Singapore Noodle Stir Fry

This recipe for Singapore noodle stir fry is healthier and tastier than anything you can get from a takeout, and it is ready in less than half an hour.

Singapore Noodle Stir Fry

What Do You Need?

It is best to cook this recipe in a large wok. If you don’t have a wok then you can use a large frying pan.

Thinking of buying a wok? What a great idea! After all, you can cook so many things in a wok – from stir fried dishes to soups, curries and even scrambled eggs. For more information and prices, see here

A heavy bottom frying pan is best as this will transfer more heat into the ingredients, cooking the ingredients faster.

You will need a knife and chopping board to prepare the vegetables. You will also need a couple of small ramekins for the spice mix and the sauce.

To prepare the noodles, you will need to soak them in water so you will need a bowl for this. You will also need kitchen paper to dry them off afterwards.

Can’t get enough noodles? Then take a look at our Hokkien Noodles Recipe

Tips And Tricks

This Singapore noodle stir fry is a straightforward recipe, but if you aren’t used to this style of cooking then there are a few tips and tricks that you should follow.

  • Speed – Speed is the key with this dish. The ingredients need to be cooked hot and fast.
  • Preparation – Make sure that all of your ingredients are prepared before you start cooking. When you are cooking at high temperatures you could risk burning some of the ingredients if you are spending time chopping and preparing whilst the wok is already in action.
  • Oil – Let the oil come up to temperature before you start cooking. You want to hear that satisfying sizzle when you throw the ingredients into the wok. You can add a little bit more oil as you are cooking if you need to, as it is important that the ingredients don’t stick.
  • Noodles – Make sure you soak the noodles before you use them. You also need to dry them to prevent them from being too soggy. Lay them on kitchen paper after soaking to absorb the excess water. Don’t overcook the noodles – they will become mushy and the stir fry will be ruined.

Here’s our guide to the Best Chinese Restaurants in Sydney

How Can You Customise This Recipe?

This is a recipe for a classic Singapore style noodle stir fry, but you can make some changes to it if you want to.

  • Noodles – If you can’t get hold of Singapore Vermicelli noodles then you can use standard egg noodles. They will need to be soaked and dried beforehand, and they might need to be cooked for a minute or two longer as they are thicker.
  • Vegetables – onions, red peppers and spring onions are a classic combination that work really well with the bean sprouts in this recipe. You can also add in other vegetables like peas, mushrooms, spring greens or Asian cabbage, bamboo shoots and water chestnuts.
  • Shrimp – If you don’t like seafood then you can leave out the shrimp and have a vegetarian noodle stir fry. Alternatively, you could use chicken. If you are swapping the shrimp for a different type of meat then make sure that you adjust the cooking time accordingly. Another great option is to add cubes of firm tofu to your Singapore noodles.
  • Spice – You can make this dish as spicy or as mild as you want by adjusting the amount of fresh chilli and chilli powder. You can also use some chilli oil to add an extra kick.
  • Garnish – Chopped spring onion makes a great garnish for this noodle stir fry. You could also use some crispy fried bacon lardons, a sprinkle of chilli flakes, or a wedge of lemon to squeeze onto the shrimp.

For a full range of Soy Sauces – including healthy options – click here.

If you love the tastes of South East Asian food, see our review of Melbourne’s Laksa Garden

Singapore Noodle Stir Fry

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Recipe by Faye Keenan Course: Recipes


Prep time


Cooking time






  • 100 g 100 Singapore Vermicelli Noodles (dried)

  • 0.5 g 0.5 Onion

  • 0.5 g 0.5 Red Pepper

  • 1 1 Spring Onion

  • 6 Large 6 Tiger Prawns or King Prawns (peeled and deveined)

  • 1 1 Egg

  • 1 Handful 1 Beansprouts (washed)

  • 1 Tablespoon 1 Vegetable Oil

  • 1 Teaspoon 1 Madras Curry Powder

  • 1 or 2 pinches 1 or 2 Chili powder

  • 1 1 Fresh birds eye chili (chopped

  • 1 Tablespoon 1 Water

  • 0.25 Teaspoon 0.25 Salt

  • 1 Tablespoon 1 Light Soy Sauce

  • 0.5 Teaspoon 0.5 Dark Soy Sauce

  • 1 Teaspoon 1 Sesame Oil


  • Start off by preparing the noodles. Soak the noodles in hot water for about 3 minutes. Drain off the water and lay the noodles on some kitchen paper to dry.
  • Next, you need to prepare the vegetables. Finely slice the onion, red pepper and spring onion. Make sure they are sliced thinly as this will help them to cook quickly. 
  • Mix together the sesame oil, dark soy sauce, light soy sauce and salt in a small ramekin and set this aside. Take another small ramekin and mix the water, fresh chili, chili powder and curry powder. 
  • Now it is time to start cooking. Place your wok over a high heat and add the vegetable oil. Heat the vegetable oil until it has started to smoke, then add the egg. Move it around the wok so it doesn’t burn, cutting it up into pieces with your spatula. Once the egg is cooked, move it to the side of the wok to make space for the rest of the ingredients. Alternatively, you can take it out of the wok and put it in a small bowl to add back in later. 
  • Add the onions, red pepper and spring onion to the wok. Stir fry on a high heat for a minute, then add the prawns. Keep stir frying for a further minute to cook the prawns. They should begin to turn brown. 
  • Add the bean sprouts and continue stir frying for about 30 seconds. You can now throw in the noodles. If you removed the egg from the wok, now is the time to add it back in. Stir fry the noodles for one minute before adding the spice mix. Stir this through, then add in the sauce. 
  • Keep stir frying until all of the ingredients are well mixed and the noodles have started to dry out. Keep the ingredients moving to stop them from sticking to the wok. Serve the noodle stir fry immediately with an optional garnish of spring onion. 
Faye Keenan
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