Stir Fry Noodles

Stir Fry Noodles

spicy singapore style noodles
  • 👨‍🍳 Medium
  • Prep: 20 mins
  • 🥘 Cook: 10 mins
  • 🍽 Serves 2

I normally make my noodles plain with just pieces of chicken / beef or whatever is available. Today, I’ve decided to make stir fry noodles with what’s left in my store cupboard. This tasty meal can be stored for up to 5 days in the fridge, used as a pack meal or had for lunch when working from home and there’s no time to make something to eat.

Stir Fry Ingredients

Sauce Ingredients (1)

  • 3 tbsp soy sauce
  • 3 tspn salt
  • 2 tbsp Chinese cooking wine 
  • 2 1/2 tsp curry powder (hot or ordinary)
  • 1/2 tsp sugar
  • 1/2 tsp red pepper

Stir Fry Meat Ingredients (2)

  • 100g dried ramen noodles 
  • 2 tbsp sunflower oil
  • 8-10 medium raw shrimp / prawns, shelled and deveined
  • 3 sliced and diced chicken breasts
  • 1/2 medium onion , thinly sliced (brown)
  • 3 bunches of spring onion
  • 4 garlic cloves, minced
  • 1 tsp ginger, freshly grated

Stir Fry Vegetable Ingredients (3)

  • 1 cup red capsicum / bell pepper
  • 2 tsp thinly sliced hot habanero or lantern red pepper
  • 1/2 Green cabbage, thinly sliced
  • 200g peashoot
  • 10g mangetout

Other recommendations: I have used ramen noodles in this recipe. Recommend using rice vermicelli or egg noodles for a more authentic taste. You can also add fried egg to this dish.

Stir Fry Preparation

  1. Mix the sauce ingredients (1) in a small bowl and stir together.
  1. Cook the noodles as instructed on the package for best results. 5mins is enough. Sieve and drain any excess water.
  1. Heat 1 tbsp of oil in a wok over medium heat. Add the stir fry ingredients (2) except the noodles, meat and prawns. Add half portion of the sauce ingredients to the wok. Fry for 5mins.
  1. Once the onion becomes softer and looks caramelised, add the chicken and cook under medium heat for 10mins. Then add the prawns. Cook for 3mins.
  2. Once the chicken and prawns are done, add the char siu and cook under medium heat for 5mins.
  1. In a separate wok or fry pan, add oil to the pan and toss in the vegetable ingredients. Sprinkle 3 tbspn of soy sauce to the vegetable ingredients and 2 tbspn white wine vinegar. Add the remaining sauce ingredients (1). Cook for 3 mins.
  1. Now add the meat sauce and vegetables to the noodles. Toss until the noodle is fully coated. Cook for 2 mins.

Serving: serve immediately ©

💡For a less intense flavour, use light soy sauce. If you don’t have homemade or store bought char siu, substitute with diced chicken, you can also add vegetables to the mix.

One response to “Stir Fry Noodles”

  1. […] Today, I’ve decided to make Singapore stir fry noodles, a spicy alternative to the simple stir fry recipe on this blog. This tasty meal can be stored for up to 5 days in the fridge, used as a pack meal or had for lunch […]


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