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Singapore Rice Noodle Stir-fry

Mandiarin: Mi Fen

Cantonese: Mai Fan

I am a big noodle fan. How about you?

Noodles are one of the most popular ingredients in Chinese cooking. There are so many types of noodles around. Plain noodles (made with strong white bread flour and water), Egg noodles (far more common than plain wheat noodles), Wheat noodles... Asian noodles are made from a variety mung bean, buckwheat, seaweed, corn and even devil's tongue, which is a plant related to the arum lily. In China, noodles are often called "longevity noodles" because of their association with long life.

Singapore Rice Noodles

Serves Four


225g cups dried rice noodles

2 tbsp vegetable oil

1 egg, lightly beaten (without egg for vegan option)

2 garlic cloves, finely chopped

1 large red / green chilli, seeded and finely chopped (don't touch your eyes after that)

1 tbsp curry powder

2 peppers, red and green each or other vegetables of your choice

1 carrot, cut into matchsticks

1 tbsp light soy sauce

5 tbsp vegetable stock or water

115g cooked peeled prawns or cooked/leftover ham or both (without meat for vegan option)

Pitch salt


- Soak the rice noodles in a bowl of boiling water for few minutes, or according to the instructions on the packet, then drain thoroughly and set aside.

- Heat 1 tbsp oil in a frying pan or wok. Add the egg and scramble until set. Remove from the pan and set aside.

- Heat another tbsp oil in the pan. Stir in the garlic and chilli for a few seconds, then stir in the curry powder. Cook for 1 minute, stirring, then stir in the vegetables and stock. Bring to the boil and add the prawns or ham or both, egg, noodles and soy sauce. Mix well and stir until all the liquid has been absorbed. Add salt to taste.

- Service immediately and enjoy!

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