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Pasta & Noodles

Singapore Noodles

Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too.

Serves 4-6

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
vegetarian logo48
Spice rating
Medium
Bob's  Kitchen Recipe Card

Ingredients for  4-6  Servings

  • For the Singapore Noodles

  • 225g
    Thin rice noodles
  • 50g
    Shiitake mushrooms
  • 175g
    Frozen peas (defrosted)
  • 4
    Medium eggs, beaten
  • 1 tbsp
    Sesame oil
  • 3 tbsp
    Groundnut oil
  • 1 tsp
    Salt
  • ½ tsp
    Freshly ground white pepper
  • 1½ tbsp
    Finely chopped garlic
  • 1 tsp
    Finely chopped fresh ginger
  • 6
    Fresh red or green chillies, de-seeded and finely shredded
  • 6
    Tinned water chestnuts
  • 100g
    Chinese barbecue pork (or cooked ham), finely shredded
  • 3
    Spring onions, finely shredded
  • 100g
    Small cooked prawns, shelled
  • -
    Fresh coriander leaves, to garnish

  • For the Sauce

  • 2 tbsp
    Light soy sauce
  • 3 tbsp
    Indian Madras curry paste or powder
  • 2 tbsp
    Shaoxing rice wine or dry sherry
  • 1 tbsp
    Sugar
  • 1 tsp
    Salt
  • 1 tsp
    Freshly ground black pepper
  • 250ml
    Coconut milk

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
  2. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
  3. Beat the eggs with sesame oil, salt and pepper. Set aside.
  4. Mix together all the sauce ingredients in a bowl and set aside.
  5. Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
  6. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.
  7. Turn onto a large platter, garnish with coriander leaves and serve.