Singapore noodles with prawns


½ onion
½ red pepper
½ green pepper
140g dried or fresh rice noodles (vermicelli) 
2 eggs
1 x 5ml spoons vegetable oil
150g prawns
50ml water
1 x 15ml spoon reduced salt soy sauce
1 x 5ml spoon fish sauce
1 x 5ml spoon ground coriander
1 x 5ml spoon turmeric


Chopping board, vegetable knife, large bowl, small bowl, fork, small frying pan, mixing spoon, fish slice, plate, large frying pan or wok, colander, measuring jug, measuring spoons.


  1. Prepare the ingredients:
    - peel and slice the onion;
    - deseed and cut the peppers lengthways.
  2. If using dried rice noodles, soak them in water for 20 minutes. Drain well.
  3. Beat the eggs in a shallow bowl.
  4. Heat half the oil in a small frying pan, add the beaten eggs and cook until the liquid settles, then flip over to cook the other side.
  5. Place the cooked egg on a plate to cool down, then cut into fine strips.
  6. Heat the remaining oil in a large frying pan.
  7. Add the onion and pepper slices and stir-fry for 5 minutes.
  8. Add the prawns, keep stirring to cook for another 2 minutes.
  9. Add the noodles, then the egg strips.
  10. Pour in the water gradually to break the noodles and to ensure the ingredients mix well.
  11. Add the soy and fish sauces, then the coriander and turmeric.

Top tips:

  • Substitute the prawns for tofu or jackfruit and swap the fish sauce for tamari to make a vegetarian dish.
  • Dried rice noodles must be soaked to rehydrate before use. Fresh rice noodles do not need soaking and are cooked briefly to soften.


This recipe has been kindly donated by Georgine Leung.


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Food skills:

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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine
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