Stir-Fried Rice-Stick Noodles
Singapore-style rice stick noodles loaded with chicken, barbecued pork, and shrimp, tossed with curry powder, Chinese mushrooms, snow peas, and bell pepper. A one-wok feast worth the effort.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
1 hrsIf you’ve ever ordered Singapore noodles at a Chinese restaurant and wondered how to make them at home, this is your blueprint.
Soaked rice stick noodles get stir-fried with a triple threat of proteins: sliced chicken breast, julienned barbecued pork, and plump shrimp.
Curry powder is the secret weapon here, turning those translucent noodles golden and fragrant while Chinese mushrooms, snow peas, celery, and bell pepper add crunch and color.
It takes about an hour with all the soaking and prep, but the payoff is a towering platter of noodles that tastes like it came from a seasoned wok master.
Chef Tips
- Soak the rice sticks in warm (not boiling) water for 20 minutes. Boiling water turns them to mush. You want them pliable but still firm.
- Use chopsticks or tongs to toss the noodles instead of a spatula. Lifting and shaking separates the strands and coats them evenly without clumping.
- Cook the proteins first and set aside. They go back in at the very end so the chicken stays juicy, the pork stays tender, and the shrimp don’t turn rubbery.
- Chinese barbecued pork (char siu) is available at most Asian delis. It saves time and adds a sweet, smoky layer that regular pork can’t match.
- Add chicken stock gradually if the noodles look dry. You want them moist and clingy, not soupy.
Ingredients
Directions
IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable.
Drain noodles, shake off excess water; set aside.
Drain mushrooms and squeeze dry of excess water.
Cut and discard stems at the base. Cut caps into thin slices; set aside.
Cut chicken breast into ⅓ inch-thick strips; set aside in a bowl.
Slice the barbecued pork into ¼ inch-thick julienne strips; set aside.
Shell and devein shrimp; pat dry.
Heat wok over medium heat until hot.
Add 1½ tablespoons of the oil and half the ginger and salt; gently sauté until fragrant, about 30 seconds.
Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together until both the chicken and shrimp feel firm to the touch.
Mix in barbecued pork; remove and set aside.
Add the remaining oil, ginger and salt to the hot wok.
When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and crisp for a total of 1 to 2 minutes.
Mix in sugar, curry powder, soy sauces, and half the chicken stock.
Add the rice-stick noodles. Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings.
Continue stir-frying for another minute until the noodles are moist and begin to cling to each other.
Add more chicken stock if noodles seem too dry.
Add reserved meat mixture and green onions; toss together.
Taste and adjust seasoning. Transfer to a serving platter and serve hot.
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