'Singapore' Rice Noodles, a Hong Kong Classic - How to Fry Singapore Rice Noodles (星洲炒米)

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option while chicken is often less expensive.

curry powder

🥗Healthier: homemade curry spice blend

💰Cheaper: turmeric

A homemade blend can reduce additives and costs.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Soak rice vermicelli in warm water until softened, about 15 minutes.

Drain and set aside the softened noodles.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add garlic and onion, sauté until fragrant, about 2 minutes.

Add shrimp and chicken, cook until shrimp turns pink and chicken is cooked through, about 5-7 minutes.

Stir in bell pepper, carrot, and peas, sauté for another 3-4 minutes until vegetables are tender.

Add curry powder and soy sauce, stirring to coat the meat and vegetables evenly.

Add the drained rice vermicelli to the skillet, tossing to combine everything well.

Push the mixture to one side of the skillet, crack an egg into the empty side, and scramble until cooked.

Mix the scrambled egg into the noodle mixture, incorporating fully.

Add bean sprouts and green onions, cooking for an additional 2 minutes.

Drizzle with sesame oil, toss to combine, and remove from heat.

Cooking Techniques

Spice Level:

Allergens