Singapore Chow Mein

5 from 3 votes

Make the tastiest Singapore Chow Mein (also known as Singapore Noodles) in just 30 minutes with this easy recipe. With tasty prawns/shrimp, chicken, soft scrambled eggs, fresh veggies, seasoned with fragrant curry powder, and an umami sauce, these noodles are nutritious, healthy, and satisfying.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 570kcal

Author: Helen

Equipment

1 wok or large frying pan

Ingredients

Spice Mix

½ teaspoon salt
½ teaspoon white pepper
1 tablespoon curry powder (Note 1)
4 teaspoon sugar

Sauce

5 tablespoon soy sauce (Note 2)
2.5 tablespoon Shaoxing rice wine (Note 3)
4 teaspoon sesame oil

Remaining ingredients

200g rice vermicelli noodles (Note 4)
3 tablespoon neutral oil (Note 5)
2 large chicken thighs (Note 6)
200 g prawns/shrimp peeled and deveined
1 onion finely chopped
2 spring onions / scallions finely chopped with green parts and white parts separated
240 g cabbage finely shredded
1 large carrot cut into matchsticks
2 cloves garlic crushed
4 eggs beaten

US Customary - Metric

Instructions

Cook the noodles according to packet instructions, run under cold water and set aside. The noodles should be a little underdone, as the stir frying process will cook them further. (Note 4)
Combine the spice mix ingredients in a small bowl.
Mix the sauce ingredients in another small bowl.
Place a wok or large frying pan on a medium to high heat and ½ tablespoon of the oil.
Add the egg when the oil is hot. Wait a few seconds for it to begin to cook, scramble using chopsticks or a spatula and remove from the pan and set aside.
Increase the heat of the pan, pour in half of the remaining oil, add the chicken pieces and fry for a few minutes until lightly browned.
Add the prawns/shrimp and cook for another 1-2 minutes until opaque. Then remove from the pan and set aside. (Note 7)
Increase the heat of the pan, add the remaining oil and add the onions and cook for a few minutes until translucent.
Add the white parts of the spring onions/scallions, carrot and cabbage to the pan and cook for a few minutes until tender.
Reduce the heat of the pan to medium, add the garlic and cook for 1 minute until fragrant. Then stir in the spice mix.
Add the noodles and toss until they become hot.
Pour on the sauce, add the cooked chicken, prawns/shrimp and scrambled egg and toss everything together.
Serve immediately, topped with the green parts of the spring onions/scallions.

Notes

Curry powder: Any brand of generic curry powder is fine. I use medium but hot is also fine if you like spice.
Soy sauce: Use light or all-purpose soy sauce. Avoid dark because it will make the flavour too intense.
Shaoxing rice wine: substitute with dry sherry, cooking sake, Mirin or chicken stock.
Noodles: Rice vermicelli are recommended but you can also try using other types of noodles, such as wheat noodles or egg noodles, if you prefer a different texture or flavour. Cooking vermicelli noodles normally involves placing the noodles in a large Pyrex bowl or pan, pouring on some boiled water and leaving for 3-5 minutes until the noodles are almost done but still a little hard. Cooking instructions can vary depending on the brand so make sure you check the packet first.
Oil: Choose an oil with a high burn point. Neutral oils like sunflower, vegetable or ground nut oil will all work well. Do not use olive oil.
Chicken: Equivalent to (200g or 6oz). I use thighs because they are juicier and more succulent than breast but you can also use breast or add leftover cooked chicken. Chicken is cooked when it is white in the centre.
How to tell if prawns /shrimp are cooked: raw prawns/shrimp are translucent and turn pink and opaque when cooked. Remove them from the pan when they become opaque to avoid overcooking them.

Nutrition