Singapore Fried Curry Noodles


400g rice vermicelli noodles

2 tbsp extra virgin olive oil

1 medium onion, diced

1 whole red capsicum, diced

4 cloves garlic, sliced

1 large knob ginger

1 red chilli, finely chopped

1 stem curry leaves

1 tbsp curry powder

300g raw prawns, head and shell removed, deveined 

1 cup fresh bean sprouts

4 whole eggs

¼ cup soy sauce

3 spring onions, thinly sliced  

½ tsp ground white pepper

1 tsp turmeric powder

½ tsp dried chilli


Toasted sesame seeds, to serve

Deep-fried shallots, to serve


Soak the dried vermicelli noodles in hot water for about 2-3 minutes, just until tender or follow the instructions on the product packaging. Don’t go too long as you’ll want to prevent a mushy texture.

Add the onion, ginger, garlic, chilli and curry leaves to a hot pan, add in the olive oil and toss through. Add the capsicum, then the prawns.

To the pan, add the white pepper, turmeric, curry powder and dried chilli. Toss through and toast off the spices, if needed add some more olive oil. 

Add the noodles to the pan, then crack in the eggs to the pan. Scramble with a spoon, and then add in the bean shoots and toss to combine. Add in the soy sauce, then the spring onions. Give a final toss and serve with toasted sesame seeds and fried shallots.