• People

    Serves : 4

  • Prep Time

    10 min.

  • Cooking Time

    5 min.


the Ingredients

Singapore  Noodles 346X318
  • 250g dried rice vermicelli noodles
  • 150g cooked prawns
  • 1 medium onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 150g bamboo shoots
  • 150g bean sprouts
  • 3 spring onions
  • 500ml chicken stock
  • 3 eggs (beaten)
  • 2 tbsp vegetable oil
  • Paste
  • 50ml soy sauce
  • 2 tbsp Chinese rice wine
  • 1 tsp turmeric
  • 2 tbsp curry powder
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger


Enjoy these tasty noodles with the GBS Wok.

In the kitchen:
  • Prepare the vegetables by thinly slicing the onion and peppers. Then slice the bamboo shoots and spring onions and set aside for the garnish.
  • In a small bowl mix all the paste ingredients together.
  • Warm the chicken stock.
At the barbecue:
  • Prepare the barbecue for direct heat - approx. 220°C. If you're using a charcoal barbecue, you will need 1 Weber Rapidfire Chimney Starter of lit briquettes. 
  • Place the wok into the GBS grate and preheat for 10 minutes.
  • Add the oil to the wok then sauté the onions and peppers until slightly softened.
  • Incorporate the paste and 50ml of chicken stock then cook for 30 seconds.
  • Add the beaten egg and cook for 30 seconds stirring continuously.
  • Finally add the remaining stock, noodles, bean sprouts and bamboo shoots.
  • Cook until the stock has evaporated and the noodles are steaming hot. Stir in the cooked prawns followed by the spring onions and serve. 

Tip: Make sure you have a little extra stock in case your wok is burning too hot. Adding extra stock will reduce the temperature of the cast iron.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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