Singapore Fried Noodles

November 16, 2016

This is a great quick dinner when you’ve got very little meat to go around. An ideal extendable dish in the event of surprise dinner guests!

  • Prep: 10 mins
  • Cook: 15 mins


1Soak the noodles in boiling water in a large bowl for 20 minutes, turning with a fork to loosen the threads from time to time.

2Drain the noodles and toss with a little cooking oil to stop them from sticking together.

3Lightly whisk the eggs to blend, and make a thin omelette in a non-stick pan, using a little oil. When done, remove, roll up and cut into thin strips. Set aside.

4Heat remaining oil in a wok and add carrot and spring onion. Cook until still crisp but tenderised.

5Add meat and stir-fry briefly.

6Sprinkle in curry powder and fry briefly to develop the flavour.

7Add egg ribbons and noodles, turning to blend thoroughly and heat the noodles through.

8Add soy sauce and salt to taste and mix well. Serve at once


250-300g cellophane (bean thread) or rice vermicelli noodles

3 – 4 tbsp light cooking oil

3 eggs

2 carrots, peeled and julienned

4 – 5 spring onions, trimmed and sliced into diamonds

300-400g leftover shredded roast pork, cooked chicken, prawns, or whatever. In emergencies I have happily used 400g mince, fried fairly dry beforehand.

2 tsp curry powder

2-4 tbsp light soy sauce

salt to taste

2017-11-17T10:44:18+00:00 0 Comments

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