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
3 sticks Green onion
¼ head Cabbage Small
3 cups Bean sprouts
3 pieces Honey ham
25 pieces Shrimp frozen small
3 tablespoons Vegetable oil (1 tablespoon for stir fry noodles)
½ teaspoon Curry powder
½ cup Water (½ cup for stir fry noodles)
¾ teaspoon Salt (½ teaspoon for stir fry noodles, ¼ use to stir fry vegetables and shrimp) Remember to add salt to your taste!

Instructions

Soak rice noodles into a bowl for 15 to 30 minutes before cooking.
Wash and cut ¼ head of cabbage into strips.
Peel off skin and cut 2 carrots into strips.
Cut 3 sticks of green onion into strips.
Then, cut honey ham into strips as well.
Stir fry cabbage in a pan, add ½ tablespoon vegetable oil, 2 tablespoons water and a pinch of salt. Cover the lid for 1-2 minutes and stir fry until it is soft, set them aside.
After that, stir fry carrots in a pan, add ½ tablespoon vegetable oil, 2 tablespoons water and a pinch of salt. Cover the lid for 1-2 minutes and stir fry until it is soft. Then, set it aside.
Add ½ tablespoon of vegetable oil into the pan. Then, add 3 cups of bean sprouts and a pinch of salt to stir fry for 1-2 minutes until it is a little soft. Let it set aside.
Pour ½ tablespoon of vegetable oil into the pan, add shrimp, a pinch of salt and stir fry until it turns color.
Next, add honey ham, stir fry them a little bit and set them aside.
The following step, pour 1 tablespoon vegetable oil into the pan, add soaked rice vermicelli noodles, ½ teaspoon curry powder, ¼ cup water and ½ teaspoon salt. Stir fry the noodles and mix well with the curry powder.
Lastly, add the cooked vegetables, 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