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Singapore Noodles

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


2 tbsp Wing Yip Singapore Noodle Sauce, or other brand (more for a stronger flavour)

130g (dry) or 300g (soaked) vermicelli noodles

100g bean sprouts

1/2 white onion (sliced)

142g sliced char sui (barbecued pork) OR

142g sliced boiled pork or chicken

1/2 red or green pepper (sliced)

3 tbsp vegetable oil

Cooking Method

Step 1

Soak the vermicelli in cold water for 10 - 15 minutes. Drain well.

Step 2

To clean the bean sprouts drop them into a basin of cold water and lift out by the handful into a colander to drain. Do not soak.

Step 3

Cut the barbecued pork into thin slices. If char sui is not available, cook strips of pork in boiling water until tender and slice as an alternative.

Step 4

Heat a wok and add the vegetable oil to it. When the oil is hot add the sliced onion and Singapore Noodle sauce and fry for 2 minutes. Next add the drained vermicelli.

Step 5

Stir fry the noodles using a spatula and a pair of chopsticks to separate the noodles. While the vermicelli is cooking, add a little water if the noodles start to stick to the wok a little at a time, taking care to mix it well.

Step 6

Add the beansprouts and cooked meat and continue to stirfry for another minute. Serve immediately.

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