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Serves
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Ingredients
  • 5 or 6 shrimp per person, peeled and butterflied
  • ½ tbsp Sesame oil
  • 1 tsp fish sauce
  • Oil for frying, canola or sunflower is fine
  • 2 eggs, whisked
  • 250 g diced Char siu
  • Sauce:
  • 3 tbsps Light soy
  • 2 tbsps curry powder
  • 2 tbsps dry white sherry or Shaoxing wine
  • 1 tbsp White sugar
  • 1 tsp Sesame oil
  • 1 tsp Black pepper
  • 1 carrot, julienned
  • Red pepper, sliced
  • 3 cloves of garlic, grated and chopped
  • 5.08 cm chunk of ginger, grated and chopped
  • 2 or 3 green chillies, 2 diced and 1 sliced
  • 2 Spring onions, sliced and white/green separated
  • 200 g Rice noodles (vermicelli)
  • Coriander leaves to serve
Singapore Noodles Singapore Noodles
Singapore Noodles

This is another recipe that takes me back to childhood, we had a local Chinese which was pretty amazing and would always order a portion of these noodles. They were very spicy and tasty and I have tried to recreate this taste. I have ordered them from other places but they haven’t been as good, I think the main key is to use green chillies, these add such a different taste to red, and spicy is a must. I am happy with the outcome, give it a go…


Prep 15 minutes
Total 25 minutes
  • Prepare the char siu in advance.
  • Place the noodles in a boil and cover with boiling water, leave for 5 minutes then drain and place into cold water. Drain the noodles about 10 minutes before you start to cook; keeping them in the cold water will make sure they do not stick together.
  • Pat the shrimp dry then add the sesame oil and fish sauce and mix well. Set aside whilst you prep everything else.
  • Whisk all of the sauce ingredients together, set aside.
  • Heat a wok and add the shrimp, no need to add oil as the sesame oil will be enough. Cook until pink and set aside. 
  • In the same wok add a little oil and the pour in the whisked egg. I like to coat the pan a little like an omelette then break it up to cook. Set aside.
  • Add more oil and add the carrots and red pepper. Cook for 2 minutes then add the garlic, ginger and the diced chillies. Cook and stir for another few minutes.
  • Add the white part of the spring onion and stir.
  • Add the noodles and mix well. 
  • Add the Char Sui and the sauce and cook for 2 minutes, carefully mixing the sauce through the noodles.
  • Add the shrimp and egg and mix well.
  • To serve sprinkle over the green part of the spring onion, some extra sliced chillies and coriander leaves. You can also add some extra slices of Char Siu.


Singapore Noodles Singapore Noodles
Singapore Noodles

This is another recipe that takes me back to childhood, we had a local Chinese which was pretty amazing and would always order a portion of these noodles. They were very spicy and tasty and I have tried to recreate this taste. I have ordered them from other places but they haven’t been as good, I think the main key is to use green chillies, these add such a different taste to red, and spicy is a must. I am happy with the outcome, give it a go…


favorite
print
rate
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 5 or 6 shrimp per person, peeled and butterflied
  • ½ tbsp Sesame oil
  • 1 tsp fish sauce
  • Oil for frying, canola or sunflower is fine
  • 2 eggs, whisked
  • 250 g diced Char siu
  • Sauce:
  • 3 tbsps Light soy
  • 2 tbsps curry powder
  • 2 tbsps dry white sherry or Shaoxing wine
  • 1 tbsp White sugar
  • 1 tsp Sesame oil
  • 1 tsp Black pepper
  • 1 carrot, julienned
  • Red pepper, sliced
  • 3 cloves of garlic, grated and chopped
  • 5.08 cm chunk of ginger, grated and chopped
  • 2 or 3 green chillies, 2 diced and 1 sliced
  • 2 Spring onions, sliced and white/green separated
  • 200 g Rice noodles (vermicelli)
  • Coriander leaves to serve

  • Prepare the char siu in advance.
  • Place the noodles in a boil and cover with boiling water, leave for 5 minutes then drain and place into cold water. Drain the noodles about 10 minutes before you start to cook; keeping them in the cold water will make sure they do not stick together.
  • Pat the shrimp dry then add the sesame oil and fish sauce and mix well. Set aside whilst you prep everything else.
  • Whisk all of the sauce ingredients together, set aside.
  • Heat a wok and add the shrimp, no need to add oil as the sesame oil will be enough. Cook until pink and set aside. 
  • In the same wok add a little oil and the pour in the whisked egg. I like to coat the pan a little like an omelette then break it up to cook. Set aside.
  • Add more oil and add the carrots and red pepper. Cook for 2 minutes then add the garlic, ginger and the diced chillies. Cook and stir for another few minutes.
  • Add the white part of the spring onion and stir.
  • Add the noodles and mix well. 
  • Add the Char Sui and the sauce and cook for 2 minutes, carefully mixing the sauce through the noodles.
  • Add the shrimp and egg and mix well.
  • To serve sprinkle over the green part of the spring onion, some extra sliced chillies and coriander leaves. You can also add some extra slices of Char Siu.