Singapore Noodles in the UK: what it is, how to order it, where to find it
Quick answer
Singapore noodles are thin rice vermicelli stir-fried with curry powder, prawns, char siu, egg and vegetables, yellow with spice and light in texture. Despite the name they are not from Singapore: they are a Hong Kong invention, and a fixture of the British Chinese menu. Good ones are dry, fragrant and separate; bad ones are a greasy, clumped, over-curried tangle.
Calories and nutrition
- Calories
- 520
- Protein
- 22 g
- Carbs
- 70 g
- Fat
- 18 g
- Salt
- 2.8 g
420–640 kcal
Portion: One takeaway portion, about 380 g.
Lighter than egg-noodle dishes; rice vermicelli is the base.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What Singapore noodles are
Thin rice vermicelli (mai fun) are soaked, then stir-fried hard with curry powder, prawns, strips of char siu, scrambled egg, bean sprouts, onion and pepper, seasoned with soy and a little sugar. The curry powder, unusual in Chinese cooking, gives the yellow colour and the mild spice, and is the Hong Kong twist that names them 'Singapore-style' for its exotic association rather than any real link. Done well they are dry and separate, each strand coated and fragrant, with wok hei. Done badly they are oily, clumped and dominated by raw curry powder.
How to judge them
The vermicelli should be separate and dry, evenly coloured, fragrant with curry but not raw or bitter, and carrying a little smoky wok char. Prawns and char siu should be present and generous. A greasy, sticky mass with a harsh curry hit is the low end. A hot wok and a cook who keeps the noodles moving are what make them; this is a dish where technique shows.
Singapore noodles versus chow mein
Chow mein uses thick egg noodles and no curry; Singapore noodles use thin rice vermicelli and curry powder. Both are stir-fried, but the texture and flavour are quite different. Singapore noodles are lighter and spicier; chow mein heartier and savoury. They are the two noodle staples of the takeaway.
Where it is done well in the UK
Cantonese restaurants and good takeaways with a hot wok. Our directory lists areas with the most Chinese restaurants.
How to order it
Singapore noodles should be dry, separate and fragrant, not greasy and clumped; a hot-wok kitchen makes the difference. They are spicier and lighter than chow mein. The prawn-and-char-siu 'house' version is the classic. Ask for extra chilli if you like heat.
Where it's done well
UK councils with the most singapore noodles specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve singapore noodles near you.
Make it at home
Serves 2 · 25 min
Ingredients
- 150 g thin rice vermicelli
- 1.5 tbsp mild curry powder
- 100 g prawns
- 80 g char siu or ham, sliced
- 1 egg
- 100 g bean sprouts, 1 onion, 1 pepper, 3 spring onions
- 2 tbsp soy, 1 tsp sugar, oil
Method
- Soak the vermicelli in warm water until pliable, then drain well.
- Scramble the egg in a hot wok and set aside. Stir-fry the prawns, char siu, onion and pepper.
- Add the noodles, curry powder, soy and sugar, and toss hard over high heat until dry, separate and evenly yellow.
- Add the bean sprouts, egg and spring onions, toss once more and serve.
Drain the vermicelli well and keep the wok very hot so the noodles fry rather than steam. Toast the curry powder in the oil for fragrance.