Here is a fun fact to open with at brunch: Singapore noodles are not from Singapore. The dish was almost certainly invented in Hong Kong's Cantonese cafes, where cooks tossed rice vermicelli with curry powder and whatever proteins were on hand. It stuck, travelled, and became a takeaway legend.
Ours is a favourite from the mains menu, and the home version stands or falls on two details: treating the vermicelli right so it never goes soggy, and using enough curry powder to coat every strand without turning the dish into a curry.
Ingredients
- 200g dried rice vermicelli
- 150g raw king prawns
- 150g char siu pork or cooked chicken, sliced into strips
- 2 eggs, lightly beaten
- 1 small onion, sliced
- 1 red pepper, cut into thin strips
- A handful of bean sprouts
- 3 spring onions, cut into batons
- 2 tbsp neutral oil
For the seasoning
- 1 tbsp mild Madras curry powder
- 1/2 tsp ground turmeric
- 1 tbsp light soy sauce
- 2 tsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp sugar
Method
1. Soak the noodles, do not boil them
Cover the vermicelli with just-boiled water and soak for 3 to 4 minutes until pliable but still with bite, then drain, rinse under cold water and leave to dry in the colander. Wet noodles are the number one cause of soggy Singapore noodles.
2. Mix the seasoning
Stir the curry powder, turmeric, soy, oyster sauce, Shaoxing wine, sesame oil, white pepper and sugar together in a small bowl so it can go into the wok in one hit.
3. Cook the eggs and prawns
Heat half the oil in a wok over a high heat. Scramble the eggs hard and fast, breaking them into ribbons, and set aside. Add the prawns and stir-fry for a minute or two until just pink, then set those aside too.
4. Stir-fry and combine
Add the remaining oil, then the onion and pepper, and stir-fry for a minute. Add the noodles, pork and the seasoning mix and toss constantly for two minutes until every strand is yellow. Return the eggs and prawns with the bean sprouts and spring onions, toss for a final minute and serve straight away.
Tips from the kitchen
- Madras curry powder gives the authentic takeaway warmth. Use mild unless you know your crowd.
- Get everything chopped and sauced before the wok goes on. The cooking takes minutes and there is no time to prep mid-fry.
- Tongs beat a spatula for tossing vermicelli without shredding it.
Rather we made it for you?
Prefer the wok-breath version? Singapore noodles are on the Aluna mains menu every day. See the full food menu or book a table, Angel.