plenty of texture.
What’s the best curry powder for Singapore noodles?
Hot curry powder or Madras curry powder works best. Jimmy’s satay sauce is very good, too. Avoid mild curry powder – you want enough flavour to stand up to the other ingredients. The type of curry powder makes a big difference to the final taste.
What protein works in Singapore noodles besides prawns?
Chinese BBQ pork (char siu) is equally authentic and delicious. Chicken, beef, or any kind of meat works well. For vegetarian versions, use firm tofu. My dad often made it with leftover roast pork, which was amazing.
Why are my Singapore noodles mushy?
Usually because the rice vermicelli was soaked in hot water for too long or too much liquid was added during cooking. Soak noodles for only 2-3 minutes until just soft. Ensure your wok is very hot to evaporate excess moisture quickly. Rinse noodles in cold water after soaking to stop them from cooking.
Can I use a different wine instead of Chinese cooking wine?
Dry sherry is the closest replacement for Shaoxing wine. In a pinch, white wine works. The main difference is that Shaoxing wine has a deeper, slightly nutty flavour, but the dish will still taste good with substitutes.
Amazing Singapore noodles
Ingredients
- 250 g of rice vermicelli
- 300 g raw prawns peeled and deveined
- 1 red pepper thinly sliced
- 1 spring onion thinly sliced
- 3 cloves of garlic thinly sliced
- 1 hot green chilli chopped
- 1 tsp of ginger paste or grated ginger
- 2 eggs beaten
- 2 tbsps of Chinese cooking wine
- 3 tbsps of light soy sauce
- 3 teaspoons of hot curry powder
- 1 pinch of white pepper
- 1 tsp of sugar
- 2 tbsps of vegetable oil
Instructions
- Pour boiling water over rice vermicelli and leave to soak for 2-3 minutes until soft. Drain and set aside.
- In a bowl, mix the soy sauce, curry powder, Chinese cooking wine, pepper, and sugar together. Put to one side.
- Heat a large wok or pan with 1 tablespoon of vegetable oil, and when hot, add the beaten egg to the oil and let it cook, and form an omlette. Once cooked, using a spoon to break it up into pieces and put it onto a plate for later.
- Add another tablespoon of oil, and heat. Then add the garlic, green chilli, ginger and pepper and stir fry for 1-2 minutes. Then add the prawns.
- Stir fry for another 1-2 minutes, and as the prawns begin to change colour, add the spring onions, the sauce, the eggs and the rice vermicelli and stir through making sure to coat the noodles in the sauce and other ingredients.
- Once all the ingredients are combined well, the Singapore noodles are ready to serve.
Nutrition
Did you make Singapore noodles?
Please let me know if you have tried this recipe for Singapore noodles. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.
What a great recipe again
So easy and great for mid week meal
Hi, I’m a little confused, the recepie asks for 2 eggs to be created to an omelet and put aside on a plate but doesn’t say when to add later, please advise.
Apologies, it should be when you add the noodles.