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Singapore-style rice vermicelli stir-fried with shrimp, sliced sausage, egg, and peppers on a white plate.

Singapore Rice Vermicelli Noodles

Thin rice vermicelli stir fried with shrimp, Chinese sausage, egg, and crisp vegetables in a savory curry sauce.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 427kcal
Author: Herman Chan

Equipment

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

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

Chef's Tips:
  • 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.

Nutrition

Calories: 427kcal | Carbohydrates: 57g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1245mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2029IU | Vitamin C: 26mg | Calcium: 80mg | Iron: 2mg