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

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

Click here to read all about our spice travels to research different recipes!