Singapore Noodles

With only 4 simple steps, this yummy noodle dish is perfect for Mother’s Day dinner. The rich Asian flavours will have your taste buds tingling!


3 tablespoons neutral oil

2 cloves garlic, crushed

½ thumb ginger, grated

1 lup cheong sausage, very finely sliced

1 small brown onion, thinly sliced

1 medium red chilli, sliced

3 spring onions, white and pale green parts cut into 2cm lengths, the dark green part of one sliced and the rest discarded

1 tablespoon Malay curry powder

1 heaped teaspoon sugar

1 cup bean sprouts

200 grams small green prawns, peeled and de-veined

200 grams Chinese BBQ pork (char siu) cut into matchsticks

150 grams dried rice vermicelli noodles soaked in warm water for 10 minutes the drained and cut into 6-10 cm lengths

2 tablespoons light soy sauce


1. Heat the oil in a large wok and add the lup cheong sausage and onion and cook until they start to brown. Add the ginger, garlic, chilli and white and pale green parts of the spring onions and the prawns and cook until the prawns become opaque

2. Add the Malay curry powder and cook for one minute before adding the sugar and cooking for a few seconds to dissolve.

3. Stir through the char siu and bean sprouts and cook for 30 seconds before adding the noodles and cooking for another minute.

4. Add the soy sauce and two tablespoons of water and toss well to incorporate then simmer for a few seconds before serving.

Serves 4 generously.

TIP: With Asian cooking in particular, because it is cooked in minutes, you need to have all your ingredients prepared and at your fingertips to add to the wok.

All ingredients  (except for the BBQ pork) available from Coles & Miracle Asian Supermarket, Lower Ground, World Square. Purchase your BBQ pork from Taste of Shanghai, also on Lower Ground of World Square.

Kim Terakes and Photographer Rob Palmer have worked closely together to create six popular Australian Cookbooks that include this very recipe. Find out more about Kim and Rob here.

You might also enjoy