I’m always on the lookout for a quick yet flavor-packed meal, and this Singapore Rice Noodles Recipe never fails to impress. It’s one of those dishes that looks fancy but comes together pretty quickly—perfect for busy weeknights or when you want to bring a little restaurant-style magic home. The fragrant curry powder combined with the mix of shrimp, roast pork, and crisp veggies just hits all the right notes.

What I love most is how adaptable this recipe is. Whether you want to amp up the spice or make it a bit lighter with extra veggies, Singapore Rice Noodles Recipe is versatile and satisfying. Plus, it’s a great way to use up leftovers like ham or roast pork that you might already have in your fridge. Trust me, once you try this recipe, it’ll become a go-to in your dinner rotation.

Ingredients You’ll Need

Each ingredient in this Singapore Rice Noodles Recipe plays a key role in layering flavors and textures. Freshness is important here, especially for the shrimp and vegetables, so I recommend picking up quality produce to make the most of this dish.

Shrimp: Peeled and deveined shrimp cook quickly and add a lovely seafood sweetness.
Canola or vegetable oil: Neutral oils work best for stir-frying at high heat without overpowering flavors.
Asian fish sauce: Adds that deep umami punch – just a little goes a long way.
Dried rice stick noodles: Soak them until just tender but not mushy to get the perfect bite.
Garlic: Freshly minced garlic is essential for that aromatic base.
Curry powder: Look for a good quality blend; I often double the amount if I crave more warmth.
Soy sauce: Just a splash to balance out the curry and fish sauce.
Shaoxing wine: Adds a subtle complexity, but you can substitute dry sherry if you don’t have it.
Ground white pepper: Provides a mild heat and earthiness distinct from black pepper.
Sugar: Balances the savory and spicy elements perfectly.
Eggs: Lightly salted and scrambled in for a soft, silky texture.
Chinese roast pork (char siu) or ham: Adds delicious smoky-sweet notes—char siu is my favorite.
Onion: Thinly sliced for a touch of sweetness and crunch.
Red bell pepper: Adds vibrant color and crispness.
Snow peas: Slice thinly on the bias for a fresh snap.
Carrot: Julienne for a hint of earthiness and crunch.
Kosher salt: To season the dish perfectly.
Scallions: For that final fresh, mild onion flavor on top.
Toasted sesame oil: A finishing touch that makes the dish glow with aroma.

Variations

I like to mix things up sometimes with this Singapore Rice Noodles Recipe based on what I have in my kitchen or what I’m craving. Don’t hesitate to personalize it — that’s part of the fun! Here are a few ways I’ve made it my own over time.

Vegetarian: Swap shrimp and pork for extra firm tofu and mushrooms; it soaks up all the curry flavor beautifully.
Spicy version: Add a fresh chopped chili or a little chili paste when stir-frying garlic for an extra kick.
More veggies: I sometimes toss in baby corn or bean sprouts for extra crunch and freshness.
Gluten-free: Just make sure to use tamari or gluten-free soy sauce in place of regular soy sauce.
Less traditional meat: Leftover grilled chicken or turkey works surprisingly well if char siu or ham aren’t available.

How to Make Singapore Rice Noodles Recipe

Step 1: Prep Your Noodles and Ingredients Ahead

Start by soaking your dried rice noodles in warm water until they’re soft but still have a slight bite—usually about 20 to 25 minutes. Drain well and set aside. Meanwhile, get all your proteins sliced, veggies julienned, garlic minced, and eggs beaten with a pinch of kosher salt. Having everything ready to go before you turn on the stove makes the cooking process smooth and stress-free.

Step 2: Sauté Your Protein and Aromatics

Heat 2 tablespoons of your oil in a large wok or skillet over medium-high heat. Toss in the shrimp and cook until they turn pink and just opaque, about 1-2 minutes per side. Remove and set aside. Next, add the garlic and onion slices to the wok; stir-fry quickly until fragrant—about 30 seconds to 1 minute. Then stir in half of the curry powder and garlic, letting the spices bloom and fill your kitchen with a warm aroma.

Step 3: Cook the Noodles with Flavors

Add the soaked noodles to the wok along with soy sauce, fish sauce, Shaoxing wine, white pepper, and sugar. Toss vigorously to coat the noodles evenly with the sauce and spices. It helps to have a big wok and use tongs or chopsticks to lift and turn everything quickly so the noodles don’t clump together. This step is key to getting that delicious, slightly saucy coating without soggy noodles.

Step 4: Add Veggies, Eggs, and Meat

Push the noodles to one side of the wok and drizzle in the remaining 2 teaspoons of oil. Pour in the beaten eggs and scramble them gently until just set but still soft. Then toss in the roast pork or ham strips, carrots, red bell pepper, and snow peas. Finally, mix everything together, returning the shrimp to the pan for a quick warm-through. Cook for another minute or two to blend the flavors and warm your veggies but keep that crisp texture.

Step 5: Finish with Scallions and Sesame Oil

Sprinkle in the sliced scallions and drizzle the toasted sesame oil over the top. Give everything one last toss and immediately transfer to plates—this helps retain the fragrant aroma and fresh flavors. If you wait too long, the noodles can lose their bite, so serve it up hot for the best experience!

How to Serve Singapore Rice Noodles Recipe

The image shows a white bowl full of thin yellow noodles mixed with small pieces of scrambled egg, thin carrot strips, green beans, slices of onion, red bell pepper, and thin strips of ham. The noodles are piled in layers with the vegetables and ham scattered throughout, adding color and texture. A silver fork is lifting a bite of noodles from the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this recipe with a handful of freshly chopped cilantro or a squeeze of lime if I want an extra zing. Sometimes I’ll sprinkle toasted sesame seeds on top for a little nuttiness and crunch. If you like heat, some chili flakes or sliced red chilies work wonders too.

Side Dishes

For sides, I often keep it simple: a light Asian cucumber salad or some steamed bok choy balances the richness of the noodles beautifully. Crispy spring rolls or some dim sum favorites are nice treats if you’re entertaining.

Creative Ways to Present

For special occasions, I’ve served Singapore Rice Noodles in cute mini bowls with a lime wedge and a small decorative chili on top. Another fun idea is plating it in a banana leaf or serving alongside individual steamed buns for a festive feel. It’s always a crowd-pleaser when presented with a splash of color and thoughtful garnishes.

Make Ahead and Storage

Storing Leftovers

I store leftover Singapore Rice Noodles Recipe in an airtight container in the fridge for up to 2 days. It’s best to cool the noodles completely before refrigerating to avoid sogginess. When I do this, the flavors stay vibrant, and the noodles hold together pretty well.

Freezing

Freezing isn’t my preferred method for this dish because the noodles can get mushy. But if you need to, cool completely, then freeze in a tight container for up to one month. Thaw overnight in the refrigerator before reheating slowly to help maintain texture.

Reheating

To reheat leftovers, I prefer pan-frying gently with a teaspoon or two of oil over medium heat. This revives some of the original texture and keeps everything warm and tasty. Microwave can work in a pinch, but watch carefully to avoid drying out the noodles.

FAQs

Can I use fresh rice noodles instead of dried for this Singapore Rice Noodles Recipe?

Absolutely! Fresh rice noodles will work beautifully and actually cook faster since they don’t need soaking. Just be gentle when stirring to avoid breaking them, and adjust the cooking times accordingly—fresh noodles tend to be more delicate.
Is Singapore Rice Noodles Recipe spicy?

This recipe has a mild warmth thanks to curry powder but isn’t overly spicy unless you add chili yourself. Feel free to adjust the heat by adding fresh chilies or chili paste when cooking if you want more kick.
What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or even mirin can be good alternatives. In a pinch, a splash of white wine with a pinch of sugar will also do the trick to add that slight sweetness and depth.
How do I prevent my noodles from sticking together?

Soaking the rice noodles properly and draining them thoroughly before cooking helps a lot. Also, tossing them quickly with oil as soon as they’re drained can prevent clumping. When cooking, keep stirring gently but constantly to separate the strands.
Can I make this recipe vegan?

Yes! Swap out shrimp and pork for extra firm tofu or tempeh and load up on veggies. Be sure to use vegan fish sauce or soy sauce alternatives, and omit the eggs or replace them with scrambled tofu for a similar texture.

Final Thoughts

This Singapore Rice Noodles Recipe holds a special place in my heart because it’s both comforting and exciting—a dish I can whip up in the middle of a hectic day but still feel proud serving to friends and family. The harmony of flavors, textures, and colors makes every bite a little celebration. I hope you give it a try and enjoy making it your own as much as I do!