Singapore Noodles with Chicken, Prawns and Chinese BBQ Pork


September 29, 2019

  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • Yields: 2


2tsp sesame oil

1 chicken thigh fillet, thin sliced

1Tbsp mirin

1Tbsp sake

2Tbsp salt reduced soy sauce

1Tbsp brown sugar

2tsp curry powder

2tsp garlic minced

1tsp minced ginger

¼ tsp white pepper

1 onion, thin sliced

1 red capsicum, thin sliced

6 large green prawns, peeled

100g Chinese BBQ pork sliced

1 cup chicken stock (made with hot tap water)

2 squares/cakes of rice noodles 125g

4 eggs, whisked, cooked and sliced (see method)


1Place sesame oil, chicken strips, mirin, sake, soy sauce, brown sugar, curry, garlic, ginger, pepper and sliced onion into slow cooker.

2Cook on HIGH for 45 minutes or until chicken strips cooked through.

3During this time cook egg (in pan on stove or in microwave in large surfaced dish for 3-4minutes to produce a thin omelette result, then slice cooked egg omelette into ribbons) and set aside in fridge until adding in final step of recipe.

4Add sliced capsicum and BBQ pork slices and cook for additional 15mins

5Add green prawns and stir through then sit noodles on top and pour over the hot liquid chicken stock and cook for total 30 minutes more cooking time.

6At approx. 10 and 20mins into this cooking time give it a good stir to pull apart the noodle blocks and combine noodles with other ingredients after they have softened.

7Add cooked egg ribbons to slow cooker and mix through, then serve immediately.


1You can vary the meats to suit your tastes

2I buy the BBQ pork in slices from the supermarket deli counter

3I use a 5L slow cooker

Submitted by Paulene Christie


10 Reviews


June 12, 2022

Delicious and will definitely make again. Followed the recipe minus the sake (didn’t have any) and it turned out perfectly.

Nicole Poulton

April 11, 2022

This is amazing! So easy to do and way better than take away. Followed the recipe to a T but added more curry as we are curry lovers. Put leftovers in freezer but son has taken it out already as he wants it for lunch…… definitely a winner 😊


April 5, 2022

Hubby and I loved this recipe. I made it to a T the first time but second and 3rd time round I used egg noodles and hokein noodles as I wanted more moisture.


June 28, 2021

Really enjoyed this but when I make it again I will use Hokkien noodles


June 16, 2020

Was awesome!!! I had to add 2 cups of stock and didn’t want sake but the taste was amazing!

Will definitely make again!!!


April 5, 2020

I made this today.. forgot to get some pork so just added bbq sauce … all 3 of my kidlets asked if we could eat dinner early as the smell was amazing… had to triple the eggy omelette but as they love eggs … absolutely amazing

Darren Comley

December 31, 2019

This was nice. I used chinese rice wine, thin egg noodles and left out the capsicum for various reasons. I’d like to do it again per the recipe, particularity the sake!!


October 30, 2019

Loved this dish, left out the prawns but added bacon pieces instead, firmly on the rotation now


September 29, 2019

I have this one meat free with deep fried tofu from an Asian grocery store, few more veg (carrot, snow peas at the end, zucchini and onion free (fodmap) and it is delish!


September 29, 2019

This recipe is outstanding, whole family loved it. Will never buy it again in takeaway form. So easy yet so yummy. Definitely on the rotation now.

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