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A skillet filled with a stir-fry dish consisting of shrimp, sliced barbeque pork, vegetables including carrots, green onions, and bean sprouts, and vermicelli noodles. The dish is seasoned and cooked with visible egg pieces mixed throughout.

Singapore Rice Noodles

Singapore Noodles are a popular dish known for its flavorful combination of ingredients. The noodles are stir-fried with a savory sauce made with soy sauce, fish sauce, Shaoxing wine, and curry powder. The dish is often topped with egg, vegetables, and protein like shrimp or pork. It's a quick and easy meal that's perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 816 kcal

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

  1. You can make this recipe gluten free by substituting gluten-free soy sauce, gluten-free tamari, or coconut aminos for the soy sauce.
  2. If you don’t have Shaoxing wine, you can substitute dry sherry, sake, or dry white wine.
  3. 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.
  4. 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.
  5. You can spice the dish up by adding chili peppers or pass chili paste or sriracha at the table.

Nutrition

Calories: 816kcalCarbohydrates: 65gProtein: 31gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 134mgSodium: 846mgPotassium: 1116mgFiber: 6gSugar: 8gVitamin A: 12090IUVitamin C: 101mgCalcium: 302mgIron: 4mg
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