Singapore Noodles with Steak and Prawns

    1 hour

    This recipe is based on the spicy Singapore noodles you can get from your local takeaway. It uses fresh egg noodles as opposed to rice noodles, but just as tasty.

    11 people made this

    Serves: 5 

    • 3 bunches Chinese mustard greens (gai choy), cut into 2cm lengths
    • 1 large onion, chopped
    • 15 cloves garlic, chopped
    • 10 fresh red chillies, chopped
    • 2/3 teaspoon ground fennel seed
    • 2/3 teaspoon ground cumin seed
    • 2/3 teaspoon ground coriander seed
    • 2 teaspoons vegetable oil
    • 225g steak, cut in thin slices
    • 225g raw medium-sized prawns, peeled and deveined
    • 1 tablespoon tomato puree
    • 1 tablespoon Thai black soy sauce (siew dam)
    • 900g fresh egg noodles
    • 270g beansprouts
    • salt to taste

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. Separate the thin leafy parts of the mustard greens from the thicker stems and set them aside in separate bowls. Place the onion, garlic, chillies, fennel, cumin and coriander in the bowl of a food processor and pulse until the mixture becomes a paste.
    2. Heat the oil in a wok or large frying pan over medium-high heat; cook and stir the onion-garlic mixture until fragrant, about 1 minute. Stir in the beef and prawns; cook and stir until the beef is no longer pink and the prawns have become opaque, about 3 minutes.
    3. Stir in the tomato puree and soy sauce; mix together until well combined. Stir in the noodles, tossing them with the sauce, beef and prawns until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.
    4. Stir the mustard green leafy parts into the dish and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in colour, about 3 more minutes. Season with salt to taste.

    For the beef, substitute mutton or chicken cut into small pieces. For the prawn, substitute Chinese fishcakes or squid, cut into small pieces if desired.

    Thai black soy sauce

    This is different to the ordinary Chinese/Japanese soy sauces, which are not sweetened. Thai black soy sauce is made by fermenting soy sauce with sugar or molasses. It can be found in oriental supermarkets. If unavailable, use dark soy sauce with 2 teaspoons of sugar

    Chinese mustard greens (gai choy)

    Found in oriental stores. If this specific green is not available, substitute it for another oriental green, such as choy sum.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    I made this dish this evening for the family, very easy to prepare just a bit time consuming, cooked great but a little disappointed on the flavour, after what felt like forever, peeling, chopping and pulsing I found myself covering my plate with yet more seasoning and soy sauce  -  22 Jan 2013


    I thought the 15 cloves of garlic and 10 chilli peppers sounded kind of crazy- but it's actually genius! The garlic isn't overpowering but the chili peppers definitely give it some kick! I tossed in some mushrooms and used udon instead of the noodles they recommend- I'd probably add more veggies if/when I make this again- but I really like veggies. oh yeah- and I think it needs a bit more light soy sauce in addition to the black soy sauce. Spicy, easy and yummy!  -  25 Oct 2010  (Review from Allrecipes US | Canada)


    I had to make a few changes due to ingredient availability in my area. I went to two different Asian markets and neither of them knew what the Chinese yellow noodles were. They recommended a fresh chow mein noodle (yellow in color) that they sold in their freezer section. All I had to do was thaw them out and they worked nicely with this. Chinese mustard greens are also not available so I used Napa cabbage instead. This one has great flavor but not for the faint of heart. I recommend taking the seeds out of the peppers. I would make a few changes in the steps if I made this again but overall a great recipe.  -  09 Aug 2015  (Review from Allrecipes US | Canada)