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singapore rice noodle on a large white serving platter
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Entree, Main Course, Pasta
Cuisine: Asian, Chinese
Servings: 6
Calories: 414kcal

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

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