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Singapore Fried Noodles

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.