Print

Singapore Rice Noodles Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

Singapore Rice Noodles, also known as Curry Singapore Noodles, is a flavorful stir-fried dish featuring thin rice noodles tossed with shrimp, Chinese roast pork, vegetables, and a distinctive curry powder seasoning. This quick and vibrant one-pan meal balances a mix of savory, spicy, and slightly sweet flavors, making it a popular and satisfying dish in many Asian cuisines.

Ingredients

Scale

Protein

  • 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 & 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 & Aromatics

  • 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

Spices & Oils

  • 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)

Instructions

  1. Prepare the noodles: Soak the dried rice stick noodles in warm water for about 20-30 minutes or until softened but still slightly firm (al dente). Drain and set aside.
  2. Cook the shrimp: Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
  3. Sauté aromatics and spices: In the same skillet, add 2 tablespoons oil. Add minced garlic and sliced onion, stir-frying until fragrant and onions are translucent. Stir in half the curry powder (1/2 tablespoon) to toast it slightly to release flavors.
  4. Scramble the eggs: Push the onion and garlic mixture to the side, pour in beaten eggs, and scramble gently until just cooked through. Mix with aromatics.
  5. Add pork and vegetables: Add Chinese roast pork strips, julienned red bell pepper, julienned carrot, and sliced snow peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
  6. Combine noodles and seasonings: Add drained rice noodles to the skillet along with the cooked shrimp. Sprinkle remaining curry powder, 2 teaspoons fish sauce, soy sauce, Shaoxing wine, white pepper, sugar, and kosher salt to taste. Toss well to combine all ingredients evenly and heat through, about 2 minutes.
  7. Finish with oils and scallions: Drizzle toasted sesame oil and remaining 2 tablespoons of canola oil over the noodles. Add sliced scallions and give a final toss. Adjust seasoning if needed.
  8. Serve: Remove from heat and serve hot immediately for the best flavor and texture.

Notes

  • Use rice stick noodles appropriate to thickness preference; thinner noodles resemble vermicelli.
  • Adjust curry powder amount based on desired spice level or brand strength.
  • Shaoxing wine adds authentic flavor; substitute dry sherry if unavailable.
  • Ensure vegetables are fresh for crisp texture in the stir-fry.
  • Leftover Singapore noodles can be refrigerated up to 2 days, reheat gently to avoid drying.

Keywords: Singapore rice noodles, curry Singapore noodles, stir-fried rice noodles, Asian noodle dish, shrimp rice noodles, char siu noodles

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