Singapore noodles

Seasoned with an eclectic mix of mild spices, this staple Asian noodle dish can be soon stir-fried to flavoursome perfection.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Singapore noodles
  • 450 gram fresh singapore noodles
  • 1 teaspoon peanut oil
  • 1 small (80g) brown onion, sliced finely
  • 2 bacon rashers, rind removed, chopped finely
  • 3 piece (15g) fresh ginger, grated
  • 1 tablespoon mild curry powder
  • 3 cup (480g) barbecued chicken, shredded
  • 6 green onions, sliced thinly
  • 1 1/2 tablespoon light soy sauce
  • 1/3 cup (80ml) sweet sherry


Singapore noodles
  • 1
    Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
  • 2
    Heat oil in wok; stir-fry brown onion, bacon and ginger for about 2 minutes or until onion softens and bacon is crisp. Add curry powder; stir-fry until fragrant.
  • 3
    Add noodles and remaining ingredients; stir-fry until hot.


To get the amount of shredded meat needed for this recipe, purchase a large barbecued chicken weighing about 900g. Not suitable to freeze or microwave. This dish has lots of texture and only mild curry flavours, so try a textured wine such as a viognier or unwooded chardonnay.

More From Women's Weekly Food