Singapore Rice Noodles Recipe (2025)

Why It Works

  • Cooking the stir-fry in batches allows the wok to maintain high heat even over lower-power home burners.
  • Seasoning the shrimp, pork, and vegetables with curry first, and then the noodles second, ensures all ingredients are well-seasoned.

I bet if I were to hop on a plane and fly directly to Singapore, it would be hard—if not impossible—to find so-called "Singapore noodles" at any restaurant. WherewouldI find them? For starters, a heck of a lot of Chinese restaurants. Seasoned with curry powder, the thin rice noodles are stir-fried along with shrimp,char siu(Chinese roast pork), and a mix of vegetables. Its origins are a bit fuzzy, but most likely Singapore noodles are as Cantonese as a bowl of wonton noodle soup: take away the curry powder and you have another Cantonese stir-fried rice-noodle dish called Ha Moon-style stir-fried rice noodles (Ha Moon Chow Mei Fun). This probably explains why you'll most likely find this dish at adai pai dong(open-air food stall) in Hong Kong rather than a hawker center in Singapore.

Singapore Rice Noodles Recipe (1)

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.

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The best for this is a rice-stick noodle with the words "kong moon" on the label. Kong Moon, also romanized asjiangmen, is a city in the Guangdong region of China. There are a few brands that make kong moon-style rice noodles. The Double Swallow brand is my personal favorite, but others will work as long as they have that "kong moon" label.

If you're not able to find this type of rice-stick noodle, look for ones that list only water and rice in the ingredients. Some noodles are made with tapioca flour, which I find a bit too starchy for stir-frying.

When you have your noodles, prepping them is pretty simple: Pour enough hot boiling water over them to cover and soak for five minutes. Then rinse under cold water and drain in a colander.

Adding Meat and Veggies to Singapore Noodles

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Shrimp is almost always found in Singapore noodles, and so is char siu. Most Chinatown barbecue joints or noodle restaurants will have char siu hanging by a hooks up front next to other favorites like roast duck and soy sauce chicken. Ask for half a piece of char siu (fatty or lean) and tell them not to cut it for you (you'll want to cut it yourself into thin strips). If you're unable to get that, ham is just as popular in Singapore noodles as char siu—get a nice thick piece of ham steak and slice it thinly.

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As for the vegetables, onions, bell peppers, and carrots are very common, though you can also add celery, bean sprouts, and snow peas. The main thing is to aim for a mix of colors while also making sure the vegetables retain some crunch during stir-frying.

The Cooking Process

As with all home stir-frying recipes, I cook the ingredients in batches, since overloading the wok will lower its temperature, and high heat is an absolute necessity for stir-frying. (On a similar note, if you want to double this recipe, do not stir-fry double the amount of each ingredient in one wok—home ranges just can't generate the amount of heat needed to stir-fry large quantities of food.)

The first thing I cook in the wok is the egg. When that's done, I set it aside and wipe the wok clean. You'll be re-heating the wok again so you don't want any leftover bits of egg in it, lest they burn.

Singapore Rice Noodles Recipe (5)

Next go the shrimp, which have been quickly marinated in oil and fish sauce.

Then add onions and char siu, followed by red bell peppers and snow peas, and lastly the carrots.

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When all the vegetables and meats are in the wok, I like to season everything with curry powder and salt so it's well-coated before being mixed with the noodles. Then I remove it all from the wok and set it aside.

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I wipe the wok clean again, heat a few tablespoons of oil, and add the noodles.

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After about 30 seconds of stir-frying, I add the sauce along with more curry powder, and a little bit of salt. Make sure you are firmly scraping the bottom of the wok with your spatula as you stir-fry the noodles—this prevents the noodles from sticking.

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Next, I return the rest of the ingredients to the wok and mix it all together. Off the heat, I add scallions, a drizzle of sesame oil, and serve.

No matter where Singapore noodles come from, they sure do taste great.

Singapore Rice Noodles Recipe (11)

May 2015

Recipe Details

Singapore Rice Noodles

Prep20 mins

Cook20 mins

Active60 mins

Total40 mins

Serves4 servings

Ingredients

  • 1/4 pound shrimp, shelled, deveined, and rinsed under cold water

  • 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 note)

  • 2 medium cloves garlic, minced

  • 1 tablespoon curry powder, divided (see note)

  • 1 teaspoon soy sauce

  • 1 teaspoon Shaoxing wine

  • 1/4 teaspoon ground white pepper

  • 1/4 teaspoon sugar

  • 2 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

Directions

  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.

    Singapore Rice Noodles Recipe (12)

  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.

    Singapore Rice Noodles Recipe (13)

  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.

    Singapore Rice Noodles Recipe (14)

  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.

    Singapore Rice Noodles Recipe (15)

Special Equipment

Wok or large nonstick skillet, large spatula

Notes

Look for rice noodles with the words "kong moon" on the label (Kong Moon, also romanized as jiangmen, is a city in the Guangdong region of China). There are a few brands that make kong moon-style rice noodles. The Double Swallow brand is my personal favorite, but others will work as long as they have that "kong moon" label.

I often use Madras curry powder from a brand called Trong Food, which can be found at some Chinese or Vietnamese supermarkets. You don't have to use this brand, though, as a more generic curry powder from your local supermarket will do as well.

Singapore Rice Noodles Recipe (2025)

FAQs

What is the difference between rice noodles and Singapore noodles? ›

This means they are super thin when compared to a traditional rice noodles that is usually slightly thicker. Rice Vermicelli noodles can be found at most grocery stores or at Asian markets. Another difference is that the spices used to stir fry Singapore noodles are curry and white pepper.

What is the secret to cooking rice noodles? ›

How Do You Cook Rice Noodles? Rice noodles are very easy for home cooks to make — simply soak them in warm water (not cold water, not hot water) for 10-15 minutes, or until they are soft. Unlike wheat pasta, you don't need to boil rice noodles; the warm water is enough to cook them through.

Is Singapore rice noodle healthy? ›

Yes, Singapore rice noodles are healthy as they are packed with veggies and very little added sugar or fat. Pair it with some protein for a well-balanced meal.

What is the difference between Hong Kong noodles and Singapore noodles? ›

Their origin may confuse some who may think Hong Kong noodles are the same as Singapore noodles because of the location of their origin - but the difference really is that Singapore noodles are made with vermicelli noodles and curry and Hong Kong noodles are made with thicker noodles - egg based noodles and mainly soy ...

Is Pad Thai the same as Singapore noodles? ›

Helpful Tips. What do Singapore Noodles taste like? Singapore noodles remind me of Lo Mein or Pad Thai, only there's curry powder stirred into the sauce, so it's slightly spicy, salty, and tangy, with a hint of sweetness. It's not as saucy as a Thai curry sauce, but the flavor is amazing, even without a creamy sauce.

Which is healthier rice noodles? ›

Of the two types, brown rice noodles benefit from the unrefined nature of brown rice flour, which means its natural germ and bran has not been stripped by processing, leaving its fiber and B vitamin content uncompromised. The white variety is healthy, but brown is even healthier.

Is it OK to eat rice noodles everyday? ›

Rice noodles are naturally low in sodium. While this mineral is an essential nutrient and electrolyte, excess intake may harm your health and increase your risk of high blood pressure, heart disease, and kidney disease ( 10 , 11 , 12 , 13 ).

Do rice noodles spike blood sugar? ›

Rice noodles, made from refined rice flour, have a high glycemic index. On average, a 1-cup serving of cooked rice noodles contains approximately 40-45 grams of carbohydrates. This means they are rapidly digested and can cause a significant increase in blood sugar levels.

Are rice noodles anti-inflammatory? ›

They're Rich in Manganese and Selenium

Manganese is a mineral that's crucial in regulating blood sugar and reducing inflammation. A two-ounce serving of rice noodles boasts 14 percent of your daily recommended manganese.

What noodles do Chinese shops use? ›

The most common varieties of fresh egg noodles you'll find are wonton noodles, Hong Kong-style (chow mein) noodles, and lo mein noodles.

What are the skinny Chinese noodles called? ›

Mai fun. Also known as “rice vermicelli,” these round and thin noodles are on the drier and chewier side, with their heartier shape making them perfect for stir-fries and salads.

What is another name for Singapore noodles? ›

The dish is called 星洲米粉 (xingzhou mifen, or "Singapore Mee/Bee Hoon") or 星洲炒米 (xingzhou mifen, or "Singapore Fried Vermicelli") here, but somehow never quite acknowledged by English-speaking locals. It can also pronounced in dialect, usually in Cantonese.

What are Singapore noodles made of? ›

Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.

What makes rice noodles different? ›

Rice noodles have a unique and enticing texture that differentiates them from other noodle varieties. With a delicate and tender consistency, they offer a silky-smooth mouthfeel. Rice noodles become slightly chewy when appropriately cooked, providing a satisfying bite.

What are rice noodles called at Chinese restaurants? ›

Rice Noodles (米粉 Mǐ Fěn)

Vermicelli is one of the most commonly-known types of rice-based noodle in the West. Despite the broad term, there are technically different types of rice noodles found in Chinese cuisine. These can include ho fun, lai fun, mi xian, vermicelli and many more provincial specialties.

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