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Singapore Stir-fried Rice Noodles 星洲炒米

Thursday, November 03, 2011 | Labels: , , , , , |

Today's feature is the famous Singapore stir-fried rice noodles - this appetizing noodle dish combines spicy, savoury, tangy and slightly sweet flavours in a neat little dish and is also incredibly easy to whip up at home but do note that there are quite a few ingredients needed for the sauce. Singapore fried noodles are usually stir-fried with Chinese BBQ pork, shrimp and beansprouts although of course you can be creative and come up with your own combination, having said that I think that the Chinese BBQ Pork (Char Siew) adds to the slight sweetness of the dish and really personifies Singapore stir-fried noodles. For today's post though, I cheated and used a ready-to-cook sauce and for those of you without access to sauces, I included my recipe to recreate this easy noodle dish at home below. Whenever I use ready-to-cook sauces, I cannot resist adding my own little accents and for today, it was no different.

Singapore Stir-fried Rice Noodles 星洲炒米

To kick up the heat factor a notch, I added chili and curry paste and some bird's eye chili peppers. I find that using soy sauce makes for a more flavourful dish as well and for tanginess, I added some ketchup and chili sauce. What I like about most good ready-to-cook sauces is that they give you a good base to expand on and allow you to put in your own little signature touches with lesser work in the kitchen. At the final step, I added eggs into the noodles as that's how I like my Singapore noodles but alternatively, you can serve the noodles with some shredded omelet.

Serves 4


200g rice noodles or meehoon/ bihun

1 cup of diced Chinese BBQ Pork
2 garlic cloves, sliced or roughly chopped
1 small onion, sliced
1 cup of beansprouts
1-2 bird's eye chili peppers, sliced (optional)
1 bottle of Singapore Noodle Sauce* + 1/4 cup water
2 tbsps light soy sauce, add more if required
1 tbsp curry powder, mixed with 3 tbsps water
1 tbsp chili powder mixed with 3 tbsps water
1 tbsp chili sauce
1 tsp sugar
Cooking oil, about 4 tbsps used separately
1 stalk green onion, sliced for garnish (optional)
2 eggs

*Alternate sauce recipe (Mix the ingredients below together)

4 tbsps curry powder
1 tbsp chili powder
2 tbsps chili sauce
1 tbsp ketchup
1 tsp turmeric powder
3 cloves garlic, minced
4 tbsps light soy sauce (or add more to taste)
1 tsp sugar
1 tbsp cooking oil
1 cup chicken broth (or use chicken cubes mixed with water if easier)


Firstly, soak the rice noodles in warm water for at least 30 minutes to soften. Once the noodles have softened, drain and set aside.

Heat your wok until almost smoking. Add 2 tbsps of oil. Turn heat to medium and add the diced BBQ pork. Fry until lightly browned, dish out and set aside.

Clean your wok briefly. Heat wok again until almost smoking and add another 2 tbsps of cooking oil. Add onions, chili pepper slices and garlic. Turn heat to low and stir-fry until aromatic. Pour in the sauce (either World Food's or the alternative I offered) and bring to a boil.

Once the sauce is boiling, add in the rice noodles and allow the noodles to soak up the sauce for about 30 seconds, then add in the beansprouts. Once the liquid is almost completely gone, add in the diced BBQ pork and mix well with either a pair of chopsticks or tongs - it's better not to use a spatula to minimise breakage of the noodles. You should do a taste test at this point and add more soy sauce if required. As you are frying the noodles, if it looks a little too dry, go ahead and add a bit of oil from the sides of the wok which will also make for easier stir-frying as you go along.

When you are satisfied with the flavour of the noodles, crack the eggs into the noodles and stir into the noodles well. Dish out and garnish with some green onion slices if desired.

Singapore Stir-fried Rice Noodles 星洲炒米


If you like, you can add some small shrimp as well. Dried tofu slices are also another popular addition. These noodles can also be served with a squirt of fresh lime juice (usually done at the table right before eating).

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J said...

I love ready-made sauces too. I wonder if I can get World Food's sauce in the Asian store by our area.

Smoky Wok (Tastes of Home) said...

Yes, they do make things easier and we can always 'doctor' them up :D Where are you located?

Three-Cookies said...

Sing noodles are awesome, been a while since I had it. Now hungry and craving!

Smoky Wok (Tastes of Home) said...

Have some soon! :D

Lyndsey@the Tiny Skillet said...

Jen I like the way you cook. I feel the same way about using the ready made sauces as a base to build on. Good choice here...your additions made it full of flavor and depth. Yum!

Smoky Wok (Tastes of Home) said...

Thanks Lyndsey! :D

Nami | Just One Cookbook said...

Jen, you know how to cook noodles so perfectly.  I can't tell you enough - do you "undercook' noodles for the photography?  When I take noodles/pasta, I feel like by the time I finish setting up camera and position etc, my noodles seem "dead"... you know what I mean?  I try to set up before but last minute doubt changes everything and I just can't take good noodle shot, especially stir fry is very hard.  Look at this delicious noodles... I love this noodle!

Smoky Wok (Tastes of Home) said...

Hi Nami, thanks very much :) No, I don't under cook noodles or anything else on my blog for photography ahha that's because I need to eat it immediately after shooting the photos :) Hmm, not sure but I always set up everything on the table and the background etc before I cook so once the food is ready, just place it on wherever I want it on the table and start shooting...I don't take too long with photography unless I'm having a bad day hah!

Smoky Wok (Tastes of Home) said...

J, there are plenty of sauces to choose from! :)

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