Description
This Singapore Rice Noodles recipe features delicate rice stick noodles stir-fried with shrimp, Chinese roast pork, vegetables, and a fragrant curry-spiced sauce. Quick and vibrant, it combines a balance of savory, slightly sweet, and aromatic curry flavors for an authentic and satisfying meal perfect for any weeknight.
Ingredients
Scale
Protein
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
- 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
- 2 eggs, beaten with two pinches kosher salt
Noodles and Vegetables
- 1 bundle (about 5 1/2 ounces) dried rice stick noodles (kong moon style recommended)
- 1/4 medium onion, very thinly sliced
- 1/2 medium red bell pepper, stemmed, seeded and julienned
- 12 snow peas, stemmed, tough strings removed, and sliced thinly on the bias
- 1/2 medium carrot, julienned
- 2 scallions, sliced very thinly on the bias
Cooking Oils and Seasonings
- 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 tablespoon curry powder, divided (Madras curry powder recommended)
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- Kosher salt, to taste
- 2 teaspoons toasted sesame oil
- 2 medium cloves garlic, minced
Instructions
- Marinate the Shrimp: Pat the shrimp dry using paper towels and place them in a small bowl. Add 1 teaspoon of canola oil and 1/2 teaspoon of fish sauce. Mix well to coat the shrimp evenly and refrigerate until ready to cook.
- Prep the Noodles: Place rice noodles in a large bowl and cover them with boiling water. Allow the noodles to soak for about 5 minutes until they become pliable. Drain using a colander and transfer to a rimmed baking sheet fitted with a wire rack to let them spread in an even layer. Using scissors, cut the noodles in half for easier stir-frying.
- Make the Sauce: In a small bowl, combine minced garlic, 2 teaspoons of curry powder, soy sauce, Shaoxing wine, ground white pepper, sugar, and the remaining 2 teaspoons of fish sauce. Thin the mixture with 2 teaspoons of water and mix thoroughly to form a flavorful curry sauce. Set aside.
- Cook the Eggs: Heat 1 teaspoon of canola oil in a wok or nonstick skillet over high heat until it just starts to smoke. Pour in the beaten eggs and let them cook undisturbed for about 10 seconds. Then gently move the eggs with a spatula to form small curds until they begin to firm up. Remove the eggs and transfer them into a large mixing bowl.
- Stir-Fry Shrimp and Vegetables: Wipe the wok clean and return it to high heat. Add 2 tablespoons of oil and heat until smoking. Add the marinated shrimp and stir-fry for about 30 seconds. Then add the Chinese roast pork and sliced onion, continuing to stir-fry for another 30 seconds. Next, add the red bell pepper and snow peas, stir for 30 seconds, then add the julienned carrots. Sprinkle with the remaining 1 teaspoon curry powder and a pinch of kosher salt, tossing to coat and distribute flavors evenly. Transfer this mixture into the bowl with the cooked eggs.
- Combine Noodles and Sauce: Wipe the wok clean again and heat the remaining 2 tablespoons of canola oil over high heat until smoking. Add the prepared rice noodles and stir-fry for 30 seconds to heat through. Add the prepared curry sauce and stir well, adding water 1 or 2 teaspoons at a time if needed to help the sauce distribute evenly.
- Finish the Stir-Fry: Return the egg, shrimp, pork, and vegetable mixture to the wok. Stir-fry everything together for about 30 seconds until all ingredients are well combined and heated. Season with additional kosher salt to taste, then remove from heat.
- Garnish and Serve: Add the thinly sliced scallions to the wok, drizzle with toasted sesame oil, and mix well. Transfer the Singapore Rice Noodles to a large serving bowl and serve immediately for best flavor and texture.
Notes
- Look for rice noodles labeled ‘kong moon’ or jiangmen style, popular for their vibrant yellow color and firm texture. The Double Swallow brand is highly recommended.
- Madras curry powder is the preferred spice blend for this dish and can sometimes be found at Asian supermarkets, but any good quality curry powder will work.
- The recipe uses Shaoxing wine, a Chinese cooking wine, but dry sherry can be used as a substitute if necessary.
- Adjust the amount of curry powder and fish sauce to suit your taste preference for spiciness and saltiness.
- Be careful not to over-soak the rice noodles to keep them from becoming mushy during stir-frying.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 150 mg
