Fishes & seafood , Meat , Pastas & noodles , Main dishes

Singapore Noodles

Name: Singapore Noodles
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 1 h
Cooking 20 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
Comments

🍜 The noodles that set the table on fire

Put on your apron, because these Singapore noodles don’t hold back. Perfectly spiced, packed with color, texture and bold flavors, this dish has a habit of silencing the table after the first bite. Tender pork, juicy shrimp, crunchy vegetables and rice vermicelli coated in curry and aromatic sauce come together in a dish that hits hard and hits right.

🔥 Impressive look, totally doable

On paper, it looks like a lot. In reality, it’s all about prep, heat and timing. A hot wok, everything ready to go, and you’re rewarded with a restaurant-style stir-fry that tastes like premium takeout, but better because it’s homemade. This is the kind of dish you cook when you want to impress without overcomplicating things.

🍽️ How to serve them like a pro

These noodles can absolutely stand on their own, but a few smart additions take them even further. A crisp Asian-style salad with a bright dressing helps balance the spice. Lime wedges squeezed at the table instantly wake everything up. Serve the noodles straight from the wok, family-style, and let everyone dig in.

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Fireworks in your mouth!

If you like my Singapore noodles, you'll love these recipes:

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Tips & tricks for Singapore noodles 🍜

✅ Prep everything first
Having all ingredients ready makes the cooking fast and stress-free once the wok is hot.

✅ High heat matters
A very hot wok prevents steaming and gives the dish proper stir-fry texture.

✅ Drain noodles well
Well-rinsed and drained noodles won’t clump or turn mushy.

✅ Adjust the heat
Increase or reduce the Sriracha to match your spice tolerance.

✅ Serve immediately
These noodles are best enjoyed straight from the wok while hot.

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Ingredients

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

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Preparation

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!

Frequently asked questions

Singapore noodles are a stir-fried noodle dish made with pork, shrimp, vegetables and curry-seasoned noodles. Popular throughout Southeast Asia, they reflect the meeting of Chinese and Indian culinary traditions, especially in Singapore, where curry plays a central role. The result is a colorful, aromatic and gently spicy dish known for its bold, balanced flavors.

Chicken, beef or even firm tofu work very well when following the same steps.

This dish is best enjoyed freshly cooked, but it reheats well in a skillet with a small drizzle of oil.

Our sommeliers suggest

Château Coupe Roses Schiste 2015

St-pancrace

With Singapore noodles, a white wine from Minervois in southern France brings richness and character that match the spices beautifully. Notes of pear and peach combine with a round, generous mouthfeel, while fresh acidity keeps the pairing lively. A warm, expressive wine that complements the dish’s spicy profile perfectly. See the product

Walker, 4.9%

St-pancrace

With Singapore noodles, a brown ale with nutty, toasted notes creates a natural resonance with the dish. The umami flavors of the sauce echo the beer’s roasted character, while its low sweetness and mild bitterness make it easy to sip between bites. A comforting, well-balanced pairing that works effortlessly. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!