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Serves: 4

Singapore Noodles

Prep Time
10 min.
Cooking Time
5 min.
Prep Time
10 min.
Cooking Time
5 min.


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.


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