Singapore Chow Mein

Name: Singapore Chow Mein
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Rice Vermicelli Noodles — 200g; Soy Sauce — 1 tbsp; Fish Sauce — 1 tbsp; Oyster Sauce — 2 tsp; Sugar — 1 tsp; Curry Powder — 2 tsp; Turmeric — 1 tsp; King Prawns — 150g; Salt — 1 pinch; Black Pepper — 1 pinch; Roast Pork — 100g; Eggs — 2; Carrots — 50g; Onion — ½; Red Pepper — ½; Green Pepper — ½; Bean Sprouts — 100g; Garlic — 2 cloves; Spring Onions — 3; Vegetable Oil — 3 tbsp

Singapore Chow Mein (often confused with Singapore Rice Vermicelli) is the 'spicier, punchier' cousin of the standard Cantonese noodle. It is a vibrant, golden-hued stir-fry that reflects the 'melting pot' flavours of Southeast Asian street food. It is defined by its iconic curry-powder infusion, creating a dish that is deeply aromatic, slightly earthy, and carries a gentle, lingering heat.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Medium-thick rice vermicelli noodles are ideal as they resist breaking and clumping during high-heat stir-frying.

Spread the soaked, drained rice noodles out on a cooling rack beforehand to allow surface moisture to evaporate, preventing soggy or sticky noodles.

Pre-cooked Chinese roast pork (char siu) provides authentic Cantonese takeaway flavour, but sweet and savoury barbecue meat can be used as a substitute.

Firm tofu, sliced chicken, or pork can replace the prawns for alternative protein options.

Soak the Rice Vermicelli
Bring 2 litres of water to a boil, then turn off the heat. Drop in the dried rice vermicelli noodles and soak for 5 minutes until pliable but still slightly chewy in the centre. Drain and spread out on a rack to dry.

Prepare Seasoning Paste
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, sugar, curry powder, and turmeric until smooth. In a separate bowl, season the raw king prawns with salt and black pepper, and beat the eggs in another.

Sauté Proteins
Heat 2 tablespoons of vegetable oil in a wok over high heat until slightly smoking. Add the beaten eggs and scramble briefly, then push to the side. Add the seasoned prawns, cooking for 20 seconds until pink, then add the sliced char siu roast pork and toss everything together for 15 seconds before transferring to a plate.

Stir-fry Vegetables and Noodles
Add 1 tablespoon of oil to the hot wok. Sauté the thinly sliced garlic and julienned carrots for 30 seconds. Add the dried rice vermicelli noodles and toss rapidly using tongs or two spatulas over high heat for 1 to 2 minutes to infuse wok flavour.

Combine and Serve
Add the onion, bell peppers, bean sprouts, cooked proteins, and the curry seasoning paste to the wok. Toss rapidly over high heat for 1 to 2 minutes until every noodle strand is evenly coated and bright yellow. Stir through the garlic chives or spring onions for a final 10 seconds and serve hot.