Singapore Noodles

Happy Chinese New Year everyone!!!

What better way to celebrate the Year of the Dog then by tucking into these very flavourful noodles.

Singapore noodles usually have a mix of different meats like chicken, duck and pork but I opted for chicken and king prawns.

As long as you get the prep correct, this recipe is tasty and is ready quite quickly. Serve hot with prawn crackers!


115g prawns shelled and deveined 
115g chicken breast, cubed into chunks
1 tbsp fish sauce
2 tbsp sesame oil

1 bunch rice noodles (150g)

1tsp soy sauce
1/4 tsp white pepper
1/4 tsp sugar
1/2 tsp Chinese 5 spice
2 tsp fish sauce

1 tsp vegetable oil
2 eggs, beaten and seasoned

2 tsp vegetable oil
1 tbsp garlic paste
1 tbsp ginger paste
1 red pepper, sliced
1 carrot, juliened

2tbsp vegetable oil,


1. Mix prawns, chicken, fish sauce and sesame oil and set aside.
2. Now cook rice noodles, as per instructions on the packet and then rinse with cold water (this helps to stop the noodles sticking together)
3. Mix soy sauce, white pepper, sugar, Chinese 5 spice and fish sauce in a bowl. Set aside.
4. Heat oil in a wok, add eggs and let them firm up for a couple of mins undisturbed, and then break up with a spatula, set aside.
5. Now clean wok and heat oil, add ginger, garlic, prawns, chicken, red pepper and carrots and cook for 10-15 mins until prawns and chicken are cooked through.
6. Now add the noodles and pour on the soy sauce mixture and cook for 5 mins.

Serve hot!

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