Meat Smoke Fire

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Meat Smoke Fire

Singapore Noodles

Singapore Noodles

Singapore noodles are one of those dishes that always put a smile on my face – bright, colourful, full of flavour and just a little bit addictive. On the Big Green Egg they’re on another level. Cooking them in a wok over the coals gives you that lovely smoky wok hei you simply can’t get indoors, and the fierce heat keeps the veg crisp while coating the noodles in all those fragrant spices.

It’s a quick cook once you get going, so it’s all about having everything prepped and ready to hit the wok. A little chicken, a few prawns, crunchy veg, and that beautiful golden curry flavour – this is one you’ll come back to again and again

Cooking surfaces

Big Green Egg Wok

BBQ Temperature

220C

Ingredients

    For the noodles:

    • 250g dried vermicelli rice noodles

    • 2 tbsp groundnut or sunflower oil

    Protein & veg:

    • 200g chicken breast or thigh, thinly sliced

    • 100g peeled prawns

    • 2 eggs, lightly beaten

    • 1 onion, finely sliced

    • 1 red pepper, thinly sliced

    • 1 green pepper, thinly sliced

    • 100g beansprouts

    • 3 spring onions, sliced

    Spices & seasoning:

    • 2 garlic cloves, finely chopped

    • 2cm piece fresh ginger, finely chopped

    • 2–3 red chillies, finely sliced (adjust to taste)

    • 1½ tbsp curry powder (Madras works well)

    • 1 tsp turmeric

    • 1 tbsp light soy sauce

    • 1 tbsp dark soy sauce

    • 1 tbsp Shaoxing wine (or dry sherry)

    • 1 tsp sesame oil

     

    Equipment

     

      Method

      1. Prep the noodles
        • Soak vermicelli noodles in just-boiled water for 3–4 minutes until tender. Drain and refresh under cold water, then toss with a little oil to stop sticking.
      2. Preheat the wok
        • Place wok directly over the coals until smoking hot. Add 1 tbsp oil.
      3. Cook the chicken & prawns
        • Stir-fry chicken slices for 2–3 minutes until browned. Add prawns and cook until just pink. Remove from the wok and set aside.
      4. Scramble the eggs
        • Add a splash more oil, pour in beaten eggs, and scramble quickly. Remove and set aside with the chicken and prawns.
      5. Aromatics & veg
        • Add remaining oil to the wok. Stir-fry onion, garlic, ginger, and chillies for 1 minute.
        • Add peppers and beansprouts, stir-frying for 2–3 minutes.
      6. Seasoning & noodles
        • Sprinkle curry powder and turmeric into the wok, stirring well so the spices bloom.
        • Add drained noodles, tossing well to coat.
      7. Bring it all together
        • Return chicken, prawns, and eggs to the wok. Add soy sauces, Shaoxing wine, and sesame oil.
        • Toss everything together until piping hot and evenly coated in the fragrant curry spice mix.
      8. Finish & serve
        • Scatter with spring onions and serve immediately.
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