Singaporean Style Rice Noodles is one dish I absolutely love, love and love. One of the most popular dishes on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun or sometimes spelt Singapore Mai Fun. My local Chinese takeaway don’t even bother asking for my main dish order as they know it’s always my choice order.
Singapore Rice noodles is made with Rice noodles, also known as Rice Vermicelli. You may wish to replace Rice noodles with egg noodles or Pasta if you’re unable to source Rice Noodles but do note that the taste will be slightly different.
These are the key ingredients for Singaporean style Rice Noodles. Hoison sauce isn’t necessary but in the absence of Oyster sauce, you may replace with Hoisin sauce. Hoisin sauce is a good alternative albeit a tad sweeter, If you can’t source either, you can use Brown Sugar instead. Dark or light Soy Sauce may be used, though I prefer to use light Soy sauce for this recipe.
Please note that you do not have to use the same vegetables like I did. You can pretty much use any vegetables you prefer. Make it your own!
225g Rice Vermicelli
12-16 King Prawns, peeled and deveined
100g Boneless Chicken chopped
3 Tablespoons Olive Oil
1 Red Bell Pepper, thinly chopped
1 Green Pepper, thinly chopped
4 Stalks Spring Onions, chopped
2 Cups Beansprouts (Optional)
1-2 Cups Mangetout (Optional)
1 Teaspoon Curry Powder (For colour)
1 Tablespoon Crushed Pepper flakes
6 Tablespoons Soy Sauce
6 Tablespoon Oyster or 1 Tablespoon Brown Sugar
3 Tablespoons Sesame Oil
1 Knorr Chicken Cube (Very Optional)
1 Tablespoon Minced Ginger
1 Tablespoon Minced Garlic
1/2 teaspoon Black Pepper
Get your ingredients ready. Season your Chicken and Shrimps with some Chicken seasoning, Black Pepper and Soy sauce and set aside for 30 minutes…
Please, Ignore the Mushrooms in the photo, I decided against it in the end.
Pour boiling water over the Rice Noodles, leave for 5 minutes, then run under cold water, leave to drain in a colander. You may need to chop the Rice Noodles into smaller sizes to make stir-frying easier.
If you’re using Pasta or Egg noodles, cook according to package instructions.
Now, you’ve got to be very careful when cooking Rice Noodles as they tend to get soggy when soaked for too long. This was my first time using this particular brand and if almost failed me. It ended up being almost soggy….??
Place a large wok or frying pan on medium heat. Add the Olive oil, crack the Egg into the oil and scramble…
When it’s done, transfer the Scrambled Eggs into a plate and return the wok on to the heat.
Add the minced Garlic and Ginger, saute till fragrant, then add the seasoned Chicken, fry till done on all side…
Transfer the cooked Chicken into a plate and return the wok to the heat…
Next, add the seasoned Prawns/ Shrimps, cook for 2-3 minutes, be sure to turn them over for even cooking. Do not over cook, cause that would make your shrimps rubbery, cook just until it turns pink all over…
Turn the heat up to high. Add the chopped Onions, saute till fragrant…
Then add the Mangetout, chopped Bell Peppers and Spring onions. Saute for 2 minutes..
Add the Beansprouts, saute for a minute…
Now, add the crushed Pepper Flakes, stir and combine…
Add the Oyster sauce or Brown sugar, 2 Tablespoons Sesame Oil and the Soy sauce, Curry powder and seasoning cubes if you’re using any. Stir and combine…
Combine the stir fry with the Rice Noodles, stir and combine thoroughly. You may wish to do this in two parts for easy manoeuvre. Cookfor a minute, then switch the heat off…
Next, add the cooked Shrimps, Chicken and scrambled Eggs, combine thoroughly. Leave to simmer with the residual heat for a minute…
Your Singaporean Style Rice Noodles is ready!
Be sure to let us know how you get on with this easy Singaporean Style Rice Noodles recipe. See you soon!