Singapore noodles

Satisfying noodle stir-fry.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Complete with prawns, shredded chicken and distinctive curry, this simple Singapore noodle stir-fry comes together in a matter of minutes.
Looking for more noodle stir-fry dishes?


Singapore noodles
  • 450 gram fresh singapore noodles
  • 2 teaspoon sesame oil
  • 2 clove garlic, crushed
  • 2 centimetre piece fresh ginger (10g), grated
  • 1 medium carrot (120g), cut into matchsticks
  • 250 gram cooked shelled small prawns
  • 1 tablespoon malaysian curry powder
  • 3 green onions, sliced thinly
  • 1 1/2 cup bean sprouts (120g)
  • 2 tablespoon soy sauce
  • 1/4 cup (60ml) kecap manis
  • 3 cup (480g) shredded barbecued chicken


Singapore noodles
  • 1
    Place noodles in large heatproof bowl; cover with boiling water. Separate noodles with fork; drain.
  • 2
    Meanwhile, heat oil in wok; stir-fry garlic, ginger and carrot until carrot is just tender. Add prawns and curry powder; stir-fry until prawns change colour.
  • 3
    Add noodles and remaining ingredients; stir-fry until hot.


You need to purchase a large barbecued chicken weighing approximately 900g to get the amount of shredded meat required for this recipe.

More From Women's Weekly Food