Description
Singapore Rice Noodles is a vibrant and flavorful stir-fried noodle dish featuring delicate rice stick noodles, succulent shrimp, savory Chinese roast pork, and a medley of crisp vegetables. Enhanced with aromatic garlic, curry powder, soy sauce, and fish sauce, this classic Asian recipe delivers a perfect balance of spice, umami, and sweetness, ideal for a quick yet satisfying weeknight meal.
Ingredients
Scale
Proteins
- 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
- 2 eggs, beaten with two pinches kosher salt
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
Oils and Sauces
- 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons toasted sesame oil
Spices and Seasonings
- 1 tablespoon curry powder, divided
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- Kosher salt to taste
Instructions
- Prepare Noodles: Soak the dried rice stick noodles in warm water for about 20-30 minutes or until they are soft but still firm to the bite (al dente). Drain and set aside.
- Cook Shrimp: Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Add the shrimp and half of the fish sauce, stir-fry until shrimp turn pink and are cooked through, about 2-3 minutes. Remove shrimp from the pan and set aside.
- Sauté Aromatics: Add 2 tablespoons of oil to the same pan and sauté minced garlic and onion until fragrant and translucent, about 1-2 minutes.
- Add Vegetables and Pork: Stir in red bell pepper, snow peas, carrot, and the Chinese roast pork strips. Cook for 2-3 minutes until vegetables are slightly tender but maintain crunch.
- Scramble Eggs: Push contents to the side of the pan, add remaining 2 tablespoons oil, and pour in the beaten eggs with salt. Scramble gently until just set.
- Combine Noodles and Seasonings: Add the softened rice noodles, cooked shrimp back to the pan. Sprinkle in the curry powder (divided between two times), soy sauce, Shaoxing wine, remaining fish sauce, white pepper, and sugar. Toss everything together over medium-high heat, ensuring the noodles are evenly coated and heated through, about 3-5 minutes.
- Finish with Scallions and Sesame Oil: Remove from heat, stir in sliced scallions and drizzle with toasted sesame oil. Toss lightly to combine flavors.
- Serve: Taste and adjust seasoning with kosher salt if necessary. Serve hot directly from the pan for a delightful and aromatic meal.
Notes
- Use dried rice stick noodles labeled for stir-frying or pad Thai to get the best texture.
- Curry powder preference may vary; adjust quantity to taste.
- Chinese roast pork (char siu) can be substituted with cooked ham or chicken for variation.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- Be careful not to over-soak noodles to prevent them from becoming mushy during stir-frying.
Keywords: Singapore Rice Noodles, rice stick noodles, char siu, shrimp stir fry, Asian curry noodles