Singapore Rice Noodle Recipe

Prepare noodles

Soak rice vermicelli in warm water for 6–8 minutes until pliable but not fully soft. Drain thoroughly and set aside. If using packaged quick-cook noodles, follow package soaking instructions to avoid overcooking later.

Whisk together vegetable stock, soy sauce, dark soy sauce, oyster sauce, Chinese five-spice, white pepper, turmeric, sesame oil, sugar and salt in a bowl. Set sauce aside near the wok for quick use.

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl.

Add the shrimp in a single layer, season lightly with a pinch of salt and cook 1 minute per side until just opaque. Remove shrimp to a plate and set aside.

Add another 1 tablespoon oil to the wok. Add the beaten eggs and scramble quickly until just set. Break into bite-sized pieces and remove to the plate with shrimp.

Add remaining 1 tablespoon oil. Add minced garlic and sliced shallots, stir-fry 20–30 seconds until fragrant but not browned.

Add sliced char siu pork and toss 30–45 seconds to reheat and take on aromatics.

Increase heat to high. Add red and green bell pepper and julienned carrot to the wok. Stir-fry 1–2 minutes until vegetables begin to soften but stay crisp.

Add the drained rice vermicelli to the wok, spreading it across the surface. Pour the prepared sauce evenly over the noodles.

Using tongs or two spatulas, toss the noodles and vegetables briskly to combine, allowing the sauce to be absorbed and any excess liquid to evaporate. Toss for 2–3 minutes until noodles are heated through and slightly glossy.

Return the cooked shrimp and scrambled eggs to the wok. Add the bean sprouts and most of the scallions (reserve a little for garnish). Toss everything together for another 1 minute so shrimp finish cooking and sprouts warm but remain crunchy.

Taste and adjust seasoning with additional salt, white pepper or a pinch of sugar if needed. If you want heat, stir in chili sauce or sambal to taste.

Drizzle 1/2 teaspoon more sesame oil over the finished noodles for aroma (optional).

Transfer Singapore rice noodle to a large serving platter or individual plates. Garnish with remaining scallions, chopped cilantro, and lime wedges on the side.

Serve immediately while hot. Instruct diners to squeeze lime over their portion before eating.