Best ever recipe for Singapore noodles (Singapore Mei Fun)

Last Updated on 9 October 2026 by cooksimply

This recipe for Singapore noodles is ready in 20 minutes and serves 2. Soaked rice vermicelli, prawns, egg and crunchy veg, all tossed in a bright, curry-spiced sauce in a hot wok. It tastes better than your local takeaway, and it comes from my dad’s Cantonese restaurant kitchen rather than a cookbook. Despite the name, Singapore noodles aren’t from Singapore at all. They were invented in Hong Kong, and the signature yellow comes from curry powder. These noodles are incredibly tasty, with a spicy curry kick and a fresh crunch of vegetables. I find it impossible not to scoff a whole bowl and immediately want a second helping. I am a noodle fiend.

Where this recipe comes from

When my dad owned a Chinese restaurant, Singapore noodles were one of his best-selling dishes. They used to fly out of the kitchen, especially at weekends when customers had enjoyed a few drinks and wanted proper comfort food. He learned to make them from his father, who was a chef for the British forces stationed in Hong Kong, and they became one of his signature dishes at our family restaurant. His version was always popular because he got the balance of curry powder right and never skimped on the prawns and vegetables. This is that recipe, more or less exactly as he made it, and it’s the reason I’m confident it beats the takeaway version.

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 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 transport 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.

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, so 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 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, as above, is two of them: 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. After soaking the rice vermicelli in boiling water, drain in a colander and set aside. 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 frying pan 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 really hot, so the egg sizzles and forms an omelette. Don’t overcook it, as it goes back 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, the cooked egg and the sauce, and combine well. Once everything is 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 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 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 chew. Rinse with cold water to stop them cooking and prevent too much moisture in your wok. Use a large wok or large pan 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 and mix your sauce, all ready to go in small bowls. (One reader rightly points out that prepping everything can take longer than the 10 minutes on the card, so give yourself a relaxed half hour the first time.) Add bean sprouts near the end so they stay crisp and don’t go 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, with wisps of smoke rising. 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 the 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 also like a pinch of salt and extra white pepper.

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, 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, with high heat, quick cooking and plenty of wok hei.

Frequently asked questions

How long do Singapore noodles take to make? About 20 minutes from start to finish, 10 to prep and 10 to cook, once your ingredients are ready. It’s a fast stir fry, so have everything chopped and your sauce mixed before the wok goes on. If it’s your first time, allow a little longer for the prep. 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 transport 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 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 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 the noodles for only 2-3 minutes until just soft. Make sure your wok is very hot to evaporate excess moisture quickly. Rinse the noodles in cold water after soaking to stop them 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.

Other noodle recipes

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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.