Irresistible Singapore Noodles with Prawns

There are recipes we make once and forget, and then there are recipes that linger in our memory, wrapping us with warmth, color, and flavor long after the last bite. This is one of those. I still remember the first time I made this dish – the air was filled with the scent of toasted curry powder, sizzling prawns, and vibrant vegetables dancing in the wok. My family gathered around the table, forks clinking against plates, and every single person asked for seconds. That moment was when I knew this dish had become more than just food – it had become a shared experience.

What makes this recipe so irresistible is the harmony of flavors: the smoky hint of curry, the sweet crunch of peppers, the freshness of spring onions, and the tender juiciness of prawns that tie it all together. The noodles absorb every layer of seasoning, carrying with them the story of a dish that traveled across cultures and kitchens to land in ours. Whether we cook it in a wok, an air fryer, or even in an Instant Pot, the magic remains.

Preparation Time

• Preparation: 20 minutes

• Cooking: 15 minutes

• Total: 35 minutes

This recipe serves 4 people and is of medium difficulty, but with my guidance and tips, even beginners will find joy in making it.

The Necessary Ingredients (possible in all kinds of variations)

• 300 g rice vermicelli noodles

• 300 g large prawns, peeled and deveined

• 2 tbsp sesame oil (or sunflower oil if preferred)

• 2 garlic cloves, finely chopped

• 1 medium onion, thinly sliced

• 1 red bell pepper, sliced into thin strips

• 1 yellow bell pepper, sliced into thin strips

• 100 g bean sprouts

• 3 spring onions, cut into 3–4 cm pieces

• 2 tbsp soy sauce (regular or light)

• 1 tbsp oyster sauce (optional, for extra depth)

• 2 tsp curry powder (adjust to taste)

• 1 tsp turmeric powder (optional, for deeper color)

• 1–2 red chilies, finely sliced (optional for heat)

• Salt and freshly ground black pepper, to taste

• A small handful of fresh coriander, chopped

Before we dive into the steps, let me share some alternatives so you’ll know how flexible this dish can be:

• Vegan version: Replace prawns with tofu cubes or tempeh, pan-fried until golden.

• Gluten-free version: Use tamari instead of soy sauce and ensure the oyster sauce is gluten-free (or skip it).

• Low-carb version: Swap rice vermicelli with spiralized zucchini or shirataki noodles.

• Protein boost: Add scrambled eggs, chicken strips, or even thinly sliced beef.

The Steps of Preparation (possible in all kinds of variations)

The beauty of this dish is that it adapts wonderfully to different cooking methods. In my kitchen, the wok is my favorite because of the charred smokiness it brings. But I’ve also tried making it in the air fryer (for the prawns), steaming the noodles, or even throwing everything into the Instant Pot when pressed for time. Every method tells a slightly different story, but all lead to the same comforting ending: a plate of golden, fragrant noodles ready to be devoured.

1. Soak the rice vermicelli in hot water for about 5–7 minutes until just tender, then drain and set aside.

2. Heat the oil in a wok or large pan over medium-high heat.

3. Add the garlic and onion, stir-fry for 1–2 minutes until fragrant.

4. Add the prawns and cook for 3–4 minutes until they turn pink and curl.

5. Toss in the bell peppers and stir-fry for another 2–3 minutes.

6. Sprinkle in the curry powder and turmeric, stir well so everything is coated in spices.

7. Add the drained vermicelli noodles and toss thoroughly.

8. Pour in soy sauce and oyster sauce, mixing until noodles are evenly coated.

9. Add bean sprouts, spring onions, and chili, stir quickly to keep vegetables crunchy.

10. Taste and season with salt and pepper.

11. Garnish with coriander and serve immediately.

Nutritional Benefits

• High in lean protein: Prawns provide an excellent source of low-fat, high-quality protein.

• Rich in antioxidants: Bell peppers and coriander bring vitamins A and C, supporting immune function.

• Good for heart health: Sesame oil and prawns are sources of healthy fats.

• Supports digestion: Bean sprouts and vegetables offer fiber for a healthy gut.

• Low in calories: Rice vermicelli is lighter than egg noodles or wheat pasta.

• Energy-boosting: The balance of protein, carbs, and fats fuels the body effectively.

• Anti-inflammatory properties: Curry powder and turmeric contain compounds that reduce inflammation.

Now that we’ve mastered the base, let’s explore how to upgrade this dish further.

Possible Additions or Upgrades

One of the reasons I adore this dish is because it thrives on creativity. Sometimes I add a splash of fish sauce for extra umami, other times I sprinkle crushed peanuts for crunch. A soft-boiled egg on top transforms it into comfort food at its best. Even a squeeze of lime just before serving gives it a bright, zesty twist. For gatherings, I love doubling the recipe and serving it as the star of the table – it never fails to impress.

Questions and Answers

Can I make this dish ahead of time?
Yes, but it tastes best fresh. If you prepare in advance, store the noodles and prawns separately and combine before serving.

Can I use frozen prawns?
Absolutely. Just thaw them properly, pat them dry, and cook as directed.

What if I don’t have curry powder?
You can mix turmeric, cumin, and a touch of paprika for a similar effect.

Can I make it less spicy?
Of course. Simply skip the chilies or replace them with sweet paprika.

How do I prevent noodles from sticking?
Rinse them with cold water after soaking and toss them quickly in oil before adding sauces.

Can I add more vegetables?
Yes! Broccoli, carrots, snow peas, and mushrooms all work beautifully.

Is it possible to use chicken instead of prawns?
Definitely. Thinly sliced chicken breast or thigh meat works wonderfully.

Can I make it in an air fryer?
Yes, you can cook the prawns in the air fryer and stir-fry the vegetables and noodles separately.

What drinks go well with this dish?
A crisp white wine, jasmine tea, or even sparkling water with lime complements it perfectly.

Can children enjoy this recipe?
Yes – just reduce or omit the chili to make it more kid-friendly.

How long can leftovers last in the fridge?
About 2 days if stored in an airtight container. Reheat gently in a pan with a splash of water.

Can I freeze it?
I wouldn’t recommend freezing because the texture of the noodles and prawns changes, but the sauce mix itself can be frozen.

From my experience, every time I cook this dish, it sparks conversation, laughter, and happy silence when the flavors do all the talking. I encourage you to try it, make it your own, and most importantly – share it. If you love this recipe as much as I do, spread it to friends, post it on social media, and let others discover the joy of this unforgettable meal!