1/2 Photos of Singapore Rice Noodles
1 hr 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!
My Private Note
Units: US | Metric
- 7 -8 ounces fine dried noodles (rice sticks)
- 3 large eggs
- 2 tablespoons curry powder
- 2 teaspoons oriental sesame oil
- 5 tablespoons peanut oil or 5 tablespoons vegetable oil
- 8 ounces medium shrimp, shelled and deveined
- 4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
- 4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 -2 fresh hot chili pepper, partly seeded and slivered
- 3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
- 1/2 red bell pepper, cut into 1/4 inch julienne
- 1/2 green bell pepper, cut into 1/4 inch julienne
- 12 whole scallions, cut diagonally into 1 1/2 inch lengths
- 1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 pinch salt
- 2 tablespoons chopped fresh cilantro
- 1Bring a large pot of water to a boil.
- 2Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- 3Drain and rinse under cold water.
- 4Let 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.
- 5When 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.
- 6Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- 7Pour in the egg mixture and immediately reduce the heat to low.
- 8Scramble the eggs until just set; turn out onto a plate and reserve.
- 9Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- 10Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- 11Remove the shrimp and reserve in a small bowl.
- 12Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- 13Add the pork and chicken and stir fry until just cooked, about 1 minute.
- 14Remove and reserve in a small bowl.
- 15Place a large, heavy wok over high heat.
- 16When very hot, spoon in 2 tablespoons of the oil.
- 17Add the ginger, garlic, chilies, and the remaining curry powder.
- 18Stir fry until fragrant, about 30 seconds.
- 19Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- 20Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- 21Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- 22Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- 23Pour in the chicken broth and bring to a boil.
- 24Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- 25Toss well and add the salt and the reserved scrambled eggs.
- 26Sprinkle on the cilantro and turn out onto a larger platter.
- 27Serve hot.
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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
- Total Fat 28.7 g
- Saturated Fat 5.8 g
- Cholesterol 288.2 mg
- Sodium 1334.9 mg
- Total Carbohydrate 48.0 g
- Dietary Fiber 5.4 g
- Sugars 5.7 g
- Protein 36.6 g
The following items or measurements are not included:
Chinese barbecue pork