Singapore Rice Noodle
Easy Singapore rice noodle is a flavorful toss up of curried vermicelli rice noodles, fresh sauteed veggies, and seared strips of your favorite meat tossed with other bold flavors. Our easy recipe will have you making your favorite takeout right at home in no time at all!
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My kids weren’t much for Asian food, unless you count the highly Americanized stuff at Panda Express, until this recipe.
It’s a game changer, let me tell you!
Think about it, you can serve your kids a dinner you know they’ll love {of course} because it contains pasta.
But!
It also has sauteed strips of chicken and beef, a mixture of peppers, onions, and seasonings.
We’re talking at home Asian takeout style perfection.
Seriously, it is A-mazing.
What are Singapore Rice Noodles?
Singapore-style noodles is a stir fry of cooked rice vermicelli, curry powder, vegetables, and meat.
It’s a Cantonese dish that’s very popular in Hong Kong and has made it way to tables here in the States.
And for good reason!
It’s super delicious and full of big flavors you’ll love!
Ingredients
To make this you’ll need:
- Noodles– Vermicelli style rice noodles. You can find them in the Asian or international food aisle in most grocery stores or order them HERE.
- Eggs
- Oil– Both sesame oil and canola oil
- Meat– Thinly sliced flank steak sliced into strips and thinly sliced boneless skinless chicken breasts
- Aromatics– Fresh minced ginger and fresh minced garlic
- Veggies– Hot chili peppers, seeded and slivered, red and green bell pepper strips, and roughly chopped white onion
- Broth– Chicken broth
- Soy sauce
- Dry sherry– While I recommend using something you would drink, cooking sherry is ok too.
- Seasonings– Curry powder, salt, and pepper
How to Make
Making Singapore noodle is quick and easy!
To do it, stir the rice noodles into a large pot of boiling water and let them boil for 1-2 minutes.
Immediately transfer the cooked noodles to a colander and run them under cold water, until completely cool throughout.
Leave them in the strainer, tossing occasionally, at least thirty minutes or until completely dry.
This is optional.
Meanwhile, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil in a small bowl until smooth.
Once it’s smooth, spoon 1/2 tablespoon of the canola oil into a large wok or pan over medium high heat.
Pour in the egg mixture and immediately reduce the heat to low.
Scramble the eggs until they just set.
Then transfer the eggs to a small plate or bowl.
Return the wok to moderately high heat and add another 1/2 tablespoon of the oil to it.
Add the beef and stir fry until just cooked or about 30 seconds.
After the beef is just cooked through, remove it from the wok and set it aside.
Return the skillet to moderately high heat and add another tablespoon of the oil.
Stir fry the chicken strip until they are just cooked and then remove the chicken and set it aside.
Finally, return the wok to very high heat and add in two tablespoons of canola oil.
Stir fry the ginger, garlic, chilies, and the rest of the curry powder in the wok for about thirty seconds, or just until fragrant.
As soon as the garlic and ginger are fragrant, add in the bell peppers and onion and stir fry for 30-45 seconds.
Sprinkle on 1 to 2 tablespoons of water, cook until it’s evaporated.
Push the ingredients to the sides of the wok and add in the rest of the canola oil.
Transfer the noodles to the hot oil and toss everything together over high heat until the mixture’s very hot through out, about 30 seconds.
Then stir in the chicken broth, let it come to a boil, and continue boiling it for about 30 seconds.
Stir in the soy sauce and sherry.
Add in the chicken, beef, and the eggs and toss everything together until evenly incorporated.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container for up to a couple days.
I don’t recommend storing for too long as the rice noodles will get a sort of odd texture the longer they sit in the fridge.
Is Singapore Noodle spicy?
They can be!
How spicy you make these is up to you!
Curry powder itself is fairly mild and the garlic and ginger add flavor but not necessarily heat.
The chili pepper adds the real heat in this dish.
If you don’t like spicy food, omit the chili pepper totally and you should be good!
Tips and Tricks
- Prep all of your ingredients ahead of time, because this dish moves very quickly.
- The noodles will go from cooked to soggy very quickly, so pay attention. You want them al dente, tender but still firm.
- While you can skip drying the noodles, I highly recommend it because it you don’t let them dry they will break apart when stirred/tossed later on in the recipe. It will stay taste great, just not as visually appealing
- Not a fan of this mix of meat? No problem! Use pork or shrimp instead.
Other Take Out Recipes at Home
Singapore rice noodle is a favorite dish to make when we want bold Asian flavors.
Make it and enjoy!
Looking for other take out recipes at home?
Try these:
- Chinese Pork Meatballs
- Easy Kung Pao Chicken
- Instant Pot Beijing Beef
- Sweet & Sour Shrimp And Rice
- Food Court Bourbon Chicken
- Instant Pot Beef & Broccoli
- Copycat Dan Dan Noodles
- Crispy Honey Shrimp With Candied Walnuts
If you’ve tried this SINGAPORE RICE NOODLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Singapore Rice Noodle
Ingredients
- 8 oz dried vermicelli rice noodles
- 3 large eggs
- 2-3 tbsp fresh curry powder
- 2 tsp sesame oil
- 5 tbsp canola oil
- 1 small flank steak thinly sliced into short strips
- 1-2 boneless skinless chicken breasts thinly sliced into slivered slices
- 1 tbsp minced fresh ginger
- 1 garlic clove minced
- 1 -2 fresh hot chili pepper partly seeded and slivered, optional
- 1 ⁄2 red bell pepper cut into thin strips
- 1 ⁄2 green bell pepper cut into thin strips
- 1 small white onion roughly chopped
- 1 ⁄4 cup chicken broth
- 3 tbsp soy sauce
- 2 tbsp dry sherry
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Stir in the rice noodles boiling for 1-2 minutes. These will go from cooked to soggy very quickly, so pay attention. You want them al dente, tender but still firm.8 oz dried vermicelli rice noodles
- Immediately transfer the cooked noodles to a colander and run them under cold water, until completely cool throughout.
- Leave them in the strainer, tossing occasionally, at least thirty minutes or until completely dry. You can skip this step, but I highly recommend it because it you don't let them dry they will break apart when stirred/tossed later on in the recipe. It will stay taste great, just not as visually appealing.
- In a small bow, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until smooth.3 large eggs, 2-3 tbsp fresh curry powder, 2 tsp sesame oil
- Spoon 1/2 tablespoon of the canola oil into a large wok over medium high heat.5 tbsp canola oil
- Pour in the egg mixture and immediately reduce the heat to low. Scramble the eggs until just set. Transfer them to a small plate or bowl.
- Return the wok to moderately high heat and add another 1/2 tablespoon of the oil to it.
- Add the beef and stir fry until just cooked, but not over done, about 30 seconds. Remove and reserve in/on a small bowl or plate.1 small flank steak
- Return the skillet to moderately high heat and add another tablespoon of the oil.
- Add the chicken and stir fry until just cooked, about 1 minute. Remove and reserve in/on a small bowl or plate.1-2 boneless skinless chicken breasts
- Return the wok to very high heat. Once it's heated up, add in two tablespoons of canola oil.
- Add the ginger, garlic, chilies, and the rest of the curry powder to the wok, stir frying about thirty seconds, or just until fragrant.1 tbsp minced fresh ginger, 1 garlic clove, 1 -2 fresh hot chili pepper
- Add in the bell peppers and onion and stir fry for 30-45 seconds.1 ⁄2 red bell pepper, 1 ⁄2 green bell pepper, 1 small white onion
- Sprinkle on 1 to 2 tablespoons of water, cook until it's evaporated.
- Push the ingredients to the sides of the wok and add in the rest of the canola oil.
- Transfer the noodles to the hot oil and toss everything together over high heat until the mixture's very hot through out, about 30 seconds.
- Stir in the chicken broth. Let it boil for about 30 seconds.1 ⁄4 cup chicken broth
- Stir in the soy sauce and sherry.3 tbsp soy sauce, 2 tbsp dry sherry
- Add in the chicken, beef, and the eggs and toss everything together until evenly incorporated. Season with salt & pepper, to taste.salt and pepper
- Turn out onto a serving platter, and enjoy.
Notes
- Prep all of your ingredients ahead of time, because this dish moves very quickly.
- The noodles will go from cooked to soggy very quickly, so pay attention. You want them al dente, tender but still firm.
- While you can skip drying the noodles, I highly recommend it because it you don't let them dry they will break apart when stirred/tossed later on in the recipe. It will stay taste great, just not as visually appealing
- Not a fan of this mix of meat? No problem! Use pork or shrimp instead.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
I love Asian noodles and this one looks perfect! Thanks for sharing!