Simple Singapore Fried Noodles Recipe - The Four Pillars to Greatness

Simple Singapore Fried Noodles Recipe

Using rice noodles means this dish is naturally gluten-free, which is always welcome news in my household. Today, I used the leftover chicken & pork from earlier in the week to whip up Singapore Noodles - which, strangely, is NOT from Singapore!

The dish is versatile enough in terms of ingredients but using the four core spice groups (Chinese five spice, curry powder, soy sauce & fish sauce) elevates the noodles whether made with meat, seafood, vegetables (or all together, which is still the best).

For sauce / spice

1/2 tbs chinese five spice
1 tbs Madras curry powder
2 tbs soy sauce
1 tbs fish sauce
1/2 tbs sugar
Lime juice

For the noodles

Rice vermicelli noodles
1/2 red pepper in thin slices
1/2 white onion in thin slices
1 inch of ginger in thin slices
2 spring onions in thin strips
1 medium carrot in thin strips or grated
Peas
Chopped cooked chicken
Chopped cooked pork (Char Siu is ideal - but smoker pork works well)
Cooked prawns

Preparation

1. Chop all ingredients as per the photos
2. Soak dried noodles in boiled water for 5 minutes
3. Heat oil in wok / pan
4. Add vegetables & meat, fry for a few minutes
5. Add noodles, fry for a minute
6. Add spices, soy sauce, fish sauce, lime juice & sugar
7. Warm through & serve

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