Eva Pau's Asian Kitchen30 Minutes

Singapore Noodles

Name: Singapore Noodles
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 70g Char Siu ( Chinese style BBQ pork); 80g of raw peeled deveined medium sized prawns (I’ve used size 41/50, approximately 10 pieces); 250g Vermicelli noodles; 1/3 green pepper; 1/3 red pepper; 1 small carrot; 1/2 red onion sliced; 1 egg beaten; 2 stalk of scallion, julienned; 80g of fresh beansprouts; 3tsp mild curry spice paste; 1 tbsp soy sauce; Sprinkle of salt; Char Siu:; 200g Irish pork neck collar or pork fillet; Char Siu Marinade:; 1 tbsp Yellow Bean Sauce; 1 tbsp Hoisin Sauce; 1 tbsp Oyster Sauce; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 2 tbsp of sugar; ¼ tsp of salt; 1 tbsp Shaoxing wine (Chinese cooking wine)

Eva PauFrom the series · Eva Pau's Asian Kitchen

30 min totalServes 2Easy

Singapore Noodles

Time30 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

To prepare the Char Siu, add all the marinade ingredients in a bowl with 200g of Irish pork neck/ fillet. Leave to marinade in the fridge for a minimum of 30 mins. Cook in an airfryer or oven at 180 degrees for 20 mins and set aside.

To rehydrate the dried noodles, heat up some water in a medium sized pot with a lid. Once the water is boiling, add the vermicelli noodles, turn off the heat and put the lid on. Steam for 2 minutes and then pour it through a sieve and cover the noodles with a tea towel so that it continues to gently steam.

In a hot wok, add some oil and stir fry the egg and scramble it slightly. Take it off the heat when it is cooked but still slightly runny. Set aside.

Next, add some oil, then add the prawns to cook for 1 minute until a bit brown on both sides. Set aside.

Add some oil into the pan, add the onion, carrot, red and green pepper. Stir fry for 2 minutes, then add the char siu and stir fry for 1 minute. Add the vermicelli noodles, prawns, egg, beansprouts, scallion.

Mix the curry paste and soy together and pour over the noodles. Season with some salt. Stir fry and mix well for a further 3 minutes and ready to serve. Garnish with some chopped spring onion.

Cook's notes

The char siu wants at least 30 minutes in its marinade, then 20 minutes at 180 degrees — the air fryer is my shortcut to those caramelised sticky edges, though a hot oven does the same job. Make it first and slice it while the rest comes together.
Rehydrate the vermicelli off the heat: boiling water, lid on, two minutes, then drain and cover with a tea towel so it keeps gently steaming without overcooking.
Cook the egg, prawns and pork in stages and set them aside, so nothing overcooks while the vegetables get their turn — take the egg off while it's still slightly runny.
Loosen the curry paste with the soy before it goes in so it coats every strand evenly rather than clinging in clumps.
Keep the heat high and toss constantly at the end; Singapore noodles should be light, dry and fluffy, not wet, so let any excess moisture cook off.

Serve with Substantial enough to stand alone, though a sharp cucumber salad or some pickled chilli on the side cuts the richness of the pork. A cold lager or iced jasmine tea works well.

Make ahead & storage Keeps in the fridge for up to two days. Reheat in a hot wok with a splash of water to loosen the noodles; go easy given the prawns and egg, and don't reheat more than once.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026