A lower-calorie way to make Singapore Noodles
Singapore Noodles — with prawns, lean pork and curry-spiced vegetables
Fine rice noodles carry curry spice, prawns, lean pork, egg and a high proportion of crisp vegetables, about 455 calories per serving.
For Singapore Noodles, manage moisture, measured fat and batch size, and check a visible texture or safe internal temperature before advancing. Singapore Noodles should keep the flavour and texture Australians expect, with distinct components and no greasy or watery residue.
What changes—and what stays
From oil-heavy takeaway portions are often 700–900 kcal to 455 calories
Use one-third fewer noodles, lean pork and measured oil while doubling vegetables. Curry powder, white pepper, ginger, garlic, soy and spring onion create the Australian takeaway favourite.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use one-third fewer noodles, lean pork and measured oil while doubling vegetables | Curry powder, white pepper, ginger, garlic, soy and spring onion create the Australian takeaway favourite. |
How the flavor stays
Curry powder, white pepper, ginger, garlic, soy and spring onion create the Australian takeaway favourite.
A cost rule that survives inflation
Egg, cabbage and bean sprouts stretch modest amounts of pork and prawns across eight serves.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 480 grice vermicelli, dry
- 500 gpeeled prawns
- 500 glean pork fillet
- 5eggs
- 1.5 kgcabbage, capsicum, carrot and bean sprouts
- 90 mlsalt-reduced soy sauce
- 24 gcanola oil
- 45 gcurry powder, ginger, garlic and spring onion
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Soak vermicelli until pliable, drain and cut once; dry thin pork strips and prawns.
Look for: Noodles separate easily and proteins have no surface moisture.
Step 2 · follow the visible cue
Build the flavour base
Bloom curry powder with ginger and garlic, then scramble egg and reserve it.
Look for: Spices smell toasted rather than raw and egg stays in soft pieces.
Step 3 · follow the visible cue
Cook with precise heat
Sear pork and prawns separately, then stir-fry vegetables over fierce heat.
Look for: Pork is browned, prawns just opaque and vegetables still crisp.
Step 4 · follow the visible cue
Finish and verify texture
Toss noodles with soy, aromatics, protein and egg only until evenly yellow and hot.
Look for: Vermicelli is dry, springy and evenly seasoned without clumps.
Calories at the same serving size
205 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Singapore Noodles within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Cool Singapore Noodles within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Frequently asked questions
Can Singapore Noodles be prepared a day ahead?
Yes. Prepare the slower components ahead, but keep crisp, fresh and noodle or pastry elements separate until finishing. Cool Singapore Noodles within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
What does the calorie figure for Singapore Noodles include?
It covers one stated serving from the listed quantities, including the specified starch or pastry; extra sides are not included. Use one-third fewer noodles, lean pork and measured oil while doubling vegetables.
- rice vermicelli, dry480 g
- peeled prawns500 g
- lean pork fillet500 g
- eggs5
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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