Singapore-Style Noodles

TOTAL TIME: 30 min
Prep: 25 min
Inactive Prep: --
Cook: 5 min
YIELD: 2 servings


  • 2 tablespoons groundnut oil ( peanut)
  • 1 tablespoon freshly grated ginger
  • 1 red chile, seeded and finely chopped
  • 5 fresh shiitake mushrooms, sliced
  • 2 tablespoons ground turmeric
  • 3 1/2 ounces diced smoked bacon
  • 1 red bell pepper, seeded and sliced
  • 1 handful julienned carrot strips
  • 1 handful bean sprouts
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Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.

Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.

Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

Cook's Note: You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.


'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!



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