Vietnamese-style Singapore fried noodles recipe

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Vietnamese-style Singapore fried noodles recipe

Bún xào Singapore, a Vietnamese take on Singapore noodles, is great as part of a feast, weekend brunch or a midweek special. Swap out broccoli for any other seasonal vegetables or herbs. You can use any kind of leftover cooked meat in the noodles. 

If you want to cook raw prawns or other types of seafood, such as mussels, clams or scallops, gently fry them in some garlic and a pinch of salt first, then add to the stir-fried noodles.

Ingredients

For the sauce
  • 1 tsp caster (superfine) sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp caster (superfine) sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp caster (superfine) sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
For the omelette
  • 2 eggs, beaten
  • 1 spring onion (scallion), sliced diagonally 1cm (½in) thick
  • 1 pinch caster (superfine) sugar
  • 1 pinch freshly ground black pepper
  • 1 tsp soy sauce
  • 1 tsp vegetable oil
  • 1 small round shallot, sliced
  • 2 eggs, beaten
  • 1 spring onion (scallion), sliced diagonally 1cm (½in) thick
  • 1 pinch caster (superfine) sugar
  • 1 pinch freshly ground black pepper
  • 1 tsp soy sauce
  • 1 tsp vegetable oil
  • 1 small round shallot, sliced
  • 2 eggs, beaten
  • 1 spring onion (scallion), sliced diagonally 1cm (½in) thick
  • 1 pinch caster (superfine) sugar
  • 1 pinch freshly ground black pepper
  • 1 tsp soy sauce
  • 1 tsp vegetable oil
  • 1 small round shallot, sliced
For the noodles
  • 2 tbsp oil, for frying
  • 1 x half a bird’s-eye chilli or 1 whole red chilli, finely chopped
  • 2 round shallots, roughly chopped
  • 10 dried shrimp, soaked in boiling water for 10–15 minutes until soft, then drained (optional)
  • 70 –100g (3–3½oz) purple sprouting broccoli, sliced, bite-sized
  • 150 g fine rice vermicelli (0.8mm), soaked in cold water for 5 minutes, then drained
  • 100 g beansprouts
  • 1.5 tbsp Vietnamese curry powder (or mild, medium curry – your choice)
  • 100 g cooked king prawns
  • 100 g roast barbecued pork, roughly chopped (or other cooked meat), optional
  • 20 g garlic chives, cut into 5cm (2in) pieces
  • 1 pinch freshly ground black pepper
  • 2 tbsp oil, for frying
  • 1 x half a bird’s-eye chilli or 1 whole red chilli, finely chopped
  • 2 round shallots, roughly chopped
  • 10 dried shrimp, soaked in boiling water for 10–15 minutes until soft, then drained (optional)
  • 70 –100g (3–3½oz) purple sprouting broccoli, sliced, bite-sized
  • 5.3 oz fine rice vermicelli (0.8mm), soaked in cold water for 5 minutes, then drained
  • 3.5 oz beansprouts
  • 1.5 tbsp Vietnamese curry powder (or mild, medium curry – your choice)
  • 3.5 oz cooked king prawns
  • 3.5 oz roast barbecued pork, roughly chopped (or other cooked meat), optional
  • 0.7 oz garlic chives, cut into 5cm (2in) pieces
  • 1 pinch freshly ground black pepper
  • 2 tbsp oil, for frying
  • 1 x half a bird’s-eye chilli or 1 whole red chilli, finely chopped
  • 2 round shallots, roughly chopped
  • 10 dried shrimp, soaked in boiling water for 10–15 minutes until soft, then drained (optional)
  • 70 –100g (3–3½oz) purple sprouting broccoli, sliced, bite-sized
  • 5.3 oz fine rice vermicelli (0.8mm), soaked in cold water for 5 minutes, then drained
  • 3.5 oz beansprouts
  • 1.5 tbsp Vietnamese curry powder (or mild, medium curry – your choice)
  • 3.5 oz cooked king prawns
  • 3.5 oz roast barbecued pork, roughly chopped (or other cooked meat), optional
  • 0.7 oz garlic chives, cut into 5cm (2in) pieces
  • 1 pinch freshly ground black pepper

Details

  • Cuisine: Vietnamese
  • Recipe Type: Noodles
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. Mix together the sauce ingredients and set aside.
  2. In a small bowl, combine all the omelette ingredients except the shallots. Set aside.
  3. In a large frying pan (skillet) or wok, gently fry the shallots with a dash of oil over a medium heat until golden, then pour the egg mixture over and fry until set. Remove from the pan, slice into 1cm (½in) strips and set aside.
  4. Place the same pan back over a medium heat, pour in 1 tablespoon of oil and fry the chopped chilli, shallots and dried shrimp together for a minute until soft. Then turn to a high heat, adding the purple sprouting broccoli and continue to fry for a further 3 minutes, shaking the pan and charring the edges.
  5. Still on a high heat, add the beansprouts for 30 seconds, then the noodles, mix together and stir-fry for a couple of minutes. Pour in the sauce ingredients and evenly sprinkle with the curry powder, covering the noodles all over and mixing well together for 2 minutes.
  6. Add the omelette to the pan with the cooked prawns and continue stir-frying for a further 3 minutes, or until the noodles are soft.
  7. Turn off the heat and mix in the garlic chives. Season with black pepper and serve immediately.

This recipe is from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu (Hardie Grant, £22). Photography: Uyen Luu.

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