Singapore Fried Rice Noodles

I worked in a Chinese restaurant called the Mandarin back in the very early 1990s, and that experience is where I first fell in love with Singapore Fried Rice Noodles. While I learned the basics of how to make these delicious Singapore-style Noodles there, the exact proportions of that "secret sauce" stayed behind when I left. It took me quite a few tries at home to get that perfect balance of savory, sweet, and curry-spiced heat!

None of the homemade recipes I found online tasted anywhere NEAR the restaurant-quality noodles I remembered from my early days working Mandarin or eating this dish at The Ginger Beef Restaurant in Calgary. After my son requested these for his birthday, I was finally able to nail the recipe! These Singapore Style Fried Noodles are a family favorite year-round, but they are especially spectacular as a Chinese New Year side dish. They are dairy-free, fast to prep, and pair perfectly with my Calgary Ginger Beef and my Potsticker Dumplings!

🥘Ingredient Notes

The original Singapore Fried Noodles have Char Sui, but that is a whole other complicated recipe to make, and unless you go to Chinatown, you're not likely to find it in any grocery store (except an Asian Grocery such as T&T). That's why I substituted ham.

You will need the following ingredients for this recipe:

To get that authentic restaurant taste without spending hours in the kitchen, here is what you need to know about the ingredients:

• Rice Noodles:  You can use Vermicelli noodles, but they break quite easily while stir-frying. And they may not soak up the sauce as well as the rice stick noodles. If the sauce is too thin, then you can make a cornstarch 'slurry' with cornstarch and water to thicken the sauce. I found that using the actual "Rice Stick" worked much better. That's why this recipe is also called "Singapore Fried Rice Stick," and that is the name on the menu at some Chinese restaurants. Just be sure you get Size S (Small), which is shown on the package (as you see below), or the noodles will be too thick!

• The Protein: Traditional recipes use Char Sui (Chinese BBQ Pork), but since that's not easy to find (and time-consuming to make), cooked ham (with hoisin and fish sauce) is a spectacular shortcut that provides almost the exact same flavor and texture. However, if you can easily get your hands on Char Sui, then it will also work perfectly with this recipe!
• Sesame and Canola Oil: You'll notice this recipe uses a combination of both canola and sesame oil, and there's a reason for that! Canola oil has a high smoke point, which is essential for getting your wok smoking hot to achieve that "restaurant-style" sear without the oil burning. Sesame oil provides that signature nutty aroma and deep Asian flavor we all love. However, because sesame oil has a lower smoke point and can become bitter if it gets too hot, I use it as a "flavoring" alongside the canola oil to give you the best of both worlds: high-heat cooking power and incredible, authentic taste!
• Chinese Cooking Wine (Shaoxing): This adds an essential depth of flavor found in restaurant stir-fries. If you can't find it, dry sherry is a good substitute.
• Fish Sauce & Hoisin: These provide the "umami" base. The fish sauce adds saltiness, and the hoisin provides a hint of sweetness to balance the curry.
• Ground White Pepper: Authentic Chinese cooking uses white pepper for a sharp, clean heat that doesn't speckle the yellow noodles like black pepper would.

*Please see recipe card for full list of ingredients and quantities.

📖Variations & Substitutions

• Vegetarian: To make this vegetarian, omit the shrimp and ham, add tofu, and substitute the fish sauce with extra soy sauce or a vegetarian mushroom sauce.
• Gluten-Free: Use Tamari instead of soy sauce and ensure your hoisin sauce is labeled gluten-free.
• Spice Level: This recipe has a bit of a kick from the sriracha and curry powder. For a milder version, reduce the sriracha to 1 teaspoon. And if you like it hotter, add more sriracha sauce!
• Noodle Types: If you can't find rice sticks, you can use thin angel hair pasta in a pinch, though the texture will be slightly different.
• Chinese Red Vinegar: You will likely have to go to an Asian Market/Grocery to find red vinegar. But for a similar homemade substitute that captures the essence, use 1 tablespoon of unseasoned rice vinegar with 1 teaspoon of light soy sauce, a pinch of sugar, and a pinch of crushed red pepper flakes (red chili flakes).

🌡️Storage & Freezing

Freezing (Not Recommended): I do not recommend freezing Singapore Fried Rice Noodles. Because rice vermicelli is so delicate, the freezing and thawing process often causes the noodles to break and become mushy or "swollen" as they absorb the residual sauce (this is also the same for Rice Stick noodles). If you want that perfect restaurant-style "snap" to your noodles, it's best to eat them fresh or from the fridge!

Fridge: This dish is best enjoyed fresh, but leftovers stay delicious in the fridge for up to 4 days. To keep the noodles from drying out, store them in a tightly sealed airtight container.

Reheating: For the best results, reheat the noodles in a wok or skillet over medium heat with a tiny splash of water or oil. This helps "revive" the texture. While you can use a microwave, a quick stir-fry on the stove prevents the noodles from becoming gummy.

👪 Serving Size

This Fried Rice Noodles Singapore style recipe makes 8 servings at about 1.5 cups each. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

These Singapore Fried Noodles are surprisingly healthy! Using lean ham, shrimp, and plenty of veggies keeps the points in check. One serving (approximately 1.5 cups) is 7 WW Points. You can lower the points further by reducing the amount of sesame oil used.

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