Singapore Rice Noodles Recipe

If you’re craving something that’s packed with flavor, quick to whip up, and utterly satisfying, then this Singapore Rice Noodles Recipe is going to become your new best friend in the kitchen. I absolutely love how the curry spices lift the tender rice noodles, mingling effortlessly with shrimp, roast pork, and fresh veggies, creating a dish that’s vibrant, colorful, and bursting with deliciousness. Trust me, once you try this recipe, you’ll find yourself making it again and again—it’s that good!

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Ingredients You’ll Need

Getting the right combo of ingredients is key to nailing the authentic taste and texture of this Singapore Rice Noodles Recipe. Each ingredient plays a starring role, so let’s break down the essentials before you dive in.

• Shrimp: Fresh, peeled, and deveined shrimp add a lovely sweetness and tender bite to the dish.
• Rice Stick Noodles: Look for “kong moon” style rice noodles—they have the perfect texture when cooked.
• Chinese Roast Pork (Char Siu): Adds a savory, slightly sweet dimension; you can substitute with ham if needed.
• Eggs: Beaten and cooked into soft, fluffy pieces to add silkiness and richness.
• Curry Powder: The magic dust of this dish—Madras-style gives a lovely warmth, but use what you have on hand.
• Fish Sauce: Provides that umami kick characteristic to Southeast Asian cooking.
• Fresh Vegetables: Red bell pepper, snow peas, carrot, and scallions add color, crunch, and freshness.
• Garlic: Essential for depth and aroma.
• Shaoxing Wine: A Chinese cooking wine that brightens the flavors (optional but highly recommended).
• Toasted Sesame Oil: A final drizzle gives nuttiness and rounds out the flavors beautifully.

Variations

One thing I love about this Singapore Rice Noodles Recipe is how flexible it is—feel free to customize it based on what you enjoy or have on hand. I’ll share some tweaks I’ve enjoyed that keep things fresh and exciting.

• Vegetarian Version: I once swapped shrimp and pork for tofu and loads of mushrooms, and the flavor still popped beautifully with a veggie stock-based sauce.
• Spice Level: I enjoy adding a pinch of chili flakes or fresh sliced chilies to turn up the heat; you can adjust to your family’s heat tolerance.
• Protein Swaps: Try chicken, beef strips, or even leftover rotisserie chicken—the curry powder ties it all together nicely.
• Greens Boost: Fresh baby bok choy or spinach stirred in at the end adds extra nutrients and lovely color.

How to Make Singapore Rice Noodles Recipe

Step 1: Marinate the Shrimp

Start by patting your shrimp dry with paper towels—this helps them sear nicely later! Toss them in a small bowl with a teaspoon of canola oil and half a teaspoon of fish sauce. Letting them chill in the fridge while you prep the other ingredients allows the flavors to infuse just right.

Step 2: Soften and Prep the Noodles

Pour boiling water over the dried rice noodles in a large bowl and let them sit for about 5 minutes until they’re bendy but not mushy. Drain thoroughly, and spread them out on a baking sheet with a wire rack to cool. It’s important to cut the noodles in half with scissors—that trick makes them easier to toss and eat.

Step 3: Mix Up the Signature Sauce

Next, combine the garlic, two teaspoons of curry powder, soy sauce, Shaoxing wine, white pepper, sugar, and the remaining fish sauce in a bowl. Thin it out with a little cold water so it’s easy to stir into the noodles later. This sauce is what brings the dish to life—it’s super aromatic and packed with layered flavors.

Step 4: Cook the Eggs Like a Pro

Heat a teaspoon of oil in a wok or large skillet until it’s almost smoking hot. Pour in the beaten eggs seasoned with a pinch of kosher salt and let them sit undisturbed for about 10 seconds. Then gently move the eggs around with a spatula until they just start to set, breaking them into soft, fluffy pieces. They add fantastic texture and that homey touch you want in this dish.

Step 5: Stir-Fry the Proteins and Veggies

Give your wok a quick wipe, then heat two tablespoons of oil until it’s nearly smoking. Toss in the marinated shrimp and stir-fry for about 30 seconds to get them pink and tender. Add the Chinese roast pork and thinly sliced onion, stir-frying for another 30 seconds. Then in go the red bell peppers, snow peas, and carrots with the remaining curry powder, seasoning everything with a little kosher salt. Toss it all together so the curry powder is evenly coating the mix, then set it aside with the eggs.

Step 6: The Final Toss

Clean the wok again and add the last 2 tablespoons of oil, heating until it’s hot enough for a quick toss. Add the noodles and stir-fry briefly, then stir in the prepared sauce. If needed, splash in some water a teaspoon at a time to help evenly distribute that curry flavor. Return the eggs, shrimp, roast pork, and veggies to the wok and stir everything together one last time until perfectly combined. Finish with salt to taste, toss in the scallions, a drizzle of toasted sesame oil, and serve immediately.

How to Serve Singapore Rice Noodles Recipe

Garnishes

I like to finish this dish with thinly sliced scallions for crunch and color, plus a light drizzle of toasted sesame oil for a subtle nutty aroma. If you’re feeling adventurous, a little wedge of lime on the side or some fresh cilantro can brighten things up beautifully.

Side Dishes

This Singapore Rice Noodles Recipe pairs wonderfully with simple sides like steamed bok choy, lightly pickled cucumbers, or a crisp Asian slaw. For a heartier meal, try serving it alongside hot and sour soup or a light miso broth.

Creative Ways to Present

For dinner parties, I like to plate the noodles in individual shallow bowls with a sprinkle of crushed peanuts on top and some fresh herbs like Thai basil or mint. It turns this humble stir-fry into something a little more elevated and festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they stay tasty for up to 3 days. Because the noodles can absorb sauces and sometimes dry out, I recommend reheating with a splash of water or broth to rehydrate them slightly.

Freezing

While I generally don’t freeze this dish because of the fresh veggies, you can freeze the protein and sauce mixture separately. Just thaw and toss with freshly cooked noodles and stir-fry vegetables for best results.

Reheating

To reheat, I prefer tossing the leftovers back into a hot wok or nonstick skillet with a little oil over medium-high heat, adding a splash of water to loosen things up. This way, you get that fresh stir-fry taste without it turning soggy in the microwave.

FAQs

Final Thoughts

This Singapore Rice Noodles Recipe has been a staple in my kitchen for years because it’s just so dependable and flavorful. What I love most is how it captures the spirit of Asian street food right at home without needing exotic tools or ingredients. It’s comforting, exciting, and perfectly balanced all at once. Give it a try—you’ll enjoy the cooking process, and your family and friends will be asking you for this one again and again. Happy cooking!

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