Singapore Noodles
Curried rice noodles with tiger prawns, bean sprouts and spring onions in a garlic-ginger soy sauce.
TOTAL TIME
33 min
ACTIVE TIME
16 min
QUANTITY
~2.75 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/18
Tools0/13
Ingredients0/18 gathered · 4 servings
300g
1,500ml
3piece
20g
1piece
6piece
150g
200g
3piece
2tbsp
0.5tsp
2tbsp
1tbsp
1tbsp
3tbsp
150g
1pinch
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 1,500ml | — | — | |
| 3 | | 3piece | — | — | |
| 4 | | 20g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 6piece | — | — | |
| 7 | | 150g | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 3piece | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 1tbsp | — | — | |
| 14 | | 1tbsp | — | — | |
| 15 | | 3tbsp | — | — | |
| 16 | | 150g | — | — | |
| 17 | | 1pinch | — | — | |
| 18 | | 1pinch | — | — |
Tools17 items
Serveware1 item
Procedure47 steps
1 of 47
Put the dried rice vermicelli noodles into a large bowl.
Dried rice vermicelli noodles · 300 g
⏱ 10s
ResultDried rice vermicelli noodles2 of 47
Pour enough just-boiled water over the noodles to submerge them completely.
Water · 1,500 ml⏱ 10s
ResultDried rice vermicelli noodles and water3 of 47
Leave the noodles to soak until just tender but still with a little bite, about 5 minutes.
⏱ 5 min
ResultSoaked rice vermicelli4 of 47
Tip the noodles into a colander and drain thoroughly, then spread them out a little so they don't clump.
⏱ 20s
ResultDrained rice vermicelliused in step 395 of 47
Crush each garlic clove flat with the side of the knife, then peel away and discard the skin.
Garlic clove · 3 piece
⏱ 30s
ResultPeeled garlic cloves6 of 47
Finely chop the crushed garlic cloves into a fine mince.
⏱ 30s
ResultFinely chopped garlic7 of 47
Scrape the chopped garlic into a small bowl and set aside.
⏱ 5s
ResultFinely chopped garlic8 of 47
Peel the ginger with a peeler, removing all the papery skin.
Fresh ginger · 20 g
⏱ 20s
ResultPeeled fresh ginger9 of 47
Finely chop the peeled ginger into a very fine mince.
⏱ 30s
ResultFinely chopped ginger10 of 47
Scrape the chopped ginger into the bowl with the garlic.
⏱ 5s
ResultFinely chopped ginger and finely chopped garlicused in step 3611 of 47
Cut the red pepper in half from stem to base and pull out the core and seeds.
Red bell pepper · 1 piece⏱ 15s
ResultHalved red bell peppers12 of 47
Slice each pepper half lengthways into thin strips about 3 mm wide.
⏱ 40s
ResultSliced red peppers13 of 47
Transfer the sliced pepper to a medium bowl.
⏱ 5s
ResultSliced red peppers14 of 47
Trim the root ends and any ragged tips from the spring onions.
Spring onions · 6 piece⏱ 20s
ResultTrimmed spring onions15 of 47
Peel away and discard the outermost layer from each spring onion if it is papery or damaged.
⏱ 30s
ResultPeeled spring onions16 of 47
Slice the trimmed spring onions on the diagonal into pieces about 3 cm long, keeping white and green parts together.
⏱ 30s
ResultSliced Spring Onions17 of 47
Add the sliced spring onions to the bowl with the pepper.
⏱ 5s
ResultSliced spring onions and sliced red peppersused in step 3718 of 47
Slice the char siu pork into thin strips about 5 mm wide.
Char siu pork · 150 g⏱ 40s
ResultThinly sliced char siu pork19 of 47
Transfer the sliced pork to a second medium bowl.
⏱ 5s
ResultThinly sliced char siu pork20 of 47
Add the raw tiger prawns to the bowl with the pork.
Raw tiger prawns · 200 g⏱ 5s
ResultThinly sliced char siu pork and raw tiger prawnsused in step 3221 of 47
Crack the eggs into a small bowl, discarding the shells.
Egg · 3 piece⏱ 15s
ResultEgg22 of 47
Beat the eggs briskly with a whisk until the yolks and whites are fully combined.
⏱ 20s
ResultBeaten Eggsused in step 3823 of 47
Spoon the curry powder into a small bowl.
Mild curry powder · 2 tbsp⏱ 5s
ResultMild curry powder24 of 47
Stir the curry powder in the bowl so it sits ready to receive the other sauce ingredients.
⏱ 10s
ResultCombined spice blend25 of 47
Add the ground turmeric to the bowl with the curry powder.
Ground turmeric · 0.5 tsp⏱ 5s
ResultCombined spice blend and ground turmeric26 of 47
Pour the soy sauce into the spice bowl.
Soy sauce · 2 tbsp⏱ 5s
ResultCombined spice blend and ground turmeric and soy sauce27 of 47
Add the oyster sauce to the bowl.
Oyster sauce · 1 tbsp⏱ 5s
ResultCombined spice blend and ground turmeric mixture28 of 47
Drizzle in the sesame oil.
Sesame oil · 1 tbsp⏱ 5s
ResultCombined spice blend and ground turmeric mixture29 of 47
Stir everything together until the spices are fully incorporated into a smooth sauce.
⏱ 15s
ResultMixed curry sauceused in step 4030 of 47
Add the oil to the wok.
Vegetable oil · 1 tbsp
⏱ 5s
ResultVegetable oil31 of 47
Set the wok over the highest heat you have and swirl the oil to coat the surface, then wait until the oil just begins to smoke.
⏱ 1 min
ResultHot oil32 of 47
Tip the prawns and pork into the hot wok and stir-fry, tossing constantly, until the prawns are pink and curled and the pork is heated through, about 90 seconds. Check the thickest piece reads 63 °C on a thermometer.
⏱ 1 min 30s
ResultStir-fried prawns and pork33 of 47
Lift the prawns and pork out of the wok back into their bowl and set aside.
⏱ 10s
ResultStir-fried prawns and porkused in step 4334 of 47
Add another tablespoon of oil to the wok.
Vegetable oil · 1 tbsp⏱ 5s
ResultVegetable oil35 of 47
Swirl the oil around the wok and let it heat until shimmering.
⏱ 30s
ResultHot oil36 of 47
Tip in the garlic and ginger and stir-fry for about 30 seconds, moving them constantly, until fragrant but not coloured.
⏱ 30s
ResultFragrant garlic and ginger37 of 47
Add the pepper strips and spring onions and stir-fry, tossing everything together, until just tender but still with some bite, about 90 seconds.
⏱ 1 min 30s
ResultSoftened pepper and spring onions38 of 47
Pour the beaten eggs over the vegetables and let them set for a few seconds, then use the wooden spoon to scramble them into large, soft curds as they cook.
⏱ 20 min
ResultScrambled egg threads39 of 47
Add the drained rice vermicelli to the wok.
⏱ 10s
ResultDrained rice vermicelli and scrambled egg threads40 of 47
Pour the curry sauce evenly over the noodles.
⏱ 10s
ResultMixed curry sauce and drained rice vermicelli and scrambled egg threads41 of 47
Drizzle over the remaining tablespoon of oil to help the noodles move freely.
Vegetable oil · 1 tbsp⏱ 5s
ResultDrained rice vermicelli and scrambled egg thread mixture42 of 47
Toss and stir-fry everything together with tongs, lifting and folding the noodles through the sauce and vegetables, until every strand is coated in the golden curry mixture and heated through, about 2 minutes.
⏱ 2 min
ResultTossed curried noodles43 of 47
Return the cooked prawns and pork to the wok.
⏱ 10s
ResultTossed curried noodles and stir-fried prawns and pork44 of 47
Scatter the bean sprouts over the noodles.
Mung bean sprouts · 150 g⏱ 5s
ResultTossed curried noodle and stir-fried prawn mixture45 of 47
Grind a good pinch of white pepper over the noodles.
White pepper · 1 pinch⏱ 5s
ResultTossed curried noodle and stir-fried prawn mixture46 of 47
Add a pinch of salt, tasting as you go.
Salt · 1 pinch⏱ 5s
ResultTossed curried noodle and stir-fried prawn mixture47 of 47
Toss everything together for a final 30 seconds over high heat until the bean sprouts are just wilted and all the ingredients are evenly distributed through the noodles.
⏱ 30s
ResultSingapore noodlesTotal Time33 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Put the dried rice vermicelli noodles into a large bowl.⏱ 10sResultDried rice vermicelli noodles |
| 2 | 1,500 ml | | Pour enough just-boiled water over the noodles to submerge them completely.⏱ 10sResultDried rice vermicelli noodles and water |
| 3 | — | | Leave the noodles to soak until just tender but still with a little bite, about 5 minutes.⏱ 5 minResultSoaked rice vermicelli |
| 4 | Soaked rice vermicellistep 3 | | Tip the noodles into a colander and drain thoroughly, then spread them out a little so they don't clump.⏱ 20sResultDrained rice vermicelliused in step 39 |
| 5 | 3 piece | | Crush each garlic clove flat with the side of the knife, then peel away and discard the skin.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Finely chop the crushed garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic |
| 7 | Finely chopped garlicstep 6 | | Scrape the chopped garlic into a small bowl and set aside.⏱ 5sResultFinely chopped garlic |
| 8 | 20 g | | Peel the ginger with a peeler, removing all the papery skin.⏱ 20sResultPeeled fresh ginger |
| 9 | Peeled fresh gingerstep 8 | | Finely chop the peeled ginger into a very fine mince.⏱ 30sResultFinely chopped ginger |
| 10 | Finely chopped gingerstep 9 | | Scrape the chopped ginger into the bowl with the garlic.⏱ 5sResultFinely chopped ginger and finely chopped garlicused in step 36 |
| 11 | 1 piece | | Cut the red pepper in half from stem to base and pull out the core and seeds.⏱ 15sResultHalved red bell peppers |
| 12 | Halved red bell peppersstep 11 | | Slice each pepper half lengthways into thin strips about 3 mm wide.⏱ 40sResultSliced red peppers |
| 13 | Sliced red peppersstep 12 | | Transfer the sliced pepper to a medium bowl.⏱ 5sResultSliced red peppers |
| 14 | 6 piece | | Trim the root ends and any ragged tips from the spring onions.⏱ 20sResultTrimmed spring onions |
| 15 | Trimmed spring onionsstep 14 | | Peel away and discard the outermost layer from each spring onion if it is papery or damaged.⏱ 30sResultPeeled spring onions |
| 16 | Peeled spring onionsstep 15 | | Slice the trimmed spring onions on the diagonal into pieces about 3 cm long, keeping white and green parts together.⏱ 30sResultSliced Spring Onions |
| 17 | Sliced Spring Onionsstep 16 | | Add the sliced spring onions to the bowl with the pepper.⏱ 5sResultSliced spring onions and sliced red peppersused in step 37 |
| 18 | 150 g | | Slice the char siu pork into thin strips about 5 mm wide.⏱ 40sResultThinly sliced char siu pork |
| 19 | Thinly sliced char siu porkstep 18 | | Transfer the sliced pork to a second medium bowl.⏱ 5sResultThinly sliced char siu pork |
| 20 | 200 g | | Add the raw tiger prawns to the bowl with the pork.⏱ 5sResultThinly sliced char siu pork and raw tiger prawnsused in step 32 |
| 21 | 3 piece | | Crack the eggs into a small bowl, discarding the shells.⏱ 15sResultEgg |
| 22 | — | | Beat the eggs briskly with a whisk until the yolks and whites are fully combined.⏱ 20sResultBeaten Eggsused in step 38 |
| 23 | 2 tbsp | | Spoon the curry powder into a small bowl.⏱ 5sResultMild curry powder |
| 24 | — | | Stir the curry powder in the bowl so it sits ready to receive the other sauce ingredients.⏱ 10sResultCombined spice blend |
| 25 | 0.5 tsp | | Add the ground turmeric to the bowl with the curry powder.⏱ 5sResultCombined spice blend and ground turmeric |
| 26 | 2 tbsp | | Pour the soy sauce into the spice bowl.⏱ 5sResultCombined spice blend and ground turmeric and soy sauce |
| 27 | 1 tbsp | | Add the oyster sauce to the bowl.⏱ 5sResultCombined spice blend and ground turmeric mixture |
| 28 | 1 tbsp | | Drizzle in the sesame oil.⏱ 5sResultCombined spice blend and ground turmeric mixture |
| 29 | — | | Stir everything together until the spices are fully incorporated into a smooth sauce.⏱ 15sResultMixed curry sauceused in step 40 |
| 30 | 1 tbsp | | Add the oil to the wok.⏱ 5sResultVegetable oil |
| 31 | — | | Set the wok over the highest heat you have and swirl the oil to coat the surface, then wait until the oil just begins to smoke.⏱ 1 minResultHot oil |
| 32 | Thinly sliced char siu pork and raw tiger prawnsstep 20 | | Tip the prawns and pork into the hot wok and stir-fry, tossing constantly, until the prawns are pink and curled and the pork is heated through, about 90 seconds. Check the thickest piece reads 63 °C on a thermometer.⏱ 1 min 30sResultStir-fried prawns and pork |
| 33 | Stir-fried prawns and porkstep 32 | | Lift the prawns and pork out of the wok back into their bowl and set aside.⏱ 10sResultStir-fried prawns and porkused in step 43 |
| 34 | 1 tbsp | | Add another tablespoon of oil to the wok.⏱ 5sResultVegetable oil |
| 35 | — | | Swirl the oil around the wok and let it heat until shimmering.⏱ 30sResultHot oil |
| 36 | Finely chopped ginger and finely chopped garlicstep 10 | | Tip in the garlic and ginger and stir-fry for about 30 seconds, moving them constantly, until fragrant but not coloured.⏱ 30sResultFragrant garlic and ginger |
| 37 | Sliced spring onions and sliced red peppersstep 17 | | Add the pepper strips and spring onions and stir-fry, tossing everything together, until just tender but still with some bite, about 90 seconds.⏱ 1 min 30sResultSoftened pepper and spring onions |
| 38 | Beaten Eggsstep 22 | | Pour the beaten eggs over the vegetables and let them set for a few seconds, then use the wooden spoon to scramble them into large, soft curds as they cook.⏱ 20 minResultScrambled egg threads |
| 39 | Drained rice vermicellistep 4 | | Add the drained rice vermicelli to the wok.⏱ 10sResultDrained rice vermicelli and scrambled egg threads |
| 40 | Mixed curry saucestep 29 | | Pour the curry sauce evenly over the noodles.⏱ 10sResultMixed curry sauce and drained rice vermicelli and scrambled egg threads |
| 41 | 1 tbsp | | Drizzle over the remaining tablespoon of oil to help the noodles move freely.⏱ 5sResultDrained rice vermicelli and scrambled egg thread mixture |
| 42 | — | | Toss and stir-fry everything together with tongs, lifting and folding the noodles through the sauce and vegetables, until every strand is coated in the golden curry mixture and heated through, about 2 minutes.⏱ 2 minResultTossed curried noodles |
| 43 | Stir-fried prawns and porkstep 33 | | Return the cooked prawns and pork to the wok.⏱ 10sResultTossed curried noodles and stir-fried prawns and pork |
| 44 | 150 g | | Scatter the bean sprouts over the noodles.⏱ 5sResultTossed curried noodle and stir-fried prawn mixture |
| 45 | 1 pinch | | Grind a good pinch of white pepper over the noodles.⏱ 5sResultTossed curried noodle and stir-fried prawn mixture |
| 46 | 1 pinch | | Add a pinch of salt, tasting as you go.⏱ 5sResultTossed curried noodle and stir-fried prawn mixture |
| 47 | — | | Toss everything together for a final 30 seconds over high heat until the bean sprouts are just wilted and all the ingredients are evenly distributed through the noodles.⏱ 30sResultSingapore noodles |
| Total Time | 33 min | ||
Serving
- Pile the Singapore noodles onto a large serving platter and bring straight to the table.
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 666kcal | |
| 32g | |
| 29g | |
| 7g | |
| 72g | |
| 3g | |
| 3g | |
| 1,018mg |
Ingredients0/18
Tools0/13
Recipe
Singapore Noodles
Curried rice noodles with tiger prawns, bean sprouts and spring onions in a garlic-ginger soy sauce.
What you’ll doYou will soak rice vermicelli until tender, then prep all ingredients—mincing garlic and ginger, slicing pepper and spring onions, whisking eggs, and mixing a curry sauce. In the wok, you'll sear prawns and pork, cook aromatics and vegetables, scramble eggs, then toss the noodles with sauce and oil until coated. Finally you'll return the protein, add bean sprouts and seasoning, and finish with a last toss over heat.
Serves4
Total33 min
LevelMedium
Ingredients
- Dried rice vermicelli noodles300 g
- Water1,500 ml
- Garlic clove3 piece
- Fresh ginger20 g
- Red bell pepper1 piece
- Spring onions6 piece
- Char siu pork150 g
- Raw tiger prawns200 g
- Egg3 piece
- Mild curry powder2 tbsp
- Ground turmeric0.5 tsp
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tbsp
- Vegetable oil3 tbsp
- Mung bean sprouts150 g
- White pepper1 pinch
- Salt1 pinch
Tools
SpoonTongsLarge serving platterGarlic bowl (small bowl)Eggs bowl (small bowl)Curry sauce bowl (small bowl)Chef's knifeRed peppers bowl (medium bowl)Siu pork bowl (medium bowl)Large bowlWhiskWooden spoonColanderLarge wokPeelerChopping boardThermometer
Method
1
Put the dried rice vermicelli noodles into a large bowl.
10sLarge bowlDried rice vermicelli noodles · 300 g
2
Pour enough just-boiled water over the noodles to submerge them completely.
10sLarge bowlWater · 1,500 ml
3
Leave the noodles to soak until just tender but still with a little bite, about 5 minutes.
5 minLarge bowl
4
Tip the noodles into a colander and drain thoroughly, then spread them out a little so they don't clump.
Result · Drained rice vermicelli · used in step 39
20sColanderSoaked rice vermicelli · step 3
5
Crush each garlic clove flat with the side of the knife, then peel away and discard the skin.
30sChopping board, Chefs knifeGarlic clove · 3 piece
6
Finely chop the crushed garlic cloves into a fine mince.
30sChopping board, Chefs knifePeeled garlic cloves · step 5
7
Scrape the chopped garlic into a small bowl and set aside.
5sGarlic bowl (small bowl)Finely chopped garlic · step 6
8
Peel the ginger with a peeler, removing all the papery skin.
20sChopping board, PeelerFresh ginger · 20 g
9
Finely chop the peeled ginger into a very fine mince.
30sChopping board, Chefs knifePeeled fresh ginger · step 8
10
Scrape the chopped ginger into the bowl with the garlic.
Result · Finely chopped ginger and finely chopped garlic · used in step 36
5sGarlic bowl (small bowl)Finely chopped ginger · step 9
11
Cut the red pepper in half from stem to base and pull out the core and seeds.
15sChopping board, Chefs knifeRed bell pepper · 1 piece
12
Slice each pepper half lengthways into thin strips about 3 mm wide.
40sChopping board, Chefs knifeHalved red bell peppers · step 11
13
Transfer the sliced pepper to a medium bowl.
5sRed peppers bowl (medium bowl)Sliced red peppers · step 12
14
Trim the root ends and any ragged tips from the spring onions.
20sChopping board, Chefs knifeSpring onions · 6 piece
15
Peel away and discard the outermost layer from each spring onion if it is papery or damaged.
30sChopping board, Chefs knifeTrimmed spring onions · step 14
16
Slice the trimmed spring onions on the diagonal into pieces about 3 cm long, keeping white and green parts together.
30sChopping board, Chefs knifePeeled spring onions · step 15
17
Add the sliced spring onions to the bowl with the pepper.
Result · Sliced spring onions and sliced red peppers · used in step 37
5sRed peppers bowl (medium bowl)Sliced Spring Onions · step 16
18
Slice the char siu pork into thin strips about 5 mm wide.
40sChopping board, Chefs knifeChar siu pork · 150 g
19
Transfer the sliced pork to a second medium bowl.
5sSiu pork bowl (medium bowl)Thinly sliced char siu pork · step 18
20
Add the raw tiger prawns to the bowl with the pork.
Result · Thinly sliced char siu pork and raw tiger prawns · used in step 32
5sSiu pork bowl (medium bowl)Raw tiger prawns · 200 g
21
Crack the eggs into a small bowl, discarding the shells.
15sEggs bowl (small bowl)Egg · 3 piece
22
Beat the eggs briskly with a whisk until the yolks and whites are fully combined.
Result · Beaten Eggs · used in step 38
20sEggs bowl (small bowl), Whisk
23
Spoon the curry powder into a small bowl.
5sCurry sauce bowl (small bowl)Mild curry powder · 2 tbsp
24
Stir the curry powder in the bowl so it sits ready to receive the other sauce ingredients.
10sCurry sauce bowl (small bowl), Spoon
25
Add the ground turmeric to the bowl with the curry powder.
5sCurry sauce bowl (small bowl)Ground turmeric · 0.5 tsp
26
Pour the soy sauce into the spice bowl.
5sCurry sauce bowl (small bowl)Soy sauce · 2 tbsp
27
Add the oyster sauce to the bowl.
5sCurry sauce bowl (small bowl)Oyster sauce · 1 tbsp
28
Drizzle in the sesame oil.
5sCurry sauce bowl (small bowl)Sesame oil · 1 tbsp
29
Stir everything together until the spices are fully incorporated into a smooth sauce.
Result · Mixed curry sauce · used in step 40
15sCurry sauce bowl (small bowl), Spoon
30
Add the oil to the wok.
5sLarge wokVegetable oil · 1 tbsp
31
Set the wok over the highest heat you have and swirl the oil to coat the surface, then wait until the oil just begins to smoke.
1 minLarge wok
32
Tip the prawns and pork into the hot wok and stir-fry, tossing constantly, until the prawns are pink and curled and the pork is heated through, about 90 seconds. Check the thickest piece reads 63 °C on a thermometer.
1 min 30sLarge wok, ThermometerThinly sliced char siu pork and raw tiger prawns · step 20
33
Lift the prawns and pork out of the wok back into their bowl and set aside.
Result · Stir-fried prawns and pork · used in step 43
10sSiu pork bowl (medium bowl)Stir-fried prawns and pork · step 32
34
Add another tablespoon of oil to the wok.
5sLarge wokVegetable oil · 1 tbsp
35
Swirl the oil around the wok and let it heat until shimmering.
30sLarge wok
36
Tip in the garlic and ginger and stir-fry for about 30 seconds, moving them constantly, until fragrant but not coloured.
30sLarge wok, Wooden spoonFinely chopped ginger and finely chopped garlic · step 10
37
Add the pepper strips and spring onions and stir-fry, tossing everything together, until just tender but still with some bite, about 90 seconds.
1 min 30sLarge wok, TongsSliced spring onions and sliced red peppers · step 17
38
Pour the beaten eggs over the vegetables and let them set for a few seconds, then use the wooden spoon to scramble them into large, soft curds as they cook.
20 minLarge wok, Wooden spoonBeaten Eggs · step 22
39
Add the drained rice vermicelli to the wok.
10sLarge wokDrained rice vermicelli · step 4
40
Pour the curry sauce evenly over the noodles.
10sLarge wokMixed curry sauce · step 29
41
Drizzle over the remaining tablespoon of oil to help the noodles move freely.
5sLarge wokVegetable oil · 1 tbsp
42
Toss and stir-fry everything together with tongs, lifting and folding the noodles through the sauce and vegetables, until every strand is coated in the golden curry mixture and heated through, about 2 minutes.
2 minLarge wok, Tongs
43
Return the cooked prawns and pork to the wok.
10sLarge wokStir-fried prawns and pork · step 33
44
Scatter the bean sprouts over the noodles.
5sLarge wokMung bean sprouts · 150 g
45
Grind a good pinch of white pepper over the noodles.
5sLarge wokWhite pepper · 1 pinch
46
Add a pinch of salt, tasting as you go.
5sLarge wokSalt · 1 pinch
47
Toss everything together for a final 30 seconds over high heat until the bean sprouts are just wilted and all the ingredients are evenly distributed through the noodles.
30sLarge wok, Tongs
48
Pile the Singapore noodles onto a large serving platter and bring straight to the table.
Result · Singapore noodles
20sLarge serving platterSingapore noodles · step 47
Printed 7 October 2026