Singapore Noodle

I tend to make this whenever I’m home on my own for lunch. It’s what I always seem to fancy and it’s quick and easy with not too much clearing up.

Quantities below are approximate and should serve two.


  • 300g pack of fresh, thin rice noodles.
  • Oil for frying - preferably rice bran oil or canola oil.
  • A little chicken breast, cut into small pieces.
  • A handful of small prawns (raw or cooked).
  • 3 spring onions (green onions), finely chopped.
  • Fresh red chilli, finely chopped, quantity to taste.
  • 2 cloves of garlic, chopped and crushed.
  • ½ tsp shrimp paste.
  • ½ tsp ground ginger - I prefer this to fresh for this dish.
  • 1 tsp amchur powder.
  • 1 tsp dried fenugreek leaf or ½ tsp fenugreek powder.
  • 2 tsp ground turmeric.
  • ½ tsp sugar.
  • Small splash of dark soy sauce.
  • Pinch of salt.
  • Black pepper.
  • 1 egg, beaten.
  • Small wedge of lemon.
  • Fresh coriander leaf (cilantro) to garnish.


  • Colander
  • Scissors
  • Wok
  • Big spoon


  1. Place the noodles in the colander in the sink and pour boiling water over them. Rinse with cold water, strain well, chop them a little with scissors, and set aside.
  2. Heat some oil in the wok, add the chilli and chicken and fry until just white all over.
  3. Add the prawns, shrimp paste, garlic and the white parts of the onions. Fry until the prawns are pink (or for a minute if they were already cooked).
  4. Add the noodles, the spices, the soy, sugar and seasoning. Mix everything well through.
  5. Stir in the egg and remaining onions for 30 seconds.
  6. Squeeze on the lemon juice, mix, serve and garnish.

What you should know

Don’t overcook the noodles and strain them well! This way you end up with individual strands in your final dish rather than a clumpy mess.

You can use dried noodles if you want, but cook them until they are just soft then freshen with cold water.

For the same reason, don’t use too much egg. If cooking for one, a whole egg is too much.

Other than the turmeric, the spices can be varied if you can’t get hold of some of the ingredients, but I find this the perfect balance of flavours.

You don’t need a lot of meat in this dish, it is mostly about the noodles.

Re: Singapore Noodle

Your Singapore Noodle recipe sounds delish. I am tempted to give it a go, but I don’t have amchur powder. To be honest I don’t know what it is. Can you enlighten me. Also do you know if there are any good substitutes as I haven’t seen it in the spice shelf at the grocery store.

Re: Singapore Noodle

Amchur is dried green mango that is ground up into a powder. It adds a tart sour flavor and is most often used in a curry dishes. A reasonable substitute might be a little lime juice. Not as good, but better than nothing.

Re: Singapore Noodle

Thanks. I used lime juice in place of the amchur powder and it worked perfectly. The recipe was delish too. Thanks for that.

Re: Singapore Noodle

This does sound tasty. I would love to see a picture of the finished product.

Re: Singapore Noodle