Singapore noodles

Singapore noodles

The perfect Friday night dish - and easily adapted for vegetarians too

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 40 mins

Method

  1. Soak the noodles following the packet instructions and drain. Heat some oil in a wok and fry the pork until it is browned and just cooked through, tip onto a plate. Add the prawns and fry until cooked. Rinse out the wok.
  2. Add a little oil to the wok and fry the garlic and ginger until light brown. Add the onion and pepper and cook until just beginning to soften, then add the spices and cook for a minute. Add the bean sprouts, noodles and about 2 tbsp water and toss everything together.
  3. Add the soy sauce, some seasoning and chives and stir for another minute. Push the noodles to one side of the wok and drop in the eggs. Cook, stirring for 1 minute then stir through the noodles.
  4. For the veggies, turn half the noodles on to a large plate. For the non-veggies, toss the pork and prawns through the rest and tip onto a separate plate. Serve both with sliced chillies sprinkled on top and lime wedges to squeeze over.

Per serving (veggie)

276 kcalories, protein 9.9g, carbohydrate 41.7g, fat 8.9 g, saturated fat 1.7g, fibre 2g, salt 2 g

Recipe from olive magazine, June 2006.

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Latest comments and suggestions

Results 1-20

  • 14 January 2008

    coenhead rated and commented on this recipe

    5 stars

    Absolutely fabulous - I added alot more pork and had it as a full main course.

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  • 31 January 2008

    Diana commented on this recipe

    This dish is amazing!

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  • 29 March 2008

    nicholastelter rated and commented on this recipe

    5 stars

    Delicious! Easy to add as much or as little spice & flavouring as you like, we added a lot & it was gorgeous! Didn't have any pork but still filling & healthy as a main course.

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  • Binder photo %%

    17 July 2008

    %% commented on this recipe

    Wow! Great, great, great! I used more prawns as I didn't have any pork, nor beansprouts. Will add the two missing ingredients next time for a double yummy meal.

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  • Binder photo %%

    17 July 2008

    %% rated this recipe

    5 stars

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  • 25 September 2008

    Deekay78 rated and commented on this recipe

    4 stars

    very nice noodle dish, will make again

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  • 22 November 2008

    SUGARPUFF commented on this recipe

    really nice and fresh but a little bland,would add a lot more chilli and curry powder next time

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  • Binder photo Nav

    13 December 2008

    Nav commented on this recipe

    OK, I have heard enough. I am off to get the ingredients and give it a go. fingers X'd.

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  • 05 January 2009

    wj cooking rated and commented on this recipe

    4 stars

    nice quick after work meal, would def add more chilli and curry powder if i made again as i felt it needed a bit more of a kick.

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  • 05 February 2009

    Katharine rated and commented on this recipe

    4 stars

    A very tasty although I found it a little difficult to prepare as it makes masses and didn´t fit into my large pan. Must buy a wok. I added the chilli along with the peppers and onion, which gave it the desired kick. I was pleased with the end result, but it was still missing something. Will try again though as this is a lovely healthy recipe.

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  • 16 February 2009

    Lynsey rated and commented on this recipe

    3 stars

    Not bad, not the best noodle dish.

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  • 03 March 2009

    TracyJane commented on this recipe

    Any suggestions for a replacement for the prawns? We don't eat king prawns as the majority of those available in supermarkets are farmed in Indonesia in less than perfect conditions. Any suggestions greatly appreciated!

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  • 08 March 2009

    Ashley-louise rated and commented on this recipe

    5 stars

    Great recipie and so easy to make. I must admit i did have to go back for seconds!

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  • 10 April 2009

    SUGARPUFF commented on this recipe

    great recipe but a little bland-would need lots more spice.i used chicken

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  • 25 June 2009

    Mark rated and commented on this recipe

    4 stars

    Not a prawn fan, I opted for 250g pork instead. I misread the stage about adding the egg and didn't let it cook separately for a minute so it took a while to make sure it cooked through properly so the texture wasn't quite right. But, heeding the comments about spices, I popped in a teaspoon of chopped chillies and it had an amazing flavour, without overpowering the ginger. Will make again.

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  • 08 October 2009

    stevieb1liverpool1956 rated and commented on this recipe

    5 stars

    i cooked this last night , found it easy to follow the recipe and then sat down and enjoyed. could not fined vermincelli noodles i used a packet of singapore noodles instead [ sharwoods ]

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  • 02 November 2009

    Davidt commented on this recipe

    GREAT recipe, I LOVE spicy noodles and even the wife likes this! (that's saying something) The lime cuts through the spices and gives it a nice fresh feel to it

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  • 24 November 2009

    damita rated this recipe

    5 stars

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  • Binder photo GJ

    18 December 2009

    GJ commented on this recipe

    I find the concept of Singapore noodles hilarious as you actually won't find this dish in Singapore. No one there has ever heard of it.

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  • 01 April 2010

    Kathryn rated and commented on this recipe

    5 stars

    Fantastic recipe. I have always used chicken. It's the only chinese meal I have ever cooked that tastes exactly like the takeaway version. Highly recommended!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 40 mins

Ingredients

  • 250g rice vermicelli noodles
  • vegetable oil
  • 150g pork fillets , cut into strips
  • 12 raw peeled tiger prawns , fresh or frozen
  • 3 garlic cloves , crushed
  • 2cm piece ginger , grated
  • 1 onion , cut into thin half moons
  • 1 red pepper , sliced
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 300g beansprouts
  • 4 tbsp soy sauce
  • 1 bunch fresh chives , chopped
  • 4 eggs , beaten
  • 2 red chillies , sliced
  • 2 limes , quartered
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Per serving (veggie)

276 kcalories, protein 9.9g, carbohydrate 41.7g, fat 8.9 g, saturated fat 1.7g, fibre 2g, salt 2 g

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