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Recipe: Singapore Noodles

This is an easy way to make this popular takeaway dish as all the essential ingredients come straight out of a jar. As some types of rice vermicelli are suitable for soup and some for frying, the correct choice is important to make this dish a success. In this instance we recommend Swallow brand vermicelli as it does not break up easily. Use a pair of chopsticks to separate the noodles whilst frying.


2 tbsp Wing Yip Singapore Noodle Sauce, or other brand (more for a stronger flavour)
130g (dry) or 300g (soaked) vermicelli noodles
100g bean sprouts
1/2 white onion (sliced)
142g sliced char sui (barbecued pork) OR 142g sliced boiled pork or chicken
1/2 red or green pepper (sliced)
3 tbsp vegetable oil

Cooking Method

Serves 2

Soak the vermicelli in cold water for 10 - 15 minutes. Drain well.

To clean the bean sprouts drop them into a basin of cold water and lift out by the handful into a colander to drain. Do not soak.

Cut the barbecued pork into thin slices. If char sui is not available, cook strips of pork in boiling water until tender and slice as an alternative.

Heat a wok and add the vegetable oil to it. When the oil is hot add the sliced onion and Singapore Noodle sauce and fry for 2 minutes. Next add the drained vermicelli.

Stir fry the noodles using a spatula and a pair of chopsticks to separate the noodles. While the vermicelli is cooking, add a little water if the noodles start to stick to the wok a little at a time, taking care to mix it well.

Add the beansprouts and cooked meat and continue to stirfry for another minute. Serve immediately.