This is a great quick dinner, and a really simple version of Singapore Fried Noodles that kids will love. It can be made with or without the meat too.

This is a great recipe for using up leftovers. If you have an excess of roast pork, roast chicken, or leftover mince, you can just quickly reheat and refry the meat as part of this dish.

Also don’t get too caught up on the vegetables in this dish. We’ve used carrots, courgettes, celery and spring onion, but you can use anything in your veggie drawer. Other options include: bok choy, spinach, cabbage, broccoli, cauliflower, fennel, capsicum, red onion. Anything goes really!

Make this exactly as the below but without the meat addition for a meat-free Monday. And it is an ideal extendable dish in the event of surprise dinner guests!

Again, it’s very easy to make and a great dish that older children can help with the cooking on.

Singapore Fried Noodles

This is a great quick dinner.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 250-300 g rice vermicelli noodles – you can cut these into about 10cm lengths with kitchen scissors if you find the full length difficult to eat!
  • 3 – 4 tbsp mild flavoured cooking oil light olive oil is good
  • 3 eggs
  • 2 carrots peeled and julienned
  • 2 medium courgettes trimmed and julienned
  • 1-2 celery sticks washed and cut into thin matchstick lengths
  • 4 – 5 small spring onions trimmed and sliced into short lengths
  • 300-400 g leftover shredded roast pork cooked chicken, cooked mince, or fresh prawns all work well too
  • 2 tsp curry powder
  • 2-4 Tbsp light soy sauce
  • 1 Tbsp sesame oil
  • salt to taste


  1. Soak the noodles in boiling water in a large bowl for 20 minutes, turning with a fork to loosen the threads from time to time.
  2. Drain the noodles and rinse in cold water to stop them from sticking together.
  3. Lightly whisk the eggs to blend, and make a thin omelette in a non-stick pan, using a little oil.
  4. When done, remove, roll up and cut into thin strips. Set aside.
  5. Heat remaining oil in a wok and add carrot and spring onion. Cook until still crisp but tenderised.
  6. Add meat and stir-fry briefly.
  7. Sprinkle in curry powder and fry briefly to develop the flavour.
  8. Add egg ribbons and drained noodles, turning to blend thoroughly and to heat the noodles through.

  9. Add soy sauce and salt to taste and mix well.

Recipe Notes

Serve immediately with chopped fresh herbs and grated ginger. 

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Robert Glensor is the founder of the Paraoa Bakehouse- the home of Purebread organic breads and Gluten Free Goodies. With a love of good bread and a passion for all things organic and sustainable, Robert writes about all manner of issues to do with living green.

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