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Singapore Noodles

Singapore-style curry-spiced rice vermicelli wok-fried with prawns, egg and crisp vegetables — a colourful hawker-style noodle dish perfect for weeknight makan.

Singapore Noodles

About this dish

Singapore noodles are a fragrant, curry-tinted rice vermicelli stir-fry that you’ll find in many zi char stalls and Chinese restaurants across Singapore rather than on traditional hawker carts. The dish is loved for its bright yellow hue, springy texture and the smoky wok hei that comes from a quick, high-heat toss. This version focuses on familiar home-cooking ingredients — prawns, egg, cabbage and capsicum — for an easy weeknight supper that still tastes like it came from a kopitiam dinner table.

At home in a heartland HDB kitchen or a cosy Tiong Bahru flat, this recipe is ideal for busy parents, students with a small stove, or anyone planning a casual potluck. It reheats well for next-day lunchboxes and scales easily for family-style sharing during gatherings like birthday steamboats or a relaxed Hari Raya open house. You can also find variations in the CBD lunch crowd — some stalls add char siew, chicken or sambal for heat.

Flavor-wise it balances savoury soy and oyster sauce with mild curry warmth, a touch of sugar to lift the notes, and a squeeze of lime at the end to cut through the oil. Texturally you want soft but separate vermicelli, crisp-tender vegetables and springy prawns. If you’re chasing an authentic hawker note, cook on high heat, keep everything moving, and don’t over-soak the noodles so they don’t turn mushy when tossed in the wok.

Ingredients

  • 200 g dried rice vermicelli (thin rice noodles)
  • 200 g medium prawns, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 small onion, thinly sliced
  • 1 small red capsicum, thinly sliced
  • 1 small carrot, julienned
  • 1 cup cabbage, finely shredded
  • 1/2 cup bean sprouts, rinsed and drained
  • 2 spring onions, sliced (white and green parts separated)
  • 2–3 tbsp neutral oil (vegetable or canola)
  • 1 1/2 tbsp mild curry powder
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2–3 tbsp water or chicken stock (to loosen noodles if needed)
  • Freshly ground black pepper, to taste
  • 1 tbsp sambal oelek or chilli paste (optional for heat)
  • 1 tbsp kecap manis or dark sweet soy (optional for a slightly sweet depth)
  • Lime wedges, to serve (optional)

Step-by-Step Method

  1. Place the rice vermicelli in a large bowl and cover with hot water. Soak for 5–8 minutes or according to packet instructions until just tender but still slightly firm. Drain well and set aside — do not oversoak or noodles will break when tossed.
  2. Mix the light soy sauce, oyster sauce, sugar and 2 tablespoons of water in a small bowl. If using kecap manis, add it here. Set aside.
  3. Heat 1 tablespoon of oil in a large wok over medium-high heat until just smoking. Pour in the beaten eggs, tilt the wok to form a thin omelette, cook quickly until set, slide onto a board, roll and slice into thin ribbons. Remove and set aside.
  4. Add another tablespoon of oil to the wok. Stir-fry the prawns with a pinch of salt and pepper over high heat for 2–3 minutes until pink and just cooked through. Remove and set aside to avoid overcooking.
  5. Add the remaining oil to the hot wok. Stir-fry the onion and the white parts of the spring onion for about 30 seconds until fragrant, then add the capsicum, carrot and cabbage. Cook 2–3 minutes on high heat, keeping the vegetables crisp-tender — this helps retain colour and crunch.
  6. Sprinkle the curry powder over the vegetables and toss for 30–45 seconds until the spices are fragrant and evenly coat the veg. Keep stirring to prevent burning — toasting the curry briefly brings out its aroma, like a zi char chef would do.
  7. Add the drained rice vermicelli and the sauce mixture to the wok. Using tongs or chopsticks, gently toss and separate the noodles so they’re evenly coated. If the noodles clump or look dry, splash in 1–2 tablespoons of water or stock to loosen them.
  8. Return the cooked prawns, egg ribbons, bean sprouts and the green parts of the spring onion to the wok. Stir-fry for another 1–2 minutes on high heat until everything is hot and well combined. Taste and adjust seasoning with more soy, a pinch of sugar or chilli if needed, like you’d adjust at a hawker stall.
  9. Turn off the heat, drizzle with sesame oil and give a final toss. Serve immediately with lime wedges and optional sambal on the side. In Singapore style, pair it with a cold kopi or iced lemon tea for a simple meal.

Tips & Serving Ideas

  • Buy rice vermicelli from NTUC FairPrice, Cold Storage or Sheng Siong; if packets vary, follow their soak time and test a strand for doneness.
  • Keep your wok very hot and preheat oil until it just smokes for proper wok hei — toss quickly and keep ingredients moving.
  • Do not oversoak noodles; slightly under-soaked vermicelli finish cooking in the wok and stay springy rather than mushy.
  • Toast the curry powder briefly in the dry wok or with the vegetables to release fragrance but stir constantly to avoid burning.
  • Swap prawns for shredded chicken, char siu pork or firm tofu for a different protein — char siu gives that zi char stall vibe.
  • Adjust the heat by adding sliced chilli padi or sambal; reduce for kids or add more for adults who like a kick.
  • Leftovers reheat well in a hot pan with a splash of water or stock to loosen the noodles; avoid microwave to keep texture.
  • Make ahead: prepare vegetables and sauce in advance and store separately; toss everything quickly in a hot wok just before serving.

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