Singapore Rice Noodles: Perfect for Weeknight Dinners (星州米粉)

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Classic Cantonese-style Singapore rice noodles or Singapore mei fun (星州米粉) are flavorful stir-fried noodle dishes that are staples in many Chinese restaurants. If you love this dish, you might also enjoy other popular noodle recipes like beef chow fun, lobster yee mein, ramen noodle stir-fry, crispy pan-fried noodles, chicken udon stir-fry, and soy sauce noodles. This Singapore rice noodles recipe is quick, easy, and packed with curry-flavored shrimp, ham, and vegetables—ready in just 20 minutes! It’s perfect for weeknight dinners, lunch boxes, or even party meals. With simple ingredients and a quick stir-fry technique, you can bring the taste of your favorite Chinese takeout right into your kitchen.

Love noodles? Check out these recipes: japchae (Korean glass noodles), Korean jajangmyeon, hot and sour noodle soup, wonton noodle soup, beef pho noodle soup, pad Thai, laksa noodle soup, and Hong Kong lo mein.

Singapore rice noodles xing zhou mi fen 星州米粉

What are Singapore rice noodles?

Singapore rice noodles, also known as Singapore mei fun. In Cantonese, it is called sing jau chow mai (星洲炒米) or xing zhou mi fen in Mandarin Chinese. Despite the name, Singapore rice noodles did not originate in Singapore. Most food historians believe the dish was created in Hong Kong Cantonese restaurants, where chefs combined Chinese stir-frying techniques with Southeast Asian curry flavors to create this unique noodle dish.

This popular Cantonese-style stir-fried noodle dish is made with thin rice vermicelli noodles, curry powder, shrimp, eggs, and vegetables. The noodles are quickly stir-fried in a hot wok with savory seasonings, giving them a slightly smoky flavor similar to beef chow fun, soy sauce noodles, and vegetable chow mein.

Besides, this Singapore rice noodle recipe dish is known for its bright yellow color, which comes from curry powder. This seasoning gives the noodles a fragrant, mildly spicy flavor that makes Singapore rice noodles different from other Chinese noodle dishes like chow mein or lo mein.

What do Singapore rice noodles taste like?

Singapore rice noodles have a savory, slightly smoky, and aromatic curry flavor. The curry seasoning is usually mild, so the dish is flavorful rather than very spicy. The thin rice noodles absorb the seasoning well, while the shrimp, ham, and vegetables add texture and richness.

Why are Singapore noodles yellow?

Singapore noodles are yellow because they are cooked with curry powder. The curry seasoning not only gives the dish its vibrant color but also adds a warm and slightly spicy flavor.

Are Singapore rice noodles spicy?

Singapore rice noodles usually have a mild to medium level of spice, depending on how much curry powder is used. Most restaurant versions are flavorful rather than very spicy.

What type of noodles are used for Singapore noodles?

Thin rice vermicelli noodles because these delicate noodles cook quickly and absorb the curry flavor well when stir-fried. I used Wai Wai brand rice vermicelli noodles, which are 90% rice and 10 % water. Some like to use 100% of rice. Also, rice vermicelli noodles are called mei fun or mai fun in Chinese. It’s a type of thin rice noodle.

What is the difference between Singapore rice noodles and chow mein?

Singapore noodles use thin rice vermicelli and curry seasoning, while chow mein is made with wheat egg noodles and usually has a soy sauce–based flavor instead of curry. For example, vegetable chow mein and soy sauce noodles.

How do you keep rice noodles from sticking?

To prevent rice noodles from sticking, soak them in warm water until softened, then drain well before stir-frying. Cooking them quickly over high heat with enough oil also helps keep them separated. Also, using a non-stick pan can help prevent the noodles from sticking.

What are Singapore rice noodles made of?

In this Singapore noodle recipe, the main ingredients are thin rice vermicelli noodles, cabbage, bean sprouts, carrots, shrimp, honey ham, and curry powder.

You can use other vegetables if you like, such as green and red bell peppers. Also, some people like to use char siu and add eggs. Besides, some like to add turmeric powder, which gives the noodles a more yellow color rather than the spiciness from the curry powder.

Substitutions for Singapore Rice Noodles:

1. Can you use other types of noodles?

Singapore rice noodles are traditionally made with thin rice vermicelli noodles, but you can try thin glass noodles (mung bean noodles) because they absorb flavor well and have a similar texture. Or, you can try using Pad Thai rice noodles. It is slightly thicker but still works well in stir-fries.

2. Can I make Singapore rice noodles vegetarian?

Yes. You can change this Singapore rice noodles recipe to a vegetarian version by replacing the shrimp and meat with tofu or additional vegetables such as mushrooms, snow peas, or cabbage.

3. Is it possible not to use curry powder?

Curry powder gives Singapore noodles their signature flavor and yellow color. If you don’t have it, you can use turmeric powder, which still gives a very nice yellowish color. Or, you can skip the curry powder. Then, season it well with salt and soy sauce instead.

How to Store and Reheat Singapore Rice Noodles?

1. How to store Singapore rice noodles?

To keep leftover Singapore rice noodles fresh, allow them to cool completely before storing. Transfer the noodles to an airtight container and place them in the refrigerator.

2. How long do Singapore noodles last in the fridge?

It can be stored in the refrigerator for up to 3 days. However, freezing is not recommended because rice vermicelli noodles can become soft and mushy after thawing. For best results, store the noodles in a container so they cool evenly and maintain their texture.

3. How to reheat Singapore rice noodles?

Reheating in the Microwave is the quickest option. First, place the noodles in a microwave-safe bowl. Then, cover with a damp paper towel. Heat it up for 1–2 minutes, stirring halfway through.

Some like to reheat them on the stove. Heat a small amount of oil in a pan over medium heat. Then, add the leftover noodles. You can sprinkle 1 tablespoon of water to add moisture. Stir-fry for about 2–3 minutes until heated through.

Tips for Perfect Singapore Rice Noodles:

1. Soak the Rice Noodles Properly

Do not boil the rice vermicelli noodles. Instead, soak them in warm water for about 15-30 minutes until they are just softened. Over-soaking can make the noodles too soft and cause them to break during stir-frying.

2. Use a non-stick pan

Use a non-stick pan to stir-fry so the noodles won’t stick, and you can use less oil.

3. Cook Ingredients in Stages

Stir-fry the ingredients separately before combining them. For example, first stir-fry the vegetables. Then, cook the protein (shrimp, chicken, or pork). After that, cook the noodles and add the seasonings. Combine the cooked vegetables and protein last. This prevents overcrowding the pan and ensures everything cooks evenly.

4. Add Curry Powder Carefully

Curry powder gives Singapore noodles their signature yellow color and aroma. Start with a small amount and adjust to taste so the dish doesn’t become overpowering.

5. Toss the Noodles Gently

Rice vermicelli noodles are delicate. Use chopsticks to gently toss the noodles instead of stirring aggressively, which can break them apart.

6. Don’t Overcrowd the Pan

Use a large wok or skillet so the noodles can stir-fry properly. Overcrowding the pan can cause the noodles to steam instead of fry.

Frequently Asked Questions About Singapore Rice Noodles:

What kind of rice noodles do you use?

I used Wai Wai brand rice vermicelli noodles, which are 90% rice and 10 % water. Some like to use 100% of rice. Also, rice vermicelli noodles are called mei fun or mai fun in Chinese. It’s a type of thin rice noodle.

What sauce goes well with Singapore chow mei fun (星洲炒米)?

Personally, I like to add garlic chili sauce, XO sauce, or chili oil when I eat this kind of chow mei fun because it gives more flavor to the noodles.

Do you need to soak mei fun (米粉) before cooking?

Normally, I soak them before cooking because it shortens the cooking time for rice vermicelli noodles and keeps them from getting mushy.

Instructions for how to make Singapore mei fun:

soaking rice vermicelli noodles in a bowl

Preparation:

1. Soak 2 pieces of rice noodles (7 oz) in a bowl for 15 to 30 minutes before cooking.

2. Wash and cut ¼ head of small-sized cabbage (8 oz) into strips.

3. Peel off skin and cut 2 small carrots (4 oz) into strips.

4. Wash and cut 3 sticks of green onion (3 oz) into strips.

5. Then, cut 3 pieces of honey ham (4 oz) into strips as well.

Cooking:

6. Pour ½ tablespoon vegetable oil into the pan, and add the cut cabbage from step 2. Then, add 2 tablespoons of water and ⅛ teaspoon of salt. Stir-fry the cabbage a little bit. Cover and cook for 1-2 minutes, then stir-fry until tender. Set them aside.

7. After that, pour ½ tablespoon of vegetable oil, 2 tablespoons of water, and ⅛ teaspoon of salt. Stir-fry the carrot a little bit. Cover and cook for 1-2 minutes, stirring until tender. Then, set it aside.

8. Next, pour ½ tablespoon of vegetable oil into the pan. Then, add 3 cups of bean sprouts (12 oz) and ⅛ teaspoon of salt. Stir-fry it for 1-2 minutes, until it is slightly soft. Let it sit aside.

9. The following step, pour ½ tablespoon of vegetable oil into the pan, add 25 pieces of small raw shrimp, ⅛ teaspoon of salt, and stir fry it until it turns color.

10. Next, add the cut honey ham from step 5, stir fry them a little bit, and set it aside.

pan fry rice noodles in a pan add curry powder

11. After, pour 1 tablespoon of vegetable oil into the pan, and add the soaked rice vermicelli noodles from step 1. Add ½ teaspoon of curry powder, ¼ cup of water, and ½ teaspoon of salt (Remember to adjust to taste). Stir-fry the noodles and mix them well with the curry powder.

Singapore rice noodles stir fry in a pan (星州米粉)

12. Lastly, add the cooked cabbage, carrots, shrimp, honey ham, and green onion, and stir-fry them until it is well mixed.

Singapore rice noodles on a fork with shrimp and ham sing jau chow mei fun

Enjoy this simple and tasty Singapore rice noodles recipe! Also, check out these recipes: har gow, bulgogi beef, coconut bread, mango sticky rice, imitation shark fin soup, spicy lemon shrimp, Chinese pickled cucumber, and Vietnamese spring roll.