nouilles singapour sambal oelek
30 minutes • 3-4 servings

Singapore Noodles

Singapore noodles prepared with rice vermicelli, eggs, pork tenderloin and several vegetables such as red pepper, Chinese cabbage, edamame, green onion and carrot enhanced with our Sambal Oelek, fish sauce , chili and soy will become an instant classic in your kitchen. We add flavor to the finish with our Sriracha!


  • 400 g pork fillet cut into strips
  • 1 ½ cups chopped Chinese cabbage
  • 1 cup julienned carrots
  • 1 onion cut into thin rings
  • 1 C. chopped garlic
  • 1 cup edamame
  • 1/2 red pepper cut into juliennes
  • 1/3 cup chopped green onions
  • 2 tbsp. tablespoon of soy sauce
  • 1 C. tbsp sesame oil
  • 2 tbsp. tablespoon of fish sauce
  • 1 C. tablespoon of Sambal Oelek
  • 1 C. tbsp chili sauce
  • 150 g rice vermicelli
  • 1 C. tbsp curry powder
  • 2 eggs
  • Sriracha sauce to taste on the finish


  1. In a bowl, combine the soy sauce, fish sauce, Sambal Oelek, sesame oil and chili sauce and set aside.
  2. In a large wok, sauté the garlic and onion for about 1 minute and add the pork. Cook over medium heat until it begins to brown. Then add the cabbage, peas, bell pepper, carrots, half of the green onions and curry powder. Mix well and cook for 3 to 4 minutes.
  3. Clear a space to cook the eggs (already beaten) once the eggs are well cooked, mix everything.
  4. In a pot of boiling water, cook the rice vermicelli for about a minute. Rinse with cold water and drain.
  5. Add to the wok with the sauce, mix well and simmer for about 5 minutes.
  6. Add Sriracha to taste at the end.

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