The 'Singapore' noodles I've never eaten in Singapore - Marion's Kitchen

Controversially called 'Singapore' noodles. These pork and shrimp noodles are delicious no matter what they're called!

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[kerrybentley]

Well, 69 years old and always enjoyed cooking but could never get a handle on Asian cuisine much as I loved eating it.
You're recipes and pointers have changed that out of sight and I can now throw dishes together just by Mark one tasteball and a quick rummage in the pantry.
How do I know it is working? When the wife says....yummy, another Marion being able to smile and say yes when it is something I just cobbled together using your advice and tips....thank you, thank you thank you.

[amarauwanaka]

I never understand why anyone would Hit the dislike button on marion’s videos! I love them all, she’s brilliant ❤️

[jtytfgvcftu]

The shots of the glistening char siew pork alone is droolworthy !

[laikeatlim]

"This noodle brings me so much joy". Can't agree more.

[joaquimcosta]

this one's a keeper ! OMG i think it's my fave recipe yet .. I can just imagine biting into a moist piece of pork and those crunchy snap peas, and the prawns ... this has it ALL !!! I just ate ... why am I hungry again? Thanks Marion !

[StacersPotaters]

Great recipe! Singaporean here. No Singapore noodles but we have many other types of delicious noodles! Prawn Mee, Hokkien Mee, Laksa, Char Kway Tiao, Lor Mee, Mee Soto and many more! :)

[rain]

Just watching you cook and enjoy the fruit of your own labor is entertaining enough. Itś a compliment, in case it´s not clear. So enjoy your channel. this seems like a rather simple recipe that I think I can handle. lolz. Thanks, Marion!

[sabrinakfoury]

Made this today with prawns instead. Absolutely amazing. Thank you Marion!

[cycloneboom]

I love this lady ! Though I don’t cook much, I like to watch her cooking. So therapeutic 😌😌

[bakaracingteam]

I moved from Hong Kong to Singapore and couldn’t wait for the genuine article on tap... To my surprise, they didn’t exist. Equally surprisingly the Singaporean’s have Hong Kong noodles - something not found in Hong Kong. LOL!

[yrose]

Made this and came out absolutely delicious!! (Swapped pork for tofu and the wine for Mirin). Can’t wait to try more of your recipes! ♥️

[shannonrobinson]

I asked for this recipe today. I missed it when I looked for it. Then it popped up in my recommendations. It’s a good day. I just thawed a piece of pork belly in the fridge last night. Prawns in fridge, eggs collected from the chooks. I have red capsicums. No pea pods in the garden yet...only have first few flowers on plants, but frozen peas. Bihon noodles in cupboard. Curry spices in cabinet. 🤩🥳

[regthomas]

I remember watching this famous Chinese chef Elizabeth chong making Singapore noodles on a morning show, I quickly wrote it down cook it & made as often as I could love it.

[keithdavidson]

You’ve cracked it once again Marion! These are the best Singapore Noodles I’ve seen anywhere on YouTube. Khob khun krub 🙏🏻

[theprofessor]

I followed your receipt (without the pork)and is a fabulous dish. Your channel is great help. Many thanks from London.

[jx]

This looks so amazing, as stir fry is the fast fast meal that everything should come together as the same time, without compromising on the flavor. Best of both worlds, why not?!

[AngeloDiad]

Love how she's tasting them and trying to talk, but it's too good to stop eating :D Love it!

[peachfreude]

In Malaysia we called this Bihun Singapore. It’s usually served when there are visitors coming to our house or on special occasions.

[lucillehan]

Singapore Noodles is certainly available in Singapore! You just have to know where to get it. Where ? At "Zi Char" stalls usually found in coffee shops . The pork used is called "Char Siu" and the noodles used is called "Bee Hoon" or rice noodles. Vermicelli is not rice noodles but mung beans noodles or "Tung Hoon". Eggs are not pre cooked but are mixed and poured into the noodles during cooking. S$5 to S$6 per dish. Vegetable used is cabbage. Enjoy!!!

[AO-ivyr]

I heard that it was invented by a HK chef who called it Singaporean noodles because it contains the vermicelli noodles and curry powder which Singaporeans love using. I am a Singaporean. 😆 I have seen it in some seafood restaurants in Singapore though but it isn't very popular