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Seafood Singapore noodles

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Adjust Servings:
2 nests rice noodles
1 tbsp groundnut oil
2 rashers smoked back bacon, finely diced
2 large garlic cloves, finely sliced
1 tsp fresh root ginger, peeled and finely chopped
1 large red chilli, finely sliced
4 spring onions, finely sliced on the diagonal, plus a few ends reserved for garnish
1 carrot, peeled and cut into matchsticks
1/2 red pepper, deseeded and finely sliced
1/2 green pepper, deseeded and finely sliced
Large handful of beansprouts
50g bamboo shoots, drained and finely sliced
250g frozen cooked seafood (prawns and squid), defrosted
80g frozen peas, thawed
2 large free-range eggs, beaten
1 tbsp dark soy sauce (reduced salt)
1 tsp toasted sesame oil, plus extra for frying
2 tsp sweet chilli sauce
1 heaped tsp mild curry powder
Lime wedges, for garnish
1 tbsp peanuts, toasted and finely chopped

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Seafood Singapore noodles

Singapore noodles are my mum's favourite, so naturally it's taken a while to perfect this fridge-raider recipe, which is free of additives and high in protein. As well as upping the veg count, the squid, prawns and eggs are combined with bacon (a substitute for char sui barbecue pork) to turn my version into a main meal, rather than a colourful side dish.

  • Spicy
  • 15 Mins
  • Serves 2
  • Medium





  1. Add the light soy sauce, toasted sesame oil, sweet chilli sauce and curry powder to a small bowl with a splash of water and mix well. Set aside.

  2. Soak the rice noodles in a pan of salted boiling water for 8 minutes. Drain well, rinse under cold water, and drain again. Add a drizzle of sesame oil to stop them sticking together and cover with damp kitchen roll to stop the noodles from drying out.

  3. Meanwhile, heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the bacon and stir-fry for 3-4 minutes until crisp and the fat has rendered out. Remove with a slotted spoon and keep warm.

  4. In the residual oil, add the garlic, ginger and chilli and sizzle for 1 minute. Toss in the spring onions, carrot, peppers, beansprouts and bamboo shoots and stir-fry for 2 minutes.

  5. Return the bacon to the pan with the prawns, squid, noodles and peas. Pour over the sauce and toss to coat. Continue to stir-fry for 2-3 minutes or until everything is heated through.

  6. In a separate pan, add a drizzle of sesame oil and pour in the beaten eggs. Cook gently for 1-2 minutes until just scrambled. Add to the Singapore noodles and fold everything together before serving.

  7. Pile the Singapore noodles onto a serving plate and garnish with the sliced spring onions, lime wedges and chopped peanuts, if desired.

Cook’s tip

  • A lot of people struggle with their noodles turning to mush (I’ve made the mistake many times) but the secret is to drain and rinse the cooked noodles under cold water to stop the cooking process, which also gets rid of any excess starch. Scrambling the eggs separately from the noodles is key to stop them from curdling.

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