Char Siu Chow Mein (Singapore Style)

Char Siu Chow Mein (Singapore Style)

This dry dish chow mein is given a spicy kick thanks to the inclusion of curry paste towards the end of cooking.

Char Siu Chow Mein (Singapore Style)
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course: Main Course
Cuisine: Chinese, Chinese Takeaway
Keyword: chow mein, singapore style, char siu
Servings: 1 portion
  • 1 nest egg noodles
  • 1 egg
  • Pinch salt
  • Pinch white pepper
  • Pinch msg optional
  • Dash sesame oil
  • 1 teaspoon water
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/4 teaspoon garlic paste
  • 1 teaspoon water
  • 1 tablespoon vegetable oil
  • 1 onion sliced
  • 1/2 small carrot sliced
  • 1 red chilli pepper sliced
  • 1 handful beansprouts
  • 1 handful cooked char siu pork sliced
  • 1 tablespoon curry paste see notes
  • 1 spring onion sliced
  1. First, prepare the egg noodles: Place the noodle nest in a large bowl, cover with boiling water and stand for 1-2 minutes. Mix the noodles well with a chopstick and as soon as they separate and soften, drain the noodles well and set aside to cool.

  2. Prepare the egg: In a bowl, add the egg, salt, white pepper, msg, sesame oil & water. Mix well and set aside.

  3. In a bowl, combine the light soy sauce, dark soy sauce, garlic paste and water. Mix well.

  4. Heat the wok over a high heat until smoking. Add the oil and swirl around the pan to coat evenly. Add the egg and stir-fry for 30 seconds until cooked. Add the onion, carrot, chilli, beansprouts and prepared egg noodles. Add the cooked char siu pork. Add the prepared sauce. Stir-fry for 1 minute.

  5. Add the curry paste. Stir-fry for 1-2 minutes over a high heat until the curry paste is evenly mixed throughout the ingredients. Add the spring onions, mix once more and serve.

Recipe Notes

Singapore style chow mein dishes are finished with a spicy curry paste – any of your favourite spicy curry paste brands will suffice, however the most commonly used brand in many Chinese takeaways is ‘Fern’s’ curry paste which is available in both mild and hot flavours.

The egg noodles most commonly used in Chinese takeaways are ‘Lucky Boat’ brand noodles which are available both as thick noodles and thin noodles.

If you like this char siu chow mein (Singapore style) recipe, you might be interested in buying my book: The Chinese Takeaway Secret is packed full of over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.

4 thoughts on “Char Siu Chow Mein (Singapore Style)

  1. Desperate for book but can’t get it in Australia so I’m going to have to download but I prefer a book for recipes. Any idea if it’ll ever get supplied over here for purchase

  2. Made this tonight 7/06/2020 and the other half was pleased with it said it was just like getting a take away
    Val England

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