Singapore Noodles

Preparation :1h Cooking :20 min
Difficulty :medium
Servings :4

These Singapore noodles are crazy! Spiced up and filled with good ingredients, they will make all your guests weep of joy. Cheers !


  • 600 g of lightly frozen pork tenderloin, the fat removed, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 1/2 pack of rice vermicelli (about 450g)
  • 4 tablespoons canola oil
  • 3 eggs
  • 2 Nantes carrots, cut into juliennes
  • 1/2 yellow onion, thinly sliced
  • 25 raw shrimps size 31-40, peeled and tails removed
  • 1 teaspoon Sriracha (or more to taste)
  • 1 red bell pepper, cut into strips
  • 20 snow peas, trimmed and cut in half diagonally
  • 2 cups cabbage, cut in juliennes
  • 2 tablespoons curry powder
  • 1 green oignon, finely sliced
  • Salt and fresh ground pepper


Ingredients for the sauce

  • 3 garlic cloves, finely chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons white wine
  • 2 teaspoons fish sauce
  • 1/4 teaspoon brown sugar
  • 1 teaspoon curry powder
  • Pepper to taste



  • In large bowl, add pork, soy sauce, fish sauce, sesame oil and pepper to taste. Mix and set aside.
  • In a bowl, add the ingredients for the sauce and mix. Set aside.
  • In a large saucepan filled with boiling water, cook the noodles following the instructions on the package. Pour into strainer, rinse thoroughly with cold water and drain well. Cut the noodles into 4 and set aside.
  • In a bowl, pour the eggs then season with salt and pepper. Whisk to mix well.
  • In a large wok or saucepan heated over medium heat, add 1 tablespoon canola oil and spread. Add the eggs and do not mix. Leave to cook as an omelette for 2-3 minutes. Pour the egg into a plate, cut into strips and set aside.
  • Increase the wok on high heat, add 2 tablespoons canola oil and let heat for 1 minute. Add the carrots, onion, pork, shrimp, Sriracha and sauce then stir-fry for 2-3 minutes. Break the meat into pieces.
  • Add bell pepper, snow peas and cabbage then continue cooking for 2-3 minutes to soften the peppers.
  • Add noodles, curry and eggs and 1 tablespoon of canola oil then continue cooking for 3-4 minutes while mixing. Serve immediately and garnish with green onions!
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Our wine stewards suggest

+- 25$ Château Coupe Roses Schiste 2015

Allright, this time we go to France. In Minervois more precisely, with this wine worthy of the great. Rich, intense, character, on pear and peach. The mouth is suave, oily with a freshness that recalls the spring... If the sun can finally arrive, we can talk about THIS spring! But in the meantime, the spicy side this dish will be a delight with this Languedoc wine.

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