Singapore Rice Noodles
User Reviews
5.0
9 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
6
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Calories
93 kcal
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Course
Side Dish, Main Course
Singapore Rice Noodles
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A classic Cantonese style Singapore rice noodle or xing zhou chow mei (星州米粉) is a very popular noodle dish among Chinese restaurants. Also, this Singapore noodles recipe is delicious and takes around 20 minutes! It’s great for party food, lunch or dinner.
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Ingredients
- 2 pieces rice vermicelli noodles (Around 7 oz)
- ¼ head cabbage (Small)
- 2 carrots (Small)
- 3 sticks green onion
- 3 cups bean sprouts
- 3 pieces honey ham (Around 4 oz)
- 25 pieces Shrimp (Frozen raw small)
- 3 tablespoons vegetable oil (1 tablespoon for stir fry noodles, ½ tablespoon for cabbage, ½ tablespoon for carrot, ½ tablespoon for bean sprout and ½ tablespoon for shrimp)
- ½ teaspoon curry powder
- ½ cup water (¼ cup for stir fry noodles, 2 tablespoons for stir fry cabbage, 2 tablespoons for stir fry carrots)
- 1 teaspoon salt (½ teaspoon for stir fry noodles, ⅛ teaspoon for stir fry cabbage, ⅛ teaspoon for stir fry carrots, ⅛ teaspoon for stir fry bean sprout, ⅛ teaspoon for stir fry shrimp) Remember to add salt to your taste!
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Instructions
- Soak 2 pieces of rice noodles (7 oz) into a bowl for 15 to 30 minutes before cooking.
- Wash and cut ¼ head of small sized cabbage into strips.
- Peel off skin and cut 2 small carrots into strips.
- Wash and cut 3 sticks of green onion into strips.
- Then, cut 3 pieces of honey ham (4oz) into strips as well.
- Pour ½ tablespoon vegetable oil into the pan, add the cut cabbage from step 2. Then, add 2 tablespoons of water and ⅛ teaspoon of salt. Stir fry the cabbage a little bit. Cover the lid for 1-2 minutes and stir fry until it is soft, set them aside.
- After that, pour ½ tablespoon of vegetable oil, 2 tablespoons of water and ⅛ teaspoon of salt. Stir fry the carrot a little bit. Cover the lid for 1-2 minutes and stir fry until it is soft. Then, set it aside.
- Next, pour ½ tablespoon of vegetable oil into the pan. Then, add 3 cups of bean sprouts and ⅛ teaspoon of salt. Stir fry it for 1-2 minutes until it is a little soft. Let it set aside.
- The following step, pour ½ tablespoon of vegetable oil into the pan, add 25 pieces of small raw shrimp, ⅛ teaspoon of salt and stir fry it until it turns color.
- Next, add the cut honey ham from step 5, stir fry them a little bit and set it aside.
- After, pour 1 tablespoon of vegetable oil into the pan, add the soaked rice vermicelli noodles from step 1. Add ½ teaspoon of curry powder, ¼ cup of water and ½ teaspoon of salt (Remember to add salt to your taste). Stir fry the noodles and mix it well with the curry powder.
- Lastly, add the cooked cabbage, carrots, shrimp, honey ham, green onion and stir fry them until it is well mixed.
Notes
- Soak rice noodles in water for 15 to 30 minutes before cooking.
- Use a non-stick pan to stir fry, so the noodles won’t stick on the pan and can use less oil for stir fry.
- Stir fry vegetables, shrimp and honey ham and set them aside.
- It’s easier to use a pair of chopsticks to stir fry rice vermicelli noodles.
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Cholesterol
11mg
(4%)
Sodium
341mg
(14%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
48IU
(1%)
Vitamin C
21mg
(23%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 341mg | 14% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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