Singapore Rice Noodles Recipe

Soak noodles

Place rice vermicelli in a large bowl and cover with very hot (just-off-boil) water. Let soak 4–6 minutes until pliable but still slightly underdone. Drain well, rinse briefly with cold water to stop cooking, toss with 1 tsp neutral oil to prevent sticking, and set aside.

Mix sauce

In a small bowl whisk together light soy sauce, oyster sauce, fish sauce, curry powder, sesame oil, white pepper, and warm chicken or vegetable stock until smooth. Taste and adjust saltiness — the sauce should be savory with a noticeable curry aroma. Set aside.

Prepare proteins

Pat shrimp dry and season lightly with a pinch of salt and pepper. If using raw char siu style pork, slice thinly. Crack eggs into a small bowl and beat with a pinch of salt.

Cook proteins

Heat 1 tablespoon neutral oil in a large wok or wide skillet over high heat until shimmering. Add shrimp in a single layer and stir-fry 1–2 minutes until pink and just cooked through; remove shrimp to a plate. Add the julienned pork/ham and stir-fry 30–45 seconds just to heat and slightly caramelize; remove and set aside with shrimp. Wipe the wok clean with a paper towel if there is burned residue.

Scramble eggs

Return wok to high heat with 1/2 tablespoon oil. Pour in beaten eggs, swirl to make a thin omelet, cook until just set (about 30 seconds), then slide onto a cutting board and cut into thin ribbons or break into bite-sized pieces. Return egg pieces to the wok when combining all components.

Aromatics first

Heat the remaining 1/2 tablespoon neutral oil in the wok over medium-high heat. Add minced garlic and the white parts of the scallions; stir-fry 20–30 seconds until fragrant but not browned.

Stir-fry vegetables

Add sliced onion, red bell pepper, and julienned carrot. Stir-fry 1–2 minutes until vegetables start to soften but remain crisp. Add bean sprouts and half the green scallion tops; toss for another 30 seconds. The vegetables should be bright and crunchy—do not overcook.

Turn heat to high. Add the drained rice noodles to the wok with the vegetables and toss briefly to combine. Pour the prepared sauce evenly over the noodles and quickly toss/stir-fry using tongs or two spatulas so the sauce coats the noodles and vegetables. If the noodles are sticking or the mixture looks dry, add 2–3 tablespoons more warm stock or water as needed.

Return cooked shrimp and pork/ham to the wok and toss to distribute. Add the egg ribbons back in. Continue tossing for 30–60 seconds just to heat everything through and allow the sauce to be absorbed. Taste and adjust seasoning with a little more soy or fish sauce if needed. Stir in white pepper and optional chili sauce if you like heat.

Turn off heat. Add the remaining green scallion tops and drizzle sesame oil. Toss once to combine. Transfer to a serving platter and garnish with bean sprouts if desired, cilantro, and lime wedges on the side. Serve immediately.