Authentic Singaporean Stir-Fried Rice Noodles
Delight your senses with this flavorful and vibrant Singaporean Stir-Fried Rice Noodles dish, a beloved classic that perfectly balances spices and fresh ingredients. The combination of tender rice noodles, succulent shrimp, juicy chicken, and aromatic vegetables creates a delicious harmony of textures and flavors. Enhanced by fragrant curry powder and brightened with fresh herbs, this dish is sure to impress at any meal. Ideal for a family dinner or a gathering with friends, the recipe captures the essence of Southeast Asian cuisine that seamlessly blends Chinese and Malaysian influences. Enjoy this comforting and colorful one-dish meal that brings the taste of Singapore right to your table!
N/A
Servings
375
Calories
21
Ingredients
Ingredients
Rice sticks
7-8 ounces (fine dried noodles)
Eggs
3 large (whisked)
Curry powder
2 tablespoons (divided)
Oriental sesame oil
2 teaspoons (used in egg mixture)
Peanut oil or vegetable oil
5 tablespoons (divided)
Medium shrimp
8 ounces (shelled and deveined)
Raw lean pork
4 ounces (trimmed and cut into 1/4 inch julienne)
Boneless skinless chicken breast
4 ounces (cut into 1/4 inch julienne)
Fresh ginger
1 tablespoon (minced)
Garlic
1 clove (minced)
Fresh hot chili pepper
1-2 (partly seeded and slivered)
Chinese barbecue pork or smoked ham
3 ounces (cut into 1/4 inch julienne)
Red bell pepper
1/2 (cut into 1/4 inch julienne)
Green bell pepper
1/2 (cut into 1/4 inch julienne)
Scallions
12 whole (cut diagonally into 1 1/2 inch lengths)
Fresh bean sprouts or shredded napa cabbage
1 1/2 cups (fresh)
Chicken broth
1/2 cup (low-sodium recommended)
Soy sauce
3 tablespoons (low-sodium recommended)
Dry sherry
2 tablespoons (cooking sherry is fine)
Salt
1 pinch (to taste)
Fresh cilantro
2 tablespoons (chopped)
Instructions
1
Fill a large pot with water and bring it to a rolling boil.
2
Add the rice noodles to the boiling water and cook until tender yet still firm to the bite, about 1 to 2 minutes.
3
Drain the noodles and rinse them under cold water to stop the cooking process.
4
Allow the noodles to air-dry in a colander for at least 30 minutes, or up to 2-3 hours, tossing occasionally to prevent sticking.
5
In a bowl, whisk together the eggs, 1/2 teaspoon of curry powder, and all of the sesame oil until well-mixed.
6
In a heavy skillet or wok over moderately high heat, heat 1/2 tablespoon of peanut or vegetable oil.
7
Pour in the egg mixture, immediately reduce the heat to low, and gently scramble the eggs until just set. Transfer them to a plate and set aside.
8
Return the skillet to moderately high heat and add another 1/2 tablespoon of oil. Stir-fry the shrimp until just cooked through, about 1 minute, then remove and reserve.
9
Using the same skillet, add 1 tablespoon of oil and stir-fry the trimmed pork and chicken until fully cooked, about 1 minute. Remove and set aside with the shrimp.
10
Place a large wok over high heat and when it’s very hot, add 2 tablespoons of oil.
11
Stir in the minced ginger, garlic, chilies, and remaining curry powder, cooking until fragrant, about 30 seconds.
12
Add the Chinese barbecue pork or smoked ham, along with the red and green bell peppers and stir-fry for another 30 seconds.
13
Sprinkle in 1 to 2 tablespoons of water and cook until it evaporates.
14
Push the ingredients to the sides of the wok, then add the remaining 1 tablespoon of oil to the center.
15
Add scallions, bean sprouts (or napa cabbage), and the dried noodles to the wok and toss everything together over high heat until very hot, around 30 seconds.
16
Pour in the chicken broth and bring the mixture to a boil.
17
Return the reserved shrimp, pork, and chicken to the wok, then add soy sauce and dry sherry. Toss everything well to combine.
18
Season with a pinch of salt and gently fold in the reserved scrambled eggs.
19
Finish by sprinkling with fresh cilantro, then transfer to a large platter and serve hot.
Nutrition Information
16g
Fat
35g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Singaporean Stir-Fried Rice Noodles?
It is a vibrant Southeast Asian dish that blends Chinese and Malaysian influences, featuring rice noodles, shrimp, chicken, and aromatic curry spices.
How long should I boil the rice noodles?
The rice sticks should be boiled for about 1 to 2 minutes until tender yet still firm to the bite.
Why do I need to rinse the noodles in cold water?
Rinsing the noodles under cold water stops the cooking process, preventing them from becoming overcooked and mushy.
How long do the noodles need to air-dry?
The noodles should air-dry in a colander for at least 30 minutes, or up to 2-3 hours, to achieve the best texture for stir-frying.
What is in the egg mixture for this recipe?
The mixture consists of 3 large whisked eggs, 1/2 teaspoon of curry powder, and 2 teaspoons of oriental sesame oil.
What type of oil is best for stir-frying this dish?
Peanut oil or vegetable oil is recommended for this recipe.
How long does it take to cook the shrimp?
The shrimp should be stir-fried for about 1 minute until they are just cooked through.
What meats are included in this Singaporean noodle dish?
The recipe includes medium shrimp, lean pork, boneless skinless chicken breast, and Chinese barbecue pork (or smoked ham).
How should the ginger and garlic be prepared?
Both the fresh ginger and the garlic clove should be finely minced before cooking.
Is this dish spicy?
The dish has a kick from 1-2 fresh hot chili peppers and curry powder, though the heat can be adjusted by removing the chili seeds.
What vegetables are used in the stir-fry?
The recipe uses red and green bell peppers, scallions, and either fresh bean sprouts or shredded napa cabbage.
How much curry powder is used in total?
A total of 2 tablespoons of curry powder is used, divided between the egg mixture and the main stir-fry.
What can I substitute for Chinese barbecue pork?
Smoked ham is an excellent alternative if Chinese barbecue pork is unavailable.
How many calories are in a serving?
There are approximately 375 calories per serving of these noodles.
What is the protein content of this recipe?
This dish is high in protein, providing 21g per serving.
What are the carbohydrate and fat counts?
One serving contains 35g of carbohydrates and 16g of fat.
How do I prepare the scallions?
The scallions should be cut diagonally into 1 1/2 inch lengths.
What liquids form the base of the sauce?
The sauce base is made from chicken broth, soy sauce, and dry sherry.
Is low-sodium soy sauce recommended?
Yes, the recipe specifically recommends using low-sodium versions of both chicken broth and soy sauce.
How should I cut the meat and peppers?
The pork, chicken, barbecue pork, and bell peppers should all be cut into 1/4 inch julienne strips.
When do I add the scrambled eggs back into the dish?
The reserved scrambled eggs are gently folded back into the wok at the very end, after seasoning with salt.
Can I use cooking sherry?
Yes, the recipe notes that standard cooking sherry is perfectly fine to use.
What is the final garnish for the dish?
The dish is finished with a sprinkle of 2 tablespoons of freshly chopped cilantro.
What temperature should the wok be when adding the noodles?
The wok should be over high heat to ensure the ingredients toss together quickly and stay hot.
How do I prevent the ingredients from sticking to the wok?
The recipe suggests adding oil in stages and using high heat to stir-fry ingredients quickly.
Is this considered a complete meal?
Yes, it is described as a comforting and colorful one-dish meal ideal for family dinners.
Can I substitute napa cabbage for bean sprouts?
Yes, shredded napa cabbage is a great alternative to fresh bean sprouts.
How many ingredients are in this recipe?
There are 21 ingredients in total, including spices and garnishes.
How long do I cook the chicken and pork?
The trimmed pork and chicken breast should be stir-fried for about 1 minute until fully cooked.
What is the serving suggestion for this dish?
It should be transferred to a large platter and served while it is still hot.