Print

Singapore Rice Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 63 reviews

Singapore Rice Noodles is a vibrant and flavorful stir-fried noodle dish featuring delicate rice stick noodles tossed with shrimp, Chinese roast pork, and a medley of colorful vegetables. Infused with the fragrant aroma of curry powder, garlic, and Asian fish sauce, this dish is a perfect balance of savory, spicy, and slightly sweet flavors, delivering a true taste of Southeast Asian cuisine at home.

Ingredients

Scale

Protein and Meat

  • 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
  • 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
  • 2 eggs, beaten with two pinches kosher salt

Noodles

  • 1 bundle (about 5 1/2 ounces) dried rice stick noodles

Vegetables

  • 1/4 medium onion, very thinly sliced
  • 1/2 medium red bell pepper, stemmed, seeded and julienned
  • 12 snow peas, stemmed, tough strings removed, and sliced thinly on the bias
  • 1/2 medium carrot, julienned
  • 2 scallions, sliced very thinly on the bias
  • 2 medium cloves garlic, minced

Oils and Sauces

  • 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
  • 2 1/2 teaspoons Asian fish sauce, divided
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine
  • 2 teaspoons toasted sesame oil

Spices and Seasonings

  • 1 tablespoon curry powder, divided
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon sugar
  • Kosher salt

Instructions

  1. Prepare the Noodles: Soak the dried rice stick noodles in warm water until softened, typically 20-30 minutes, then drain and set aside.
  2. Cook the Shrimp: Heat 2 teaspoons of oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry until pink and cooked through, roughly 2-3 minutes. Remove shrimp and set aside.
  3. Cook the Eggs: Add a bit more oil if needed. Pour in the beaten eggs and scramble gently until just cooked. Remove and set aside.
  4. Stir-fry Aromatics and Vegetables: Add remaining oil to the hot wok. Stir in minced garlic and 1 teaspoon curry powder; cook until fragrant about 30 seconds. Add onion, red bell pepper, snow peas, and carrot; stir-fry until vegetables are tender-crisp, about 2-3 minutes.
  5. Add Meats and Sauces: Return shrimp and eggs to the wok along with Chinese roast pork strips. Stir in soy sauce, Shaoxing wine, half of the fish sauce, remaining curry powder, ground white pepper, sugar, and a pinch of kosher salt. Mix well to combine flavors.
  6. Add Noodles: Add the soaked and drained rice noodles to the wok. Toss gently but thoroughly to combine all ingredients and coat noodles evenly with spices and sauces.
  7. Finish with Scallions and Sesame Oil: Stir in sliced scallions and drizzle toasted sesame oil over the dish. Adjust seasoning with remaining fish sauce if desired.
  8. Serve Hot: Remove from heat and serve immediately for the best texture and flavor.

Notes

  • If dried rice stick noodles are unavailable, fresh rice noodles can be used; adjust soaking and cooking time accordingly.
  • The amount of curry powder can be adjusted based on your preference for heat and spice intensity.
  • Shaoxing wine adds authenticity and depth, but dry sherry can be substituted in a pinch.
  • For a vegetarian version, omit shrimp and pork, and increase vegetables or add tofu.
  • Ensure the wok or pan is hot enough to achieve a good stir-fry texture without steaming the ingredients.

Find it online: https://amandafood.com/singapore-rice-noodles-recipe/