Singapore rice noodles are one of my family’s favorite Chinese takeout dishes. These rice noodles get their distinctive flavor from curry powder.
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Slices of Char Siu or Chinese Roast Pork, plump prawns, carrots, onions, and scrambled egg are stir-fried into the tangle of noodles.
This quick Singapore rice noodles recipe is a delicious one-skillet meal.
Like fried rice, Singapore rice noodles is a versatile dish. You can add whatever meats and vegetables you have on hand. The traditional version usually includes char siu, prawns, egg, and various veggies.
The distinctive seasoning of Singapore noodles includes soy sauce, fish sauce, Shaoxing wine, and, most importantly, curry powder. Use a basic yellow (Madras) curry powder here.
Are Singapore rice noodles from Singapore or China?
You might wonder why a Singaporean dish is such a classic Chinese restaurant offering. But actually, Singapore rice noodles aren’t really Singaporean at all.
According to legend, a Cantonese chef created it. And it’s not at all clear how the name came to be.
Whatever! These stir-fried noodles are delicious and we will continue to order them every time we order Chinese takeout!
What kind of noodles for Singapore Noodles?
This Singapore Noodles recipe uses very thin rice noodles. Look for a package that says “rice vermicelli” or “rice stick noodles.” They are often made in China, Vietnam, or Thailand.
You can buy rice stick noodles in Asian markets, many supermarkets, or online.
What ingredients do you need?
There are only a few ingredients that you need to make this Singapore noodles recipe. The rest are optional add-ins. The essential ingredients are:
- Soy sauce (or substitute gluten-free soy sauce, gluten-free tamari, or coconut aminos)
- Fish sauce
- Shaoxing wine (or substitute dry sherry, sake, or dry white wine)
- Curry powder
- Toasted sesame oil
- Ground white pepper
- Sugar (or honey)
- Dried rice vermicelli or rice stick noodles
- Cooking oil
Optional add ins include:
- Bok choy
- Snap peas
- Edamame (soy beans)
- Bell pepper (any color)
- Green beans
- Fresh chili peppers
- Bean sprouts
- Char siu or Chinese roast pork
- Cooked chicken
- Diced pork belly
- Oyster sauce
- Chili paste
Can Singapore rice noodles be vegetarian?
Yes! Make it vegetarian by using tofu in place of the meat. Use edamame in place of the prawns. Leave out the fish sauce and add extra soy sauce to make up for it in flavor.
Or make it vegan by leaving out the egg.
Can you make it gluten free?
Yes again! The noodles themselves are rice noodles, which are naturally gluten free.
Substitute gluten-free soy sauce, gluten-free tamari, or coconut aminos for the soy sauce to make it a gluten-free meal. Make sure any other ingredients you use (like Char Siu) are also gluten free.
How do you make it?
Making this stir-fried noodle dish is similar to making fried rice. The biggest difference is that this recipe starts with dry rice stick noodles instead of cold, cooked rice.
- First cover the rice vermicelli with boiling water and let stand for 5 minutes before draining and rinsing with cold water.
- Make the sauce for the noodles by combining soy sauce, fish sauce, cooking wine, curry powder, sesame oil, white pepper, sugar, and garlic.
- Quickly cook the eggs in a skillet and then remove them.
- Next add the vegetables to the skillet and cook until they soften and begin to brown.
- Next add the prawns, if using, and cook until they are pink on the outside.
- Stir in the meat, if using, and cook until heated through and beginning to sear. Transfer the meat, prawns, and vegetables to the bowl with the eggs.
- Next add the drained noodles to the pan and cook until heated through and beginning to brown.
- Return the meat, veggies, and eggs to the skillet and add the sauce mixture.
- Finally, toss and cook until well combined and heated through.
- Serve hot!
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- 1 pound white fish fillet, cut into several pieces
- ¼ cup cilantro, plus additional for serving
- 1 to 3 tablespoons red or green curry paste (see note)
- 1 egg white
- 4 makrut lime leaves, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1/4 cup thinly sliced Chinese long beans (or sub green beans)
- ½ cup cooking oil (or enough to fill your skillet about ½-inch deep)
- Lime wedges, for serving
- In a food processor, combine the fish, curry paste, egg white, fish sauce, and sugar and pulse until the mixture forms a thick paste. Add the cornstarch and pulse until it is well incorporated. Transfer the mixture to a bowl and stir in the sliced beans.
- Heat the oil in a medium, heavy-bottomed skillet over medium-high heat, until it shimmers.
- Form the fish mixture into balls a little larger than golf balls and then flatten them into ½-inch-thick patties.
- Add the patties to the skillet, 3 or 4 at a time. Cook for 1 to 2 minutes per side, until deep golden brown. Transfer the cooked patties to a paper towel-lined plate to drain. Repeat until all of the patties have been formed and fried.
- Serve hot with lime wedges, cilantro, and Sweet Thai Chili Dipping Sauce, if desired.
1. You can use just about any white fish for this recipe. I’ve made it with both cod and catfish. Other options would be haddock, pollock, grouper, or snapper.
2. You can use either red or green Thai curry paste in this recipe, though red is more common. I love green curry paste, though, and think it works just as well in these fish cakes. I tested this recipe using Mae Ploy red curry paste and Mae Ploy green curry paste. One tablespoon of the red was plenty, while I found the green (which is less spicy) required 2 tablespoons to really pop the flavor.
3. Whichever type of curry paste you choose, be careful how much you use. The spice level can vary widely between brands, so start with a smaller amount if you are not used to very spicy food. I usually use Mae Ploy curry pastes, which are very spicy. If I use more than 1 or 2 tablespoons, it is too spicy for my family. Thai Kitchen brand is easy to find in supermarkets, and it is much milder. I would use at least 3 tablespoons of it.
Amount Per Serving Calories 320Total Fat 20gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 17gCholesterol 71mgSodium 729mgCarbohydrates 16gFiber 2gSugar 6gProtein 21g
Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.
- 1 tablespoon soy sauce (see note for gluten-free options)
- 1 tablespoon fish sauce
- 1 tablespoon Shaoxing wine (see note for substitution options)
- 1 tablespoon curry powder
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon ground white pepper
- ½ teaspoon sugar
- 2 garlic cloves, minced
- 1 10-ounce package dried rice stick noodles
- 3 to 4 tablespoons cooking oil, divided
- 2 eggs, beaten with 1/8 teaspoon kosher salt
- ½ cup sliced onion
- ½ cup julienned carrot
- 1 head bok choy, quartered lengthwise and sliced
- ½ pound peeled and deveined shrimp
- ½ pound Char Siu or Chinese roast pork, sliced (see note for substitution options)
- Kosher salt
- 2 scallions, thinly sliced
- 1 cup mung bean sprouts
- In a small bowl, stir together the soy sauce, fish sauce, Shaoxing wine, curry powder, sesame oil, white pepper, sugar, and garlic.
- Put the noodles in a large, heat-safe bowl and pour boiling water over the top to cover the noodles. Let stand for 5 minutes, until the noodles are tender. Drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking.
- Heat 1 tablespoon of the cooking oil in a large nonstick skillet or wok set over high heat. Add the eggs and cook, stirring with a spatula, until set, about 2 minutes. Transfer the eggs to a large bowl and chop
into small pieces using the spatula.
- Add an additional tablespoon of cooking oil to the skillet. Add the bok choy, carrots, and onion to the pan and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes.
- Add another tablespoon of oil if needed and then add the shrimp. Cook, turning the shrimp occasionally, for about 2 minutes, until the shrimp are pink on the outside. Add the pork and cook until heated through,
about 2 minutes more. Season with a pinch of salt and then transfer the meat and veggies to the bowl with the eggs.
- Add another tablespoon of cooking oil to the skillet and then add the noodles. Cook, tossing with tongs and breaking up any noodle clumps, until the noodles are heated and begin to brown in parts, about 3
minutes. Add the sauce mixture and cook, tossing, until everything is well mixed. Return the meat and veggies to the skillet and toss to combine well.
- Serve hot.
1. You can make this recipe gluten free by substituting gluten-free soy sauce, gluten-free tamari, or coconut aminos for the soy sauce.
2. If you don’t have Shaoxing wine, you can substitute dry sherry, sake, or dry white wine.
3. If you don’t have Char Siu, you can substitute diced cooked ham, or make a quick char siu using thick cut pork chops marinated in store-bought char siu sauce and grilled.
4. To make the noodles easier to work with (and easier to eat!), after draining them, use a pair of kitchen shears to cut them in half or in thirds.
5. You can spice the dish up by adding chile
peppers or pass chile paste or sriracha at the table.