Singapore Vermicelli Noodles

4 Servings
27 Minutes

These spicy noodles are a Chinese takeaway favourite of mine. They are so full of flavour that they make a great dish on their own, but because they are dry noodles that aren't coated in a lot of sauce, they also make an excellent side dish as part of a Chinese banquet.

The Vermicelli noodles cook in a matter of minutes and are then coated in a mixture of spices and stir fried with a variety of vegetables. This recipe is so quick and easy to make and also so versatile, you could easily omit the egg and prawns and load up with as many vegetables as you like for a vegan option. Similarly, this would be great with any leftover roast meats you have in the fridge for a "house special" style version.

A Chinese takeaway favourite

Topped with spring onions and filled with spicy prawns and crunchy vegetables.

Perfect on its own or as a side dish.

Singapore Vermicelli Noodles

Recipe details

  • 4 Servings
  • Prep time: 15 Minutes|Cook time: 12 Minutes|Total time: 27 Minutes


For the noodles

For the spice mix

For the sauce mixture


Soak the noodles in a bowl of just-boiled water for 3 mins, or until the noodles have separated and softened, then drain and set aside.
Heat a large wok until hot, then add the oil.
Add the beaten egg and lightly scramble until cooked through, then remove and set aside.
Add the onion, pepper, sugar snaps, birdseye chillies and carrot to the pan and stir fry for 2 mins until the vegetables are softened.
Add the prawns and stir fry for another minute.
Add the noodles to the wok and stir fry for 1 minute.
Add the spices and sauce mixture and stir well to ensure the noodles are coated evenly.
Stir fry for 2 minutes until the noodles have dried out slightly.
Serve with the spring onions sprinkled on top.

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