Singapore Noodles




  • 1kg -1.5kg meat of your choice (chicken, turkey mince, beef mince)
  • 1 small tsp salt
  • 1 tsp rapadura or brown sugar
  • 1 tbs oyster sauce
  • 1 tbs tamari or soy sauce
  • 250g bean vermicelli noodles
  • 2 cloves garlic, finely chopper
  • 1 onion, thinly sliced
  • 5g fresh ginger, finely chopped
  • 1 red capsicum, finely sliced
  • 2 carrots, peeled and finely sliced
  • 1/2 – 1 tbs curry powder (depending on desired spice)
  • 1 tbs vegetable stock concentrate
  • 1-2 cups of water
  • 1 tbs coconut oil or olive oil
  • 2 eggs, lightly beaten
  • greens (chinese cabbage, spinach, kale)


Heat oil in large saucepan on the stove.  Add onion, garlic and ginger and saute until softened.

Add chicken or mince and stir until browned.

Soak noodles in a bowl of hot water to soften.

Add capsicum, carrot, sauces, sugar, salt, stock, curry powder and stir until fragrant.

Drain noodles and add.

Add 1 cup of water and simmer for 10 minutes, stirring regularly as noodles soften to combine.  (Add extra liquid if required)

Add beaten eggs and greens and stir to combine.

Simmer for another 5-10 minutes until egg is cooked and greens are wilted.

Serves 8-10

*I used 1kg turkey mince and 500g beef mince.  Previously I have used chicken breast or chicken thigh which is delicious!

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