Singapore Fried Noodles

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Dinner Recipes

Singapore Fried Noodles

By Tom Flavin

60 Mins

Difficulty: Medium

Serves 4-6

Homemade Singapore Fried Noodles


  • 225 gr thin rice noodles
  • 50 gr Chinese black mushrooms
  • 175 gr frozen peas
  • 4 eggs (beaten)
  • 1 tbsp sesame oil
  • Salt & Pepper TT
  • 3 tbsp groundnut (peanut oil)
  • ½ bulb garlic peeled & chopped
  • 1 thumb ginger peeled & chopped
  • 6 chilis deseeded & chopped
  • 6 water chestnuts (peeled if fresh, rinsed if tinned)
  • 100g cooked pork or Ham (bbq flavoured if desired)
  • 3 spring onion, chopped
  • 100g cooked & peeled prawns
  • 2 tbsp chopped coriander (to garnish)

For the curry sauce

  • 2 tbsp light soy sauce
  • 3 tbsp madras curry paste (or 2 tbsp curry powder)
  • 2 tbsp rice wine or sherry
  • 1 tbsp sugar
  • Salt & Pepper TT
  • 250ml coconut milk
  • 175 ml chicken stock


1. Soak the rice noodles in a bowl of warm water for 25 mins or as per instructions on the packet and drain thoroughly and toss in the peanut oil, set aside.

2. Soak dried mushrooms in warm water for 20 mins or until soft, squeeze excess liquid, remove stems and shred into thin strips.

3. Mix the eggs with sesame oil and season with salt & pepper

4. Heat the wok or frying pan until very hot, add the oil followed by garlic, ginger and chili and stir fry for approx. 30 seconds or until turning brown (not black)

5. Add water chestnuts, mushrooms, pork & spring onion and stir fry for another minute

6.  Mix all curry sauce ingredients together add to wok

7. Add the noodles, prawns and peas and continue cooking until almost all the sauce has been evaporated and coats the noodles well

8. Add the egg mix stir frying constantly until the egg has set, serve on large serving platter or in individual bowls and garnish with chopped coriander