EASY SINGAPORE NOODLES

An easy, budget friendly and versatile noodle dish that’s packed with veggies. A great mid-week meal or weekend lunch!

I regularly make my easy Singapore noodles for just myself for lunch or a family mid-week dinner. I think of it as a spicy Chinese egg and bacon. It’s based on the traditional Singapore noodles recipe which has plenty of chilli heat but I tone down the chilli for the kids. It still has plenty of flavour though and the curry powder adds a subtle hint of spice.

Why you should cook this

• Very kind on your wallet
• A balanced nutritious meal 
• Good for fussy eaters, especially those that don’t like things too saucy
• It’s a great dish for using up whatever veggies and meat you have left in the fridge

Variations

There are a number of ways you can switch up this easy Singapore noodle recipe according to your tastes. Here are some ideas to try!

• Leave out the bacon to make it vegetarian
• Use different meat such as ham, leftover chicken, pork or beef
• Change the vegetables to whatever you prefer. Mange tout, sweetcorn, peas, chinese cabbage and beansprouts would all be great
• You can try using different types of noodles. Rice noodles would be fantastic or you can use wholewheat to increase the fibre content
• The recipe here is for one person but you can simply scale up for however many you need to feed
• If you want it super spicy you can add a chopped fresh chilli when you cook the vegetables

Serve with….

This is a great dish by itself but if you wanted to make it like a fakeaway then try serving with some prawn crackers and slow cooked BBQ ribs.

Ingredients Notes

Bacon – streaky is best to get the crispiest bacon but any bacon is fine

Garlic – I like to use fresh garlic but if you prefer you can use ½ teaspoon of garlic granules

Curry powder – I use mild but if your family like it spicy then choose a hotter powder

Vegetables – feel free to use whatever veggies you want but ensure they are sliced into similar sized pieces for even cooking

Ginger – I use ground ginger for convenience but you can use fresh instead

Easy Singapore Noodles – Step by Step

After chopping all the vegetables you’ll need to prepare your noodles. Fill a saucepan with cold water and bring to the boil. Then add your egg noodles and gently simmer for 4 minutes. Drain the noodles and stir in 1 tablespoon soy sauce. Set aside for now.

Next, heat a wok or frying pan over a high heat and add the oil. Then add all the vegetables except the spring onions. Cook for 5 minutes, stirring regularly until they have softened and charred slightly then set aside in a bowl. 

Now place the wok/frying pan back on the heat and add more oil if needed. Add the chopped bacon and fry bacon until brown and crispy.

Next, add the vegetables, spring onions, noodles and all the remaining ingredients to the bacon and stir fry until mixed together and piping hot. Then make a well at the bottom of the pan and pour in the egg. Stir the egg, keeping it in this space while it cooks and scrambles before mixing it into the noodles.

Serve immediately.

Troubleshooting

Why are my noodles sticky and soggy?
Be careful not to overcook your noodles. You want them to be just underdone before you drain them as you’ll be cooking them some more with the rest of the ingredients.

If your noodles stick to the wok/frying pan then try adding a little more oil and turning up the heat. You don’t want to stir fry everything for too long. 

Why is everything sticking to the pan?
Make sure to use a non-stick pan or well seasoned wok and you may not have your heat high enough. I always cook stir fries on the highest heat possible and pre-heat the wok to smoking point before adding any ingredients. 

Why is the egg sticking to the pan?
Your pan needs to be non-stick to cook the egg properly. When you make a well in the bottom of the noodles and vegetables you can add a small amount of oil to help the egg scramble or you can pre cook the egg separately and add it at the end. 

Storage

This dish is best made fresh and served immediately and goes well with some kimchi on the side.