Singapore Fried Rice Noodles Recipe

This recipe for Singapore Fried Rice Noodles delivers delicious restaurant-quality flavor in just 40 minutes! Featuring rice noodles tossed with juicy shrimp, savory ham, and vibrant veggies in a zesty curry-spiced sauce, this version is also dairy-free. Now you can skip the takeout and make this spectacular, family-favorite meal in your own kitchen!

Course Main Course, Side Dish

Cuisine American, Chinese

Keyword fried, noodle, rice, Singapore, stick

Special Diet Dairy-free

Prep Time 20

Cook Time 20

Total Time 1

Servings servings

Calories 231kcal

Author Terri Gilson

Equipment

Ingredients

350 gram bag of cooked frozen shrimp tails removed, shelled, deveined, and rinsed under cold water
1 tablespoon canola or vegetable oil divided (1 teaspoon for shrimp)
2.5 tablespoon fish sauce divided (2 teaspoon for meat 1 for ham, 1 for shrimp
1 package thin rice stick noodles or vermicelli noodles -about 16 oz dried thin rice stick noodles (see Note at bottom of recipe card)
3 medium cloves garlic minced
½ tablespoon curry powder
⅓ cup soy sauce
⅓ cup Chinese cooking wine
½ cup seasoned rice vinegar
⅔ cup hoisin sauce divided -1 /4 cup for ham , remaining in sauce
½ teaspoon ground white pepper
1 teaspoon sugar
2 eggs beaten with two pinches kosher salt
2 cups cooked ham - about 4-500 g cut into thin strips
½ medium yellow onion very thinly sliced
1 medium red bell pepper stemmed, seeded and julienned
227 g bag of fresh snow peas stemmed, tough strings removed, and slice thinly on the bias
1 large carrot grated
½ bunch -4-6 green onions sliced very thinly on the bias and cut in half
4 teaspoons sesame oil
¼ cup water
2 tablespoon sriracha sauce

Garnish (optional)

green onions
red rice vinegar

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Instructions

Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon of fish sauce and 1 teaspoon of canola oil and let sit in fridge.
Add ¼ cup of the hoisin sauce, 1 teaspoon fish sauce, and 1 teaspoon soy sauce to sliced ham in bowl and place in the fridge
Cook rice noodles per package directions. Some need to be boiled (on rolling boil for 6-8 minutes) and some types (vermicelli) need to be covered in hot water for about 5 minutes.
Drain noodles in a colander. Rinse with cold water.
In a medium bowl, whisk together curry powder, minced garlic, soy sauce, cooking wine, sriracha sauce, seasoned rice vinegar, remaining hoisin sauce, white pepper, sugar, water and remaining fish sauce.
Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat, tilting to swirl oil, until smoking. Add eggs and let cook undisturbed for about 10 second, then gently move the eggs back and forth with a spatula until they start to firm up. Break eggs into small pieces, then set aside in a large bowl.
Wipe wok clean. Return wok to high heat, add 1 teaspoon canola oil and heat until smoking. Add shrimp and stir-fry for 30 seconds.
Then add 2 tsps of sesame oil, ham and white onion, red bell pepper, and stir-fry for about 3 minutes.
Scrape wok contents into bowl with eggs.
Wipe wok clean again. Heat 1 teaspoon of canola oil over high heat until smoking. Add rice-stick noodles and stir-fry for 30 seconds. Stir in the sauce until it is evenly distributed.
Return egg, shrimp, ham, and vegetable mixture to wok, add remaining sesame oil (2 tsps) and stir-fry until everything is evenly combined, about 30 seconds.
Stirfry for another minute, then remove from heat.
Transfer to a large serving bowl. Serve immediately. Enjoy!

Notes

Expert Recipe Tips:

Prep Everything First: Stir-frying happens at lightning speed! Have all your vegetables chopped, your sauce mixed, and your noodles drained before you even turn on the stove.
Rinse the Noodles: After cooking/soaking your rice noodles, rinse them under cold water. This stops the cooking process immediately and prevents them from turning into a gummy mess when you add them to the wok.
Don't Crowd the Pan: We cook the eggs and shrimp separately for a reason. If you add everything at once, the temperature of the pan drops, and the food steams instead of searing.

Variations and 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: For a homemade substitute, 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).

*NOTE: Rice Noodles: You can use Vermicelli noodles, but they break quite easily while you are stir-frying them. I found that using "Rice Stick" worked much better. 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!

Nutrition