Description
Singapore Rice Noodles is a vibrant and flavorful stir-fried noodle dish featuring tender shrimp, savory Chinese roast pork, crisp vegetables, and a fragrant blend of curry powder and seasonings. This quick and delicious recipe highlights thin rice stick noodles cooked to perfection and tossed with aromatic spices, eggs, and fresh scallions for a satisfying meal inspired by Singaporean street food tradition.
Ingredients
Scale
Proteins
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
- 2 eggs, beaten with two pinches kosher salt
- 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
Noodles and Oils
- 1 bundle (about 5 1/2 ounces) dried rice stick noodles
- 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
- 2 teaspoons toasted sesame oil
Seasonings and Sauces
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 tablespoon curry powder, divided
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- Kosher salt, to taste
Vegetables and Aromatics
- 2 medium cloves garlic, minced
- 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
Instructions
- Prepare the noodles: Soak the dried rice stick noodles in warm water for about 20 to 30 minutes or until they are pliable but still slightly firm. Drain and set aside to prevent them from sticking together.
- Cook the shrimp: Heat 2 teaspoons of the canola oil in a large skillet or wok over medium-high heat. Add the shrimp and a pinch of salt, and stir-fry until the shrimp turn pink and are just cooked through, about 2-3 minutes. Remove the shrimp from the pan and set aside.
- Make the scrambled eggs: Add another 2 teaspoons of oil to the pan. Pour in the beaten eggs and scramble gently until they are softly set but not overcooked. Remove from the pan and set aside with the shrimp.
- Cook aromatics and vegetables: Add the remaining canola oil to the pan. Sauté the minced garlic and thinly sliced onion over medium-high heat until fragrant and translucent, about 1-2 minutes. Then add the red bell pepper, snow peas, and carrot, stir-frying until just tender-crisp, about 2-3 minutes.
- Add seasonings and sauces: Sprinkle in half of the curry powder, ground white pepper, sugar, and half of the fish sauce. Stir well to combine flavors evenly. Add the soy sauce and Shaoxing wine then cook for another 30 seconds to meld the flavors.
- Combine noodles and proteins: Add the drained noodles to the pan, tossing gently to combine. Then add the cooked shrimp, scrambled eggs, and Chinese roast pork strips. Continue tossing the mixture gently to distribute ingredients without breaking the noodles.
- Finish with remaining seasoning: Sprinkle the remaining curry powder and fish sauce over the noodles along with a pinch of kosher salt to taste. Toss well to coat everything evenly with spices and sauce.
- Garnish and serve: Remove from heat and drizzle toasted sesame oil over the noodles. Toss lightly before garnishing with thinly sliced scallions. Serve immediately for the best flavor and texture.
Notes
- Soaking the rice noodles until pliable is essential to prevent breaking during stir-frying.
- Curry powder varies in intensity; adjust the amount according to your taste preference.
- If you cannot find Shaoxing wine, substitute dry sherry or omit it for a milder flavor.
- Make sure to use a large, nonstick skillet or wok for even stir-frying and to avoid overcrowding.
- This dish can be adjusted to vegetarian by substituting tofu for shrimp and pork, and using vegetarian fish sauce alternatives.
Keywords: Singapore Rice Noodles, Char Siu Noodles, Curry Rice Noodles, Asian Stir Fry, Shrimp and Pork Rice Noodles