If you’re craving a dish that bursts with vibrant flavors, colorful veggies, and the perfect balance between tender pork and succulent prawns, then the Savory Singapore Noodles with Prawn and BBQ Pork Recipe is your new go-to! This mouthwatering classic combines fragrant curry-spiced rice vermicelli noodles with the rich, smoky sweetness of char siu pork and delicate prawns, all tossed together for a one-pan wonder that’s both quick and incredibly satisfying. Whether it’s a busy weeknight dinner or a special weekend treat, these noodles never fail to bring warmth and zest to the table, making every bite a celebration of Asian-inspired comfort food.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the beautiful essence of this dish. Each component plays an essential role in building layers of taste, texture, and a stunning rainbow of colors on your plate. Plus, most of these are pantry staples or easy to find, making this recipe feel approachable and exciting to whip up.
- 200 g dried rice vermicelli noodles: These thin noodles soak quickly and form the chewy, silky base of the dish.
- 300 g pork belly (skinless and cut into thick slices): Offers rich, tender meat that crisps up beautifully in the oven.
- 2 tbsp char siu sauce: Essential for authentic BBQ flavor that imparts sweetness and depth.
- 1 tbsp soy sauce: Enhances umami and balances the savory notes.
- 4 tbsp vegetable oil: Perfect for frying and bringing all the ingredients together with a light sheen.
- 4 eggs (lightly whisked): Creates fluffy, golden egg chunks adding wonderful texture.
- 4 cloves garlic (finely chopped): Gives a fragrant aromatic boost to the base of the stir-fry.
- 1 onion (finely diced): Adds sweetness and a little bite when cooked down.
- 1 piece red capsicum (bell pepper): Adds vibrant color and a hint of sweetness.
- 50 g sugar snap peas: Bring a crisp, fresh snap and subtle sweetness.
- 300 g peeled and deveined prawns: The star ingredient, offering juicy, tender seafood highlights.
- 2 tbsp Chinese Shaoxing cooking wine (optional): Adds a smooth depth and subtle complexity.
- ¼ cup soy sauce: Ties all the bold flavors together and seasons the noodles perfectly.
- 2 tsp mild curry powder: Warms the dish with a gentle, fragrant kick.
- 1 tsp sugar: Balances out the savory and spicy elements with a touch of sweetness.
How to Make Savory Singapore Noodles with Prawn and BBQ Pork Recipe
Step 1: Roast the Pork Belly to Perfection
Start by preheating your oven to 200°C (390°F). In a large bowl, toss the pork belly slices with char siu sauce and soy sauce until they’re beautifully coated. Spread the pork evenly on a lined roasting tray, then roast for 20 minutes. This cooking method ensures your pork transforms into tender, caramelized slices bursting with that signature BBQ flavor — a crucial step for nailing the authentic taste of this recipe.
Step 2: Soak the Rice Vermicelli Noodles
While the pork roasts, soak the dried rice vermicelli noodles in hot water for 2 to 3 minutes until just tender. It’s important not to over-soak, as the noodles will continue cooking when stir-fried later. Drain them well and set aside so they’re ready to mingle with the other flavorful ingredients.
Step 3: Cook the Fluffy Egg Chunks
Heat half of the vegetable oil in a large pan over medium heat. Pour in the whisked eggs and cook gently, stirring occasionally to form soft chunks. Remove these fluffy pieces and set them aside—they’ll add lightness and texture to balance the bold flavors of the pork and prawns.
Step 4: Sauté the Aromatics and Veggies
In the same pan, pour in the remaining oil and sauté finely chopped garlic and diced onion over medium-high heat until fragrant and golden, about one minute. Add the red capsicum and sugar snap peas next, cooking for another minute to retain their vibrant color and crunch. This step layers in freshness and a beautiful pop of color to the entire dish.
Step 5: Cook the Prawns with Shaoxing Wine
Add your prawns to the pan and stir-fry them until they turn a lovely pink and are just cooked through. Then, splash in the Shaoxing cooking wine to add a subtle, aromatic depth that beautifully elevates the seafood flavors. Let it bubble for a moment to cook off the alcohol and meld the flavors perfectly.
Step 6: Bring It All Together
Now the fun part: toss in your softened noodles, roasted pork slices, and the fluffy egg chunks. Season the whole mixture with soy sauce, curry powder, and sugar. Stir-fry everything together for 1 to 2 minutes so the noodles soak up all those incredible flavors and the dish shines with a gorgeous, glossy finish. The aroma at this point is absolutely irresistible!
How to Serve Savory Singapore Noodles with Prawn and BBQ Pork Recipe
Garnishes
To truly elevate this dish, sprinkle some freshly chopped spring onions or coriander on top. A light squeeze of lime can also brighten the flavors and add a zesty contrast. For those who enjoy a little heat, a few thinly sliced red chilies or a dash of chili oil complement the savory curry spices beautifully.
Side Dishes
Pair this vibrant noodle stir-fry with a crisp Asian cucumber salad or some steamed bok choy dressed simply with soy and sesame oil. These refreshing sides provide a cool crunch that contrasts perfectly with the warm, savory noodles, rounding out your meal in style.
Creative Ways to Present
Serve the noodles in individual bowls topped with prawns and pork to showcase the colorful components. Alternatively, present the dish family-style in a large, shallow platter so everyone can dig in and enjoy the communal vibe this recipe naturally inspires. Wrapping some noodles in lettuce leaves for a refreshing handheld bite is another fun way to switch things up!
Make Ahead and Storage
Storing Leftovers
If you have leftover noodles, store them in an airtight container in the refrigerator for up to 2 days. Because the noodles soak up the sauces, they may firm up a bit, but they’ll still be delicious once reheated.
Freezing
While this dish is best enjoyed fresh to maintain the texture of the prawns and vegetables, you can freeze any cooked pork separately. Wrap it tightly and freeze for up to one month, then defrost before adding to freshly made noodles for a quick meal.
Reheating
Reheat leftovers gently in a pan over medium heat with a splash of water or broth to help loosen the noodles. Stir continuously to warm through evenly without drying out the prawns or pork. Avoid microwaving, which can make the noodles clump and the seafood rubbery.
FAQs
Can I substitute pork belly with another type of meat?
Absolutely! While pork belly gives a rich and tender texture, you can use char siu pork slices or even chicken thigh for a lighter alternative. Just adjust cooking times accordingly to ensure your substitute is cooked thoroughly and tender.
Is Shaoxing wine necessary for this recipe?
Shaoxing cooking wine adds authentic depth and a subtle complexity, but it’s optional. If you don’t have it on hand, you can omit it or use dry sherry as a substitute without major changes to flavor.
Can I make this dish vegetarian?
Definitely! Simply omit the pork and prawns and add extra vegetables like mushrooms, tofu, or baby corn. Adjust seasoning to taste, and consider adding vegetarian oyster sauce for a similar umami punch.
How spicy is the curry powder in this recipe?
The curry powder used here is mild, providing warmth and subtle fragrance without overpowering heat. Feel free to use a spicier blend or add fresh chili if you prefer more kick.
What type of noodles work best for this dish?
Dried rice vermicelli noodles are ideal because they soak up flavors beautifully and have the perfect delicate texture. Avoid fresh noodles or thicker types, as they can change the dish’s traditional light and silky feel.
Final Thoughts
Cooking this Savory Singapore Noodles with Prawn and BBQ Pork Recipe is like inviting a burst of exciting flavors and colors right into your kitchen. It’s a dish that’s wonderfully quick, packed with textures, and endlessly satisfying. Once you prepare it, you’ll find yourself reaching for this recipe time and time again, whether for a cozy dinner or to impress friends with your Asian-inspired flair. Go ahead, give it a try — your taste buds will thank you!
Print
Savory Singapore Noodles with Prawn and BBQ Pork Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting and Stirfrying
- Cuisine: Asian, Chinese
Description
Savory Singapore Noodles with Prawn and BBQ Pork Bliss is a vibrant and flavorful stir-fried noodle dish combining tender roasted pork belly glazed with char siu sauce, plump prawns, and fresh vegetables. Enhanced with aromatic garlic, curry powder, and Shaoxing cooking wine, this dish showcases a perfect balance of sweet, savory, and mildly spicy notes. Ready in just 30 minutes, it offers an authentic taste of Asian cuisine with a satisfying blend of textures and colors.
Ingredients
Meat and Seafood
- 300 g pork belly, skinless and cut into thick slices
- 300 g peeled and deveined prawns
Noodles
- 200 g dried rice vermicelli noodles
Vegetables
- 4 cloves garlic, finely chopped
- 1 onion, finely diced
- 1 piece red capsicum (bell pepper), sliced
- 50 g sugar snap peas
Egg
- 4 eggs, lightly whisked
Sauces and Seasonings
- 2 tbsp char siu sauce
- 1 tbsp soy sauce (for marinade)
- ¼ cup soy sauce (for stir-fry)
- 2 tbsp Chinese Shaoxing cooking wine (optional)
- 2 tsp mild curry powder
- 1 tsp sugar
- 4 tbsp vegetable oil
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) and allow it to fully heat while you prepare the pork.
- Prepare and roast the pork: In a large bowl, combine the pork belly with 2 tablespoons of char siu sauce and 1 tablespoon of soy sauce. Mix well to coat the pork evenly. Place the pork slices on a lined roasting tray and roast in the preheated oven for 20 minutes until cooked through and slightly caramelized.
- Soak the noodles: While the pork is roasting, soak the dried rice vermicelli noodles in hot water for 2 to 3 minutes until they are just tender. Drain thoroughly and set aside to prevent overcooking later.
- Cook the eggs: Heat half of the vegetable oil (2 tablespoons) in a large pan over medium heat. Pour in the whisked eggs and cook them gently, stirring occasionally, until they form soft chunks. Remove the eggs from the pan and set aside.
- Sauté aromatics and vegetables: In the same pan, add the remaining 2 tablespoons of vegetable oil and heat over medium-high heat. Add the finely chopped garlic and diced onion and sauté for about 1 minute until fragrant. Then add the sliced red capsicum and sugar snap peas, cooking for an additional minute to slightly soften the vegetables while retaining their crispness.
- Cook the prawns: Add the peeled and deveined prawns to the pan and stir-fry until they turn pink and are cooked through, about 2 to 3 minutes. Pour in the Shaoxing cooking wine, if using, allowing it to bubble and reduce slightly to enhance flavor.
- Combine all ingredients and finish stir-fry: Add the drained noodles, roasted pork belly slices, cooked egg chunks, ¼ cup soy sauce, mild curry powder, and 1 teaspoon of sugar into the pan. Stir-fry all the ingredients together for another 1 to 2 minutes to marry the flavors and heat everything evenly.
- Serve: Taste and adjust seasoning if needed, then serve the Singapore noodles hot, garnished as desired.
Notes
- Soaking the rice vermicelli just until tender prevents them from becoming mushy during stir-frying.
- Char siu sauce is essential for authentic barbeque pork flavor; use a good quality sauce for the best results.
- Shao Xing wine adds depth but can be omitted or substituted with dry sherry if unavailable.
- Be careful not to overcook the prawns to maintain their juiciness.
- This dish can be customized by adding other vegetables like bean sprouts or shredded carrots.
- For a spicier kick, add some chili flakes or sliced fresh chili while stir-frying.
