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Singapore Noodles
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5 from 5 votes

Singapore Noodles

If you've had this tasty Singapore Noodles before, now you can make it at home otherwise, it's time you give this awesome classic a try!
Prep Time40 minutes
Cook Time35 minutes
Passive Time0 minutes
Total Time1 hour 15 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Asian, Chinese, Fusion
Keyword Chinese New Year, Comfort Food, Dairy Free, Fish & Seafood, Legumes/Beans, Pasta, Pork

Ingredients

SAUCE

  • 2 tbsp. sesame oil tips & tricks
  • 4 tsp. Madras curry powder
  • 2 large cloves garlic, minced
  • ½ tbsp. fresh ginger, minced
  • 1 cup low-sodium chicken broth
  • 1 ½ tbsp. low-sodium soy sauce
  • 4 tsp. brown sugar, or to taste
  • 2 tsp. hot chili paste

VERMICELLI

  • 1 cup (8 oz.) dried rice noodles
  • 2 tbsp. curry powder, or as needed

SINGAPORE

  • 2 large free-run eggs, beaten
  • few dashes fish sauce
  • 4 tbsp. sesame oil, divided
  • ½ tbsp. vegetable oil, if needed Footnote
  • ⅓ medium white onion, sliced into thin strips (Lyonnaise cut) tips & tricks
  • 1 large jalapeño pepper, seeded, ribs removed and thinly sliced
  • ½ medium red pepper, thinly sliced
  • 2 large cloves garlic, minced
  • ½ tbsp. fresh ginger, minced
  • 4 large green onions, diagonally sliced into 2-inch pieces
  • 2 cups beans sprouts, rinsed and drained tips & tricks
  • 10 to 12 large prawns, peeled and deveined
  • 1 ½ cups char siu pork (Chinese BBQ pork), thinly sliced see Recipe
  • 1 tbsp. sesame seeds, toasted tips & tricks
  • 2 tbsp. fresh chives (substitute nira chives), chopped tips & tricks

Directions

SAUCE

  • Warm sesame oil in a small pan over medium heat. Add curry powder, garlic and ginger; sauté until fragrant, about 1 ½ minutes.
  • Add chicken broth, soy sauce, brown sugar, and chili paste. Stir to combine and then cover; cook for 5 minutes. Remove the pan from the heat and set aside.

VERMICELLI

  • In a large bowl, place vermicelli in enough hot water to cover and soak until noodles are soft, about 3 to 4 minutes. Use a fork or chopstick to separate noodles while in the water.
  • Drain noodles and sprinkle with curry powder. Stir until they are evenly coated; set aside.

SINGAPORE

  • In a small bowl, add eggs and beat well before adding a few dashes of fish sauce; stir to combine and set aside.
  • In a large wok over medium-high heat, add 2 tbsp. sesame oil and vegetable oil. When hot, add onion strips and peppers slices; cook until softened.
  • Add garlic and ginger; sauté for 1 minute. Add green onions and bean sprouts; stir fry for 3 minutes. Transfer vegetables in a bowl and set aside.
  • Reduce the heat to medium and add the reamining 2 tbsp. sesame oil to the wok. Add shrimp and sauté for 30 seconds before adding char siu pork; toss to combine and sauté for 2 minutes. Remove the pan from the heat.
  • In a small skillet over medium heat, add egg mixture and stir until scrambled but slightly wet.
  • Return wok on the medium heat, add scrambled eggs and vegetables; toss to combine. Add vermicelli and toss until well combined. Pour in sauce and mix thoroughly to coat noodles. Serve with toasted sesame seeds and fresh chives.

Notes

Footnote: If you need to add more oil to sauté the ingredients, add vegetable oil because too much sesame oil can be overpowering.