Hong Kong Style Singapore Noodles
Hong Kong Style Singapore Noodles
Ingredients
For the Noodles
- 8 ounces vermicelli noodles, cooked according to package directions, then drained and rinsed with cold water
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 1 pound large prawns, shelled and deveined
- 2 large eggs, beaten
- 1/2 white onion, diced
- 3 spring onions, chopped, white and green parts separated
- 6 ounces char siu, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 2 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 teaspoon chicken powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, (optional)
For Garnish
- 1 teaspoon sesame seeds
Instructions
- 1
Heat a large wok or a large, heavy-bottomed skillet over maximum heat until smoking. Add 1 tablespoon of vegetable oil.
⏱️ 2 min
- 2
Add the prawns to the hot wok and stir-fry for 2-3 minutes, or until just cooked through and pink. Remove the prawns from the wok and set aside.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and quickly scramble them, breaking them into small pieces. Cook for about 1 minute.
⏱️ 1 min
- 4
Add the diced white onion and the white parts of the chopped spring onions to the wok with the scrambled eggs. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the sliced char siu to the wok and stir-fry for another minute.
⏱️ 1 min
- 6
Add the sliced red bell pepper to the wok and stir-fry for 1-2 minutes until slightly softened but still crisp.
⏱️ 2 min
- 7
Add the cooked vermicelli noodles to the wok. Toss all the ingredients together to combine.
⏱️ 1 min
- 8
Sprinkle the curry powder evenly over the noodles and other ingredients. Continue to toss and stir-fry vigorously, ensuring the curry powder is well distributed and the noodles are heated through. If possible, use a tossing motion to create 'wok hei' (a smoky flavor).
⏱️ 2 min
- 9
Add the soy sauce, chicken powder, granulated sugar, white pepper, and MSG (if using) to the wok. Continue to stir-fry and toss to evenly coat the noodles and ingredients with the seasonings.
⏱️ 2 min
- 10
Return the cooked prawns to the wok. Add the green parts of the chopped spring onions. Toss and stir-fry everything together vigorously for one final minute, ensuring all ingredients are well combined and heated through.
⏱️ 1 min
- 11
Serve the Singapore noodles immediately onto plates. Garnish with a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Noodles
- 8 ounces vermicelli noodles, cooked according to package directions, then drained and rinsed with cold water
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 1 pound large prawns, shelled and deveined
- 2 large eggs, beaten
- 1/2 white onion, diced
- 3 spring onions, chopped, white and green parts separated
- 6 ounces char siu, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 2 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 teaspoon chicken powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, (optional)
For Garnish
- 1 teaspoon sesame seeds
Instructions
- 1
Heat a large wok or a large, heavy-bottomed skillet over maximum heat until smoking. Add 1 tablespoon of vegetable oil.
⏱️ 2 min - 2
Add the prawns to the hot wok and stir-fry for 2-3 minutes, or until just cooked through and pink. Remove the prawns from the wok and set aside.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and quickly scramble them, breaking them into small pieces. Cook for about 1 minute.
⏱️ 1 min - 4
Add the diced white onion and the white parts of the chopped spring onions to the wok with the scrambled eggs. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 5
Add the sliced char siu to the wok and stir-fry for another minute.
⏱️ 1 min - 6
Add the sliced red bell pepper to the wok and stir-fry for 1-2 minutes until slightly softened but still crisp.
⏱️ 2 min - 7
Add the cooked vermicelli noodles to the wok. Toss all the ingredients together to combine.
⏱️ 1 min - 8
Sprinkle the curry powder evenly over the noodles and other ingredients. Continue to toss and stir-fry vigorously, ensuring the curry powder is well distributed and the noodles are heated through. If possible, use a tossing motion to create 'wok hei' (a smoky flavor).
⏱️ 2 min - 9
Add the soy sauce, chicken powder, granulated sugar, white pepper, and MSG (if using) to the wok. Continue to stir-fry and toss to evenly coat the noodles and ingredients with the seasonings.
⏱️ 2 min - 10
Return the cooked prawns to the wok. Add the green parts of the chopped spring onions. Toss and stir-fry everything together vigorously for one final minute, ensuring all ingredients are well combined and heated through.
⏱️ 1 min - 11
Serve the Singapore noodles immediately onto plates. Garnish with a sprinkle of sesame seeds.
⏱️ 1 min