Back to Recipe Library

Singaporean Noodles

This oriental noodle dish is an all time favourite and can be served on its own as a complete meal or just as a snack. It is not important that all the ingredients are exactly as stated but make sure that there is a good selection. This is a vegetarian version, adding a handful of prawns and/or small shreds of cooked pork or beef will appeal to the carnivores amongst you. A modern alternative would be to use fine "straight to wok" noodles which reduces the work and the washing up!

Ingredients for 4 to 5 servings:

8 oz (220g) Chinese Egg Noodles or Rice Stick Noodles (or use fine straight to wok noodles)
4 oz (100g) Onion peeled and chopped
1" (2.5cm) piece of fresh root ginger peeled and chopped fine
1 Green Chilli, chopped and de-seeded if required (hotter with seeds)
2 Carrots, peeled and very thinly sliced
1 large handful of mustard greens, pak choi or 2 large chinese leaves shredded
4 (60mL) Tablespoons oil, sunflower or a mixture of sunflower and sesame
2 Crushed Garlic Cloves
4oz (120g) Mange Tout
4 Spring Onions fairly finely chopped
1 teaspoon (5mL) Curry Powder of your choice
2 tablespoons (30mL) Light Soy Sauce
2 tablespoons (30mL) HoiSin Sauce


If using straight to wok noodles, follow packet instructions adding late in process otherwise cook the noodles according to the instructions given on the packet. They rarely take more than 2 to 3 minutes in boiling water. Make sure that they are not overcooked. Drain and toss them in 15mL of the oil. 

Heat the remaining oil until quite hot in a large saute pan or wok. Add the garlic, onion, chilli, ginger and stir fry for 3 minutes. Add the vegetables and sprinkle on the the curry powder. Stir and fry for another 3 to 4 minutes until the vegetables are just going off crisp. Add the remaining ingredients (including the straight to wok noodles if used) and stir-fry for a further 1- 2 minutes until all is thoroughly hot.


Back to top