Singapore Noodles with Char Siu Pork
Despite the name, Singapore noodles took shape in 1960s Hong Kong, where Indian spices met Cantonese stir-fry technique. Here, rice vermicelli is tossed with egg, peppers, onions, and carrots, then topped with five-spice char siu pork. A sesame-hoisin sauce comes on the side for dipping or drizzling.
Nutritional facts
Protein
46g
Carbs
76g
Calories
859kcal
Fat
39.9g
Ingredients
Pork Shoulder, Sesame Seeds, Soy Sauce, Canola Oil, Red Bell Pepper, Curry Powder, Green Onion, Vermicelli Noodles, Five Spice, Shaoxing Wine, White Pepper, Light Soy Sauce, Onion, Pomegranate Molasses, Hoisin Sauce, Egg, Honey, Garlic, Black Pepper, Seasoned Rice Wine Vinegar, Carrots, Brown Sugar, Canola and Olive Oil Blend, Annatto, Sesame Oil, Vegetarian Mushroom Sauce
Contains eggs, wheat, soybeans, cereals containing gluten (barley malt), sesame seeds.
Reviews
3.9
Based on 104 reviews
Jennifer · 10/22/26
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About Dan Nguyen
Before embarking on his celebrated culinary career, Chef Dan Nguyen worked on oil rigs. A graduate in petroleum engineering, Nguyen began his professional life on an offshore operation near Louisiana.
In 1985, at his mother’s request, he relocated to Chicago to assist his brother in the family’s restaurant business. Trading the warmth for Chicago’s brisk winters, Nguyen found comfort in recreating the vibrant, tropical flavors of Vietnam.
Together with his brother, Nguyen opened Pasteur in 1985, Chicago’s first Vietnamese restaurant and a pioneering establishment that introduced authentic Vietnamese cuisine to the city’s diverse dining scene. He later expanded his culinary portfolio as chef-owner of acclaimed concepts such as Viet Bistro and Simply It, and through partnerships with notable restaurants including Le Colonial in Chicago and Houston.
Even after long days in the kitchen, Nguyen continues to cook dinner for his family every night—an enduring ritual that he calls “the best time to reconnect and take things slower.”
Today, Chef Dan Nguyen is thrilled to bring Vietnamese cuisine to a larger stage at CookUnity, where he shares his deep-rooted flavors and traditions with eaters across the country.
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