Singapore Noodles with
Hobros Deluxe Chilli Sauce with Scallops

Serves 4

Ingredients - Noodles

  • 300g vermicelli rice noodles
  • 1 red chilli, deseeded and sliced
  • 4 garlic cloves, finely chopped
  • 20g fresh ginger, finely chopped
  • 1 large carrot, julienned (matchsticks)
  • 2 spring onions, finely sliced
  • 250g pork loin, cut into small strips
  • 200g raw king prawns
  • 2 handfuls of beansprouts
  • 1 small handful of coriander, finely chopped
  • Rapeseed oil

Ingredients - Sauce

  • 2 tbsp Hobros Deluxe Chilli Sauce with Scallops
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce (or fish sauce)
  • 1 tsp sesame oil
  • 2 tbsp curry powder
  • 2 tsp corn flour
  • 100ml water


First, place the noodles in a bowl and pour boiling water over, leaving for 4-5 minutes before draining in a sieve.

Second, stir together all the sauce ingredients to mix well and set aside.

In a hot wok, add some rapeseed oil and add the chilli, garlic, ginger and carrot and stir fry for one minute before adding the pork. Continue to stir fry for two minutes before adding the prawns, spring onions and coriander. Continue to stir fry for another minute before adding the noodles, beansprouts and sauce. Let the sauce bubble and cook for another two minutes before serving.

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