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Singapore Noodles cooked in a wok
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4.98 from 48 votes

Singapore Noodles - Spicy Chicken and Prawn Noodles

Satisfy your craving for spicy Chinese noodles right in the comfort of your own home. Singapore Noodles aslo known as Singapore Mei Fun or Singapore Fried Noodles, this dish originates from Cantonese cuisine in southern China and has become a favourite in Chinese-British restaurants.
Stir-fry rice vermicelli noodles with a medley of proteins, vegetables, soy sauce, and curry powder. This versatile dish allows you to customize the ingredients to suit your taste preferences and adjust the spiciness to your liking, making it the ultimate crowd-pleaser.
Prep Time15 minutes
Active Time10 minutes
Total Time25 minutes
Course: Dinner, Main Course, mains
Cuisine: Asian, cantonese, Chinese
Keyword: cantonese noodles, curry noodles, fried rice noodles, rice noodles, singapore fried noodles, singapore mei fun, Singapore noodles, singapore rice noodles, spicy noodles, spicy rice noodles, vermicelli noodles, vermicelli singapore
Yield: 4 People
Calories: 472kcal
Author: Luke and Kay - Flawless Food

Ingredients

Sauce

  • 3 tablespoon Soy sauce
  • 1 tablespoon Fish sauce
  • 1 tablespoon Rice Wine
  • 1 tablespoon Curry Powder
  • 2 teaspoon Turmeric
  • 1 teaspoon Sugar

Noodles and Vegetables

  • 300 g Rice Vermicelli Noodles
  • 1 tablespoon Oil
  • 1 small Onion cut into ¼'s
  • 3 Garlic Cloves finely sliced
  • 2 Spring Onions cut lengthways
  • 1 Red Pepper thick batons
  • 1 Red Chillies Add any amount you like for extra heat

Proteins

  • 150 g Cooked Prawns
  • 150 g Cooked Chicken
  • 2 Eggs

Optional Extras - Serve to individual taste

  • Coriander Leaves
  • Black Sesame Seeds
  • Chilli Flakes

Instructions

  • We use 150 g Cooked Prawns and 150 g Cooked Chicken to make this meal quick and easy.
    If buying raw you will need to cook the meat and seafood before beginning.
    Cooked prawns, cooked chicken in bowls
  • Prepare all the ingredients, this is a quick-cooking recipe you need to have everything ready to add before you start cooking. Chop 1 small Onion into thick slices, cut 1 Red Pepper into thin strips, finely dice 3 Garlic Cloves, and 1 Red Chillies into thin slices. Cut 2 Spring Onions lengthways.
    Ingredients for Singapore Noodles which consists of vermicelli noodles, cooked chicken, cooked prawns, red peppers,two eggs, onion, garlic, chillies, spring onion, sugar, oil, soy sauce, fish sauce,rice wine, curry powder and turmeric
  • Mix the sauce ingredients, 3 tbsp Soy sauce, 1 tbsp Fish sauce, 1 tbsp Rice Wine, 1 tbsp Curry Powder, 2 tsp Turmeric, 1 tsp Sugar together in a small bowl.
    sugar, soy sauce, fish sauce, rice wine, curry powder and turmeric mixed together in a small bowl
  • Beat 2 Eggs in a bowl.
    Whisking two eggs together in a bowl using a fork
  • Soak 300 g Rice Vermicelli Noodles in just boiled water for the below time. Don't overcook, or they will get too soft and sticky.
    Thin Rice Noodles (Angel Hair) - 2 minutes
    Medium Vermicelli Rice Noodles - 5 minutes
    rice noodles cooking in hot water
  • Transfer the noodles to a large bowl of cold water to stop the cooking process and remove excess starch.
    Placing cooked Vermicelli noodles into cold water using tongs
  • Now spread the rice noodles onto a wire rack using chopsticks or tongs. Separating them to prevent them from sticking together.
    Vermicelli noodles on a wire rack
  • Heat 1 tbsp Oil in a wok on high heat for 1-2 minutes, once oil is very hot, fry the beaten egg in the wok for 2 mins.
    Use a spatula to break it up and move it around the pan to prevent burning.
    Eggs cooking in a wok
  • Remove the cooked scrambled egg from the pan.
    Cooked egg in a bowl
  • If needed, add more oil. Wait for it to heat. The temperature during cooking should be medium-high to high.
    Fry the chopped onion, peppers, garlic, chilli, (and any other vegetables) for approx 2 minutes.
    Be sure to keep tossing and stirring the ingredients continuously moving them to prevent burning.
    Frying chopped red pepper, garlic and onion in a wok
  • Add cooked chicken, prawns, and eggs to the pan.
    Frying chicken, prawns, egg, red pepper, garlic and onion in a wok
  • Pour in the prepared sauce with the noodles; toss them using tongs to distribute the sauce through the noodles, protein and vegetables.
    Mixing the vermicelli noodles into the wok with chicken and prawns and curry sauce
  • The sauce will soak into the noodles within a few minutes.
    Mixing the Singapore noodles together using tongs
  • Once the colour is even across the noodles, add the spring onions
    Adding sliced spring onions to the Singapore noodles
  • Give it all a final toss-through.
    Sliced scallions mixed in with our Cantonese style noodles
  • Optional - Add fresh herbs and any additional ingredients to your taste. We add Coriander Leaves Black Sesame Seeds and Chilli Flakes
    Singapore Noodles cooked in a wok
  • Ready to serve immediately, from the wok.
    Singapore noodles served in two bowls with chop sticks and egg fried rice, spring rolls, prawn toast, sweet chilli sauce and vegetable wontons in the background

Video

Nutrition

Calories: 472kcal | Carbohydrates: 72g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 161mg | Sodium: 1537mg | Potassium: 433mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1309IU | Vitamin C: 58mg | Calcium: 82mg | Iron: 3mg