Go Back
–+ servings
Singapore noodles recipe

Singapore Chow Mein Noodles

Michelle
Here's how to make Singapore chow mein noodles, just like the takeaway. This recipe is super easy to make, and it tastes incredible!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 3 People
Calories 510 kcal

Ingredients
 
 

  • 200 g Rice Vermicelli Noodles
  • 200 g Diced Chicken (Breast Or Thighs)
  • 200 g King Prawns
  • 50 g Sugar Snap Peas
  • 2 Eggs (Whisked)
  • 2 Spring Onions
  • 4 Garlic Cloves
  • 1 Carrot
  • ½ Onion
  • ½ Red Bell Pepper

Seasoning Mix

  • 1 tsp Salt
  • 1 tsp Curry Powder
  • ½ tsp Black Pepper

Sauce Ingredients

  • 4 tbsp Light Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Sugar
  • 1 tbsp Shaoxing Cooking Wine
  • 1 tbsp Curry Powder
  • 1 tsp Sesame Oil

Instructions
 

  • Boil the kettle and put the dried vermicelli in a large bowl or roasting tray. Soak the vermicelli in hot water for 5 to 8 minutes or until cooked. Drain the water and set aside for later.
    You can also cook the vermicelli noodles according to packet instructions.
    200 g Rice Vermicelli Noodles
  • Heat a wok or large pan over medium to high heat and add a tablespoon of oil. Whisk the egg and add it to the wok, scrambling it into small pieces. Once cooked, remove the egg from the pan and set it aside for later use.
    2 Eggs
  • Add diced garlic to the pan and stir-fry for a few seconds before adding the diced chicken. Stir-fry for 2 to 3 minutes or until the chicken has turned white on all sides and is no longer pink.
    Note: Add more oil when if necessary
    4 Garlic Cloves, 200 g Diced Chicken
  • Add prawns and cook for a further one to two minutes before adding salt, black pepper, and curry powder. Mix until evenly distributed, then remove everything from the pan and set it aside for later use.
    1 tsp Salt, 1 tsp Curry Powder, ½ tsp Black Pepper, 200 g King Prawns
  • In the same pan, add sliced onions and spring onions, stir-frying for a few seconds before adding the carrots, bell peppers, and sugar snap peas. Fry until softened.
    Note: Add more oil when if necessary
    2 Spring Onions, 1 Carrot, ½ Onion, ½ Red Bell Pepper, 50 g Sugar Snap Peas
  • Add cooked vermicelli to the pan and mix. Pour the noodle sauce over and toss until evenly distributed.
    4 tbsp Light Soy Sauce, 2 tbsp Dark Soy Sauce, 1 tbsp Sugar, 1 tbsp Shaoxing Cooking Wine, 1 tbsp Curry Powder, 1 tsp Sesame Oil
  • Then add the cooked egg, chicken, and prawns, and mix until evenly distributed. Finish with a sprinkling of spring onions or chilli flakes for an extra kick.

Video

Notes

How To Prep & Devein Prawns

I wash and devein my prawns before I start cooking this meal following these steps below:
  1. Rinse the prawns under the tap using cold water, then dry with a paper towel.
  2. Remove the head and legs from the prawns and peel the skin off.
  3. With a sharp knife, cut a straight line through the head of the prawn to the tail.
  4. Use the tip of the knife or a toothpick to remove the vein, you can also do this by hand if that's easier for you.

Servings

This dish makes 3 big lates or 4 smaller plates.

Nutrition

Calories: 510kcalCarbohydrates: 72gProtein: 35gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 236mgSodium: 3464mgPotassium: 713mgFiber: 4gSugar: 8gVitamin A: 4606IUVitamin C: 42mgCalcium: 123mgIron: 4mg
Tried this recipe?Mention @MyMorningMocha or tag #mymorningmocha!