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Singapore noodle

Singapore Noodle

5 from 5 votes
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Course: Main Course
Cuisine: Chinese Cuisine
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Author: Khin



  • 200 g Rice vermicelli noodle
  • 150 g Boneless chicken thigh/breast
  • 150 g Prawn  peeled and deveined
  • 2 Eggs
  • ½ Bell Pepper
  • 1 Carrot
  • ½ Onion 
  • 4-5 Baby Corn
  • 3 Spring Onions
  • 7-8 Mangetout
  • 3-4 cloves Garlic
  • 2-3 Tbsp Oil

Stir-Fry Sauce

  • 3 Tbsp light soy sauce
  • 1 Tsp Dark soy sauce
  • 1 Tsp Sugar
  • 1 Tsp Curry powder


  • Soak vermicelli noodle in hot water for 10 mins, drain it and set aside. ( Pls check packet instructions. )
  • Cut chicken into small pieces. Julienne the bell pepper and carrot. Cut onion and baby corn into thin slices.
  • Fry two eggs in a pan and set aside. Heat the pan and add  ⅔ tablespoon of oil, add the chopped garlic and stir for few seconds, then add the cut chicken pieces, stir for few seconds.
  • Add the prawns and stir fry till the prawn has a nice color. Add the cut onions, baby corn and stir fry for few seconds. Then follow by the mangetout, carrot and bell pepper. Stir well with medium high heat.
  • Add the vermicelli noodles and pour all the ingredients from the stir fry sauce list. Stir well for 1-2 mins. ( Add salt according to your taste. )
  • Add fried egg as a final step. Delicious Singapore Noodle is ready!
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