Singapore Rice Noodles
Packed with flavor, this Singapore Rice Noodles recipe features shrimp, chicken, peas, bean sprouts, carrots, cabbage, bell peppers, and more. It's perfect for a delicious, wholesome dinner.
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Singapore vermicelli rice noodles are one of my favorite Chinese dishes. It is vibrant, filled with flavor, vegetables, and protein. This dish is quite straightforward to make and the results are so rewarding and delicious. You can also customize this dish by adding your favorite vegetables and proteins.
Despite the name, Singapore rice noodles originated from Hong Kong and were created between the 1950s and 1960s. Chefs from Hong Kong intended to make an exotic dish, so they added curry powder to noodles, which isn't a typical ingredient in Chinese cooking. The chefs then added "Singapore" to the dish as Singapore was not a well-known country then. Eventually, the dish became popular as chefs traveled overseas and introduced it to Europe.
You may also enjoy this Sweet and Sour Chicken Recipe, Chinese Vegetable Stir Fry Recipe and Jumbo Chinese Vegetable Spring Rolls.
Why This Recipe Works
- These Singapore rice noodles are restaurant quality and they are an impressive dinner option for guests during special occasions.
- This recipe is very easy to customize and you can add or remove specific ingredients to make it to your taste.
- It can be served buffet style along with Simple Prawn Fried Rice Recipe, Quick Chinese Beef Noodles and Chinese Takeaway Salt and Pepper Chicken Wings.
- It is easy to store leftovers and eat them later.
Singapore Rice Noodles Ingredients
See the recipe card for full information on ingredients and quantities.
- Vermicelli rice noodles: Pour boiling water into a large bowl, add a pinch of salt and stir. Add vermicelli noodles to the bowl and soak for 5-7 minutes. Then, drain the water out and set it aside for later. Alternatively, follow the instructions on the packaging.
- Chicken: Make sure the chicken has fully defrosted if you are using frozen chicken.
- Large shrimp: If you are using raw shrimp, use a knife or scissors to remove the shell from the shrimp. Then, remove the head of the shrimp. You should be able to see two dark veins in the front and back center of the shrimp. Next, use a knife to slightly slice the center of the back of the shrimp to remove each vein (do not cut the shrimp in half). Give the shrimp a quick wash and get ready to season!
- Eggs: To make scrambled eggs, add eggs, a pinch of salt and pepper to a small bowl then whisk. Heat oil in a pan and pour in the egg mixture. Stir the egg mix on the pan until the eggs become firm. Then, remove scrambled eggs from the pan and set aside for later.
- Onion: Select white onions for this recipe.
- Garlic: Use fresh garlic for the best flavor.
- Ginger: Fresh ginger adds a tasty kick to this recipe.
- Red bell peppers: Select fresh, ripe peppers for the best flavor and slice them thinly.
Tips and Substitutions
- Spice level: Singapore rice noodles are traditionally quite spicy so feel free to add more pepper or spicy green chilies to spice up this dish.
- Protein: You have options when it comes to protein. You can add chicken, pork, beef, or shrimp.
- Vegetables: You can also customize the vegetables. Add mushrooms, broccoli, scallions, green beans, corn, and more!
How to Make Singapore Rice Noodles
- Start by adding the noodles to a medium-sized bowl and covering them with warm water. Let them sit for 3-5 minutes until they soften, then drain and set aside.
2. Heat oil in a large wok or pan. Once it's hot, add the beaten eggs and scramble them for a couple of minutes. Remove them and set them aside.
3. Next, add the shrimp and chicken to the pan, cooking them for about 3-5 minutes per side until they're done. Once cooked, remove them and set them aside, too.
4. If needed, add more oil to the pan and toss in the bell peppers, chillies, and bean sprouts. Stir them around and let them cook for a few minutes, then set those aside as well.
5. Add the garlic, ginger and onions and cook until fragrant, or for 2-3 minutes. Stir in the curry powder and turmeric and cook for another minute.
6. Finally, toss the noodles, eggs, shrimp, chicken, and veggies back into the pan. Pour in the white pepper, sugar, soy sauce, oyster sauce, and fish sauce.
7. Then mix it all until everything is coated.
8. Let it simmer for a few minutes, then serve a plate of delicious, flavor-packed Singapore Rice Noodles with Easy Honey Sriracha Sauce.
Recipe FAQs
The Singapore rice noodles are the main attraction and can be served alone. However, you can spice things up by adding chili oil or sweet chili sauce. This dish can also be served with delicious sides such as spring rolls, prawn crackers or chicken wings.
Place leftover Singapore vermicelli noodles in an airtight container and refrigerate for up to four days. Reheat noodles in microwave once you are ready to serve.
More Delicious Noodle Recipes
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Singapore Rice Noodles
Equipment
- 1 Wok or Frying pan
- 1 chopping board
Ingredients
- 200 g of vermicelli rice noodles
- 1 chicken fillet cut into strips
- 2-3 cups of large shrimp wash clean and de-vein
- 2 scrambled eggs
- 1 onion thinly sliced
- 3 garlic cloves crushed
- 3 tablespoons of fresh ginger chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cups of bean sprouts
- 2 spicy red chillies optional
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 2-3 tablespoon of chicken stock or water optional
- 2 teaspoon of white pepper
- 1 teaspoon of sugar
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 2 tablespoons of fish sauce
- A splash of vegetable oil
Instructions
- Add noodles to a medium sized bowl and pour warm water on top. Let the noodles cook for 3-5 minutes or until soft. Drain the water out of the noodles and set aside.
- Add oil to a large wok or pan. Once the oil is hot, add the beaten eggs, scrambling them as they cook for 2-3 minutes. Remove them from the pan and set aside.
- Next, add the shrimp and chicken to the pan and cook on both sides for 3-5 minutes, or until done. Then remove them from the pan and set them aside.
- If necessary, add more oil to the pan, then add the bell peppers, chillies and bean sprouts. Stir and cook on medium heat for 2-3 minutes, then set aside.
- Add the garlic, ginger and onions to the pan and cook for 2-3 minutes on medium heat or until fragrant. Then, add the curry powder and turmeric. Stir and cook for 1 minute.
- Add the noodles, scrambled eggs, shrimp, chicken, and vegetables to the pan. Then add the white pepper, sugar, soy sauce, oyster sauce, and fish sauce and toss until everything is well combined.
- Let the noodles simmer for 2 minutes and serve.
Notes
- Noodles: Pour boiling water into a large bowl, add a pinch of salt and stir. Add vermicelli noodles to the bowl and soak for 5-7 minutes. Then, drain the water out and set aside for later.
- Chicken: Marinate chicken strips and shrimp with salt to taste, pepper to taste and a splash of soy sauce before cooking.
- Eggs: Add eggs, a pinch of salt and pepper to a small bowl then whisk. Heat oil in a pan and pour in the egg mixture. Stir the egg mix on the pan until the eggs become firm. Then, remove scrambled eggs from the pan and set aside for later.
