Name: Singapore Noodle Omelette
Prep time: 10 min
Cook time: 20 min
Ingredients: 200g dried vermicelli rice noodles; 2 tbsp vegetable oil, plus extra for omelettes; 300g pack stir-fry Asian Style mixed vegetables (see tips); 1 cup, cooked, shredded BBQ chicken; 200g sachet Passage to Asia Singapore noodles; 8 eggs; Bean sprouts, lime wedges and shredded green onions, to serve

Passage to Asia Signapore Noodle Omelette

Singapore Noodle Omelette

200g dried vermicelli rice noodles
2 tbsp vegetable oil, plus extra for omelettes
300g pack stir-fry Asian Style mixed vegetables (see tips)
1 cup, cooked, shredded BBQ chicken
200g sachet Passage to Asia Singapore noodles
8 eggs
Bean sprouts, lime wedges and shredded green onions, to serve

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Prepare noodles according pack instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or large frying pan over high heat. Add vegetables and cook for 2-3 minutes. Add drained noodles and chicken, mix well.
Pour in Singapore noodle sauce. Stir through until combined and evenly heated. Remove from heat and set aside.
Beat 2 eggs together with a fork until well mixed.
Heat 2 tsp of oil in a 20cm (base measurement) non-stick frying pan over medium heat. Pour in eggs. Tilt pan slightly so egg covers the base of pan. Let sit for about 40 seconds.
When mostly set but still slightly runny add a portion of the Singapore noodle mixture over one half. Using a spatula, fold the empty half over the filled side to create a half-moon shape. Cook for a further 30 seconds, then slide onto a plate. Repeat with remaining oil, eggs and Singapore noodle mixture.
Serve immediately with lime wedges, garnished with bean sprouts and green onions.

Tips & Hints:

Asian style vegetable mix is available in ready-to-buy packs from major supermarkets in the fresh vegetables section or use whatever vegetables you have on hand.
This recipe will make 4 omelettes. To make one larger omelette, whisk 4 -5 eggs together and use a larger 30cm frying pan. Cut into wedges to serve.
Store leftovers Singapore noodles in the refrigerator in a sealed container for 2-3 days. Reheat in the microwave or toss into a hot oiled wok for 2-3 minutes.
Serve Singapore noodles for breakfast topped with fried eggs or in a toastie.
To make this vegetarian, substitute chicken with crispy tofu or add extra vegetables.
You can substitute the chicken for your favourite protein such as beef strips, pork, prawns or tofu.

Prepare noodles according pack instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or large frying pan over high heat. Add vegetables and cook for 2-3 minutes. Add drained noodles and chicken, mix well.
Pour in Singapore noodle sauce. Stir through until combined and evenly heated. Remove from heat and set aside.
Beat 2 eggs together with a fork until well mixed.
Heat 2 tsp of oil in a 20cm (base measurement) non-stick frying pan over medium heat. Pour in eggs. Tilt pan slightly so egg covers the base of pan. Let sit for about 40 seconds.
When mostly set but still slightly runny add a portion of the Singapore noodle mixture over one half. Using a spatula, fold the empty half over the filled side to create a half-moon shape. Cook for a further 30 seconds, then slide onto a plate. Repeat with remaining oil, eggs and Singapore noodle mixture.
Serve immediately with lime wedges, garnished with bean sprouts and green onions.

Tips & Hints:

Asian style vegetable mix is available in ready-to-buy packs from major supermarkets in the fresh vegetables section or use whatever vegetables you have on hand.
This recipe will make 4 omelettes. To make one larger omelette, whisk 4 -5 eggs together and use a larger 30cm frying pan. Cut into wedges to serve.
Store leftovers Singapore noodles in the refrigerator in a sealed container for 2-3 days. Reheat in the microwave or toss into a hot oiled wok for 2-3 minutes.
Serve Singapore noodles for breakfast topped with fried eggs or in a toastie.
To make this vegetarian, substitute chicken with crispy tofu or add extra vegetables.
You can substitute the chicken for your favourite protein such as beef strips, pork, prawns or tofu.

Prepare noodles according pack instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or large frying pan over high heat. Add vegetables and cook for 2-3 minutes. Add drained noodles and chicken, mix well.
Pour in Singapore noodle sauce. Stir through until combined and evenly heated. Remove from heat and set aside.
Beat 2 eggs together with a fork until well mixed.
Heat 2 tsp of oil in a 20cm (base measurement) non-stick frying pan over medium heat. Pour in eggs. Tilt pan slightly so egg covers the base of pan. Let sit for about 40 seconds.
When mostly set but still slightly runny add a portion of the Singapore noodle mixture over one half. Using a spatula, fold the empty half over the filled side to create a half-moon shape. Cook for a further 30 seconds, then slide onto a plate. Repeat with remaining oil, eggs and Singapore noodle mixture.
Serve immediately with lime wedges, garnished with bean sprouts and green onions.

Tips & Hints:

Asian style vegetable mix is available in ready-to-buy packs from major supermarkets in the fresh vegetables section or use whatever vegetables you have on hand.
This recipe will make 4 omelettes. To make one larger omelette, whisk 4 -5 eggs together and use a larger 30cm frying pan. Cut into wedges to serve.
Store leftovers Singapore noodles in the refrigerator in a sealed container for 2-3 days. Reheat in the microwave or toss into a hot oiled wok for 2-3 minutes.
Serve Singapore noodles for breakfast topped with fried eggs or in a toastie.
To make this vegetarian, substitute chicken with crispy tofu or add extra vegetables.
You can substitute the chicken for your favourite protein such as beef strips, pork, prawns or tofu.

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Singapore Noodles Stir-Fry Sauce

Everyone loves the mild curry punch and fresh taste of Singapore Noodles. Now you can create this world famous dish at home with our authentic and all natural recipe. Simply pour and stir to make this classic meal in minutes.

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Jeanette Haydock

17 May 2026, 6:44 pm

Singapore Noodle Omelette - This was to die for...the only comment would be that a true Chinese type omelette sauce over the top would have smashed it out of the park

+ 1 star only rating in addition to the reviews above

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