Singapore noodles

OK so Singapore noodles are not an authentic Chinese dish but they are well known and loved in Chinese takeaways up and down the country so I couldn’t resist whipping them up at home. After raiding the freezer, I chose to use prawns and chicken as the main stars of the show here with some added crispy fried tofu for an added crunch to finish the noodles off. The tofu is also a good replacement for egg if you prefer. If you fancy egg instead then lightly beat a couple of eggs and add at the end of cooking so it scrambles through the noodles. Pork is often used in Singapore noodles so you can pick and mix your favourites.


Ingredients- serves 4
200g rice vermicelli noodles
Half a block of firm tofu (optional)
1 tbsp cornflour
  tbsp groundnut oil
2 garlic cloves- crushed
1 inch piece of fresh ginger- grated
1 onion- thinly sliced
1 carrot- thinly sliced
100g sugar snap peas- thinly sliced
Small tin of bamboo shoots- thinly sliced
1 red pepper- finely sliced
2 heads of pak choi- shredded
200g raw shelled king prawns- deveined
2 chicken breasts- sliced
100g beansprouts
1 tbsp medium curry powder
1 tbsp shaoxing rice wine
1/2 tbsp sesame oil
1/2 tbsp soy sauce

1.Make sure all your ingredients are fully prepared before you start cooking anything.  heat up your wok. When you’re ready to go, soak the vermicelli rice noodles according to packet instructions before draining well. I usually halve the lengths of noodles to make it much easier to toss all the vegetables and meat through later.

2. As the noodles soak you can prepare the crispy tofu if you are using this. Take the tofu and pat it dry to remove excess water. Use your fingers to break up the tofu so it is crumbled. Toss the pieces in the cornflour Take a frying pan and heat 1 tbsp of the oil to medium. In a couple of batches if needed, fry the tofu until golden and crisp. Remove from the pan using a slotted spoon and blot onto kitchen towel. Set aside.

3. Grab your wok and heat the remaining 1 tbsp of oil over a medium heat. Fry the garlic and ginger for a minute. Add in the vegetables apart from the beansprouts and cook until they are softening before adding the chicken and prawns.

4. Add half of the curry powder and stir well to combine before adding the drained noodles along with the beansprouts. The rest of the curry powder, rice wine, sesame oil and soy sauce needs to go it at this point. Make sure the noodles are well coated in the powder and cook until heated through. Toss through the crispy tofu and reserve a little to top the noodles with. Serve in warmed bowls.

Singapore noodles- a takeaway favourite that is simple to recreate at home!


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