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Heat a large wok or a large, heavy-bottomed skillet over maximum heat until smoking. Add 1 tablespoon of vegetable oil.

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.

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.

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.

Add the sliced char siu to the wok and stir-fry for another minute.

Add the sliced red bell pepper to the wok and stir-fry for 1-2 minutes until slightly softened but still crisp.

Add the cooked vermicelli noodles to the wok. Toss all the ingredients together to combine.

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).

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.

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.

Serve the Singapore noodles immediately onto plates. Garnish with a sprinkle of sesame seeds.


Heat a large wok or a large, heavy-bottomed skillet over maximum heat until smoking. Add 1 tablespoon of vegetable oil.

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.

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.

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.

Add the sliced char siu to the wok and stir-fry for another minute.

Add the sliced red bell pepper to the wok and stir-fry for 1-2 minutes until slightly softened but still crisp.

Add the cooked vermicelli noodles to the wok. Toss all the ingredients together to combine.

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).

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.

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.

Serve the Singapore noodles immediately onto plates. Garnish with a sprinkle of sesame seeds.
