Singapore Rice Noodles Recipe

If you’re looking for a vibrant, flavorful stir-fry that’s a total crowd-pleaser, you’re going to adore this Singapore Rice Noodles Recipe. It’s one of those dishes I fell in love with from the first bite—the perfect balance of tender rice noodles tossed with shrimp, savory pork, crisp veggies, and that unforgettable curry kick. Whether you’re making dinner for your family or craving something a little exotic on a weeknight, this recipe delivers every single time.

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Ingredients You’ll Need

At first glance, the ingredient list might seem a bit long, but I promise every item plays a role. The combination of shrimp, Chinese roast pork, and fresh veggies mingled with the curry-spiced sauce creates an irresistible dish. Look for those special “kong moon” style rice noodles if you can; they really make a difference.

• Shrimp: Fresh or thawed, deveined shrimp add a lovely seafood sweetness and quick-cooking protein.
• Canola or vegetable oil: Neutral oils that handle high heat well are perfect for stir-frying without burning.
• Asian fish sauce: This is your umami powerhouse—don’t skip it or substitute lightly.
• Dried rice stick noodles: Look for “kong moon” rice noodles for authenticity and the right texture.
• Garlic: Minced garlic brings that essential punch of warm, aromatic flavor.
• Curry powder: Divided amounts infuse the noodles and sauce, especially if you find a Madras curry powder variant.
• Soy sauce and Shaoxing wine: A splash of these adds depth and a subtle sweetness.
• Ground white pepper and sugar: Balances heat and sweetness while enhancing flavor complexity.
• Eggs: Beaten and lightly salted eggs add a soft texture and color contrast.
• Chinese roast pork (char siu) or ham: Tender, smoky meat strips give that signature savory note.
• Vegetables (onion, red bell pepper, snow peas, carrot): Crisp and colorful veggies round out the dish with freshness and crunch.
• Scallions: Thinly sliced for that bright onion flavor and pop of green.
• Toasted sesame oil: A drizzle at the end for nutty aroma and flavor.

Variations

I love how this Singapore Rice Noodles Recipe is a fantastic baseline, but don’t hesitate to make it your own. Tinker with proteins and veggies to suit your pantry or dietary needs—you’ll probably uncover new favorites.

• Vegetarian Version: Swap the shrimp and pork for tofu and add mushrooms—marinate tofu in soy sauce for extra flavor. I’ve done this a bunch, and it’s just as satisfying.
• Spice it Up: Add a touch of chili paste or sliced fresh chilies if you like it hot; my family likes a little kick without overpowering the curry notes.
• Gluten-Free: Use tamari instead of soy sauce and ensure your curry powder is gluten-free—makes it accessible for guests with sensitivities.
• Seasonal Veggies: Swap in snap peas for snow peas, or add baby corn and bean sprouts when you want more crunch.

How to Make Singapore Rice Noodles Recipe

Step 1: Prep Shrimp and Noodles

Start by patting your shrimp dry—this step is crucial so they stir-fry rather than steam. Toss them with a little oil and fish sauce, then pop them into the fridge while you get the noodles ready. Take your dried rice stick noodles and cover them with boiling water to soften for about five minutes. When they’re nice and pliable, drain and spread them out on a rack or tray to cool. Don’t forget to snip them in half with scissors; handling shorter strands makes tossing much easier later.

Step 2: Make the Flavorful Sauce

In a small bowl, combine garlic, curry powder, soy sauce, Shaoxing wine, white pepper, sugar, fish sauce, and a touch of water. This sauce is what makes the dish sing, so mix it well and set it aside. I discovered this trick after a few tries—adding a little water thins the sauce just enough to coat the noodles perfectly without clumping.

Step 3: Cook the Eggs

Heat a teaspoon of oil in your wok over high heat until you see it shimmer and almost smoke. Pour in your beaten eggs and hold back on stirring for about 10 seconds so a nice crust forms. Then gently push the eggs around until they start to set but still have some softness. Break them into bite-sized pieces and scoop them into a large bowl—this prevents overcooking and keeps them tender.

Step 4: Stir-Fry Protein and Veggies

Wipe your wok clean and crank up the heat again. Add two tablespoons of oil and toss in shrimp, cooking for 30 seconds until they start turning pink. Next, throw in roast pork and sliced onions, stir-frying another 30 seconds. Then add your bell peppers, snow peas, and carrots. Sprinkle in the final teaspoon of curry powder and a pinch of salt to bring those veggies to life. Stir everything together for just a minute before combining it all with the cooked eggs.

Step 5: Toss Noodles and Finish

Give your wok one final wipe to avoid soggy bits. Heat the remaining two tablespoons of oil, add the noodles, and stir-fry for 30 seconds. Pour in the sauce, stirring to coat noodles evenly—add a splash of water if needed to help spread it without clumping. Then return your egg, shrimp, pork, and veggies to the wok, tossing everything together for another 30 seconds or so until beautifully combined and steaming hot. Finish by stirring in scallions and drizzling sesame oil. Serve immediately—I promise, you’ll want to dive right in.

How to Serve Singapore Rice Noodles Recipe

Garnishes

I love finishing the dish with thinly sliced scallions for a fresh, mild onion flavor and a drizzle of toasted sesame oil—it adds a lovely nutty aroma that perfumes the whole dish. Sometimes, I toss on a few fresh cilantro leaves or a squeeze of lime when I want an extra layer of brightness.

Side Dishes

Because this recipe is packed with flavor and protein, I tend to keep sides simple. A crisp cucumber salad or steamed bok choy with a splash of soy sauce pairs beautifully and balances the richness. If you want, a light miso soup can round out the meal without competing.

Creative Ways to Present

For dinner parties, I like to serve Singapore Rice Noodles recipe in individual shallow bowls topped with a sprinkle of toasted sesame seeds and tiny edible flowers for color—you’d be surprised how much that little touch delights guests. You can also serve it alongside mini steamed buns or dumplings for an Asian-inspired feast.

Make Ahead and Storage

Storing Leftovers

Got leftovers? No problem. I usually store this in an airtight container in the fridge for up to 2 days. It’s best to cool food completely before refrigerating to avoid sogginess. The noodles will absorb some sauce overnight, so you might find the texture a little softer but still delicious.

Freezing

I’ve found freezing Singapore Rice Noodles recipe isn’t ideal because the noodles tend to get mushy on thawing. If you want to freeze, portion it out and freeze only for short periods, then thaw gently in the fridge. Personally, I prefer making fresh whenever I can.

Reheating

To reheat, gently warm the noodles in a skillet over medium heat, sprinkling a splash of water or broth to loosen things up. Toss gently so the noodles don’t break apart and warm evenly. Avoid microwaving for the best texture, but if you must, cover loosely and heat in short bursts, stirring in between.

FAQs

Final Thoughts

This Singapore Rice Noodles Recipe is one that’s truly become a family favorite in my kitchen—once I learned the steps and tricks, it’s been a go-to for quick dinners that impress without stress. I love how you get that perfect blend of flavors and textures in every bite, and I hope you’ll find it just as satisfying. Give it a try soon and share it with friends—you might just make a few converts!

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