Singapore Rice Noodles is the best kind of noodle-y chaos on a plate, a riot of color and flavor—thin rice noodles seasoned with bold curry and tossed with shrimp so fresh they still taste of the sea, char siu pork with that smoky sweetness, crunchy vegetables, and fluffy bits of scrambled egg. It’s a beautiful mess of textures that somehow all make sense together.
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The first time I had Singapore Noodles, I was hooked by the heady flavors of curry powder, the crisp snap of vegetables, the plump shrimp, and the charred sweetness of the pork all punching from different angles. There’s no subtlety here—just a loud, unapologetic contrast of spicy, sweet, salty, crunchy, and tender. And believe it or not, it all comes together in one skillet. Less time doing dishes, more time getting lost in the flavor party on your plate.
Oh, and in case you thought these Singapore-style noodles were Singapore’s gift to the world, think again. The dish is actually a Cantonese invention, a mashup that takes the bold and the unexpected and turns it into something unforgettable.
Ingredients You Need
You’ll find that most of these items are readily available, but for those that aren’t, I’ve offered suggested substitutions.
- Soy sauce: To add saltiness and umami. You can use tamari or coconut aminos for a gluten-free option.
- Fish sauce: Adds an additional punch of umami. Feel free to leave it out or substitute with a splash of extra soy sauce.
- Shaoxing wine: This Chinese cooking wine adds a subtle, rich flavor. Dry sherry, sake, or even a dry white wine are good alternatives if you can’t find it.
- Curry powder: This is what gives the dish its distinctive flavorI You can use any store-bought curry powder you like, or make your own.
- Toasted sesame oil: Adds a nutty, roasted flavor.
- Ground white pepper: Provides a milder heat than black pepper. If you don’t have it, black pepper will do.
- Sugar: Just a pinch to balance out the savory and spicy flavors.
- Garlic: Freshly minced for that aromatic punch.
- Dried rice stick noodles: These noodles are perfect for absorbing all the flavors. Make sure to soak them properly before cooking.
- Cooking oil: For sautéing the veggies and proteins. Any neutral oil will work.
- Eggs: Beaten and scrambled, they add a nice texture and richness to the dish.
- Onion: Sliced thinly for a bit of sweetness and crunch.
- Carrot: Julienned for a touch of color and crunch.
- Bok Choy: Adds a fresh, slightly bitter note. If you can’t find it, substitute with another leafy green like Chinese broccoli, spinach, or chard.
- Shrimp: Peeled and deveined. You can use chicken or tofu instead if you prefer.
- Char siu or Chinese roast pork: For that authentic flavor. Substitute with cooked ham if necessary. You could even swap in some smoked chicken breast for a twist.
- Kosher salt: For seasoning.
- Scallions: Thinly sliced for a fresh, oniony bite.
- Mung bean sprouts: Add a nice crunch and freshness to the dish.
How to Make It
Making Singapore Noodles is a fun and relatively simple process. Here’s a step-by-step guide to help you get this tasty dish on your plate in no time.
- Mix the sauce: Combine soy sauce, fish sauce, Shaoxing wine, curry powder, sesame oil, white pepper, sugar, and minced garlic in a small bowl.
- Cook the noodles: Soak rice stick noodles in boiling water for 5 minutes, then drain and rinse with cold water.
- Scramble the eggs: In a hot skillet or wok, cook beaten eggs in oil until set, then chop them into small pieces.
- Sauté the veggies: Stir-fry bok choy, carrots, and onion in oil until tender, about 5 minutes.
- Cook the shrimp and pork: Cook shrimp until pink, add char siu, and season with salt. Set aside with the eggs.
- Stir-fry the noodles: Add the noodles to the skillet, cooking until slightly browned, about 3 minutes.
- Combine everything: Toss the noodles with the sauce, then mix in the cooked veggies, shrimp, and pork.
- Serve: Garnish with scallions and mung bean sprouts. Enjoy hot!
More Ways to Use Rice Noodles
For another version of rice noodles pan fried with shrimp, veggies, and other mix-ins, try the Filipino classic Pancit Bihon. It’s a lighter dish that still packs plenty of flavor.
If you’re after something with deep savory flavor, Beef Chow Fun is the move—wide rice noodles, seared beef, and a soy sauce glaze that clings to every bite. For a sweeter, more mellow stir-fry, Pad See Ew with Chicken delivers chewy noodles with egg, Chinese broccoli, and dark soy. Chinese Sausage and shrimp tangle with rice noodles in Char Kway Teow. Then there’s Pad Kee Mao, also known as drunken noodles, which leans spicy, garlicky, and unapologetically bold, with Thai basil bringing it all home. And of course, Shrimp Pad Thai is a Thai classic that can’t be missed.
Prefer your noodles with broth? Hot and Sour Rice Vermicelli Soup balances tangy vinegar, white pepper, and chili oil with silky vermicelli noodles in a hot, comforting bowl.
Singapore Rice Noodles
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon curry powder
- 2 teaspoons toasted sesame oil
- ¼ teaspoon white pepper ground
- ½ teaspoon sugar
- 2 cloves garlic minced
- 10 ounce noodles dried rice stick
- 4 tablespoons cooking oil divided
- 2 pieces eggs beaten with 1/8 teaspoon salt
- ½ cup onion sliced
- ½ cup carrot julienned
- 1 head bok choy quartered lengthwise and sliced
- ½ pound shrimp peeled and deveined
- ½ pound Char Siu or Chinese roast pork sliced
- 2 pieces scallions thinly sliced
- 1 cup mung bean sprouts
- Kosher salt
Instructions
- In a small bowl, stir together the soy sauce, fish sauce, Shaoxing wine, curry powder, sesame oil, white pepper, sugar, and garlic.
- Put the noodles in a large, heat-safe bowl and pour boiling water over the top to cover the noodles. Let stand for 5 minutes, until the noodles are tender. Drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking.
- Heat 1 tablespoon of the cooking oil in a large nonstick skillet or wok set over high heat. Add the eggs and cook, stirring with a spatula, until set, about 2 minutes. Transfer the eggs to a large bowl and chop into small pieces using the spatula.
- Add an additional tablespoon of cooking oil to the skillet. Add the bok choy, carrots, and onion to the pan and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes.
- Add another tablespoon of oil if needed and then add the shrimp. Cook, turning the shrimp occasionally, for about 2 minutes, until the shrimp are pink on the outside. Add the pork and cook until heated through, about 2 minutes more. Season with a pinch of salt and then transfer the meat and veggies to the bowl with the eggs.
- Add another tablespoon of cooking oil to the skillet and then add the noodles. Cook, tossing with tongs and breaking up any noodle clumps, until the noodles are heated and begin to brown in parts, about 3 minutes. Add the sauce mixture and cook, tossing, until everything is well mixed. Return the meat and veggies to the skillet and toss to combine well.
- Serve hot.
Notes
- You can make this recipe gluten free by substituting gluten-free soy sauce, gluten-free tamari, or coconut aminos for the soy sauce.
- If you don’t have Shaoxing wine, you can substitute dry sherry, sake, or dry white wine.
- If you don’t have Char Siu, you can substitute diced cooked ham, or make a quick char siu using thick cut pork chops marinated in store-bought char siu sauce and grilled.
- To make the noodles easier to work with (and easier to eat!), after draining them, use a pair of kitchen shears to cut them in half or in thirds.
- You can spice the dish up by adding chili peppers or pass chili paste or sriracha at the table.
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin
Love this meal! Only changed I made was using capellini pasta for the noodles.