Singapore Prawn Noodles: Umami-Rich Noodle Stir-Fry
Savory prawn broth clings to the chewy noodles in this intensely flavored Southeast Asian stir-fry.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Singapore Prawn Noodles are a celebration of Southeast Asian flavors, combining the sweetness of prawns with the savory depth of dried shrimp and a hint of chili spice. This dish is not just a quick stir-fry; it's a labor of love that starts with building a deeply flavorful prawn broth. The broth, simmered with prawn shells, provides the foundation for the entire dish, infusing the noodles with an unmatched umami richness. While versions vary throughout Singapore, this recipe aims to capture the essence of the hawker stall favorite, bringing the authentic taste of Singapore's culinary scene to your kitchen.
- •Intense Prawn Flavor - The homemade prawn broth, using prawn shells, creates a flavor depth you can't get any other way.
- •Perfectly Balanced Spice - A touch of fresh chili adds a pleasant warmth that complements the sweetness of the prawns, without being overpowering.
- •Chewy Noodle Texture - The combination of thick egg noodles and rice vermicelli creates a delightful textural contrast.
- •Aromatic Dried Shrimp - Soaked dried shrimp adds a concentrated umami punch, elevating the savory notes of the dish.
- •Quick Cooking Time - Once the broth is ready, the stir-fry comes together in minutes, making it perfect for a weeknight meal.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 lb Large prawns, peeled and deveined (reserve shells)
- 3 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 2 Shallots, thinly sliced
- 1-2 Red chili, finely chopped (adjust to taste)
- 1/4 cup Dried shrimp (soaked in warm water for 15 minutes)
- from 1 lb prawns Prawn shells
- 6 cups Chicken broth
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 8 oz Thick egg noodles
- 4 oz Rice vermicelli (soaked in warm water until softened)
- 1 cup Bean sprouts
- 1/4 cup Chinese chives, chopped (for garnish)
Step-by-Step Instructions
- 1
Prepare the prawn broth. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the prawn shells and cook, stirring frequently, until they turn bright orange and fragrant, about 5-7 minutes. This step extracts maximum flavor from the shells, creating a rich base for the broth.
~7 min
Tip: Don't overcrowd the pot; work in batches if necessary to ensure even cooking. - 2
Add the chicken broth to the pot with the prawn shells. Bring to a boil, then reduce heat and simmer for at least 30 minutes, allowing the flavors to meld together. Simmering develops a deep, complex prawn flavor in the broth.
~30 min
Tip: For a richer broth, simmer for up to an hour. - 3
Strain the prawn broth through a fine-mesh sieve, discarding the shells. Season the broth with soy sauce and fish sauce. Taste and adjust seasoning as needed. This step ensures a smooth and flavorful broth, free from any shell fragments.
~5 min
Tip: Press down on the shells to extract every last drop of flavor. - 4
Heat the remaining 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, sliced shallots, and chopped chili, and stir-fry until fragrant and golden brown, about 1-2 minutes. Be careful not to burn the garlic; it should be a light golden color.
~2 min
Tip: Keep the ingredients moving to prevent burning. - 5
Add the soaked and drained dried shrimp to the wok and stir-fry for another minute, until fragrant. The dried shrimp will plump up slightly and release its umami aroma.
~1 min
Tip: Ensure the dried shrimp is properly drained to prevent splattering. - 6
Add the prawns to the wok and cook until they turn pink and opaque, about 2-3 minutes. Overcooked prawns will be tough, so watch them carefully.
~3 min
Tip: Don't overcrowd the wok; cook the prawns in batches if necessary. - 7
Pour the prawn broth into the wok and bring to a simmer. This creates the flavorful sauce that coats the noodles.
~1 min
Tip: Use enough broth to almost cover the noodles. - 8
Add the thick egg noodles and rice vermicelli to the wok. Toss to coat the noodles evenly with the broth. The noodles should absorb some of the broth, becoming plump and flavorful.
~2 min
Tip: Use tongs to lift and separate the noodles, ensuring they are fully submerged in the broth. - 9
Add the bean sprouts to the wok and stir-fry for another minute, until they are slightly softened but still crunchy. Bean sprouts add a refreshing crunch to the dish.
~1 min
Tip: Don't overcook the bean sprouts; they should retain their crispness. - 10
Taste and adjust seasoning as needed. Add more soy sauce or fish sauce to your liking. The dish should be a balance of sweet, savory, and spicy flavors.
~1 min
Tip: If the dish is too dry, add a little more prawn broth. - 11
Divide the noodles among bowls and garnish with chopped Chinese chives. Serve immediately. The chives add a fresh, herbaceous note to the dish.
~1 min
Tip: A squeeze of lime juice can also brighten the flavors.
How Do I Know It's Ready?
The prawns should be pink and opaque, and the noodles should be tender and coated in the flavorful broth.
Frequently Asked Questions
Yes, but make sure to thaw them completely before cooking. Pat them dry before adding them to the wok to ensure they sear properly.
Final Thoughts
I hope you enjoy making this Singapore Prawn Noodles: Umami-Rich Noodle Stir-Fry as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!