Hairy Bikers Singapore Noodles Recipe

This vibrant, spicy Hairy Bikers Singapore Noodles Recipe is made with fine rice vermicelli, fresh prawns, and lean chicken in just 30 minutes. The hot wok instantly sears the mild curry powder into the noodles for that signature golden hue and smoky aroma. I love making this when I need a healthy fakeaway fix without the heavy grease.

Jump to Recipe

Better Than Takeaway

I used to think making authentic-tasting Singapore noodles at home required a commercial burner to get that smoky flavour. I quickly realized the real secret is simply preparing all your ingredients before the wok even goes on the heat. Once you start cooking, the process is lightning fast, so having your veggies chopped and sauce ready prevents panic.

My first attempt resulted in clumpy, broken noodles because I boiled them instead of just soaking them. Now, I let them sit in hot water until just pliable, ensuring they keep that perfect chew without turning to mush when tossed with the heavy ingredients.

Hairy Bikers Singapore Noodles Recipe Ingredients

• 200g dried rice vermicelli noodles
• 2 chicken breasts, sliced into thin strips
• 200g raw king prawns, peeled and deveined
• 2 tsp mild curry powder
• 1 tsp ground turmeric
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 eggs, beaten
• 1 red pepper, deseeded and thinly sliced
• 100g beansprouts
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1 fresh red chilli, finely chopped
• 1 tsp fresh ginger, grated
• Small bunch of fresh coriander, roughly chopped

How To Make Hairy Bikers Singapore Noodles Recipe

1. Soak Noodles: Place the vermicelli in a large bowl and cover with boiling water for 3-5 minutes until just soft, then drain and rinse thoroughly with cold water.
2. Sear Chicken: Heat half the oil in a large wok over high heat, add the chicken strips, and stir-fry for 3-4 minutes until golden and cooked through, then remove to a plate.
3. Cook Omelette: Add the beaten eggs to the hot wok, swirling to create a thin omelette, cook for 1 minute until set, then remove, slice into thin strips, and set aside.
4. Stir-fry Aromatics: Add the remaining oil to the wok, toss in the onion, red pepper, garlic, ginger, and chilli, and stir-fry for 2 minutes until softened but still crunchy.
5. Combine Ingredients: Return the chicken and prawns to the pan, cooking for 2 minutes until prawns turn pink, then add the drained noodles, beansprouts, curry powder, turmeric, and soy sauce.
6. Final Toss: Toss everything vigorously for 2-3 minutes to coat the noodles evenly in the yellow spices and ensure everything is piping hot, then stir in the egg strips and coriander.

Recipe Tips

• Prep is key: Chop everything before you start cooking because the wok process moves extremely fast and you won’t have time to slice vegetables mid-cook.
• Cold rinse: Rinse noodles in cold water immediately after soaking to stop the cooking process and wash away excess starch, which prevents clumping.
• Heat control: Keep the heat high throughout the cooking process to get a slight char on the vegetables rather than steaming them in their own juices.

What To Serve With Singapore Noodles

Serve this dish immediately while piping hot to enjoy the best texture contrast between the soft noodles and crunchy bean sprouts. A side of pickled cucumber or a few prawn crackers complements the spicy curry flavours perfectly without adding too much heaviness.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a wok or microwave until piping hot, adding a splash of water to loosen the noodles if they seem dry.

FAQs

Can I make this vegetarian?
Yes, swap the chicken and prawns for firm tofu cubes and add extra vegetables like mangetout or baby corn for crunch.

Is this recipe gluten-free?
Rice noodles are naturally gluten-free, but you must ensure you use tamari instead of standard soy sauce to make the entire dish safe.

How spicy is this dish?
It has a mild kick from the curry powder and fresh chilli, but you can deseed the chilli or omit it entirely for a family-friendly version.

Why are my noodles breaking?
You likely overcooked them during the soaking stage; they should still have a slight bite before hitting the wok as they will cook further.

Nutrition

• Calories: 350 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 185mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Protein: 25g

Try More Recipes:

• Hairy Bikers Peri Peri Chicken Recipe
• Hairy Bikers Leftover Lamb Shepherd’s Pie Recipe
• Hairy Bikers Healthy Fish Pie Recipe