Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Singapore Rice Noodles Recipe
    Lost? Site Map

    Singapore Rice Noodles

    Singapore Rice Noodles. Photo by Chef #1802640598

    1/2 Photos of Singapore Rice Noodles

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    Grace Lynn's Note:

    This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of water to a boil.
    2. 2
      Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
    3. 3
      Drain and rinse under cold water.
    4. 4
      Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
    5. 5
      When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
    6. 6
      Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
    7. 7
      Pour in the egg mixture and immediately reduce the heat to low.
    8. 8
      Scramble the eggs until just set; turn out onto a plate and reserve.
    9. 9
      Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
    10. 10
      Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
    11. 11
      Remove the shrimp and reserve in a small bowl.
    12. 12
      Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
    13. 13
      Add the pork and chicken and stir fry until just cooked, about 1 minute.
    14. 14
      Remove and reserve in a small bowl.
    15. 15
      Place a large, heavy wok over high heat.
    16. 16
      When very hot, spoon in 2 tablespoons of the oil.
    17. 17
      Add the ginger, garlic, chilies, and the remaining curry powder.
    18. 18
      Stir fry until fragrant, about 30 seconds.
    19. 19
      Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
    20. 20
      Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
    21. 21
      Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
    22. 22
      Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
    23. 23
      Pour in the chicken broth and bring to a boil.
    24. 24
      Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
    25. 25
      Toss well and add the salt and the reserved scrambled eggs.
    26. 26
      Sprinkle on the cilantro and turn out onto a larger platter.
    27. 27
      Serve hot.

    Ratings & Reviews:

    • on March 27, 2010

      55

      This was absolutely gorgeous and has gone down as one of my favourite meals. We made alot of alterations however - we didn't use the pork, shrimp, ham or coriander. We just keep this is a chicken dish but the flavours were still delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2009

      55

      This is absolutely fabulous! I totally dig the flexibility of this recipe. I've made it a couple times now, each time with slightly different veggies and meats. Someone once told me that this is a recipe used to "clean out the fridge" in South East Asia , and I can see why! Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2009

      55

      Excellent recipe. I omitted the bell peppers and used Chinese cooking wine instead of sherry because that's what I had. Turned out great! I used a mild Jamaican style curry powder (and plenty of it). Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

    Advertisement

    Nutritional Facts for Singapore Rice Noodles

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 597.6
     
    Calories from Fat 258
    43%
    Total Fat 28.7 g
    44%
    Saturated Fat 5.8 g
    29%
    Cholesterol 288.2 mg
    96%
    Sodium 1334.9 mg
    55%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 5.4 g
    21%
    Sugars 5.7 g
    23%
    Protein 36.6 g
    73%

    The following items or measurements are not included:

    Chinese barbecue pork

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites