Singapore Noodles are easily made at home with Asian noodles, eggs, veggies, prawns and curry powder, which are the dominating ingredients in this recipe.
You will crave this different egg noodle variety, as I do!
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TL;DR
Singapore noodles are originally prepared with fine noodles. I much prefer using regular Asian noodles, which are much more common, such as lo-mein noodles, to make Singapore noodles.
Therefore, this version isn't true to the original, but what remains the same is the addition of curry powder.
My Singapore chow mein noodles include fresh prawns and eggs; however, you can turn this dish vegetarian by omitting these two ingredients.
This is a must-make recipe for all those who are Asian food lovers looking for a little dinner twist!
Singapore Chow Mein is not spicy hot, it's rather flavorful and sweet-sour.
📖 Recipe
Singapore Noodles Recipe
Ingredients
- 2 stalks Green Onions
- 1 medium Carrot
- 1 Green Chili Pepper
- 2 Tablespoon Oil
- 7 ounces Lo Mein Noodles
- 1 Tablespoon Ginger + Garlic
- 2 Eggs
- 12 piece Shrimp large
- 2 Tablespoon Soy Sauce
- 1 Tablespoon Vinegar
- 1 Teaspoon Sugar
- 1 Tablespoon Ketchup
- 2 Tablespoon Curry Powder
- ¼ cup Water
Instructions
- Cut your clean spring onion into slices. I keep the green side apart to garnish the noodles at the end of the cooking process. Peel your carrot, quarter and slice as well. Chop your chili small. Pour the oil into a wok, heat up and add the spring onion slices, carrot and chili. Stir fry until a bit soft for a minute or two on high heat.
- At the same time heat up a pot with water and salt. Once the water boils add the noodles and cook them for 3 minutes! The noodles need to be a bit hard - al dente - after cooking, and not mushy. Strain the noodles and keep aside.
- Add the ginger garlic paste to the wok and stir fry. Then continue by adding the eggs, which you will scramble. Keep on stir frying the whole content on high heat and throw in the clean prawns. Stir fry the content on high heat until the prawns take color and look cooked.
- Now add in the cooked noodles and stir fry. This is best done with 2 cooking spoons to mix it all well on medium heat.
- In a bowl add the soy sauce, vinegar, sugar, ketchup, salt and pepper. Mix the content well. In another bowl add the curry powder, a tablespoon water at first only so to mix it to a paste. Then add the remaining 50 milliliter water and mix the content.
- While stir frying the wok content with 2 cooking spoons and increasing the heat, you pour in equally the soy sauce mixture. Combine and stir fry for a minute n high heat and then pour the curry powder water mixture over the wok content equally. Mix and stir fry well. The finished dish should be dry, without any water remaining. Garnish with the chopped green spring onions and serve hot.
