Singapore noodles with prawns and Chinese sausages from Kim Phat

Singapore noodles with prawns and Chinese sausages


  • 3 sliced Chinese sausages
  • 1/4 pound shrimp, peeled and deveined
  • 2 garlic cloves crushed and finely chopped
  • 1 tbs of vegetable oil
  • 2 large beaten eggs
  • 1 tbs of vegetable oil
  • 1/2 medium onion sliced
  • 1/2 medium red bell pepper, stemmed, seeded and julienned
  • 1/2 medium carrot, julienned
  • 2 green onions, very thinly sliced on the bias
  • 2 tbs of fish sauce
  • 1 package dried rice noodles, Singapore Special, cooked as directed and drained
  • 1 tbs of soy sauce
  • 1 tbs of Shaoxing wine
  • 1 CAT ground white pepper
  • 1 Tsp of sugar
  • 1 Tsp curry powder
  • 2 teaspoons toasted sesame oil


1- In a wok or large skillet, put the sausages and cook them quickly over medium heat. Reserve the sausages in a bowl.
2- In the oil of the sausages, add the prawns and cook them quickly. Remove the prawns and reserve them in the bowl of sausages.
3- Add the oil and pour in the beaten eggs. Cook into an omelette and slice with spatula and set aside in the bowl of sausage and shrimp.
4- Add the oil and cook the garlic, onions, pepper and carrot over medium heat. Add the fish sauce.
5- Add the noodles and the rest of the ingredients including the sausage slices, the shrimp and the omelette slices. Mix everything well.