By Kay Chun
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- 4(65)
- Notes
- Read community notes
Singapore rice noodles are a classic stir-fried rice vermicelli dish, traditionally including some combination of veggies, shrimp, pork and scrambled egg, and seasoned with curry powder. Despite the name, the dish is thought to have originated in Hong Kong’s hawker food stalls, known for their quick and affordable meal options. The classic version contains Chinese roasted pork, also known as char siu, which you can find at many Chinese restaurants, but this dish is highly customizable. It also works well with all sorts of different vegetables (like scallions, Napa cabbage and snow peas). Be sure to rinse the noodles in cold water to halt the cooking and loosen the noodles, preventing clumping and ensuring a light, loose tangle of noodles on your plate.
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Ingredients
Yield:4 servings
- 5ounces vermicelli rice noodles (dried rice stick noodles)
- 1tablespoon curry powder
- 1tablespoon low-sodium soy sauce
- 3tablespoons neutral oil
- 3large eggs, beaten
- 6ounces green cabbage, shredded (2 packed cups)
- 1small carrot, cut into matchsticks (½ cup)
- ½red bell pepper, thinly sliced
- Kosher salt (such as Diamond Crystal) and pepper
- 1tablespoon minced garlic
- ¼pound cleaned medium shrimp
- ¼pound Chinese roasted pork (char siu), thinly sliced or chopped
- ½cup thinly sliced scallions
- 1teaspoon toasted sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
402 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 20 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a medium bowl, cover noodles with boiling water and let stand until softened, 5 minutes. Drain and run under cold water to stop the cooking. Drain.
Step
2
Meanwhile, in a small bowl, combine curry powder, soy sauce and ¼ cup of water; whisk to combine.
Step
3
In a 12-inch nonstick skillet, heat 1 tablespoon of the neutral oil over medium. Add eggs and cook, stirring occasionally, until scrambled, 1 to 2 minutes. Transfer to a plate.
Step
4
Wipe out skillet and heat the remaining 2 tablespoons neutral oil over medium-high. Add cabbage, carrot and bell pepper; season with salt and pepper. Cook, stirring occasionally, until cabbage is softened, 3 minutes. Add garlic and stir until fragrant, 30 seconds.
Step
5
Season shrimp with salt and pepper and add to skillet; cook, stirring occasionally, until pink, 2 minutes.
Step
6
Reduce heat to medium. If noodles are clumpy, run them under cool water to loosen and drain. Add pork, noodles, curry sauce, scallions and sesame oil to skillet and cook, tossing gently, until the mixture is well blended, 1 to 2 minutes.
Step
7
Divide noodles among bowls and top each with some of the remaining scallions. Serve warm.
Ratings
4
out of 5
65
user ratings
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Cooking Notes
Sandy
Uh, when do you add back the cooked eggs?
Ron
Add the already-scrambled eggs at the end, when everything is together and being heated. You can cook the eggs by swirling around the side of the wok, to make a kind of pancake, flip and brown slightly and then cut into little shreds. Or just scramble and cut into bits.I'm struck by the absence of shaoxing cooking wine, and the sometimes-used oyster sauce or the like. Not sure how restaurant-authentic it'll be. I'll make it, though, but maybe with some shaoxing.
Clare F
This was delicious without pork.
jbl
I added the eggs back at the very end. Added some thinly sliced mushrooms. Delicious!
needs some extra spice
Delicious recipe but very verrrryyyy mild. This would benefit from some more curry, a spicy pepper or two or a hefty spoon full of chili crunch.
DJ
I couldn’t find the pork, so I doubled the shrimp, and it came out fine. It was a little spicier than my wife likes, so next time hold off on adding any pepper until the end, and after it’s been tasted. I think you can easily add more carrots if you want. All in all, this was incredibly easy to make and very delicious..
SquirrelGirl
If I make this again, I would add the sauce to the noodles right away, then cook the rest of the ingredients and add the sauced-up noodles at the end, because I found it very hard to get the sauce distributed throughout the noodles after it was all in the pan. I don’t eat meat, so I used small rectangles of tofu that I’d marinated first. But I probably won’t make it again. It was good, but too similar to the Mai fun I get from Chinese restaurants to go through all the work.
LBT
Singapore Mei Fun is one of our favorites when we order take out so I was psyched to try this! It turned out really well. I did double the shrimp/no pork, and doubled the curry mixture. We will make it again!
Jackie
Im Singaporean and I gotta say this curry powder noodle dish doesn’t exist in real Singapore. Period. Except in maybe non-Singaporean homes. … reading it, the recipe is fine and would be similar withOUT the curry powder. And while in one iteration, locals may eat Chinese simple fried rice noodles with a thin curry sauce with no chunky ingredients, along with other side dishes, it is a vastly different eating experience. … enjoy this dish but please know it just ain’t Singaporean.
Graham
Love Singapore noodles. Takes me back to my childhood. Use some ginger and towards the end a handful of bean sprouts.
Clare F
This was delicious without pork.
kate
I used a box of 9 oz of noodles so I did 1.5x sauce but next time will double the sauce for sure, and make sure I use full amt of garlic. Couldn’t get the pork, so used leftover beef and was still good. Added peas for green but will leave them out next time and just add a bit more cabbage and carrots. The whole family loved it!
Sandy
Uh, when do you add back the cooked eggs?
ML
Made as written, even made the pork, and it was just ok. Something seemed missing, maybe some fresh herbs or more acid like rice vinegar may have helped. That said, my kids dumped soy sauce on this and then slurped it up happily. With them any noodle bowl is a win.
Ron
I think that chicken or even beef could be subbed for the pork. But think in terms of texture. Char Siu in this kind of recipe is usually in matchsticks and kind of chewy/savory. I'm thinking the "overdone" portions of chicken thighs on a roast or rotisserie chicken. Cut up appropriately would be perfect.
Aleta
Is there an appropriate substitution for char sui, or is it just better to skip this dish?
jbl
I added the eggs back at the very end. Added some thinly sliced mushrooms. Delicious!
Ron
Add the already-scrambled eggs at the end, when everything is together and being heated. You can cook the eggs by swirling around the side of the wok, to make a kind of pancake, flip and brown slightly and then cut into little shreds. Or just scramble and cut into bits.I'm struck by the absence of shaoxing cooking wine, and the sometimes-used oyster sauce or the like. Not sure how restaurant-authentic it'll be. I'll make it, though, but maybe with some shaoxing.
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