Name: Singapore Rice Noodles Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Singaporean
Ingredients: 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; 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; 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, and sliced thinly on the bias; 1/2 medium carrot, julienned; 2 scallions, sliced very thinly on the bias; 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided; 1 tablespoon curry powder, divided; 1/4 teaspoon ground white pepper; 1/4 teaspoon sugar; 2 teaspoons toasted sesame oil; Kosher salt (to taste)

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If you’re craving a vibrant, flavor-packed dish that’s quick to whip up any night of the week, this Singapore Rice Noodles Recipe is exactly what you need. It’s one of those dishes I turn to when I want something that’s colorful, a little spicy, and endlessly satisfying. The curry powder gives it that unmistakable warm kick, while the combination of shrimp, roast pork, and fresh veggies brings layers of texture and color to the plate. Honestly, it never fails to make my kitchen smell like a bustling street food market in Asia.

What’s really great about this Singapore Rice Noodles Recipe is how versatile it is—you can make it fancy enough for guests or keep it simple for a weekday dinner. The noodles cook quickly, and the stir-fry method blends the flavors beautifully without much fuss. If you’ve never tried it, you’re in for a treat, especially if you enjoy dishes that balance savory, spicy, and slightly sweet notes with a burst of freshness from the veggies.

Ingredients You’ll Need

Most ingredients in this Singapore Rice Noodles Recipe are pantry staples or easy to find in Asian markets. The dance between curry powder, fish sauce, and toasted sesame oil really elevates the dish, while fresh shrimp and roast pork add protein and richness. Keep an eye out for good-quality rice stick noodles—they’re the canvas for all these wonderful flavors.

Shrimp: Fresh or thawed, deveined and rinsed shrimp ensure a sweet, tender bite.
Canola or vegetable oil: Neutral oils help everything fry evenly without overpowering the flavors.
Asian fish sauce: Adds umami depth—start with less and adjust to your taste.
Dried rice stick noodles: Look for medium-thin ones; soaking them properly prevents clumps and helps texture.
Garlic: Fresh minced garlic gives a fragrant base to the stir-fry.
Curry powder: The star spice mix—split the amount for layering flavor without overpowering.
Soy sauce: Balances saltiness and adds a hint of savory depth.
Shaoxing wine: A classic Asian cooking wine that brings out aromatic notes.
Ground white pepper: Offers a subtle heat that’s different from black pepper’s sharpness.
Sugar: Just a pinch to mellow and round out the flavors.
Eggs: Beaten with salt, they give the dish extra texture and richness.
Chinese roast pork (char siu) or ham: Adds smoky sweetness and an indulgent bite.
Onion: Thinly sliced for a touch of sweetness and crunch.
Red bell pepper: Julienned to add freshness, color, and crunch.
Snow peas: Trimmed and thinly sliced on the bias for crisp, green bursts.
Carrot: Julienned for sweetness and texture contrast.
Kosher salt: Use sparingly to boost taste without dominating.
Scallions: Thinly sliced on the bias adds aroma and a fresh oniony finish.
Toasted sesame oil: A final drizzle to impart a nutty, rich aroma.

Variations

I love mixing things up depending on what’s in the fridge or my mood. This Singapore Rice Noodles Recipe is forgiving—feel free to swap proteins or tweak the veggies. When you make it your own, it tastes even better!

Vegetarian version: I’ve tried swapping shrimp and pork for tofu and extra veggies like mushrooms or baby corn; it’s surprisingly hearty and delicious.
Spice level: Adding a fresh chili or a dash of chili garlic sauce amps up the heat if you like it fiery.
Protein swaps: Chicken, beef, or even just more shrimp work great. I once used leftover rotisserie chicken and it turned out just fab!
Noodle variations: If you can’t find rice stick noodles, thin rice vermicelli noodles are a decent alternative but reduce soaking time.

How to Make Singapore Rice Noodles Recipe

Step 1: Prep the Noodles and Ingredients

Start by soaking your dried rice stick noodles in warm water for about 20-30 minutes until they’re pliable but still slightly firm. You want to avoid over-soaking to prevent them from getting mushy. While that’s happening, prep all your veggies—julienne the carrot, bell pepper, slice snow peas on a diagonal, and thinly slice the onion. Also, get your shrimp peeled, deveined, and ready. Having everything ready to go is key because stir-frying moves fast!

Step 2: Cook the Eggs and Set Aside

Heat 2 teaspoons of your oil in the wok or large skillet over medium-high heat. Pour in the beaten eggs with a pinch of kosher salt and scramble gently. I like my eggs fluffy but just cooked through. Once done, transfer them to a plate—this way, you keep the eggs tender and avoid overcooking later.

Step 3: Stir-Fry Shrimp and Pork

Add 2 tablespoons of oil to your hot pan, then toss in the shrimp with a sprinkle of fish sauce and half the curry powder. Cook until shrimp turn pink and opaque, about 1-2 minutes per side—watch them closely! Then add your thinly sliced char siu or ham, stir-frying them briefly to warm through and release that lovely aroma.

Step 4: Sauté Vegetables and Aromatics

Now toss in your minced garlic and sliced onions, stirring quickly so the garlic doesn’t burn—about 30 seconds till fragrant. Add your julienned red bell pepper, snow peas, and carrot, cooking for just a couple of minutes; you want them to stay crisp and colorful. Sprinkle in the ground white pepper, sugar, remaining curry powder, soy sauce, and Shaoxing wine to build those complex layers.

Step 5: Combine Noodles and Final Toss

Drain your noodles and add them to the wok along with the cooked eggs. Toss everything quickly but gently, using tongs or chopsticks, so the noodles soak up the flavors evenly. Add the remaining fish sauce and a pinch of kosher salt as needed. Finish by drizzling toasted sesame oil over the top; this step really lifts the whole dish.

How to Serve Singapore Rice Noodles Recipe

A white plate filled with three layers of thin yellow noodles mixed with pieces of cooked shrimp, green onion stalks, small strips of orange carrot, dark brown mushroom slices, and whole dried red chili peppers scattered throughout; the noodles have a shiny, slightly oily texture, and the vegetables and shrimp are evenly spread, creating a colorful and appetizing mix. The plate is set on a white marbled surface with a woven placemat and two sealed chopstick wrappers beside it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle sliced scallions on mine because they add that fresh, sharp bite that cuts through the richness. A wedge of lime on the side for squeezing brings bright acidity, too—don’t skip it! If I’m feeling fancy, a few toasted sesame seeds or a light drizzle of chili oil make it extra special.

Side Dishes

Since this Singapore Rice Noodles Recipe is quite filling, I usually pair it with simple sides like steamed bok choy or a crunchy Asian cucumber salad for a light balance. Occasionally, I’ll throw in some potstickers or spring rolls if it’s a bigger meal or gathering with friends.

Creative Ways to Present

For special occasions, I like serving this dish in individual small bowls garnished with edible flowers or fresh herbs. It’s a fun way to elevate a humble stir-fry into something restaurant-worthy right at home. Another favorite trick is plating the noodles over a bed of lightly sautéed greens, which adds height and visual appeal.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to two days. Since the noodles soak up sauce, they can get a little dry, so adding a drizzle of sesame oil or a splash of water before reheating helps bring them back to life.

Freezing

Freezing isn’t my first choice for this recipe because the texture of the noodles can suffer, but if you need to, pack it tightly in freezer-safe containers. Thaw overnight in the fridge for best results and expect slightly softer noodles upon reheating.

Reheating

I prefer reheating Singapore Rice Noodles Recipe in a hot skillet or wok, tossing with a splash of water or broth to revive moisture. The microwave works in a pinch but can sometimes dry the noodles out unevenly. Stir-frying briefly keeps that fresh-from-the-wok taste closest to the day you made it.

FAQs

Can I make this Singapore Rice Noodles Recipe vegetarian?

Absolutely! You can omit the shrimp and pork and instead add tofu or extra vegetables like mushrooms, baby corn, or snap peas. Just make sure to replace fish sauce with soy sauce or a vegetarian alternative like mushroom soy sauce to keep that umami kick without using animal products.
What’s the best way to soak rice stick noodles?

Soak them in warm water, but not hot boiling water, to soften evenly without turning mushy. Usually, 20-30 minutes is perfect for medium-thin noodles. After soaking, drain and gently toss with a little oil to prevent sticking before stir-frying.
Can I adjust the spice level in this recipe?

Yes! The recipe uses curry powder which has some warmth but isn’t overly spicy. For more heat, add fresh sliced chilies, chili garlic sauce, or a pinch of cayenne pepper. If you prefer mild, use less curry powder or omit added chilies.
What’s the secret to getting noodles that aren’t mushy?

Don’t over-soak the noodles and avoid overcooking during stir-fry. Drain them well before adding to the wok and toss gently. High heat and quick cooking help keep noodles firm but tender. Also, layering flavors in the stir-fry rather than dumping everything at once boosts texture and taste.

Final Thoughts

This Singapore Rice Noodles Recipe is one of those dependable favorites that never get old for me—each bite brings a perfect balance of spice, sweetness, and fresh crunch. I genuinely love sharing it with friends who say it tastes just like the street food stalls we dream about visiting. Trust me, once you try it yourself, it’ll become your go-to weeknight wonder too. Give it a shot and enjoy that little culinary escape right in your own kitchen!