Singapore noodles
Singapore noodles, from above
Non vegHong Kong

Singapore noodles

Curry spiced rice vermicelli with prawns, pork and egg. Named for Singapore, born in Hong Kong.

30 minTime
25 gProtein each
mediumSpice
Not from Singapore2 chapters · 1 min read

Make it your way

Grandma's wayCantonese curry rice vermicelli with prawns and pork.
The original
467kcalsame
25 gproteinsame
3 gfibresame
30minutessame

Singapore noodles.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice noodles200 g thin rice vermicelli
Prawns (shrimp)200 g, peeled
Pork150 g char siu or pork, sliced thin
Egg2, beaten
Curry powder1 tbsp
Onion1, sliced
Capsicum (green capsicum, green bell pepper)1, in strips
Moong sprouts (mung bean sprouts)a handful bean sprouts
Spring onion (green onion, scallion)3, in lengths
Soy sauce1 tbsp plus 1 tsp
Sugara pinch
Sesame oil1 tsp
Cooking oil (vegetable oil)2 tbsp
Salta pinch

Method

5 steps
  1. 1Soak vermicelli in hot water until pliable, then drain well.
  2. 2Scramble the egg in a little oil into a thin omelette, then slice.
  3. 3Stir fry prawns and pork on high, then onion and pepper.
  4. 4Add the noodles, sprinkle curry powder, soy, sugar and a splash of water, and toss with chopsticks.
  5. 5Add sprouts, egg, spring onion and sesame oil and toss once more.
Serve it like this

Pile high on a platter or in bowls, prawns on top, with chilli sauce on the side.

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Make it a meal

What goes with Singapore noodles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pineapple bun180 min
Bread or rice Jeera rice30 min
On the side Hot and sour soup30 min
On the side Stir fried bok choy with garlic10 min
A little snack Veg spring rolls50 min
To drink Hong Kong lemon tea15 min
Something sweet Mango pomelo sago30 min
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