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Singapore Rice Noodles Recipe

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★★★★★

4.8 from 125 reviews

Singapore Rice Noodles is a vibrant and flavorful stir-fried noodle dish featuring shrimp, Chinese roast pork, and a fragrant curry powder seasoning. This quick and easy recipe combines thin rice noodles with a colorful mix of vegetables and a savory sauce, making it a perfect weeknight dinner inspired by classic Asian flavors.

Ingredients

Scale

Proteins

  • 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 and Sauces

  • 1 bundle (about 5 1/2 ounces) dried rice stick noodles
  • 2 1/2 teaspoons Asian fish sauce, divided
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine

Vegetables

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

Spices and Seasonings

  • 1 tablespoon curry powder, divided
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon sugar
  • Kosher salt
  • 2 teaspoons toasted sesame oil

Oils

  • 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided

Instructions

  1. Prepare the Noodles: Soak the dried rice stick noodles in warm water for about 20-30 minutes until they become pliable but not soggy. Drain and set aside.
  2. Cook the Eggs: Heat 2 teaspoons of the oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs seasoned with kosher salt, scramble gently until just cooked. Remove from the pan and set aside.
  3. Stir-Fry Shrimp: In the same wok, add 2 tablespoons of oil and sauté the shrimp until pink and cooked through, about 2-3 minutes. Season with 1 teaspoon fish sauce and a pinch of white pepper. Remove and set aside with the eggs.
  4. Sauté Aromatics and Vegetables: Add the remaining oil to the wok. Stir-fry minced garlic and sliced onions until fragrant and translucent. Add the julienned red bell pepper, snow peas, and carrot. Cook for 2-3 minutes until vegetables are tender-crisp.
  5. Add Curry Powder and Seasonings: Sprinkle half of the curry powder over the vegetables and stir well. Add the soy sauce, Shaoxing wine, remaining fish sauce, white pepper, and sugar. Stir to combine all flavors.
  6. Combine Noodles and Proteins: Add the soaked and drained rice noodles to the wok. Toss gently to mix with the vegetables and seasonings. Return the cooked shrimp and scrambled eggs to the wok along with the roast pork strips. Sprinkle the remaining curry powder evenly over the mixture.
  7. Toss and Finish: Stir-fry everything together, making sure the noodles are heated through and evenly coated with the curry sauce. Adjust seasoning with kosher salt as needed.
  8. Add Final Touches: Remove from heat and drizzle with toasted sesame oil. Garnish with sliced scallions before serving.

Notes

  • Rice stick noodles can vary in thickness; thinner noodles work best for this recipe.
  • Adjust the amount of curry powder to your taste, starting with less if you prefer a milder flavor.
  • If Chinese roast pork (char siu) is unavailable, substitute with cooked ham or leftover pork.
  • Shoaxing wine can be replaced with dry sherry if needed.
  • For a spicier version, add chopped fresh chili or chili flakes during the vegetable sauté step.

Keywords: Singapore rice noodles, curry noodles, stir fry noodles, Asian noodle recipe, Chinese roast pork noodles, shrimp noodles

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