Singapore Noodles with Chicken, Prawns and Chinese BBQ Pork

Submitted by Paulene Christie

Singapore Noodles with Chicken, Prawns and Chinese BBQ Pork

5 from 2 votes
Serving: 2
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 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)


  • Place sesame oil, chicken strips, mirin, sake, soy sauce, brown sugar, curry, garlic, ginger, pepper and sliced onion into slow cooker.
  • Cook on HIGH for 45 minutes or until chicken strips cooked through.
  • During 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.
  • Add sliced capsicum and BBQ pork slices and cook for additional 15mins
  • Add 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.
  • At 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.
  • Add cooked egg ribbons to slow cooker and mix through, then serve immediately.


  • You can vary the meats to suit your tastes
  • I buy the BBQ pork in slices from the supermarket deli counter
  • I use a 5L slow cooker

12 thoughts on “Singapore Noodles with Chicken, Prawns and Chinese BBQ Pork”

  1. 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.

  2. 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!

  3. 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!!

  4. 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

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

    Will definitely make again!!!

  6. 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.

  7. 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 ?

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

  9. 5 stars
    omg this is so good, I added 2 Thai sausages sliced and swapped capsicum with 2 carrots julienned, we will definitely be having this again and again ?

  10. 5 stars
    super yummy I really loved the flavours. I doubled the sauce ingredients and used 500g each of chicken and beef. Definitely will be having again.

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