Singapore Rice Noodle

Make your favorite Asian dish at home. This easy Singapore Rice Noodle is a flavorful toss up of curried vermicelli rice noodles, fresh sauteed veggies, and seared strips of your favorite meat and other Asian flavors.

Singapore Rice Noodle shown on a white rectangular platter on a slate cutting board with wooden chop sticks

I swear, some things in life are just inevitable.

Not like mortality inevitable.

But like, every time I do A, B is bound to happen.

And it is so frackin’ frustrating. Like stand there and shake my first in the air frustrating– and wouldn’t you know, it happened again today.

I got everything ready by lunchtime and a nap time whipped up my one pot cheesy chicken, broccoli, and rice. It looked amazing.

It smelled amazing.

So I set it aside to wait for the cheese topping to melt annnnnnnd… wait for it: I walked away.

Singapore Rice Noodle shown on a white rectangular platter on a slate cutting board with wooden chop sticks

I’m gonna go out on a really short limb here and assume that this is where I keep going wrong.

Anyway two hours later, I was finally able to get back into the kitchen to my food that I still hadn’t taken a photo of.

Despite making it approximately 987320 times over the years. It’s easy and it’s good, so obviously it’s a regular in our rotation.

Yeah, by then it had ‘set’ to the point where it would taste great when I reheated it for dinner, but there was no way I was getting a useable picture of it.

The rice had soaked up all the creaminess and there was no semblance of sauce left.

Sure, the rice was fat and happy and moist.

But a pretty picture, this time, that wasn’t gonna make.

Singapore Rice Noodle shown on a white rectangular platter on a slate cutting board with wooden chop sticks

In the end, I’m just gonna keep on bloggin’ on.

Of course I’m going to make it again… and again, and again, and again.

One day I hope to capture it’s fabled existence.

One day I will have proof this casserole exists. 

Until then, I think we should move on to something equally delicious that I was able to capture on camera.

This one was also a toughie, but only because it’s so good that the kids are literally hanging on my coattails.

Seriously, standing at the edge of the kitchen peppering me with ‘is it ready yet’s.

Singapore Rice Noodle shown on a white rectangular platter on a slate cutting board with wooden chop sticks

My kids could’ve given a rip about Asian food, or the flavors– until this recipe.

This quick and easy Singapore Rice Noodle is easy one stop shopping at dinner time folks.

Think about it, you can serve your kids a dinner you know they’ll love {of course} because it contains pasta.

And at the same time it’s something homemade that you can feel good about putting on the family table.

For me, the choice is easy.

Singapore Rice Noodle shown on a white rectangular platter on a slate cutting board with wooden chop sticks

Sauteed strips of chicken and beef are combined with vermicelli rice noodles, and stirred with a mixture of peppers, onions, and seasonings for a blend of Asian flavor perfection.

Seriously, it is A-mazing. 

Prep all of your ingredients ahead of time, because this dish moves very quickly.  

Look forward to a version of your favorite Chinese dish that’s quick and easy to make at home, and as good to look at as it is to eat.

Other Asian Take Out Recipes You Can Make At Home:

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Singapore Rice Noodle

An easy make at home version of the popular Chinese rice noodle take out favorite.
5 from 1 vote
Print Pin Rate
Course: Main Course, Pasta
Cuisine: Asian, Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 414kcal


  • 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


  • 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.
  • 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.
  • Spoon 1/2 tablespoon of the canola oil into a large wok over medium high heat.
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in the chicken broth. Let it boil 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.
  • Turn out onto a serving platter, and enjoy.


Prep all of the ingredients before hand, the recipe moves and cooks quickly. With everything ready at the start, it should only take about ten minutes to fix.
This is an easily adaptable, very forgiving recipe. We've used it to 'clean out the fridge'. We've included everything from snow peas, carrots, mushrooms, bean sprouts, even napa cabbage.


Calories: 414kcal | Carbohydrates: 38g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 129mg | Sodium: 671mg | Potassium: 463mg | Fiber: 2g | Sugar: 2g | Vitamin A: 844IU | Vitamin C: 43mg | Calcium: 46mg | Iron: 2mg


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