Singapore Rice Noodles “Fun night”



  • 1 cup of shrimp, pilled
  • 1 pack of dried rice noodles
  • 1 cup of roast pork or ham, cut into thin strips
  • 2 eggs, beaten
  • ½ red onion, sliced
  • 1 red bell pepper, cut
  • ½ cup of snow peas, sliced thinly
  • 1 small carrot, julienned
  • 2 tbsp. vegetable oil
  • 2 medium garlic cloves, minced
  • 1 tsp. soy sauce
  • 1 tbsp. of wine vinagar
  • 1/2 teaspoon of white sugar
  • 4 tbsp. of curry powder
  • 2 tsp. sesame oil


  1. Cook rice noodles, rinse and set aside.
  2. Prepare a sauce in a bowl by adding soy sauce, wine vinegar, garlic, sesame oil and sugar.
  3. On a skillet prepare the eggs by gently moving them back and forth with a spatula until they are ready. Break eggs into even small pieces and set aside.
  4. Preheat work and add vegetable oil. Stir fry shrimps, add pork, onions and red bell pepper. Cook for 2 minutes, frequently stirring.
  5. Add snow peas, carrots and 2 spoons of curry powder. Keep tossing until curry powder is evenly distributed. Cook for another 2 minutes and then add eggs, rice noodles and sauce.
  6. Add more vegetable oil and remaining curry powder. Stir fry everything together for another 2 minutes.
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