Singapore Rice Noodles Recipe

This Singapore rice noodles recipe is filled with flavour! It includes shrimps, chicken, peas, beans sprouts, carrots, cabbage, bell peppers and more.

Singapore vermecelli rice noodles is truly one of my favourite Chinese meals. It is vibrant, filled with flavour, vegetables and protein (what more could you ask for?). This dish is quite straight forward to make and the results are so rewarding and delicious. You can also customise this dish by adding you favourite vegetables and proteins.

The Origin of Singapore Rice Noodles

Despite the name Singapore vermicelli noodles originates from Hong Kong and it was created between the 1950s and 1960s. Apparently, chefs from Hong Kong intended to make an exotic dish so they added curry powder to noodles which isn’t a typical ingredient used in Chinese cooking. The Chefs then added “Singapore” to the name of the dish as Singapore was not a well-known country at this time. Eventually, the dish became popular as chefs travelled overseas and introduced this dish to Europe.

How to Pre-cook 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 aside for later.

How to Clean Shrimp

Start by using 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!

How to Season Chicken and Shrimp

Grab a medium sized bowl. Add chicken strips salt to taste, pepper to taste and a splash of soy sauce and leave to marinate for 15-30 minutes before cooking. Repeat this step for the clean shrimp.

NB: Leaving the chicken strips and shrimp to marinate for 15-30 minutes is optional. Marinating protein is great for flavour!

Scrambled 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.

Vegetables

• Fresh carrots, beans sprouts, cabbage, onions and red bell peppers were used in this recipe. However, you can swap any of these for frozen ingredients instead.
• I used frozen peas for this recipe but you can use fresh peas instead.
• I added fresh ginger and garlic cloves to this dish. However, if you do not have fresh ingredients you can use powder instead.

How to Make Singapore Rice Noodles

• Start by adding a splash of vegetable oil to a large wok or pan. Once the oil is hot add chicken strips, cook 5-7 minutes or until done, remove chicken strips from the pan and set aside. Then, add shrimps and cook on each side for 3-5 minutes or until done. Remove shrimps from the heat and set aside.
• Add more oil to the pan if necessary. Add onions, garlic, ginger, spicy green chillies (optional) 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 tbsp 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 with chopsticks if you like and enjoy! ?

What to Serve with Vermicelli Rice Noodles?

The Singapore vermicelli rice noodles are the main attraction and can be served alone. However, you can spice things up by adding chilli oil or sweet chilli sauce. This dish can also be served with delicious sides such as spring rolls, prawn crackers or chicken wings.

Alternatives for the Singapore Rice Noodles Recipe

One thing I LOVE about this dish is how easy it is to customise!

• Singapore Noodles are traditionally quite spicy so feel free to add more pepper or spicy green chillies to spice up this dish.
• When it comes to the protein you have options. You can add chicken, pork, beef or shrimp.
• You can customise the vegetables as well. Add mushrooms, broccoli, scallions, green beans, corn and more!

Related Posts

• Jumbo Chinese Vegetable Spring Rolls
• Vietnamese Shrimp Rice Paper Rolls
• Singapore Fried Rice From Chinese For All

Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen. 

Stay connected and follow me for more recipes on Facebook, Pinterest, and Instagram for all of my latest recipes!

Print Pin

Singapore Rice Noodles Recipe

This Singapore rice noodles recipe is filled with flavour! It includes shrimps, chicken, peas, beans sprouts and bell peppers.

Course Main Course

Cuisine Chinese

Keyword chinese, noodles, singapore, vermicelli

Prep Time 5 minutes

Cook Time 30 minutes

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)
• 1-2 scrambled eggs pre-cooked (see notes)
• 1 onion thinly sliced
• 2 garlic cloves crushed
• 2-3 tbsp of fresh ginger chopped
• 1/2-1 cup of white cabbage thinly sliced
• 3-4 carrots julienne
• 2 red bell peppers sliced
• 1 cup of beans sprouts
• 1/4 cup of peas
• 2 spicy green chillies (optional)
• 1/4 cup of chicken stock
• 5-7 tbsp of soy sauce
• 2-3 tbsp of oyster sauce
• 1-2 tbsp of rice wine vinegar optional
• 3-4 tbsp 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 **chicken strips, cook 5-7 minutes or until done, remove chicken strips from the pan and set aside. Then, add shrimps and cook on each side for 3-5 minutes or until done. Remove shrimps 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 tbsp 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

**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.

**Marinate chicken strips and shrimp with salt to taste, pepper to taste and a splash of soy sauce before cooking.

**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.

DON’T FORGET TO PIN THE SINGAPORE RICE NOODLES RECIPE! 🙂