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Singapore Rice Noodles

I have enjoyed this style of Asian noodle dish for more years than I want to count and because of my meager wallet I learned how to make it so I could enjoy it as often as I desired, and I enjoy it often.



6 oz dried rice vermicelli


1/2 lb cooked shrimp
2 eggs, beaten
1 Tbsp oil
2 cloves garlic, pressed
6 dried Chinese mushrooms, soaked in hot water then remove stems and slice fine


1/4 cup minced white onion
8 oz sliced pork or chicken
1 Tbsp corn starch
1 Tbsp light soy sauce
1/2 tsp ground pepper


2 Tbsp curry powder
½ - 1 tsp cayenne powder


1 Tbsp fish sauce


1 Tbsp soy sauce
½ cup chicken stock
1 tsp sugar
1 large carrot, julienned into matchstick size


1 large red bell pepper, julienned into matchstick size

1 cup bean sprouts, rinsed

Soak rice vermicelli in boiling hot water for 5 minutes. 


Place in colander and rinse under cold water. Drain very well. Set aside.

Mix meat with light soy sauce, cornstarch and ground pepper. Let sit for 15 minutes.

Heat oil in wok or large frying pan over high heat; add onions and garlic, sauté for 2 minutes. Add meat and sauté for 3 minutes. 

Add mushrooms and stir for 1 minute.


Reduce heat to medium and add curry powder, sugar, cayenne and sauté for 2 minutes until the curry gets fragrant.

Return heat to high. Add carrots, fish sauce, soy sauce and chicken stock, sauté for 2 minutes to blend all ingredients. Bring liquid to boil.


Add shrimp and bell peppers and stir gently for 2 minutes to blend well then add the noodles and toss gently to coat the noodles well. 

Add bean sprouts.

Move the noodles to the side and add beaten egg to the pan. Cook egg well. Stir into noodles.

Once all the ingredients look like they are all mingling very well and are getting along and it is piping hot, turn onto serving platter and serve immediately.

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