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  • May

Singapore Noodles

It is a regular item on the Hong Kong menu, Singapore noodles are a Cantonese dish from Hong Kong. The British brought curry to Hong Kong and rice noodles were common in Southeast Asia. Combining curry powder and rice noodles was reminiscent of Singapore’s Indian-Chinese fusion, so the dish was called “Singapore noodles”.

It is also very popular here in the Take away restaurant in Ireland, but making this at home is easier than you think, do you want to try with me?


Garlic 2 cloves , mince

Mince Ginger 1 tbsp

Onion 1/2 slice

Curry powder 1 tbsp

Turmeric powder 1/2 tbsp

Eggs x 2

150 g Chicken thinly sliced, season with a pinch of salt and pepper

150 g Raw Jumbo prawns, peeled and deveined

Rice Vermicelli 1/2 pack

Green and red pepper 1/2 each

1/2 courgette sliced


1 tsp salt

1/4 tsp pepper

1/2 tsp sugar

2 tsp toasted sesame seed oil

1 tbsp light soy sauce

1 tsp oyster sauce



Crispy onion


1) Soak the dry Rice Vermicelli in boiled water for 3 mins, rinse and drain

2) Beat the eggs and fry them in the wok until it’s just setUse around 2 tbsp oil,

3) Fry the chicken first, once cooked take them out, then fry the prawn, and take them out again and put aside

4) Flash fry the onion, peppers and courgette, only for 1 mins just to char them a little to take out the rawness.

5) In the same wok, put in 2 tbsp of oil, add the garlic ginger, fry in medium heat to release the flavour, add in the curry powder and turmeric, fry them into s paste, add in the noodles, lower the heat, mix them very well so every piece of noodle get even colour.

6) Turn up the heat, add the seasoning, mix very well again, add in all the cooked meat and vegetable, mix well again and taste if you need extra seasoning.

7) Garnish with a generous amount of coriander and crispy onion, enjoy!

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