Singaporean Style Rice Noodles

Singaporean Style Rice Noodles

Singaporean Style Rice Noodles is a dish I love.

One of the most popular options on any Chinese takeout menu is Singapore Noodles or Singapore Mei Fun (sometimes spelled MMeiFun).

My local Chinese takeaway knows it’s always my go-to order!

This dish is traditionally made with rice noodles, also known as rice vermicelli.

If you can’t find rice noodles, you can substitute them with egg noodles or pasta, though the taste and texture will be slightly different.

Singaporean Style Rice Key Ingredients:

Hoisin sauce isn’t essential, but it can be used as a substitute for oyster sauce if needed. Keep in mind that hoisin sauce is slightly sweeter. If neither is available, brown sugar works as a good alternative. Both dark and light soy sauce can be used, but I prefer light soy sauce for this recipe.

Feel free to use any vegetables you like—the recipe is flexible, so make it your own!

Ingredients:

• 225g rice vermicelli
• 12-16 king prawns, peeled and deveined
• 100g boneless chicken, chopped
• 3 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 stalks spring onions, chopped
• 2 cups bean sprouts (optional)
• 1-2 cups mangetout (optional)
• 1 teaspoon curry powder (for color)
• 1 tablespoon crushed red pepper flakes
• 6 tablespoons soy sauce
• 6 tablespoons oyster sauce or 1 tablespoon brown sugar
• 3 tablespoons sesame oil
• 1 Knorr chicken cube (optional)
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon black pepper

Preparation:

• Prepare the Ingredients:
  • Season the chicken and prawns with some chicken seasoning, black pepper, and soy sauce. Let them marinate for 30 minutes.
  • Ignore any mushrooms in the photo—I decided against using them!
• Prepare the Noodles:
  • Pour boiling water over the rice noodles, let sit for 5 minutes, then rinse under cold water and drain in a colander.
  • You may need to chop the noodles into smaller pieces for easier stir-frying.
  • If using pasta or egg noodles, cook according to package instructions.

Note: Be careful not to soak rice noodles for too long, as they can become soggy.

• Cooking Steps:
  • Heat a large wok or frying pan over medium heat. Add 1 tablespoon of olive oil, crack an egg into it, and scramble. Once cooked, transfer to a plate.
  • Add the minced garlic and ginger to the wok, sauté until fragrant.
  • Add the seasoned chicken and stir-fry until cooked through. Remove from the pan and set aside.
  • Cook the prawns for 2-3 minutes, turning them for even cooking. Remove from the pan once they turn pink.
• Stir-Frying the Vegetables:
  • Increase heat to high. Add the chopped onions and sauté until fragrant.
  • Stir in the mangetout, bell peppers, and spring onions. Sauté for 2 minutes.
  • Add the bean sprouts and cook for another minute.
  • Sprinkle in the crushed red pepper flakes and mix well.
• Adding the Sauces and Seasoning:
  • Stir in the oyster sauce (or brown sugar), 2 tablespoons sesame oil, soy sauce, curry powder, and seasoning cube (if using).
  • Mix well to coat the vegetables evenly.
• Combining Everything:
  • Add the drained rice noodles and mix thoroughly. You may need to do this in batches to ensure even distribution.
  • Cook for a minute, then turn off the heat.
  • Add the cooked chicken, prawns, and scrambled egg. Toss everything together and let it rest in the residual heat for a minute.

Ready to Serve!

Your Singaporean Style Rice Noodle is now ready to enjoy.

Yummy!

Let us know how your dish turns out. See you soon!