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Fried noodles with pork & prawns


  • Soak the noodles in boiling water until just separated. Then drain very well.
  • Heat the oil in a wok (or large heavy-bottomed pan) and fry the noodles, in batches, until crisp and golden. Drain well on kitchen paper towels and then break into a large bowl.
  • Pour off most of the oil from the wok and briefly saute the chillies, garlic, ginger and onion. Add the prawns and pork with a little more oil, if needed. Toss well and briefly cook. Then add the stock, lime juice, fish sauce, sugar, 2 tbsp chopped coriander, the beanshoots and fried noodles. Toss well to combine.
  • Serve in individual bowls with a sprinkling of coriander on top.


  • 1 packet Singapore noodles
  • vegetable oil for frying
  • 1-2 small red chillies, sliced
  • 2 garlic cloves, crushed
  • 1 large knob ginger, grated
  • 1 small red onion, chopped
  • 6 green prawns, shelled, de-veined & finely chopped
  • 1 pork fillet, finely chopped
  • ¼ cup chicken stock
  • 2 tbsp fresh lime juice
  • 2 tbsp Asian fish sauce
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 4 tbsp chopped fresh coriander
  • 1 good handful beanshoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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