Singapore Noodles with Prawns

Fragrant curry-spiced rice vermicelli stir-fried with prawns, egg and crisp vegetables. It comes together in one wok in under half an hour, so it beats the takeaway on speed, freshness and flavour.

Despite the name, Singapore noodles are a Cantonese creation, built on wispy rice vermicelli and a warming hit of curry powder. The trick is a hot wok and quick hands: prawns, egg and vegetables sear fast while the soaked noodles soak up all that golden spice. Get everything prepped first and dinner lands in minutes.

Ingredients

• 200g dried rice vermicelli — thin rice noodles
• 250g raw king prawns — peeled and deveined
• 2 tbsp mild curry powder — Madras-style for more heat
• 2 large eggs — lightly beaten
• 3 tbsp vegetable oil
• 4 spring onions — cut into 3cm lengths, whites and greens split
• 1 red pepper — thinly sliced
• 100g beansprouts
• 2 cloves garlic — finely chopped
• 1 tbsp fresh root ginger — finely grated
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine — or dry sherry
• 1 tsp caster sugar
• 1 tsp toasted sesame oil

Method

1. Put the rice vermicelli in a large bowl and cover with just-boiled water. Leave for 4-5 minutes until pliable but still with a little bite, then drain well and snip through the pile a few times with scissors so the strands are easier to toss.
2. Mix the soy sauce, Shaoxing wine, sugar and sesame oil in a small bowl. In another bowl, toss the drained noodles with half the curry powder so they turn pale gold and even.
3. Heat a wok over high heat until smoking, add 1 tablespoon of oil and pour in the beaten eggs. Swirl to a thin omelette, let it set, then slide out, roll up and slice into ribbons. Set aside.
4. Add another tablespoon of oil to the hot wok and stir-fry the prawns for 2 minutes until they turn pink and are cooked through with no grey translucence in the centre. Scoop out and set aside.
5. Add the last tablespoon of oil with the garlic, ginger and spring onion whites. Stir for 30 seconds until fragrant, then add the red pepper and stir-fry for 1 minute so it keeps some crunch.
6. Sprinkle in the remaining curry powder and stir for 20 seconds to toast it, then tip in the noodles and the soy mixture. Toss constantly with tongs, lifting and folding, until everything is coated and steaming hot.
7. Return the prawns and egg, add the beansprouts and spring onion greens, and toss for a final 1-2 minutes until the beansprouts just wilt and the whole wok is piping hot. Taste, adjust with a splash more soy, and serve at once.

Serve it with

• Lime wedges for squeezing
• Sriracha or chilli oil
• Prawn crackers
• A cold lager or jasmine tea
• Quick cucumber and rice vinegar pickle

Why this works

Tossing the soaked noodles in dry curry powder before they hit the wok coats every strand evenly, so you get uniform colour and spice rather than damp clumps and bald patches.

Common swaps

• Swap prawns for shredded cooked chicken or char siu pork
• Use firm tofu or extra egg for a vegetarian version
• Replace red pepper with mangetout or thin carrot batons
• No Shaoxing wine? Use dry sherry or leave it out

Common mistakes to avoid

• Over-soaking the vermicelli so it turns to mush the moment it hits the wok
• Crowding a lukewarm wok, which steams the prawns grey instead of searing them
• Adding curry powder straight to liquid, so it never toasts and tastes raw and dusty
• Skipping the drain and snip, leaving wet, tangled strands that clump together

Storage, freezing & reheating

Storage: Cool quickly and keep in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in a hot wok or non-stick pan with a splash of water until piping hot throughout; the microwave works but softens the noodles.

Allergen notes: contains Crustaceans, Egg, Soya, Gluten, Sesame. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.