Mark Humphries walks us through his take on a Singapore-namesake noodle classic which originated in Hong Kong, inspired by the Indian-Chinese influence of Singapore's cuisine.






Skill level

Average: 2.5 (73 votes)


  • 4 tbsp peanut or other cooking oil
  • 2 eggs, lightly beaten
  • 1 onion, thinly sliced
  • 100 g bean sprouts
  • 100 g barbecued pork (char siu), thinly sliced
  • 2 tbsp dried shrimp, soaked in boiling water for 1 hour, drained
  • 300 g dried rice vermicelli, soaked in hot water for 10 minutes, drained
  • 1 tsp salt
  • 1 tbsp Chinese curry powder or five spice powder 
  • 2 tbsp light soy sauce
  • 2 spring onions, thinly sliced
  • 2 red chillies, seeds removed and thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 1 hour

  1. Heat a wok or large frying pan over high heat. Add 1 tablespoon of the oil and heat until very hot. Pour in the beaten egg and cook for 1-2 minutes or until cooked through, swirling the pan to make a thin omelette. Transfer the omelette to a chopping board, roll up and cut into small strips.
  2. Reheat the wok over high heat and add the remaining oil. When the oil is very hot, add the onion and bean sprouts and toss for 1-2 minutes or until starting to soften. Add the pork and shrimp and toss for another minute.
  3. Add the noodles, salt, curry powder and soy sauce and toss until heated through and well combined. Add the omelette strips, spring onion and chilli. Toss to combine and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.


Photography by Danielle Abou Karam.