Singapore Noodles

This is a fabulously flavourful Chinese dish. You can use dried prawns or mushrooms if you can find them, but if not, these Singapore noodles will taste just as good. If using the dried, then make sure you soak them for a good half an hour in water with a dash of soy sauce and sake if you want to use it.

After these have soaked, give them a good squeeze and get rid of most of the liquid, leaving about 2 tbsp. for use in the sauce afterwards. Make sure that the noodles are soaked too because they’ll be too dry otherwise. Finely chop both the mushrooms and the prawns so they’re of equal size – it’s nicer to get smaller bursts of flavour than large chewy pieces of food.


  • 400g fine egg noodles
  • Handful of Chinese mushrooms – use dried if you can or use thinly sliced chestnut
  • 4 tbsp. dried shrimps – use fresh if not
  • 2 large onions
  • 6 rashers of bacon
  • 3 or 4 large garlic cloves
  • 3 or 4 tsp. of minced ginger
  • 1 tbsp. curry powder.
  • 100g chicken
  • 100g pork
  • 100g prawns
  • Approx. 10 spring onions
  • Good dash of thick soy sauce
  • Good dash of dry sherry

Method of Preparation:

Heat up the oil in the wok or the heavy-bottomed saucepan and add ginger and garlic. Finely chop the two large onions as small as you can or blend it in a food blender.

Chop up the bacon as small as you can, removing the fat, chop up the shrimps and chop the mushrooms. Throw all this into the pan and let it all sizzle. Be careful not to let the garlic burn, because burnt garlic isn’t very nice. Slowly cook this for about fifteen minutes and let all the flavours come out.

Once you’ve done this, add the curry powder and a good pinch of salt.

Drain the noodles and add the chicken, pork and prawns to the cooked ingredients.

Finely slice the spring onions on the diagonal and add these into the pan.

Give everything a good mix so the flavours are properly spread throughout the dish.

Mix the soy sauce, sherry, and a bit of the drained mushroom water together so they are properly combined.

Add this into the pan with the noodles and cook for a few minutes so the sauce thickens.

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