Singapore rice noodles are one of my family’s favorite Chinese takeout dishes. These rice noodles get their distinctive flavor from curry powder.
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.
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?
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.
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!
More asian noodle recipes to try
more chinese recipes you’ll love
- Mongolian Chicken
- Crispy Chilli Beef
- Char Siu
- Char Siu Bao
- Salt and Pepper Chicken
- Har Gow Chinese Shrimp Dumplings
- Singapore Noodles
- Sesame Noodles
- Pork Fried Rice
- Szechuan Shrimp
- Hoisin Spare Ribs
- Chinese Dry Fried Green Beans
- Vegetarian Dan Dan Noodles
- Sesame Chicken
- Kung Pao Chicken
- Fried Wontons
- Sweet and Sour Tofu
- Mantou Chinese Steamed Buns
- 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.
peppers or pass chile paste or sriracha at the table.