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Photo of Seafood Singapore noodles by WW

Seafood Singapore noodles

Total Time
35 min
20 min
15 min
You don’t have to travel far for authentic Asian flavour. With just a hint of spice, this simple seafood dish will be a hit with the whole family


Fresh Singapore noodles

350 g

Peanut oil

2 tsp

Ling, raw

300 g, (or other firm white fish)

Raw peeled prawns

500 g

Brown onion

1 medium, thinly sliced

Fresh ginger

2 tsp, grated


2 clove(s), crushed

Red capsicum

1 large, thinly sliced


1 large, cut into matchsticks


1 stick(s), (stick), thinly sliced

Chinese cabbage (wombok)

1½ cup(s)

Curry powder

1 tbs, (mild)

Frozen green peas

½ cup(s)

Soy sauce

1½ tbs, (salt-reduced)

Green shallot(s)

4 individual, thinly sliced


  1. Place noodles in a large heatproof bowl and cover with boiling water. Soak for 2–3 minutes or until softened. Separate noodles with a fork. Drain. Rinse under cold water. Drain.
  2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry fish and prawns for 2–3 minutes or until just cooked through. Transfer to a plate.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion, ginger and garlic for 3–4 minutes or until onion has softened. Add capsicum, carrot, celery and wombok and stir-fry for 4–5 minutes or until vegetables are tender. Add curry powder and stir-fry for 1 minute or until fragrant.
  4. Add noodles, peas, soy sauce and half the shallots. Stir-fry for 2–3 minutes or until heated through. Return fish and prawns to wok and stir-fry for 1–2 minutes or until heated through. Serve Singapore noodles topped with remaining shallots.


TIP: You can use 2 cups(320g) skinless shredded cooked chicken instead of seafood.You can use ling, snapper, barramundi or blue-eye trevalla for this recipe.