Description
Singapore Rice Noodles is a vibrant and flavorful stir-fried dish featuring tender shrimp, Chinese roast pork, and crisp vegetables tossed with delicate rice noodles in a fragrant curry powder sauce. This quick and easy recipe showcases a perfect balance of savory, sweet, and spicy flavors, making it a popular choice for a satisfying Asian-inspired meal.
Ingredients
Scale
Seafood and Meat
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
- 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
Noodles
- 1 bundle (about 5 1/2 ounces) dried rice stick noodles
Vegetables
- 2 medium cloves garlic, minced
- 1/4 medium onion, very thinly sliced
- 1/2 medium red bell pepper, stemmed, seeded and julienned
- 12 snow peas, stemmed, tough strings removed, and sliced thinly on the bias
- 1/2 medium carrot, julienned
- 2 scallions, sliced very thinly on the bias
Seasonings and Oils
- 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 tablespoon curry powder, divided
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 2 teaspoons toasted sesame oil
- Kosher salt to taste
Eggs
- 2 eggs, beaten with two pinches kosher salt
Instructions
- Prepare the Noodles: Soak the dried rice stick noodles in warm water according to package instructions until softened but still firm. Drain and set aside.
- Cook the Eggs: Heat 2 teaspoons of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook, stirring gently until softly scrambled. Remove eggs from the pan and set aside.
- Stir-fry Shrimp: Add 2 tablespoons of oil to the wok and stir-fry the shrimp until they turn pink and are just cooked through. Remove shrimp and set aside with the eggs.
- Sauté Aromatics and Vegetables: Add remaining oil to the wok, then sauté the minced garlic and sliced onions until fragrant and translucent. Add the julienned red bell pepper, snow peas, and carrots. Stir-fry briefly to keep vegetables crisp-tender.
- Add Seasonings: Sprinkle half the curry powder over the vegetables. Add soy sauce, Shaoxing wine, fish sauce, white pepper, and sugar. Stir well to combine and release the aroma of the curry.
- Combine Noodles and Meats: Add the drained rice noodles, cooked shrimp, scrambled eggs, and sliced Chinese roast pork into the wok. Toss everything together over medium-high heat, sprinkling the remaining curry powder and fish sauce as you stir to evenly coat the noodles. Adjust seasoning with kosher salt if needed.
- Finish the Dish: Drizzle toasted sesame oil over the noodles and stir once more to incorporate the flavor. Garnish with thinly sliced scallions for a fresh, green touch.
- Serve: Transfer the Singapore Rice Noodles to a serving dish and enjoy immediately for the best texture and flavor.
Notes
- For best results, soak rice noodles just until pliable; avoid over-soaking to prevent mushy texture.
- Char siu (Chinese roast pork) can be found at Asian markets or substituted with cooked ham if unavailable.
- Curry powder brands vary in heat and flavor, so adjust the quantity based on personal preference.
- Shaoxing wine adds a unique depth; if unavailable, dry sherry is a suitable substitute.
- Vegetables can be varied based on seasonality or preference, such as adding bean sprouts or bok choy.
Keywords: Singapore Rice Noodles, curry noodles, stir-fried rice noodles, Asian rice noodles, Chinese roast pork noodles