Singapore-Style Rice Noodles Recipe

Name: Singapore-Style Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound rice noodles or rice sticks, or rice vermecelli; 1/4 pound leeks; 1/4 pound carrots; 1/4 pound sweet red bell peppers; 1 ounce hot chili peppers fresh; 4 each scallions, spring or green onions; 2 tablespoons peanut oil; 2 teaspoons salt; 2 large eggs beaten; 2 teaspoons sesame oil; 1/2 teaspoon salt; 2 tablespoons red curry paste; 1 tablespoon garlic finely chopped; 1 tablespoon ginger fresh finely; 113 cups chicken broth or vegetable; 1 tablespoon sugar; 2 tablespoons rice wine or dry sherry; 2 tablespoons soy sauce, light; 1 x cilantro fresh, to taste

Servings: persons

1/2 pound rice noodles or rice sticks, or rice vermecelli
1/4 pound leeks
1/4 pound carrots
1/4 pound sweet red bell peppers
1 ounce hot chili peppers fresh
4 each scallions, spring or green onions
2 tablespoons peanut oil
2 teaspoons salt
2 large eggs beaten
2 teaspoons sesame oil
1/2 teaspoon salt
2 tablespoons red curry paste
1 tablespoon garlic finely chopped
1 tablespoon ginger fresh finely
113 cups chicken broth or vegetable
1 tablespoon sugar
2 tablespoons rice wine or dry sherry
2 tablespoons soy sauce, light
1 x cilantro fresh, to taste

1
Soak the rice noodles in a bowl of warm water for 25 minutes.
2
Drain in a colander or sieve.
3
(If you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse them in cold water until required.)
4
Wash and finely shred the white part of the leeks.
5
Finely shred the carrots, peppers, scallions and chili.
6
In a small bowl, combine the eggs with the sesame oil and salt.
7
Heat a wok or large pan over a high heat and add the oil.
8
When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds.
9
Add the peppers and stir-fry for about 1 minute.
10
Put in the curry sauce ingredients and the drained noodles.
11
Stir-fry the mixture for about 5 minutes until well mixed and heated through.
12
Then add the egg mixture blending thoroughly.
13
Stir-fry for 1 further minute.
14
Serve at once, garnished with fresh coriander.

11656

kcal

Calories

284

Fat

Carbs

2121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 pound rice noodles or rice sticks, or rice vermecelli, 1/4 pound leeks, 1/4 pound carrots, 1/4 pound sweet red bell peppers, and more.

Yes, Singapore-Style Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singapore-Style Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions