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| Nutrient | Per serving1 plate (approx. 450 g) | Per portion450 g |
|---|---|---|
| Sugar | ~5 g | ~5 g |
| Energy | ~2400 kJ | ~2400 kJ |
| Sodium | ~1200 mg | ~1200 mg |
| Protein | ~25 g | ~25 g |
| Fat, total | ~20 g | ~20 g |
| Carbohydrate | ~65 g | ~65 g |
| Saturated fat | ~4 g | ~4 g |
Classic Singapore-style stir fried vermicelli with curry spices, prawns, and vegetables.
Thin rice vermicelli noodles, prawns, BBQ pork (char siu), egg, bean sprouts, spring onions, fried shallots, curry powder, soy sauce, fresh lime, chilli paste.
Despite its name, Singapore noodles actually originated in the bustling Cantonese restaurants of Hong Kong rather than Singapore. The dish's signature yellow hue and fragrant aroma come from Madras curry powder, reflecting the historical spice trade routes. Today, it is a highly popular wok-tossed staple in Australian-Vietnamese dining, loved for its vibrant, complex, and mildly spicy flavour profile.
Contains shellfish (prawns), egg, soy, and gluten (soy sauce, marinades). May contain traces of fish sauce, peanuts, tree nuts, dairy, and sesame from shared kitchen equipment.
Refrigerate leftovers within 2 hours in an airtight container. Due to the seafood content, it is highly recommended to consume within 24 hours for optimal freshness.
If refrigerated, allow the dish to sit at room temperature for 10 minutes before reheating to ensure even warming.
To reheat, toss the noodles in a warm frying pan or wok over medium heat with a tiny splash of water until steaming hot. Alternatively, microwave on high for 2 to 3 minutes, stirring halfway through.
Serve piping hot. Squeeze the provided fresh lime wedge over the noodles and mix the chilli paste through to taste.
