Warren Mendes makes a fast and fresh version of the popular noodle dish.

What you need to know before you start

This recipe comes together fast so be sure to prepare your ingredients and measure the sauces and spices before you turn on the stove. Plus, there’s no need for additional kitchen equipment beyond the basics.

Green prawns that have been peeled (with their tails intact) and deveined are required for this dish. Feel free to ask your fishmonger for assistance, or you’ll need to complete this step at home with a small paring knife. Peeled green prawns (with or without the tail) are readily available frozen and handy to have in your freezer for a quick midweek meal. If planning in advance, place the frozen prawns in the fridge to thaw, but for a last-minute meal, place the frozen prawns in a bowl and cover with cold tap water with a pinch of salt. Prawns should only take 10-15 minutes to thaw.

Why is this the best Speedy Singapore noodles recipe

It’s all in the name. Traditionally found at hawker centres and food carts around Singapore, our delicious noodle stir-fry is ready in just 20 minutes. While this recipe is usually made with thin rice noodles, our recipe uses chicken-flavoured instant noodles for a slightly chewy and bouncy texture that absorbs the flavours of the dish well. 

Combined with succulent green prawns, fresh vegetables like red capsicum and snow peas, the result is a flavour-packed plate of noodles that’s perfect for manic weeknights.  

What is different about Singapore noodles?

Singapore noodles – which in fact were not invented in Singapore, but rather in Hong Kong by Cantonese chefs – gets its distinct flavour thanks to the use of curry powder. The mild heat and blend of spices adds depth to create a fragrant and aromatic dish.

What ingredients you’ll need 

Chicken-flavoured instant noodles: Our version opts for instant noodles over the traditional rice noodles. The distinct mouthfeel compared to other types of noodles adds a lovely texture and bite. 

Peanut oil: Peanut oil has a mild, nutty flavour to add layers of richness to the dish. 

Eggs: The eggs are cooked into an omelette style to add a rich and umami flavour.

Long green shallots: Long green shallots have a mild, fresh flavour to add a hint of sharpness and brightness to the Singapore noodles.

Red capsicum: The natural sweetness of red capsicum balances the savoury and spicy elements of the dish. 

Garlic cloves: Garlic cloves add a robust, savoury depth to Singapore noodles.

Green prawns: Juicy and succulent prawns impart a subtle sweetness to complement the savouriness of the noodles.

Mild curry powder: This is what sets this dish apart from other noodle stir-fries. Curry powder imparts warmth and earthiness with a gentle spice. 

Caster sugar: Sugar helps to balance the sweetness of the dish. Opt for caster sugar as it incorporates into the sauce faster. 

Soy sauce: The saltiness and umami depth from the soy sauce complements the other ingredients and helps create a well-rounded taste.

Snow peas: Snow peas have a subtle, sweet flavour with a mild, slightly grassy note to add freshness and crunch. 

How do you peel prawns for Singapore noodles

Peeling prawns at home is a simple technique that anyone can master. While you can purchase prawns pre-peeled, you may wish to do this step yourself. Follow this easy guide to peel and devein prawns at home:

Pinch the head of the prawn and gently twist to remove. Grip the shell between your thumb and forefinger and gently peel the shell from the back, leaving the tail intact. The legs should peel away with the shell, however you may need to individually pull off any that remain. To devein the prawn, make a shallow cut along the back to expose the vein. Use the tip of a knife to gently pull it out.

While it's nice to enjoy peeled prawns when digging into your noodles, if you've gone to the trouble of buying green prawns, you don't want to let the heads and shells go to waste. Pop the heads and shells in a small saucepan, roughly smash with a wooden spoon and cover with water. Bring to the boil over high heat, then reduce heat to medium and simmer for 15 minutes. Strain, and you have a beautiful flavoursome stock for your next noodle soup! The heads contain all the delicious roe and juice, and will impart a delicious sweet flavour. If you haven't got time to make a stock right now, pop the heads and shells in a zip-lock bag and freeze until you have time.

How to store leftover Singapore noodles

Cool any leftovers and store in an airtight container in the fridge for 3-4 days. When you’re ready to eat, reheat on the stovetop or microwave until hot. 

What to serve with Singapore noodles

Choose your favourite Chinese barbecue meats such as char siu, roasted duck, soy sauce chicken or crispy pork belly to serve alongside our Singapore noodles. While the dish does incorporate some vegies, you may wish to pair it with simple stir-fried Asian greens like Chinese broccoli or bok choy. 

Drink pairings with Singapore noodles

The blend of spices, noodles and prawns pair well with crisp and acidic notes of a sauvignon blanc or the slightly sweet aromas of a reisling. A light and refreshing pilsner would also work well here. 

If you love our Speedy Singapore noodles recipe, try this 

In the mood for noods? Take your tastebuds on a journey with a selection of our favourite noodles from around the world.

• Chinese yi mein noodles
• Crispy pork with miso and ginger noodles
• Sesame beef with gochujang udon noodles