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Gok’s Singapore noodles

Gok’s transporting us to his favourite place to eat in the world - Singapore! His recipe for Singapore noodles promises to be like your very own hawker market on a plate - with a fusion of ingredients, this is set to be a taste explosion.

Singapore noodles

Serves: 2


For the sauce:

2 tbsp light soy

2 tbsp Shaoxing rice wine

1½ tsp hot curry powder 

1 tsp turmeric 

1 tsp sugar 

½ tsp white pepper

½ tsp salt

rice bran oil for frying 

2 eggs, beaten 

Half a white onion, sliced

12 medium king prawns - shelled with tails left on

1 red pepper, sliced lengthways

10 mange tout, sliced lengthways 

4 cloves garlic, minced 

1 tsp minced ginger 

1 can crab meat, drained 

100g dried vermicelli noodles, soaked in boiling water and hydrated to al dente, then left to air dry 

 1 green birds eye chilli 

2 spring onions, cut into thin julienne 


1. Mix the sauce ingredients together in a bowl and put to one side.

2. Heat a little oil in a frying pan, add the beaten eggs and fry into an omelette. Fold the omelette in half then slice into long, bite size pieces.

3. Heat a little oil in a wok, add the sliced onions and cook for 1 minute. Add the prawns, peppers, mange tout, garlic and ginger then fry for a further minute, or until prawns turn pink.

4. Add the crab meat and heat through for 30 seconds, then add the noodles. Pour in the sauce to cover the noodles, then use two large serving prongs / forks to mix everything thoroughly. Serve with sliced spring onions and chillies.

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Weekdays 10am-12:30pm