Singapore Noodles

Name: Singapore Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 250 g vermicelli rice noodles; 3 tbsp. sesame oil; 2 garlic cloves, finely chopped; 1 thumb of ginger, peeled and finely chopped; 2 green chillies, deseeded and finely chopped; 2 spring onions, sliced diagonally; 1 red pepper, sliced; 60 g shiitake mushrooms, chopped; 130 g frozen peas; 150 g king prawns; 2 eggs, beaten; Fresh coriander, to serve; 1 tbsp. soy sauce; 2 tbsp. curry powder; 1 tsp. turmeric; 1 tsp. honey

By Mandy JamesPublished: 18 December 2023

Jump to recipe

Hannah Hall

Singapore noodles is a Chinese takeaway classic. Complete with king prawns, shiitake mushrooms and frozen peas, this super-simple noodle recipe comes together in a matter of minutes.

Advertisement - Continue Reading Below

Yields:

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Ingredients

For The Noodles

250 g
vermicelli rice noodles
3 Tbsp.
sesame oil
2
garlic cloves, finely chopped
1
thumb of ginger, peeled and finely chopped
2
green chillies, deseeded and finely chopped
2
spring onions, sliced diagonally
1
red pepper, sliced
60 g
shiitake mushrooms, chopped
130 g
frozen peas
150 g
king prawns
2
eggs, beaten
Fresh coriander, to serve

For The Sauce

1 Tbsp.
soy sauce
2 Tbsp.
curry powder
1 tsp.
turmeric
1 tsp.
honey

Directions

1. Step 1Cook noodles according to package instructions until al dente. Drain and leave to one side.
2. Step 2To make the sauce mix the curry powder, turmeric, honey, 2tbsp sesame oil, soy sauce and a splash of water in a bowl. Leave to one side.
3. Step 3In a large pan add the reaming sesame oil and fry the garlic, ginger and chillies for 2 minutes. Add 1 spring onion, pepper, mushrooms, peas, prawns and noodles and stir-fry for a few mins.
4. Step 4Lastly add the beaten eggs, and sauce mixture and scramble altogether. Heat for a minute to cook through.
5. Step 5Serve with the remaining spring onions, coriander and extra soy sauce if you like.