Singapore Noodles Singapore Noodles

I am sure there are many variations of sinapore noodles. This is one of them...



1 packet singapore noodles
4 eggs, beaten lightly
2 teaspoons vegetable oil
1 medium brown onion, chopped coarsely
2 cloves garlic, crushed
2 teaspoons fresh grated ginger
150g baby bok choy, chopped coarsely
200g snow peas, halved
1 small red capsicum, sliced thickly
2 tablespoons soy sauce
2 tablespoons sweet chilli sauce
1 cup loosely packed fresh coriander leaves
3 cups bean sprouts


1. place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain. Using scissors, cut noodles into 10cm lengths (N.B. I cut the noodles as a block before I put them in the water because I couldn't be bothered with scissors)

2. Heat lightly oiled work or large non-stick frying pan; add half of the egg, swirling wok to form thin omelette. Remove omelette from wok; roll into cigar shape, cut into thin slices. Repeat with remaining egg.

3. Heat oil in same wok; stir fry onion until soft. Add garlic and ginger; cook, stirring, 1 minute. Add bok choy, snow peas, capsicum and sauces; cook, stirring, until vegetables are just tender.

4. Add noodles and egg strips with coriander and sprouts to wok; toss gently to continue.


1. I found the plain vegetable version too boring, so I added prawns (I stir fried these in the pan after making the omelette, then removed them and added them in at the end).

2. I also added sliced cooked pork fillet. (SO YUMMY!). I marinaded the pork fillet in soy sauce, ginger, garlic and red wine, then cooked in oven until tender. I sliced it and added it to the stir fry in the end.

3. I was feeling a bit adventurous, so I also added a bit of chilli at the same time as the garlic and ginger.

It is especially nice with the pork fillet!!