Singapore rice vermicelli noodles were always my order whenever my family and I went out to a Hong Kong cafe. But as I learned how to cook, I think it tastes way better when I make these noodles myself. This recipe only takes about 25 minutes and there won't be any leftovers.
Quick Summary: Singapore Rice Vermicelli Noodles
- ⭐️ What It Is: Singapore rice vermicelli noodles are thin rice noodles stir fried with shrimp, Chinese sausage, egg, and veggies in a savory curry sauce.
- 👍 Why Make This Recipe: The curry powder goes into the sauce, so every noodle turns evenly golden with no clumps.
- ⏰ Total Time: 25 minutes
- 🧂 Key Ingredients: Rice vermicelli, curry powder, shrimp, Chinese sausage, eggs, and bean sprouts.
- 🚫 Skip This: No need to boil the noodles, just a 5 minute soak in hot water.
- 🫢 The Secret: A quick cold rinse after soaking keeps the noodles springy instead of gummy.
- ❓ What noodles are used in Singapore noodles? Thin dried rice vermicelli, often labeled mei fun or rice sticks.
- 🍽️ Best For: Weeknight dinners, takeout night at home, and family style meals.
SUMMARIZE AND SAVE THIS CONTENT
Jump to:
- Quick Summary: Singapore Rice Vermicelli Noodles
- What Are Singapore Rice Vermicelli Noodles?
- Why You'll Love This Recipe
- Key Ingredients
- Customizations and Substitutions
- How to Make Singapore Rice Vermicelli Noodles
- Herman's Expert Tips
- Storage
- Singapore Rice Vermicelli Noodles FAQs
- What to Serve with Singapore Rice Vermicelli Noodles
- Singapore Rice Vermicelli Noodles
What Are Singapore Rice Vermicelli Noodles?
Singapore rice vermicelli noodles (often called sing chow mei fun) are thin rice noodles stir fried with curry powder, shrimp, Chinese sausage or char siu, egg, and crunchy veggies. Despite the name, the dish isn't from Singapore. It was born in Hong Kong style cafes and became a staple on Cantonese takeout menus.
If you grew up ordering beef chow fun for its wide, chewy noodles, think of this as its thin, curry spiced cousin. I use Chinese sausage (lap cheong) for sweet, savory little bites, the same sausage that makes my Cantonese claypot rice with Chinese sausage so delicious.
Why You'll Love This Recipe
- Takeout night, homemade: It hits the same craving as your favorite takeout shrimp fried rice but with springy curry noodles.
- Fast and weeknight friendly: The noodles soak in 5 minutes and everything else cooks in one hot wok so dinner is ready in about 25 minutes.
- Light but satisfying: Rice vermicelli keeps it lighter than egg noodle dishes like chicken chow mein, while shrimp, egg, and sausage keep it protein packed.
Key Ingredients
- Rice vermicelli: Thin dried rice noodles (sometimes labeled mei fun or rice sticks) that soak up the curry sauce without getting heavy.
- Curry powder: One of the key ingredients that gives this dish its signature flavor. This is the brand I used and really like for this recipe.
- Chinese sausage: A sweet, savory cured pork sausage (lap cheong) that crisps at the edges and adds little pops of flavor.
- Shrimp: Plump and quick cooking, they give the dish that classic takeout feel.
- Shaoxing wine: A Chinese cooking wine that adds depth and that restaurant style aroma.
- Bean sprouts: Tossed in at the very end for fresh crunch.
Customizations and Substitutions
- Swap in char siu: Use 4 oz of homemade char siu pork (Chinese BBQ pork) instead of Chinese sausage for a more traditional Hong Kong cafe combo.
- Try glass noodles: If you like a slippery, chewier bite, the same method works with mung bean noodles, just like my stir fry glass vermicelli noodles.
- Turn up the heat: Add sliced fresh chilies with the veggies or finish with a spoonful of homemade lemongrass chili oil.
- Make it vegetarian: Skip the shrimp and sausage, add pan fried tofu, and use a mushroom based vegetarian oyster sauce.
How to Make Singapore Rice Vermicelli Noodles
Soak the noodles
Soak the rice vermicelli in just boiled water for 5 minutes, then drain, rinse under cold water, and drain again.
Mix the sauce
Stir together the soy sauce, Shaoxing wine, oyster sauce, water or broth, curry powder, sesame oil, sugar, and white pepper in a small bowl.
Cook the shrimp
Heat 1 tablespoon oil in a wok over high heat and cook the shrimp about 1 minute per side until pink, then remove.
Scramble the eggs
Add another 1 tablespoon oil and gently scramble the eggs until just set but still soft, then remove.
Crisp the sausage
Fry the Chinese sausage for 1-2 minutes until the edges are lightly crisp then remove.
Stir fry the veggies
Add a drizzle of oil with the garlic, onion, bell pepper, and carrot and stir fry for 1-2 minutes until crisp tender.
Toss the noodles
Add the noodles, pour in the sauce, and toss with tongs or chopsticks.
Bring it together and serve
Add back the shrimp, sausage, and eggs with the bean sprouts and green onions, toss for 1-2 minutes, and season with salt to taste. Serve immediately.
Herman's Expert Tips
- Don't oversoak the noodles: Five minutes in just boiled water is plenty because the noodles keep softening in the wok.
- Put the curry powder in the sauce: I used to sprinkle curry powder straight onto the noodles and always got uneven patches so now I whisk it into the sauce, just like the curry powder in my coconut curry chicken.
- Cook in stages and toss with tongs: Cooking the shrimp, eggs, and sausage separately keeps them from overcooking, and lifting with tongs keeps the delicate strands long, the same move I use for my chicken chow fun.
Storage
Store leftover Singapore rice vermicelli noodles in an airtight container in the fridge for up to 3 days.
Reheat in a hot pan with a splash of water or chicken broth to loosen the noodles. I don't recommend freezing because the rice noodles turn brittle and mushy.
Singapore Rice Vermicelli Noodles FAQs
Use thin dried rice vermicelli, often labeled mei fun, rice sticks, or bee hoon. Don't confuse it with mung bean glass noodles, which turn clear and chewier.
Singapore noodles use thin rice vermicelli in a curry seasoned sauce. Chow mein uses wheat egg noodles in a soy based sauce, like my Cantonese soy sauce chow mein.
Nope! They come from Hong Kong style cafes and Cantonese restaurants, where they sit on the menu right next to classics like wonton noodle soup.
Rice vermicelli is naturally gluten free, but soy sauce, oyster sauce, and Shaoxing wine usually aren't. Swap in tamari, a gluten free oyster sauce, and dry sherry, and check your curry powder label.
It is usually slightly warm and not overly spicy but it depends on the curry powder you use. Make sure to adjust the amount to your spice preference.
What to Serve with Singapore Rice Vermicelli Noodles
If you loved this Singapore Rice Vermicelli Noodles recipe or any other recipes on my site, please leave a ⭐️ rating and let me know your thoughts in the comments below!
Singapore Rice Vermicelli Noodles
Ingredients
Main Ingredients
- 8 oz rice vermicelli noodles
- 3 tablespoon neutral oil divided
- 10 large shrimp peeled and deveined
- 2 eggs beaten
- 3 links Chinese sausage or 4 oz char siu pork, thinly sliced
- 3 cloves garlic minced
- ½ yellow onion thinly sliced
- ½ red bell pepper thinly sliced
- ½ carrot cut into thin matchsticks
- 1 cup bean sprouts
- 2 green onions cut into 2-inch pieces
- Pinch of salt adjust to taste
Sauce
- 2.5 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1.5 tablespoon oyster sauce
- 1 tablespoon water or chicken broth
- 1 tablespoon curry powder
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- Dash of white pepper
Instructions
- In a large bowl, soak the rice vermicelli noodles in water that’s just come off the boil for 5 minutes. Drain, quickly rinse under cold water, and drain again.8 oz rice vermicelli noodles
- In a small bowl, mix together the soy sauce, Shaoxing wine, oyster sauce, water or chicken broth, curry powder, sesame oil, sugar, and white pepper.2.5 Tbsp soy sauce, 1 Tbsp Shaoxing wine, 1.5 Tbsp oyster sauce, 1 Tbsp water or chicken broth, 1 Tbsp curry powder, 1 tsp sesame oil, 1 tsp granulated sugar, Dash of white pepper
- Heat a wok or large skillet over high heat with 1 tablespoon of neutral oil. Cook the shrimp for about 1 minute per side until pink, then remove.3 Tbsp neutral oil, 10 large shrimp
- Heat another 1 tablespoon of neutral oil in the pan then add the beaten eggs and gently scramble until just set but still soft, then remove.2 eggs
- Quickly fry the Chinese sausage for 1-2 minutes until the edges are lightly crisp, then remove.3 links Chinese sausage
- Add a drizzle of neutral oil along with the garlic, onion, red bell pepper, and carrot and stir-fry for 1-2 minutes until just tender but still crisp.3 cloves garlic, ½ yellow onion, ½ red bell pepper, ½ carrot
- Add the noodles, pour the sauce over, and toss until the noodles are evenly coated and golden yellow (tongs or chopsticks make this much easier).
- Toss back in the shrimp, Chinese sausage, and eggs along with the bean sprouts and green onions. Toss for another 1-2 minutes and season with a pinch or two of salt to taste.1 cup bean sprouts, 2 green onions, Pinch of salt
- Serve immediately.
Notes
- Soak the noodles in hot water for just 5 minutes and rinse them with cold water, since they keep softening in the wok and oversoaked noodles turn mushy.
- Have every ingredient prepped and next to the stove before you start, because this stir fry moves fast once the wok is hot.
- If the noodles look dry or start sticking in the pan, add a splash of water or chicken broth and keep tossing with tongs.
Herman Chan says
The curry flavored noodles is so flavorful and easy to make for any busy weeknight!