Singapore Noodles

This recipe is Taken from:

Finding the Right Noodles

Cooking with the right rice noodle is the key to making Singapore noodles successfully. If you have an Asian supermarket nearby, there are probably rows and rows of different brands and sizes of rice-stick noodles (sometimes also called rice vermicelli noodles). Having a variety of choices to pick from is good, but it can also be confusing. You need a rice noodle that is thin, but can be subjected to the heat of the wok and the movements of stir-frying without breaking into little bits.


  • 1/4 pound shrimp, shelled, deveined, and rinsed under cold water (I substitute crumbled tofu
  • 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
  • 2 1/2 teaspoons Asian fish sauce, divided
  • 1 bundle (about 5 1/2 ounces) dried rice stick noodles (see notes)
  • 2 medium cloves garlic, minced
  • 1 tablespoon curry powder, divided (see notes)
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon sugar
  • 2 large eggs, beaten with two pinches kosher salt
  • 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
  • 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 slice thinly on the bias
  • 1/2 medium carrot, julienned
  • Kosher salt
  • 2 scallions, sliced very thinly on the bias
  • 2 teaspoons toasted sesame oil


  1. Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.

2. Place rice noodles in a large bowl and cover with boiling water. Let stand until pliable, about 5 minutes. Drain noodles in a colander, then transfer to a rimmed baking sheet with a wire rack set in it. Spread noodles in an even layer, then, using scissors, cut noodles in half.

3. Place garlic in a small bowl and add 2 teaspoons curry powder along with soy sauce, Shaoxing wine, white pepper, sugar, remaining 2 teaspoons fish sauce. Mix well, thinning with 2 teaspoons water, then set sauce aside.

4. Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking. Add eggs and let cook undisturbed for about 10 second, then gently move the eggs back and forth with a spatula until they start to firm up. Break eggs into small pieces, then set aside in a large bowl.

5. Wipe wok clean. Return wok to high heat, add 2 tablespoons oil and heat until smoking. Add shrimp and stir-fry for 30 seconds. Add roast pork and onion and continue to stir-fry for another 30 seconds. Add red bell pepper and snow peas and stir for another 30 seconds, then add carrots. Add remaining 1 teaspoon curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with eggs.

6. Wipe wok clean again. Heat remaining 2 tablespoons canola oil over high heat until smoking. Add rice-stick noodles and stir-fry for 30 seconds. Stir in sauce until curry powder is evenly distributed, adding water 1 or 2 teaspoons at a time as needed to help distribute sauce. Return egg, shrimp, roast pork, and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Season with salt and remove from heat. Add scallions, drizzle with sesame oil, mix well, and transfer to a large serving bowl. Enjoy immediately.

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