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Singapore Rice Noodles Recipe

HK$148

Aberdeen Street Social's Singapore Rice Noodles showcase the multicultural flavors of Southeast Asian cuisine. Despite its name, this dish is a Hong Kong creation featuring delicate rice vermicelli stir-fried with curry powder, fresh shrimp, char siu, bean sprouts, and scrambled eggs, creating a harmonious blend of textures and aromatic spices.

Preparation Time: 30 minutes
Cooking Method: Stir-fried
Serves: 2-3 people
Spice Level: Mild curry

Aberdeen Street Social Recipe

Our Singapore Rice Noodles use premium curry powder and the finest rice vermicelli, creating the perfect balance of spice and texture.

Ingredients

For the Noodles:

  • 300g dried rice vermicelli
  • 200g medium shrimp, peeled
  • 150g char siu, sliced thin
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 3 green onions, cut into sections
  • 4 tbsp vegetable oil

Seasonings & Sauce:

  • 2 tbsp curry powder
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 cup chicken stock
  • 1 tsp sesame oil

Cooking Instructions

  1. Prepare Noodles: Soak rice vermicelli in warm water for 10 minutes until soft. Drain and set aside.
  2. Cook Shrimp: Heat 1 tbsp oil in wok over high heat. Stir-fry shrimp for 2 minutes until pink. Remove and set aside.
  3. Scramble Eggs: Add another tbsp oil to wok. Pour in beaten eggs and scramble until just set. Remove and set aside.
  4. Toast Curry: Add 1 tbsp oil to wok. Add curry powder and stir-fry for 30 seconds until fragrant.
  5. Stir-Fry Noodles: Add drained noodles to wok with soy sauces, sugar, salt, and pepper. Add chicken stock gradually and toss for 2-3 minutes.
  6. Combine and Serve: Return shrimp and eggs to wok. Add char siu, bean sprouts, and green onions. Toss for 1 minute. Drizzle with sesame oil and serve immediately.

Chef's Tips from Aberdeen Street Social

Noodle Preparation

Don't over-soak the vermicelli - they should be pliable but still have some firmness as they'll finish cooking in the wok.

Curry Powder

Toast the curry powder briefly to release its aroma, but don't let it burn or it will become bitter.

Color and Texture

The dish should have a beautiful golden color from the curry and a mix of textures from all the ingredients.