Hairy Bikers Singapore Noodles​ Recipe

This easy Hairy Bikers Singapore Noodles recipe is made with thin rice vermicelli, juicy prawns, savory char siu pork, fragrant curry powder, soy sauce, and crisp bean sprouts. This recipe creates a vibrant and delicious stir-fry, delivering a classic one-pan meal that’s packed with flavor. Perfect for a quick weeknight dinner, this takeaway classic is great all year round and serves 4 people.

Hairy Bikers Singapore Noodles Ingredients

For the Noodles and Proteins:

• 250g thin rice vermicelli noodles
• 200g raw king prawns, peeled and deveined
• 150g char siu pork (Chinese BBQ pork), thinly sliced
• 2 large eggs, lightly beaten
• 1 tablespoon vegetable oil

For the Vegetables:

• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 100g bean sprouts
• 3 spring onions, sliced into 1-inch pieces

For the Sauce:

• 2 tablespoons mild curry powder
• 1 teaspoon turmeric powder
• 2 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons chicken stock or water
• 1 teaspoon sugar

How To Make Hairy Bikers Singapore Noodles

1. Prepare the noodles: Place the rice vermicelli in a large bowl and cover with boiling water. Let them soak for 3-5 minutes, or until just tender. Drain immediately, rinse with cold water to stop the cooking process, and set aside.
2. Cook the proteins: Heat the vegetable oil in a large wok or frying pan over high heat. Add the sliced onion and stir-fry for 1 minute. Add the prawns and char siu pork, cooking for 2-3 minutes until the prawns are pink and cooked through.
3. Scramble the eggs: Push the ingredients to one side of the wok. Pour the beaten eggs into the empty space and let them set for 30 seconds before scrambling them into small pieces.
4. Add the vegetables: Add the sliced bell pepper and carrot to the wok. Stir-fry for 2 minutes until they are slightly softened but still have a crunch.
5. Combine everything: Add the drained noodles, bean sprouts, and spring onions to the wok. Pour over the sauce ingredients (curry powder, turmeric, soy sauce, sesame oil, stock, and sugar). Toss everything together continuously for 2-3 minutes until the noodles are evenly coated in the sauce and everything is heated through. Serve immediately.

Recipe Tips

• Don’t Oversoak the Noodles: The biggest mistake is leaving the noodles in hot water for too long. They only need a few minutes to soften because they will continue to cook in the wok. Over-soaked noodles will break apart and become mushy.
• Prepare Everything in Advance: A stir-fry cooks very quickly. Have all your vegetables chopped, proteins sliced, and sauce ingredients measured out before you even turn on the heat. This is known as ‘mise en place’ and is key to a successful stir-fry.
• Use a Hot Wok: For the best results, your wok or frying pan should be very hot. This high heat sears the ingredients quickly, locking in flavor and preventing the dish from becoming soggy.
• Rinse Noodles with Cold Water: After draining the soaked noodles, rinsing them with cold water is an important step. It stops them from cooking further and washes away excess starch, which helps prevent them from clumping together in the wok.

What To Serve Singapore Noodles

Singapore noodles are a fantastic all-in-one meal, so you don’t need much else. However, if you want to serve them as part of a larger spread, they pair well with simple starters like crispy vegetable spring rolls or prawn crackers with a sweet chili dipping sauce. For a green element, a side of steamed Chinese broccoli (gai lan) with a drizzle of oyster sauce would be a perfect complement.

How To Store Singapore Noodles Leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The texture of the rice noodles may become slightly firmer when cold. Reheat in a wok or microwave, adding a splash of water to help loosen the noodles.

Freeze: Freezing is not recommended for this dish. The rice noodles and vegetables tend to become very soft and mushy when thawed, which changes the texture of the dish completely.

Hairy Bikers Singapore Noodles Nutrition Facts

• Calories: 485 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 180mg
• Sodium: 950mg
• Total Carbohydrate: 58g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 28g

Frequently Asked Questions

• What is char siu pork and what can I use as a substitute? Char siu is Chinese-style BBQ pork known for its sweet, savory glaze and reddish color. You can find it in most Asian supermarkets. If you can’t find it, you can substitute it with thinly sliced cooked ham, shredded roasted chicken, or even extra prawns.
• Can I make this dish gluten-free? Yes, it’s easy to make this gluten-free. Simply use a gluten-free soy sauce (tamari) and ensure your chicken stock and curry powder are certified gluten-free, as some brands can contain gluten.
• My noodles are sticking together in a clump. What can I do? This usually happens if the noodles are overcooked or not rinsed properly. Make sure to rinse them in cold water after soaking to remove starch. Tossing them with a tiny bit of sesame oil after they drain can also help keep the strands separate.
• Can I use different vegetables? Of course! This recipe is very versatile. Feel free to add or substitute vegetables like snow peas, mushrooms, baby corn, or shredded cabbage. Just add the harder vegetables first to give them more time to cook.

Try More Recipes:

• Hairy Bikers Peri Peri Chicken​ Recipe
• Hairy Bikers Leftover Lamb Shepherd’S Pie​ Recipe
• Hairy Bikers Leek And Potato Soup No Cream​ Recipe

Hairy Bikers Singapore Noodles​ Recipe

Author: Alex Saidani Cooking Method:Stir-frying Cuisine:Chinese-inspired British Courses:Dinner Main Lunch

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:485 kcal Best Season:Summer

Description

The Hairy Bikers Singapore Noodles recipe is a quick, fragrant, and satisfying stir-fry. It combines thin rice vermicelli noodles with prawns, char siu pork, and crisp vegetables, all tossed in a savory and mild curry sauce. This takeaway favorite is easy to make at home for a perfect weeknight meal.

Ingredients

For the Noodles and Proteins:

• 250g thin rice vermicelli noodles
  
• 200g raw king prawns, peeled
  
• 150g char siu pork, thinly sliced
  
• 2 large eggs, lightly beaten
  
• 1 tablespoon vegetable oil

For the Vegetables & Sauce:

• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
  
• 1 carrot, julienned
  
• 100g bean sprouts
  
• 3 spring onions, sliced
  
• 2 tablespoons mild curry powder
  
• 1 teaspoon turmeric powder
  
• 2 tablespoons light soy sauce
  
• 1 tablespoon sesame oil
  
• 2 tablespoons chicken stock or water
  
• 1 teaspoon sugar

Instructions

1. Soak the noodles: Cover rice vermicelli with boiling water for 3-5 minutes until tender. Drain and rinse with cold water.
   
2. Stir-fry proteins: Heat oil in a wok. Stir-fry onion, then add prawns and pork and cook until prawns are pink.
   
3. Scramble eggs: Push ingredients to one side, pour in beaten eggs and scramble.
   
4. Combine and serve: Add peppers, carrots, and stir-fry for 2 minutes. Add noodles, bean sprouts, spring onions, and all sauce ingredients. Toss everything together over high heat for 2-3 minutes until fully combined and hot. Serve immediately.