Singapore Noodles

I just love Asian food - the way it looks, the way it smells and of course the way it tastes! The great thing about dishes like this is that in a pinch you can add or subtract meats and veggies to suit whatever you have in your fridge, it is a very versatile cuisine.

Now the secret to great Asian cooking is to make sure your ingredients are ready to go and that your wok or pan is nice and hot before you start. Once you start cooking be careful not to overcook your prawns and chicken. Prawns are done once they turn white and the same for chicken - there should be no pink meat left. Overcooking prawns will make them hard and rubbery and overcooking chicken will make it dry and stringy. During stir-frying and because things are generally chopped up into smaller pieces you will find that things will cook pretty fast so keep an eye out.

  • Rice noodles are very easy to make but you must follow the directions.. Do not overcook them or they will become mushy and inedible

  • Use a good quality curry powder for the most authentic and full flavor.

Okay EIS'ers, you are good to go! Enjoy your Singapore Noodles ;-)

Please send me your suggestions and comments in the box below, would love to know how the recipe went for you!


250g | 9 ounce packet rice noodles

up to ½ cup peanut oil

125g | 4.5 ounces prawns, shelled and deveined

2 chicken breasts chopped

1 medium onion, chopped

1 red capsicum, cut into fine strips

2 eggs, lightly beaten

4–6 tsp hot curry powder (mixed into a paste with a little water)

1/2 cup bean sprouts + more for garnish (optional)

2 tablespoons light soy sauce

1 chilli finely chopped

Salt and freshly ground black pepper

A few drops of sesame oil

Spring onions for garnish


  1. In a large bowl, soak the vermicelli in enough cold water to cover for 15 minutes or according to packet directions.

  2. Place a large wok or pan over high heat and add a little oil, allow it to get hot but not smoke and then add the beaten eggs to the wok. Allow to set a little in the pan and then continue stirring and breaking the eggs until little firm bits of egg come together (like firm scrambled eggs). Set aside.

  3. Add another tablespoon of the oil and stir-fry the prawns for 1 minute until they turn pink. Remove and set aside.

  4. Add another 2 tablespoons of the oil in the wok and stir-fry the onion and capsicum for 1 minute. Remove and set aside with the prawns.

  5. Add another couple of tablespoons of oil to the wok, stir in the curry powder mixed to a paste with a little water, add the drained noodles and mix the ingredients around the work/pan to combine.

  6. Add the prawns, onion and capsicum mixture, omelette strips and bean sprouts and mix in.

  7. Add the soy sauce. and salt and pepper to taste.

  8. Stir-fry for 4–5 minutes.

  9. Transfer to a serving platter, drizzle with a little sesame oil and garnish with spring onions and more bean sprouts and if desired.


© 2019 Eat In Style by Feritta

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