Singapore-Style Noodles: Curry Noodles with Pork or Chicken

Singapore-Style Noodles: Singapore-Style Noodles: Curry Noodles with Pork or Chicken |

Singapore-style noodles are a favorite take-out in Chinese-American restaurants and are traditionally made using leftover Cantonese roast pork.

While there are thousands of variations, it’s easily described as stir-fried noodles with curry, which gives the thin rice noodles or rice vermicelli (“Mai Fun”) a beautiful yellow hue, thanks to a generous amount of turmeric.

And… it’s a delicious way to use leftovers.

Stir-fried with shrimp adds a delicious addition!

If you’re looking for Cantonese roast pork, it can always be found in Chinese markets, long and thick reddish-golden meat strips hanging in the window to entice passersby.


2 tablespoons groundnut oil ( peanut)
1 tablespoon freshly grated ginger
1 red chile, seeded and finely chopped
5 fresh shiitake mushrooms, sliced
2 tablespoons ground turmeric
3 1/2 ounces diced smoked bacon
1 red bell pepper, seeded and sliced
1 handful julienned carrot strips
1 handful bean sprouts
3 1/2 ounces cooked chicken breast, shredded or sliced cooked pork
9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 teaspoon crushed dried chiles
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon clear rice vinegar or cider vinegar
1 egg, beaten
Dash toasted sesame oil
2 spring onions (green), sliced lengthwise


Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken or pork, and stir well to combine.

Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.

Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

Cook’s Note: You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.



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