Best 4 Singapore Rice Noodles Recipes

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**Singapore Rice Noodles: A Culinary Journey to Southeast Asia**

Embark on a tantalizing culinary adventure with Singapore rice noodles, a beloved dish that embodies the vibrant flavors and rich heritage of Southeast Asia. This delectable rice noodle dish, also known as Singapore vermicelli or Singapore Mei Fun, is a symphony of textures and tastes, featuring stir-fried rice noodles tossed in a luscious, aromatic gravy, complemented by an array of succulent shrimp, chicken, and vegetables. The addition of savory sausages, fish cakes, and a touch of sambal chili paste adds depth and a delightful spicy kick, creating a harmonious balance of flavors that will tantalize your taste buds. This versatile dish can be easily customized to suit your preferences, making it a perfect choice for a quick and satisfying meal. Whether you're a seasoned home cook or a novice culinary explorer, our collection of Singapore rice noodle recipes will guide you through the steps to create this delectable dish in your own kitchen.

**Recipes Included:**

* **Classic Singapore Rice Noodles:** This recipe presents the traditional version of Singapore rice noodles, featuring a flavorful gravy made from light soy sauce, oyster sauce, and a touch of shrimp paste.

* **Vegetarian Singapore Rice Noodles:** For those seeking a meatless option, this recipe offers a delightful plant-based version, showcasing the versatility of Singapore rice noodles.

* **Spicy Singapore Rice Noodles:** If you crave a more fiery experience, this recipe incorporates a generous amount of sambal chili paste for an extra kick, creating a tantalizingly spicy rendition of the classic dish.

* **Singapore Rice Noodles with Seafood:** Elevate your culinary experience with this seafood-packed variation, where succulent shrimp, squid, and fish come together in harmony with the savory gravy and rice noodles.

* **Singapore Rice Noodles with Chicken:** Chicken lovers will relish this recipe, where tender chicken pieces are stir-fried with the rice noodles, vegetables, and a flavorful gravy, resulting in a satisfying and protein-rich meal.

* **Singapore Rice Noodles with Sausage:** Indulge in the smoky, savory flavors of Chinese sausages in this recipe, where the sausages add a delightful depth of flavor to the dish, making it a hearty and satisfying choice.

Let's cook with our recipes!

SINGAPORE RICE NOODLES



Singapore Rice Noodles image

Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.

Provided by kurioskurion

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 23

1 cup dried thin rice noodles
3 tablespoons water
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon brown sugar
½ teaspoon ground turmeric
½ teaspoon white vinegar
1 pinch crushed red pepper
1 tablespoon olive oil
1 red bell pepper, sliced
1 white onion, sliced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon minced red chile pepper
1 ½ cups shredded cabbage
1 cup shredded carrots
2 eggs
1 cup bean sprouts
3 green onions, chopped
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon finely chopped fresh cilantro
1 tablespoon sesame seeds

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  • While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
  • At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g

SINGAPORE RICE NOODLES



Singapore Rice Noodles image

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!

Provided by Grace Lynn

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

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

Steps:

  • Bring a large pot of water to a boil.
  • Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
  • Drain and rinse under cold water.
  • 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.
  • 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.
  • Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
  • Pour in the egg mixture and immediately reduce the heat to low.
  • Scramble the eggs until just set; turn out onto a plate and reserve.
  • Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
  • Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
  • Remove the shrimp and reserve in a small bowl.
  • Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
  • Add the pork and chicken and stir fry until just cooked, about 1 minute.
  • Remove and reserve in a small bowl.
  • Place a large, heavy wok over high heat.
  • When very hot, spoon in 2 tablespoons of the oil.
  • Add the ginger, garlic, chilies, and the remaining curry powder.
  • Stir fry until fragrant, about 30 seconds.
  • Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
  • Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
  • Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
  • Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
  • Pour in the chicken broth and bring to a boil.
  • Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
  • Toss well and add the salt and the reserved scrambled eggs.
  • Sprinkle on the cilantro and turn out onto a larger platter.
  • Serve hot.

SINGAPORE RICE NOODLES



Singapore Rice Noodles image

Provided by Andrew Zimmern

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 18

5 ounces dried rice vermicelli noodles
One 1.5-ounce link lap cheong (Chinese sausage, available at Asian markets and from Amazon)
1/4 cup shredded cooked chicken
3 dried hot chiles
1 large egg
2 tablespoons Madras curry powder
1 tablespoon crushed dried shrimp (available at Asian markets and from Amazon)
1 teaspoon ground white pepper
1/2 medium onion
4 large shrimp, peeled and deveined
3 scallions
1 medium carrot
2 cups shredded napa cabbage (about 1/4 large head)
1 tablespoon sake
1 tablespoon naturally-brewed soy sauce, such as Kikkoman or Yamasa
1 teaspoon sesame oil
1 cup soy bean sprouts
3 tablespoons peanut oil

Steps:

  • Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
  • Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
  • Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
  • Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
  • Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
  • Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
  • Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
  • Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
  • Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
  • Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
  • Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
  • Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.

EASY SINGAPORE RICE NOODLES



Easy Singapore Rice Noodles image

Super simple and delicious Singapore rice noodle dish that tastes just as good reheated the next day.

Provided by tarabi

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 15

10 ⅝ ounces dried rice vermicelli noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, diced
1 tablespoon mild curry powder
1 ½ cups shredded cabbage
1 large carrot, peeled and cut into thin matchsticks
1 cup peas
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon water, or as needed
1 tablespoon soy sauce
2 cups bean sprouts
2 green onions, chopped
1 tablespoon sweet Thai chile sauce, or to taste

Steps:

  • Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.
  • Heat oil in a wok over medium-high heat and add garlic. Add onion and curry powder; cook and stir for 2 minutes. Add cabbage, carrot, peas, sugar, and salt. Sprinkle with 1 tablespoon water and cook for another 2 minutes. Add cooked vermicelli and soy sauce; toss. Stir in bean sprouts. Serve with green onions sprinkled on top and Thai chili sauce on the side.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 73.9 g, Fat 9.1 g, Fiber 7.5 g, Protein 14.6 g, SaturatedFat 1.5 g, Sodium 890.5 mg, Sugar 10.8 g

Tips:

  • Use high-quality rice noodles. The type of rice noodles you use will greatly affect the final dish. Look for rice noodles that are made with 100% rice flour and that are thin and delicate.
  • Soak the rice noodles before cooking. This will help to soften the noodles and make them more pliable.
  • Cook the rice noodles according to the package directions. Different brands of rice noodles may have different cooking times, so be sure to follow the instructions on the package.
  • Rinse the rice noodles with cold water after cooking. This will help to stop the cooking process and prevent the noodles from becoming sticky.
  • Add the rice noodles to the stir-fry at the end of cooking. This will help to prevent the noodles from becoming overcooked.
  • Serve the rice noodles immediately. Rice noodles are best served hot and fresh.

Conclusion:

Singapore rice noodles is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover chicken or shrimp. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a quick and easy meal, give Singapore rice noodles a try. You won't be disappointed!

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