Description
A fragrant and flavorful Singapore Rice Noodles dish featuring stir-fried shrimp, Chinese roast pork, and colorful vegetables, all seasoned with curry powder for a mildly spicy and aromatic meal. Perfect for a quick yet satisfying dinner bursting with Asian-inspired flavors.
Ingredients
Scale
Protein and Noodles
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
- 1 bundle (about 5 1/2 ounces) dried rice stick noodles (kong moon style recommended)
- 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
- 2 eggs, beaten with two pinches kosher salt
Sauces and Oils
- 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons toasted sesame oil
Vegetables and Aromatics
- 2 medium cloves garlic, minced
- 1/4 medium onion, very thinly sliced
- 1/2 medium red bell pepper, stemmed, seeded and julienned
- 12 snow peas, stemmed, tough strings removed, and sliced thinly on the bias
- 1/2 medium carrot, julienned
- 2 scallions, sliced very thinly on the bias
Seasonings and Spices
- 1 tablespoon curry powder, divided
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- Kosher salt, to taste
Instructions
- Marinate the Shrimp: Pat the shrimp dry with paper towels, then place them in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well to coat the shrimp evenly and set aside in the refrigerator to marinate briefly while prepping other ingredients.
- Prepare the Rice Noodles: Place the dried rice noodles in a large bowl and cover them with boiling water. Let them soak for about 5 minutes until they become pliable but not mushy. Drain the noodles in a colander and transfer to a rimmed baking sheet with a wire rack. Spread the noodles evenly, and using scissors, cut them in half for easier handling during stir-frying.
- Mix the Sauce: In a small bowl, combine the minced garlic with 2 teaspoons curry powder, soy sauce, Shaoxing wine, white pepper, sugar, and the remaining 2 teaspoons fish sauce. Add 2 teaspoons water to thin the mixture slightly and stir until well blended. Set the sauce aside.
- Cook the Eggs: Heat 1 teaspoon canola oil in a hot wok or nonstick skillet over high heat until it starts to smoke. Pour in the beaten eggs and let cook undisturbed for about 10 seconds. Gently move the eggs with a spatula until they begin to set, then break them into small curds. Remove from heat and transfer the eggs to a large bowl.
- Stir-Fry Shrimp and Vegetables: Wipe the wok clean and heat 2 tablespoons canola oil over high heat until smoking. Add the marinated shrimp and stir-fry for 30 seconds. Toss in the roast pork and onion, stir-frying for another 30 seconds. Add the red bell pepper and snow peas, continuing to stir for 30 seconds. Finally, add the carrot and the remaining 1 teaspoon curry powder. Season with kosher salt and toss everything together, ensuring the curry powder is evenly distributed. Scrape this mixture into the bowl with eggs.
- Cook the Noodles and Combine: Wipe the wok clean again and heat the remaining 2 tablespoons canola oil until smoking. Add the soaked rice noodles and stir-fry for 30 seconds to warm through. Pour in the prepared sauce, stirring constantly to coat the noodles evenly and distributing the curry flavor. Add 1-2 teaspoons water as needed to help blend the sauce. Return the shrimp, pork, eggs, and vegetables to the wok and stir-fry for another 30 seconds or until everything is well combined and heated through. Adjust seasoning with salt as needed.
- Finish and Serve: Remove the wok from heat. Add the sliced scallions and drizzle the toasted sesame oil over the dish. Toss gently to combine. Transfer the Singapore Rice Noodles to a large serving bowl and serve immediately while hot for best flavor and texture.
Notes
- Look for rice noodles labeled “kong moon” (also spelled jiangmen), which indicates the specific style preferred for this dish. Double Swallow is a recommended brand, though others with the kong moon label work well.
- Madras curry powder works great in this recipe for a balanced flavor and can be found in some Asian supermarkets. However, any good quality curry powder from your local store will suffice.
- Be careful not to over-soak the rice noodles to avoid sogginess — they should be pliable but still firm enough to stir-fry without breaking apart.
- Adjust the amount of curry powder to taste if you prefer a milder or spicier dish.
- Use high heat during stir-frying for the best wok hei (charred aroma) and texture.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 115 mg
