Singapore fried noodles







Cook Time

15-20 Min


  • 175g/6oz rice noodles
  • 50ml/2fl oz vegetable oil
  • 1⁄2 teaspoon salt
  • 75g/3oz peeled and deveined cooked prawns
  • 175g/6oz cooked pork, cut into thin strips
  • 1 green pepper, seeded and cut into thin strips
  • 1⁄2 teaspoon granulated sugar
  • 2 teaspoons curry powder
  • 75g/3oz Thai fish cakes
  • 2 teaspoons light soy sauce
  • Soak the noodles in water for about 10 minutes, drain well, then pat dry with kitchen paper.
  • Heat the wok, then add half the oil. When the oil is hot, add the noodles and half the salt. Stir-fry for 2 minutes. Transfer to a serving dish and keep warm.
  • Heat the remaining oil, and add the prawns, pork, pepper, sugar, curry powder and remaining salt. Stir-fry for 1 minute. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir in the soy sauce. Serve immediately.
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