Singapore Noodles

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I remember laughing when I heard that Singapore noodles are actually not Singaporean…. Wherever they are from they are delicious. Now if you are a sauce lover, this is probably not the kind of dish that will win your heart. It is more a dry noodle tbh, but so delicious. If you have an asian bbq place near you that sells BBQ pork I really recommend you add that to this recipe rather than raw pork as it definitely adds more flavour to the dish but I decided I would write this recipe using raw pork steak strips as not all of us have access to an amazing asian bbq place.

Singapore Noodles

Cooking Time: 30 minutes  | Servings: 4



  • 500 pork loin steaks, cut into 2cm strips

  • 1 teaspoon salt

  • 250 grams Vermicelli rice noodles

  • 1 large brown onion, sliced

  • 1 cup Julianne carrots

  • 1 cup sliced red capsicum strips

  • 1/3 cup sliced celery

  • 1 cup shredded savoy cabbage

  • 4 cloves of garlic, minced

  • 1 tablespoon grated ginger

  • 2 eggs

  • 1-2 tablespoons neutral oil such as rice bran oil


  • 1/4 cup soy sauce

  • 2 tablespoons Chinese cooking wine

  • 1 teaspoon sesame oil

  • 1 1/2 teaspoons traditional curry powder

  • 1/2 teaspoon white pepper


  1. Whisk marinate in a measuring cup and set aside.
    Boil a pot of water and cook noodles as per packet instructions. Be sure to drain and set aside, do not leave drained for too long as they may stick together.
  2. Place a large non stick pan or wok on medium high heat with 1 tablespoons of oil. Toss pork strips with salt in hot pan for 3-4 minutes until golden and cooked. Remove from pan/wok and set aside.
  3. Cook onion, carrots, capsicum, celery and cabbage for 3 minutes.
  4. Stir in garlic and ginger for a minute until fragrant.
  5. Make a well in the centre of the pan/wok and crack eggs, scramble for a minute until cooked and toss through vegetables.
  6. Return pork to the pan and combine with the vegetables.

NOTE: If you are using BBQ pork add at this point as pork is already cooked. Skip step 3. Add noodles to the pan/wok and fold in with marinade until evenly coated. Serve and enjoy.


Tips and Substitions:


  • Replace raw pork strips with Asian bbq pork if you can.
  • You could add more vegetables such as broccoli, cauliflower, baby corn, bok choy. Tofu can also be added. All not traditional but super delicious.


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