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 originate 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 this dish 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, Chinese Takeaway Salt and Pepper Chicken Wings and Easy Honey Sriracha Sauce.
- It is easy to store leftovers and eat later.
Singapore Rice Noodles Ingredients
- 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.
- White cabbage: Select good-quality cabbage for crunch.
- Carrots: Fresh carrots work best. Wash and peel before chopping.
- Red bell peppers: Select fresh, ripe peppers for the best flavor and slice them thinly.
- Beans sprouts
- Peas
- Green chillies (optional)
- Chicken broth/stock (optional)
- Soy sauce
- Oyster sauce
- Rice wine vinegar
- Curry powder
- A splash of vegetable oil
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: When it comes to protein you have options. You can add chicken, pork, beef, or shrimp.
- Vegetables: You can customize the vegetables as well. Add mushrooms, broccoli, scallions, green beans, corn and more!
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
Singapore Rice Noodles
Equipment
- 1 Wok or Frying pan
- 1 chopping board
Ingredients
- 300 g of vermicelli rice noodles pre-cooked (see notes)
- 1 chicken fillet cut into strips (see notes)
- 10/2-3 cups of large shrimp wash, clean and de-vein (see notes)
- 2 scrambled eggs pre-cooked (see notes)
- 1 onion thinly sliced
- 2 garlic cloves crushed
- 3 tablespoon of fresh ginger chopped
- 1 cup of white cabbage thinly sliced
- 4 carrots julienne
- 2 red bell peppers sliced
- 1 cup of beans sprouts
- ¼ cup of peas
- 2 spicy green chillies (optional)
- ¼ cup of chicken stock
- 5 tablespoon of soy sauce
- 3 tablespoon of oyster sauce
- 2 tablespoon of rice wine vinegar optional
- 2 tablespoon of curry powder
- A splash of vegetable oil
Instructions
- Start by adding a splash of vegetable oil to a large wok or pan. Once the oil is hot add the marinated chicken strips (see notes), cook 5-7 minutes or until done, remove chicken strips from the pan and set aside. Then, add the shrimps and cook on each side for 3-5 minutes or until done. Remove shrimp from the heat and set aside.
- Add more oil to the pan if necessary. Add onions, garlic, ginger, spicy green chillies, stir and cook for a couple of minutes. Then, add cabbage, carrots, red bell peppers, bean sprouts, peas, salt to taste, pepper to taste, 1-2 tablespoon of soy sauce, stir and cook for 4-6 minutes. Remove the vegetables from the pan and set aside for later.
- Pour chicken stock into the pan, add soy sauce, oyster sauce, rice wine vinegar, curry powder, salt to taste, pepper to taste, stir and bring to a boil. Then, add vermicelli noodles, vegetables, shrimp, chicken strips to the pan and mix everything together well. Serve and enjoy!
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.
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