Singapore-style noodles

Give your local takeaway a miss tonight - Ching-He Huang's stunning noodles are packed with prawns, chicken, bacon, fried egg and vegetables'
By Ching-He Huang
Singapore-style noodles
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 tbsp groundnut oil
  • 1 tbsp chopped ginger, root
  • 1 finely chopped deseeded red chilli
  • 5 fresh shiitake mushrooms, sliced
  • 1-2 tbsp ground turmeric
  • 175 g raw tiger prawns, shelled and deveined
  • 100 g bacon, finely chopped
  • 1 red pepper, seeds removed, sliced
  • handful carrots, sliced into batons
  • handful bean sprouts
  • 100 g cooked chicken breasts, shredded
  • 250 g dried vermicelli noodles, soaked in hot water for 10 minutes
  • 1 tsp dried red chilli flakes
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp clear rice vinegar, or Mirin or cider vinegar
  • 1 egg, lightly beaten
  • dashes of sesame oil
  • 2 spring onions, sliced lengthways


1. Heat the oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.

2. Add the prawns and fry for about a minute, or until they start to turn pink. Tip in the bacon and cook for less than a minute. Add the red pepper, carrot and bean sprouts and cook for a further minute; then add the cooked chicken and stir well

3. Drain the noodles and tip them into the wok. Cook for 2 minutes; then stir in the dried chillies, soy sauce, oyster sauce and vinegar.

4. Add the beaten egg and stir gently until the egg is cooked through. Sprinkle over sesame oil, to taste. Garnish with the spring onions and serve immediately.

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