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These noodles are packed full of ALL the things: sweet and sticky char siu pork, juicy prawns, crisp vegies… you’ll love this one, guys! It’s great served as part of a banquet as an accompaniment to other dishes, but it’s equally good to devour on its own, too.
WATCH THIS RECIPE
Singapore Noodles
PREP TIME
15 minutes
COOK TIME
30 minutes
SERVES
Serves 4 as a main or 6 as part of a shared banquet
Ingredients
200g (7 oz) dried rice vermicelli noodles
4 tbsp vegetable oil
4 eggs, lightly whisked
4 garlic cloves, finely chopped
1 onion, finely diced
1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces
50g (1.7 oz) sugar snap peas, trimmed and sliced
300g (10.5 oz) peeled and deveined prawns/shrimp
2 tbsp Chinese Shaoxing cooking wine (optional)
¼ cup soy sauce
2 tsp mild curry powder
1 tsp sugar
Quick Chinese BBQ Pork:
300g (10.5 oz) pork belly, skinless, cut into 2 thick slices
2 tbsp char siu sauce*
1 tbsp soy sauce
Steps
Preheat the oven to 200°C/390°F.
For the quick Chinese BBQ Pork, In a large bowl, combine the pork, char siu sauce and soy sauce. Place the pork onto a roasting tray lined with baking paper. Roast in the oven for 20 minutes (flipping the pork over halfway) or until cooked through and just starting to char at the edges. Rest for 5 minutes before cutting into thick slices.
In the meantime, soak the noodles in hot water for 2-3 minutes or until just tender. Don’t overcook these or they will turn to mush when you stir-fry them! Drain and set aside for later.
Heat half the vegetable oil in a large frying pan or wok over medium heat. Pour in the eggs and use a spatula to spread the egg out as they cook. When the omelette is almost set, flip it over and cook for a further minute or until completely set. Transfer to a chopping board and cut into chunks. Set aside for later.
Heat the remaining vegetable oil in a large wok or frying pan. Add the garlic and onion and stir-fry for a minute. Add the capsicum and sugar snap peas and stir-fry for another minute. Add the prawns and stir-fry until almost cooked. Pour in the Shaoxing wine and let it bubble for half a minute. Then add the softened noodles, pork, egg, soy sauce, curry powder and sugar. Stir-fry for another 1-2 minutes or until everything is well combined and the noodles have soaked up the sauce. Serve warm.
Notes:
– Char siu sauce is a sweet red sauce used to make roasted Chinese meats. You can find it in the Asian aisle of most supermarkets or from an Asian grocery store.
DinnerDinner PartyNoodlesParty foodPorkPork bellyPrawnsSeafoodWok Recipes
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What our customers say
5.0
5.0 out of 5 stars (based on 7 reviews)
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RATE AND REVIEW
Amazing
March 1, 2024
Don’t know why I took so long to try this recipe!! It’s amazing thank you Marion!! Even my kids loved it (minus some of the veggies).
Cristina
So Easy!
November 27, 2023
I made this tonight, but just the pork belly. Cooked in 20 minutes on a high heat. Turned once at 10 minute mark. Charing was the best! Delicious crunchy charing. Well done Marion!
Brenda
Easy and delicious
October 25, 2023
I made this tonight but used Chinese sausage and mung bean vermicelli instead. It was great! Easy pantry ingredients and a one pan meal. Definitely eating this again and again.
Amanda VHB
Popular on Marion's Kitchen
Singapore Noodles
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Ingredients
200g (7 oz) dried rice vermicelli noodles
4 tbsp vegetable oil
4 eggs, lightly whisked
4 garlic cloves, finely chopped
1 onion, finely diced
1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces
50g (1.7 oz) sugar snap peas, trimmed and sliced
300g (10.5 oz) peeled and deveined prawns/shrimp
2 tbsp Chinese Shaoxing cooking wine (optional)
¼ cup soy sauce
2 tsp mild curry powder
1 tsp sugar
Quick Chinese BBQ Pork:
300g (10.5 oz) pork belly, skinless, cut into 2 thick slices
2 tbsp char siu sauce*
1 tbsp soy sauce
Steps
Preheat the oven to 200°C/390°F.
For the quick Chinese BBQ Pork, In a large bowl, combine the pork, char siu sauce and soy sauce. Place the pork onto a roasting tray lined with baking paper. Roast in the oven for 20 minutes (flipping the pork over halfway) or until cooked through and just starting to char at the edges. Rest for 5 minutes before cutting into thick slices.
In the meantime, soak the noodles in hot water for 2-3 minutes or until just tender. Don’t overcook these or they will turn to mush when you stir-fry them! Drain and set aside for later.
Heat half the vegetable oil in a large frying pan or wok over medium heat. Pour in the eggs and use a spatula to spread the egg out as they cook. When the omelette is almost set, flip it over and cook for a further minute or until completely set. Transfer to a chopping board and cut into chunks. Set aside for later.
Heat the remaining vegetable oil in a large wok or frying pan. Add the garlic and onion and stir-fry for a minute. Add the capsicum and sugar snap peas and stir-fry for another minute. Add the prawns and stir-fry until almost cooked. Pour in the Shaoxing wine and let it bubble for half a minute. Then add the softened noodles, pork, egg, soy sauce, curry powder and sugar. Stir-fry for another 1-2 minutes or until everything is well combined and the noodles have soaked up the sauce. Serve warm.
Notes:
– Char siu sauce is a sweet red sauce used to make roasted Chinese meats. You can find it in the Asian aisle of most supermarkets or from an Asian grocery store.
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Curry Paste
Recipes
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Contact Us
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Shipping and Delivery
Marion's Original Marinades
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@2021 Marion's Kitchen
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
Articles
About Us
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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