Singapore Rice Noodles

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. Also, this Singapore noodles recipe is delicious and takes around 20 minutes! It’s great for party food, lunch or dinner.

Course Main Course, Noodles, Side Dish

Cuisine Asian, Chinese

Prep Time 5 minutes

Cook Time 15 minutes

Servings

Calories 93kcal

Author Tracy O.

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.

Video

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.

Nutrition