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5 from 1 vote

Singapore Rice Noodle

An easy make at home version of the popular Chinese rice noodle take out favorite.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: Asian, Chinese
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