Singapore Noodles Blend
- Noodles with a delicious Indian curry flavour, mixed with fragrant Chinese 5 spice powder and sweet soy sauce
- Ingredients: Turmeric, coriander, cumin, chilli, garlic, ginger, MUSTARD, star anise, onion, Sichuan pepper, paprika, white SESAME, lemongrass, yellow MUSTARD, cassia
- Contains 1 portion (1.5 tbsp) - serves 4
- Download the colourful recipe card below
Singapore noodles are a fantastic jumble of stir-fried noodles, sliced peppers, beansprouts, spring onions and egg. They’re usually served with prawns and shredded Chinese char siu roast pork and have a delicious Indian curry flavour, mixed with fragrant Chinese 5 spice powder and sweet soy sauce.
SINGAPORE NOODLES BLEND (1 portion = 1 ½ tbsp): turmeric, coriander, cumin, chilli, garlic, ginger, MUSTARD, star anise, onion, Sichuan pepper, paprika, white SESAME, lemongrass, yellow MUSTARD, cassia
May contain CELERY. Allergens are listed in CAPITALS
Singapore Noodles Recipe:
PREP 30 mins
COOK 25 mins
HEAT 3
Serves 4
You Need:
250g pork (any type) or use tofu for a veg version - very thinly sliced
150g cooked prawns (any type) or use mushrooms for a veg version - thinly sliced
300g pack of mixed stir-fry veg (or equivalent of sliced peppers, carrots, cabbage etc)
2 cloves of garlic - finely chopped
Fresh ginger - finely chopped to make 1 tbsp
1 red chilli (optional) - thinly sliced (seeds removed if you prefer less heat)
2 eggs (any size) - beaten and seasoned with a pinch of salt
2 tbsp honey or brown sugar
4 tbsp soy sauce (any type) plus extra to serve
1 tbsp vinegar (rice, white wine or cider vinegar is best)
4 x 150g ready-cooked vermicelli noodles or 200g dried noodles, soaked and rinsed
1 portion of SINGAPORE NOODLES BLEND
Method:
Mix the pork with the garlic, ginger, honey, vinegar, 1 tbsp soy sauce and a pinch of salt then leave to marinate for 5 minutes
In a large frying pan, fry the eggs in 2 tbsp oil to make a thin omelette. Remove from the pan and cut into thin shreds
Using the same pan, add another 2 tbsp oil then stir-fry the pork (including all of the marinade) over a high heat for 5 minutes or until beginning to caramelise around the edges
Add the prawns, mixed veg and SINGAPORE NOODLES BLEND, then stir-fry for 1 minute or until the veg begins to soften (adding a splash of water if it starts to stick)
Add the shredded omelette and noodles to the pan, then mix in the chilli (if using) and remaining 3 tbsp soy sauce. Stir-fry, making sure everything is well combined, for 5 minutes or until everything is fully heated through
Serve the noodles with extra soy sauce on the side
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Product Rating (2):
Although I was disappointed that I had to substitute some ingredients, I was amazed and delighted how good this was. Much more fun making your own than ordering a takeaway!
Singapore Noodles used to be our "go-to" dish at our Chinese Takeaway. Now it is one of our many "go-to" recipes from The Spicery".
Those noodles look incredibly tasty, and what beautiful bowls to serve them in! We're so pleased to hear that this recipe is now a firm favourite for you, and we're sure it tastes better than the takeaway version, too!
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This looks absolutely delicious, Robin - a perfect fakeaway! We're so happy to hear how much you enjoyed it!