Everyone’s Been Lying About Singapore Noodles (Here’s the Truth) 🍜 | Chicken & Prawn Stir Fry Recipe

Video Description

You’ve seen Singapore Noodles on every takeaway menu — golden, curry-scented, packed with prawns, chicken, and crunchy veg. But here’s the truth: you’ll struggle to find this dish anywhere in Singapore. It actually started in Hong Kong, where chefs tossed rice vermicelli with curry powder and called it “Singapore-style” noodles. Somewhere along the way, it became a Western favourite — and for good reason. It’s quick, comforting, and full of wok-fried flavour. This is my version: light rice noodles, juicy chicken, sweet prawns, and that unmistakable curry aroma — all brought together with a drizzle of Mei Mei House Chilli Sauce for that proper spicy finish. ABOUT MEI MEI GOODS I created Mei Mei Goods to bring the bold, nostalgic flavours of Singapore into home kitchens. Our sauces and toppers are made for real cooking — full of spice, heat, and that signature umami kick. Whether it’s the House Chilli Sauce for a fiery drizzle or our Spicy Soy Sauce as a quick marinade, they’re the shortcuts I actually use in my own kitchen. Find out more at www.meimeigoods.com or follow @meimeigoods new channel for easy recipes using our goods. Coming soon!! 🌶️ Full recipe and tips on : www.auntielizcooks.com (free sign up required) INGREDIENTS For the noodles: 200g rice vermicelli noodles (thin bee hoon) 200g chicken breast or thigh, sliced thinly 150g raw prawns, peeled and deveined 2 eggs, lightly beaten 2 red peppers, thinly sliced 200g beansprouts, top and tailed 1 carrot, julienned 1 small onion, sliced 2 spring onions, chopped (optional) 2 cloves garlic, minced 1 tsp ginger, minced The sauce: 1 tbsp curry powder (mild or medium Madras works best) + a little extra to marinate the chicken 3 tbsp light soy sauce (not dark soy sauce) 1 tsp MSG (optional) 1 tsp caster sugar 1 tsp salt 1 tbsp oyster sauce 1 tsp sesame oil 3 tbsp Shaoxing wine (optional, or use dry sherry/mirin) Neutral oil for frying METHOD 1️⃣ Soak noodles in warm water for 5–7 minutes until just softened, then drain. 2️⃣ Marinate chicken in 1 tsp curry powder and 1 tsp salt. 3️⃣ Heat oil in a wok or frying pan until it starts to smoke. 4️⃣ Scramble the eggs into soft curds and set aside. 5️⃣ Add chicken and stir-fry until nearly cooked. Add onion, garlic, ginger, pepper, and carrot; stir-fry until fragrant. 6️⃣ Toss in prawns and cook until pink. 7️⃣ Add noodles, soy sauce, oyster sauce, sesame oil, and Shaoxing wine. Stir-fry until golden and evenly coated. 8️⃣ Finish with spring onions (optional) and a drizzle of Mei Mei House Chilli Sauce. Auntie Liz’s Tips 💡 Prep everything first — this dish moves fast once the wok’s hot. 💡 Soak, don’t boil, your noodles. Over-soaking makes them soggy. 💡 High heat = flavour. That’s how you get wok hei (that smoky aroma). 💡 Customise it — swap chicken for char siu pork, tofu, or more veg. Even if Singapore Noodles never truly came from Singapore, it’s earned its place as a proper comfort classic. Quick to make, full of flavour, and best served with a spoonful of Mei Mei House Chilli Sauce. Tag @meimeigoods if you make this — I love seeing your recreations. Give @meimeigoods a follow for quick and easy recipes! *coming soon!* #meimei #madewithmeimei #meimeigoods #goodstuffinside #singaporenoodles #takeouttuesday #fakeaway #stirfry #housechillisauce #asianrecipes #noodles