Singapore Style Fried Noodles 

Singapore Style Fried Noodles

Posted on June 29, 2022

I thought of being in Singapore after I ate it. It’s a fun dish to try.

The most key element of this dish is a little touch of curry. I ate it a lot of times before. After making it on my own, I suddenly find it familiar but quite exotic at the same time.


  • pack Rice Noodle

  • ounce Pork

  • ounce Onion

  • ounce Egg

  • ounce Carrot

  • ounce Red Pepper

  • ounce Green Pepper

  • ounce Cabbage

  • ounce Dry Mushroom




    Soy Sauce


    Black Pepper

  • ounce Curry Paste


  • Step 1: Soak dry mushroom in hot water and let it sit for at least 20 minutes
  • Step 2: Put dry rice noodle in boiling water for 1 minute
  • Step 3: Take out the rice noodle and put it into a big bowl with a cover
  • Step 4: Cover the bowl and let it rest for at least 30 minutes
  • Step 5: Chop all the vegetables into thin slices
  • Step 6: Slice pork thinly, add a little bit salt, soy sauce. Marinade
  • Step 7: Put a frying pan on a high heat
  • Step 8: Add 2 tablespoons of oil and add rice noodle to the wok, turn down the heat
  • Step 9: Fry the rice noodle slowly for at least 2 minutes, until the edge turns crispy
  • Step 10: Move the rice noodle back to a empty container
  • Step 11: Empty the pan, put it on high heat
  • Step 12: Add 1 tablespoon of oil and add the sliced pork, turn up the heat, fry it until it’s almost cooked with crispy edges
  • Step 13: The wok should have a tiny bit of oil. Wring out the water from the mushroom.
  • Step 14: Add the mushroom to the wok, turn up the heat and fry it until you smell the amazing mushroom fragrant. Take out the mushroom
  • Step 15: Add 1 tablespoon of oil, add the eggs and fry them until they are cooked. Break down the eggs
  • Step 16: Add all the vegetables one kind at a time
  • Step 17: Add the fried pork slices to the wok, stir
  • Step 18: Add the rice noodle to the wok, stir
  • Step 19: Add the curry paste and 1 tablespoon of soy sauce to the wok, stir
  • Step 20: Present