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Singapore Vermicelli Noodles

Singapore Vermicelli Noodles - Chinese Recipes For All

Yummy spicy noodles, ready for those looking for a bit of of a kick

Madras paste gives this dish a kick and all the meats make this Singapore vermicelli extra special

Time: Prep 15 mins / Cooking 5 mins

Difficulty: Average



Serves 2

  • 1 egg
  • 50g chicken
  • 50g shrimps
  • 50g roast pork, sliced
  • 80g beansprouts
  • 1 spring onion, chopped into 1 inch slices
  • 200g vermicelli noodles
  • 1 tsp madras paste
  • 1 tsp salt, or to taste
  • 1 tbsp soy sauce, or to taste



Boil a pan of water. Boil chicken for 4 minutes.


Take the breasts out and place into a bowl of cold water to stop it from cooking further. After 5 minutes, cut chicken into small strips.


Slice roast pork. Wash and drain beansprouts.


Beat the egg. Slice spring onion into 1 inch slices.

Ready? Let's cook!


Heat 2 tablespoons oil in wok on high heat.


Add the egg into the wok and fry for 20 seconds, swirling it around in the wok. Add in shrimps, chicken and roast pork and fry for 1 minute.


Add the beansprouts and spring onions and fry for 30 seconds.


Next add in the vermicelli noodles and 1 tsp madras paste and fry for 1 minute. Move the noodles around to really mix in the madras paste. Add extra oil if it is starting to stick to the wok.


Add in soy sauce, salt to taste and stir fry for 2 minutes. Serve.

Done! 祝您好胃口!

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