Ang Mo Kio Big Prawn Noodle — Prawn Noodles Worth Slurping and It’s 50% Off This Weekend

I don’t usually venture to Jurong for food. It’s far for me and honestly, I can find good eats closer to home. But when a friend opens a new prawn noodle stall in the west, how can I not go and show support?

Hidden quietly in a small half stall tucked at the corner of a Jurong West coffeeshop, Ang Mo Kio Big Prawn Noodle doesn’t stand out at first glance. In fact, if you’re not looking out for it, you might just walk past. But trust me—follow the smell.

The owner is no stranger to the F&B scene. In fact, he’s run several successful stalls before and has always had a soft spot for prawn noodles. So when the chance came to do it again, he rolled up his sleeves and dove back into it—this time with even more heart.

I did wonder—why open in Jurong when he lives in Ang Mo Kio? But hey, good food has no postcode. And as I walked up to the stall, my worries about space disappeared with the first whiff of that unmistakable prawny aroma. I peeked into the soup pot and saw it bubbling away with prawn heads and pork bones, promising something hearty.

There are two main offerings: a classic prawn noodle with regular prawns and another with big tiger prawns for those who want to indulge.

I started with the classic dry Prawn Noodles—yellow noodles mixed with bee hoon, tossed in a fragrant sauce made from sambal, ketchup and lard oil. The prawns were fresh and sweet without that fishy aftertaste or grainy prawn-brain texture. Personally, I would have preferred whole prawns rather than halved, but that’s just me.

The dry Pork Ribs Prawn Noodle was satisfying too—topped with pork ribs, prawns, fried shallots and crispy pork lard. Bonus points for the bean sprouts, which gave each bite a crunchy lift.

But the real star? The soup. Rich, full-bodied, with a deep pork base and a finishing prawn sweetness that lingered. I cheekily asked the staff if they used soup concentrate—he shook his head with a resigned laugh and said, “Boss insists on cooking everything from scratch.” I salute that kind of stubborn passion.

Treat yourself to the big tiger prawn version—it’s sweet, crunchy, and paired perfectly with the soup version I had. Pair it with some tender pork slices, and customise your noodle mix. Don’t forget the spoonful of chilli powder and the all-important pork lard.

If you’re feeling adventurous, try the Pork Tail Soup. It’s rich in collagen and comforting, but be warned—it sells out fast!

No, this wasn’t the “best prawn noodle in Singapore” kind of experience. But it was a bowl made with tradition, and a whole lot of heart. And for a comforting breakfast or mid-day slurp, this one’s well worth the journey to the west.