Singapore Noodles with prawns


  • 2 nests thin vermicelli rice noodles
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp mild curry powder
  • 1 tbsp sesame oil
  • 1 garlic clove, chopped
  • 1 red chilli, thinly sliced (deseeded if you don’t like it too hot)
  • thumb-sized pieceĀ ginger, grated
  • 1 mediumĀ onion, sliced
  • 1 red pepper or yellow pepper, cut into thin batons
  • 4 spring onions, cut in half lengthways then into batons
  • 8 raw king prawns
  • 1 large egg, beaten
  • coriander leaves, to serve


  1. Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
  2. In a small bowl, mix together the soy, oyster sauce and curry powder.
  3. In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.


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