A classic Cantonese style Singapore rice noodle or xing zhou chow mei (星州米粉) is a very popular noodle dish among Chinese restaurants just like beef chow fun, crispy pan fried noodle and soy sauce noodle . Also, this Singapore noodles recipe is delicious and takes around 20 minutes! It’s great for party food, lunch or dinner.
Love noodles? Check out these japchae Korean glass noodles, chicken udon stir fry, pad Thai, laksa noodle soup and Hong Kong lo mein recipes.
What is Singapore noodle (星洲炒米)?
Singapore rice noodle is a stir fry of rice vermicelli noodles with some vegetables and meat. Also, it calls xing zhou mi fen (星州米粉) or sing jau chow mai (星洲炒米) in Chinese. Surprisingly, Singapore noodles are not from Singapore. It’s actually from Malaysia and Hong Kong.
What is the difference between Malaysia and Hong Kong style Singapore rice noodles?
Malaysia style Singapore noodle is stir fry rice noodles with tomato sauce, chili sauce, chili, vegetables, shrimp and meat. It’s red, a little sour and spicy.
On the other hand, Hong Kong style Singapore rice noodle is stir fry the rice vermicelli noodle with curry powder, vegetables, shrimp and meat. The curry powder makes the noodles yellow.
What are the ingredients for Singapore vermicelli noodles?
This Singapore noodle recipe I am going to share is Cantonese style from Hong Kong. The main ingredients are 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 adds more yellow color to the noodles.
Cooking tips for how to make Singapore noodles Chinese food:
- Soak rice noodles in water for 15 to 30 minutes before cooking.
- Use a non-stick pan to stir fry, so the noodles won’t stick on the pan and can use less oil for stir fry.
- Stir fry vegetables, shrimp and honey ham and set them aside.
- It’s easier to use a pair of chopsticks to stir fry rice vermicelli noodles.
FAQs:
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.
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.
Normally, I soak them before cooking because it shortens the time to cook rice vermicelli noodles, so it won't be mashy.
Instructions for how to make Cantonese style Singapore vermicelli:
1. Soak 2 pieces of rice noodles (7 oz) into a bowl for 15 to 30 minutes before cooking.
2. Wash and cut ¼ head of small sized cabbage into strips.
3. Peel off skin and cut 2 small carrots into strips.
4. Wash and cut 3 sticks of green onion into strips.
5. Then, cut 3 pieces of honey ham (4oz) into strips as well.
6. Pour ½ tablespoon vegetable oil into the pan, 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 the lid for 1-2 minutes and stir fry until it is soft, 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 the lid for 1-2 minutes and stir fry until it is soft. Then, set it aside.
8. Next, pour ½ tablespoon of vegetable oil into the pan. Then, add 3 cups of bean sprouts and ⅛ teaspoon of salt. Stir fry it for 1-2 minutes until it is a little soft. Let it set 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.
11. After, pour 1 tablespoon of vegetable oil into the pan, 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 add salt to your taste). Stir fry the noodles and mix it well with the curry powder.
12. Lastly, add the cooked cabbage, carrots, shrimp, honey ham, green onion and stir fry them until it is well mixed.
Enjoy this simple and tasty Singapore rice noodles recipe! Also, check out these instant noodles stir fry, wonton noodle soup, spicy lemon shrimp, Chinese pickled cucumber and Vietnamese spring roll recipes.
You May Also Like These Recipes:
Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.
Singapore Rice Noodles
Video
Ingredients
- 2 pieces Rice vermicelli noodles (Around 7 oz)
- ¼ head Cabbage (Small)
- 2 Carrots (Small)
- 3 sticks Green onion
- 3 cups Bean sprouts
- 3 pieces Honey ham (Around 4 oz)
- 25 pieces Shrimp (Frozen raw small)
- 3 tablespoons Vegetable oil (1 tablespoon for stir fry noodles, ½ tablespoon for cabbage, ½ tablespoon for carrot, ½ tablespoon for bean sprout and ½ tablespoon for shrimp)
- ½ teaspoon Curry powder
- ½ cup Water (¼ cup for stir fry noodles, 2 tablespoons for stir fry cabbage, 2 tablespoons for stir fry carrots)
- 1 teaspoon Salt (½ teaspoon for stir fry noodles, ⅛ teaspoon for stir fry cabbage, ⅛ teaspoon for stir fry carrots, ⅛ teaspoon for stir fry bean sprout, ⅛ teaspoon for stir fry shrimp) Remember to add salt to your taste!
Instructions
- Soak 2 pieces of rice noodles (7 oz) into a bowl for 15 to 30 minutes before cooking.
- Wash and cut ¼ head of small sized cabbage into strips.
- Peel off skin and cut 2 small carrots into strips.
- Wash and cut 3 sticks of green onion into strips.
- Then, cut 3 pieces of honey ham (4oz) into strips as well.
- Pour ½ tablespoon vegetable oil into the pan, 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 the lid for 1-2 minutes and stir fry until it is soft, set them aside.
- 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 the lid for 1-2 minutes and stir fry until it is soft. Then, set it aside.
- Next, pour ½ tablespoon of vegetable oil into the pan. Then, add 3 cups of bean sprouts and ⅛ teaspoon of salt. Stir fry it for 1-2 minutes until it is a little soft. Let it set aside.
- 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.
- Next, add the cut honey ham from step 5, stir fry them a little bit and set it aside.
- After, pour 1 tablespoon of vegetable oil into the pan, 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 add salt to your taste). Stir fry the noodles and mix it well with the curry powder.
- Lastly, add the cooked cabbage, carrots, shrimp, honey ham, green onion and stir fry them until it is well mixed.
Notes
Cooking tips for how to make Singapore noodles Chinese food:
- Soak rice noodles in water for 15 to 30 minutes before cooking.
- Use a non-stick pan to stir fry, so the noodles won’t stick on the pan and can use less oil for stir fry.
- Stir fry vegetables, shrimp and honey ham and set them aside.
- It’s easier to use a pair of chopsticks to stir fry rice vermicelli noodles.
Leave a Reply