Kitchen Recipe Collection
Singapore Noodles (Xing Zhou Chao Mi)
A Cantonese take-out classic. Thin, springy rice vermicelli stir-fried with curry powder, shrimp, Char Siu, scrambled eggs, and crisp vegetables.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 250g dried rice vermicelli (thin rice noodles)
- 2 eggs, beaten
- 150g shrimp, peeled
- 100g Char Siu (BBQ pork), julienned
- 1/2 onion, thinly sliced
- 1/2 red bell pepper, julienned
- 1 cup bean sprouts
- 2 scallions, cut into 2-inch pieces
- 1 1/2 tbsp yellow curry powder
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp salt
- 1/2 tsp sugar
- 3 tbsp cooking oil
Equipment
- Wok
- Bowl for soaking
Instructions
- 1
Soak Noodles
Soak the rice vermicelli in warm water for 10-15 minutes until pliable but al dente. Drain thoroughly.
- 2
Scramble Eggs
Heat 1 tbsp oil in a wok. Cook the eggs into a thin omelet. Remove, slice into thin ribbons, and set aside.
- 3
Cook Meats
Add 1 tbsp oil. Stir-fry the shrimp and Char Siu until the shrimp turns pink. Remove and set aside.
- 4
Sauté Veggies
Add 1 tbsp oil. Stir-fry the onions and bell peppers for 1 minute.
- 5
Bloom Curry
Push veggies to the side. Add the curry powder to the center of the wok. Toast for 15 seconds to release its aroma.
- 6
Add Noodles
Add the drained rice noodles into the wok.
- 7
Toss with Curry
Use tongs or chopsticks to vigorously toss the noodles, ensuring they pick up the yellow curry color evenly.
- 8
Season
Add the soy sauce, salt, sugar, and Shaoxing wine. Toss well.
- 9
Return Ingredients
Add the cooked shrimp, Char Siu, and egg ribbons back into the wok.
- 10
Add Bean Sprouts
Toss in the bean sprouts and scallions.
- 11
Final Stir-fry
Toss everything over high heat for 1 minute until the bean sprouts are just slightly wilted but still crunchy.
- 12
Serve
Serve immediately. The noodles should be dry, fluffy, and aromatic, not wet or greasy.
Cooking Tips
- The rice noodles must be well-drained. If they are too wet, the curry powder will turn into a paste and clump, rather than coating the noodles evenly.
- Use Madras curry powder for the authentic bright yellow color and flavor.
Variations
- Vegetarian: Omit the meat and add fried tofu strips and extra vegetables like carrots and snow peas.
Nutrition Estimate
410 calories · 16g protein · 55g carbs · 12g fat · 4g fiber per serving
