Singapore noodles

Singapore noodles


  • 100g Lucky Boat Rice Vermicelli
  • 1 X Beaten Egg
  • 15g Carrot, sliced into thin battons
  • 1 X Fresh Red Chilli, sliced
  • 1/2 Green pepper, sliced into thin battons
  • 1/2 Onion, sliced
  • 10 X Cooked Prawns
  • 5g Coriander
  • 1/2 Lime, cut into wedges
  • 10ml Cooking Oil
  • Sauce:
  • 5ml Mild Curry Paste
  • 3g Tumeric powder
  • 1 X Curry leaf, sliced
  • 20ml Water
  • 5ml Light Soy Sauce
  • 2g Salt
  • 5g Chicken Powder

Serves: 2

Prep Time: 3 MINS

Cook Time: 3-4 MINS


1. Place the rice vermicelli in boiling water.

2. Remove from the heat and leave them to soak for 2 minutes until cooked

3. Stir frequently to separate noodles and drain.

4. Add all sauce ingredients into a bowl and mix well.


5. Heat the cooking oil in a wok or pan over a medium heat, add beaten egg and scramble for 30 seconds.

6. Add Lucky Boat Rice Vermicelli noodles, prawns and vegetables and stir fry for 1 minute until the vegetables are just soft.

7. Keeping the wok or pan on the heat, add the prepared cooking sauce, toss through and continue to mix well for 2 minutes.


8. Serve into a bowl and garnish with coriander and fresh lime on the side

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