Takeaway Style Singapore Noodles at Home In 20 Mins!
Dive into the vibrant world of Singapore noodles with our quick and easy recipe that captures the essence of takeaway favorites in just 20 minutes! This dish features thin, chewy rice vermicelli noodles tossed with juicy prawns, tender chicken, and savory char siu pork, all enveloped in a fragrant curry sauce. Crisp vegetables add a delightful crunch, while scrambled eggs and fresh bean sprouts round out this colorful stir-fry. Perfect for a busy weeknight yet impressive enough for guests, you’ll be savoring every bite without the hassle of heading out. Get ready to impress with this delicious home-cooked takeout classic! 🌟🍜
Watch the video by Kitchen Sanctuary
Recipe Instructions
These Singapore noodles are a proper loaded stir fry, thin rice vermicelli noodles tossed with prawns, chicken, char siu pork, egg, crunchy veg and a savoury curry sauce. It’s one of those dishes that looks like there’s a lot going on, but once everything is prepped and lined up by the wok, it comes together quickly. The noodles are lightly chewy, the vegetables still have a bit of bite, and the sauce coats everything without making it wet or heavy.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/singapore-noodles/
Ingredients:
Noodles:
180 g (6.5oz) dried vermicelli rice noodles
1 tsp sesame oil
Sauce ingredients:
1 tbsp medium curry powder (go hotter if you like)
1 tsp turmeric
½ tsp white pepper
1 tsp sugar white or light brown
2 tbsp soy sauce light or all-purpose
2 tbsp oyster sauce
1 tbsp rice wine (shaoxing)
1 tsp sesame oil
2 tbsp water
Stir fry:
2 tbsp oil
1 small onion peeled and thinly sliced
½ red bell pepper deseeded and thinly sliced
½ green bell pepper deseeded and thinly sliced
1 medium carrot peeled and sliced into thin strips
2 cloves garlic peeled and minced
12 king prawns peeled and deveined (defrost first, if frozen). I use raw king prawns, but you can use cooked king prawns if preferred
100 g (3.5 oz) cooked chicken breast sliced into thin strips (or shredded)
100 g (3.5 oz) cooked char siu pork chopped into small chunks (see options and alternatives in notes section)
2 eggs lightly whisked
1 tsp soy sauce light or all-purpose
100 g (3.5 oz) fresh bean sprouts – you can replace with canned bean sprouts that have been drained if preferred (less crunch though)
To serve:
chopped spring onions (scallions)
Instructions
1. Place the noodles large bowl and cover with just boiled water. Allow to sit for two minutes, then separate the noodles out a bit with a set of tongs (or chopsticks).
2. Drain in a colander and run colder water over to stop the cooking process.
3. Drizzle over the sesame oil and toss together. Put to one side.
4. Mix together the sauce ingredients and put to one side.
5. Heat the oil over a medium-high heat in a wok.
6. Add the onion, bell peppers and carrot and stir-fry for 2-3 minutes, constantly moving everything around the wok with a spatula, until lightly softened.
7. Add the garlic, cook for 30 seconds.
8. Add the prawns and cook for 2-3 minutes until they turn from grey to pink (if using cooked prawns, just cook for 2 mins).
9. Add the cooked chicken and char siu pork and stir fry for two minutes.
10. Move everything over to the side of the wok and crack the eggs into the space and add the soy sauce. Fry the eggs, moving them constantly with the spatula, until scrambled.
11. Add the bean sprouts and drained vermicelli noodles, then pour over the sauce.
12. Turn up the heat to high and stir fry everything together for 4-5 minutes (keeping everything moving with your spatula) until hot throughout.
13. Divide between plates and sprinkle on chopped spring onions before serving.
chopped spring onions (scallions)
Notes
Char Siu Pork
Char Siu pork is a traditional ingredient in Singapore noodles. It takes a little time (marinating + 1.5 hours cooking) if you make it yourself. I have a recipe for my family’s favourite char siu pork here. https://www.kitchensanctuary.com/char-siu-pork/
– Alternatively, you can buy ready-made char siu pork from larger Asian supermarkets. UK supermarkets: M&S, Ocado and occasionally Iceland have it too.
If you can’t find it, you could swap with:- Lap Cheong (a sweet/savoury cured Chinese sausage) – chop into chunks and fry before adding- Chopped up cooked roast pork belly, or shredded leftover pork (toss in a bit of BBQ sauce for a sweet/savoury flavour)- Chopped up ready-cooked Chinese/Sweet-Chilli/Sweet-smoky chicken breast pieces- Shredded cooked Chinese duck- Chopped up ham pieces (doesn’t replace the sweet-smoky-savoury flavour or char siu pork, but is an alternative meat to the chicken and prawns that are already in there, and taste pretty good too.
#fakeaway #Recipe #stirfry
Video “Takeaway Style Singapore Noodles at Home In 20 Mins!” was uploaded on 07/06/2026 to Youtube Channel Kitchen Sanctuary