Singapore Rice Noodles
What are Singapore noodles?
I am sure many of you have tried Singapore style noodles in Chinese/Cantonese restaurants here in the United States.
This noodle recipe do not come from Singapore; if you go to Singapore, you will never find these noodles there.
I believe the dish is a Chinese/Cantonese creation, probably invented by Chinese or Cantonese chefs in Hong Kong or United States.
It’s basically a stir-fried rice noodle dish made of rice vermicelli, curry powder, with chicken, pork, shrimp, vegetables and eggs as the toppings.
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Singapore Noodles Recipe
This recipe is very easy to make at home. The recipe calls for the following ingredients:
- Rice noodles (vermicelli)
- Boneless chicken breast
- Bean sprouts
- Bell Pepper
- Oyster sauce
Frequently Asked Questions
How Do Singapore Noodles Taste Like?
Because of the curry powder used in the recipe, the noodles taste spicy.
What Type of Noodles to Use?
The noodles used in the recipe is rice noodles or rice vermicelli. They are also called “Mai Fun” (Cantonese spelling).
You can get the noodles in the international food aisle at many food stores.
If you can’t find them at your store, you will be able to find them at Asian food stores or online.
Are Rice Noodles Vegan?
Yes, rice noodles are made of rice flour and water. The noodles are vegan and keto friendly.
How Many Calories per Serving?
This recipe is only 355 calories per serving.
What to Serve with This Recipe?
Serve this stir-fried curry noodles as a main dish or with other side dishes. For Chinese meal and easy weeknight dinner, I recommend the following recipes.
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Singapore Noodles Recipe
Singapore noodles or Singapore rice noodles are made of noodles, curry powder, chicken, shrimp and veggies. This is the best Singapore noodle recipe ever!
- 6 oz. rice sticks, rice vermicelli
- 4 oz. boneless and skinless chicken breast cut into thin strips
- ½ teaspoon cornstarch
- 2 tablespoons oil
- 2 cloves garlic minced
- 4 oz. onion (1/2)
- 2 oz. red bell pepper
- 6 oz. shelled and deveined shrimp
- 2 eggs lightly beaten
- 6 oz. bean sprout
- 3 stalks scallion cut into two-inch lengths
- 1 tablespoon oyster sauce
- 2 tablespoons curry powder
- 1 ½ tablespoons soy sauce
- ½ tablespoon sugar
- ¾ cup water
1Soak the rice sticks (rice vermicelli) in warm water, for about 20-30 minutes, or until they become soft. Strain in a colander.
2Coat the chicken with the cornstarch. Set aside. Mix all the ingredients for the Sauce in a small bowl. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic, onion, bell peppers and stir fry until aromatic. Add the chicken and shrimp, stir-fry until they change color. Add the rice sticks, stir to combine well with all the ingredients, for 1 minute.
Use the spatula to push the noodles to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, add the bean sprouts, the Sauce and scallions. Stir continuously until everything is well combined.
5Turn off the heat and serve the noodles immediately.
They exist in Singapore and also Malaysia its called 星洲米粉 or Xin/Sin Chow Bee Hoon. Get rid of the Bell peppers and curry powder and you have a close approximation to the real thing.
Do you put the noodles in boiling water and let it sit? Or can you boil it for a short period?
Please follow the recipe. Do not boil the noodles.
Having lived in Singapore I can say it definitely DOES exist in hawkers markets and restaurants.
I switched oyster sauce for Hoisin sauce for a vegan version, and used maple syrup instead of sugar too. It turned out amazing!
Thanks for this inspiring recipe! =^.^=