A delicious mix seafood and egg make these fried noodles the best example of Singaporean cooking. In classic style, this recipe uses two types of noodles: thick yellow Hokkien and thin vermicelli.






Skill level

Average: 4.5 (2 votes)


  • ¼ cup (60 ml) oil
  • 5 garlic cloves, chopped
  • chilli paste, to taste (optional)
  • 5 large pieces calamari
  • 10 prawns, shelled, intestinal tract removed, tails left intact
  • 500 g thick yellow noodles
  • 500 g vermicelli noodles
  • 2 cups (500 ml) prawn stock
  • 1 tbsp pork lard
  • 2 eggs
  • 200 g bean shoots
  • 1 tbsp soy sauce
  • 50 g chives, chopped

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.


  1. Heat oil in a large wok on high. Stir-fry garlic and chilli paste, if using, for 1-2 minutes, or until fragrant.
  2. Add calamari and prawn. Stir to combine.
  3. Add noodles and stock. Season with salt. Mix well to combine.
  4. Push ingredients to one side of wok. Add pork lard, then eggs. Scramble to combine. Before cooked through, add bean shoots. Stir to combine.
  5. Add soy sauce, a little more water and stock to wet ingredients, then cover with a lid. Cook for 5 minutes, or until noodles are soft and juicy.
  6. Scatter over chives and serve immediately.


This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.