Singapore noodles

4 Persons - 15 Minutes


  • 250g Go-Tan Mihoen Rice noodles
  • 5 onions, sliced
  • 2 carrots, cut into julienne sticks
  • ½ green pepper, sliced
  • ½ red pepper, sliced
  • 2 cloves garlic, crushed
  • 2 tbsp Go-Tan Oyster sauce
  • 3 tbsp Go-Tan Soy sauce
  • 1 tbsp curry powder
  • 8 tbsp Go-Tan Wok oil

For the marinated prawns:

  • 250g prawn tails, shelled
  • 1 tbsp Go-Tan Oyster sauce
  • 1 tbsp Go-Tan Sweet Soy sauce
  • 1 tbsp curry powder
  • 1 tbsp Go-Tan Sesame oil


  1. Soak the rice noodles in a large bowl of cold water. Slice open the back of the prawns and remove the vein. Mix with all the marinade ingredients and put in the fridge.
  2. Wash and prepare all the vegetables. Drain the noodles when soft.
  3. Mix the sauces, curry powder and garlic.
  4. Heat 2 tbsp oil in a wok or frying pan. Fry the carrots for about 5 minutes.
  5. Taste them to make sure they are cooked - they should be slightly crunchy. Then add the prawns and the marinade. Cook for 2 minutes. Pour everything into a bowl and set aside.
  6. Heat the rest of the oil in the wok, fry the onions for 10 seconds and then add the drained noodles. Add the sauce and stir well for 30 seconds. Add the peppers. Cook for 2 minutes and then add the prawns and carrots.
  7. Taste and add more seasoning if needed