Singapore noodles
Thin rice noodles stir fried with prawns, egg, pork and mild curry powder. A big takeaway classic.
- Time30 min
- LevelEasy
- Costabout £2.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the noodles in boiling water for 3 minutes, drain and rinse under cold water.
3 min - 2
Heat 1 tbsp oil in a wok. Scramble the eggs for 30 seconds, then tip onto a plate.
- 3
Add the last tbsp of oil. Stir fry the prawns, pepper and garlic for 3 minutes until the prawns turn pink.
3 min - 4
Stir in the curry powder and cook for 30 seconds until fragrant.
- 5
Add the noodles, tamari, water and chicken. Toss for 3 minutes until the noodles have taken up the liquid.
3 min - 6
Fold in the egg, beansprouts and spring onions, drizzle with sesame oil and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.