Use mai fun to make authentic Singapore Rice Noodles at home in no time! This version is gluten-free and tastes like it came from a restaurant!
Singapore Rice Noodles is one of my favorite comfort foods. It is one of the dishes I miss the most from Charles Plaza (a healthy Chinese restaurant that used to be in Philadelphia’s Chinatown). It’s right there with Hot & Sour Soup, Chicken Dumplings and Chicken Soong (an amazing appetizer – I’ll have to make it at some point and post it!).
Traditionally, at least from what I am used to, Singapore rice noodles are most often served with both chicken and shrimp.
Since my husband used to (yes, used to!) have an anaphylactic food allergy to shellfish, we always ordered our Singapore rice noodles minus the shrimp and even though I love shrimp, I came to expect the dish with just chicken.
I’ve made many versions and renditions of this dish over the years that we moved away from Philly (and Charles Plaza) and have finally gotten it just right. At least what tastes closest to Charles Plaza version anyway.
Singapore Rice Noodle Ingredients
Before you completely freak out at the list of ingredients, take a look at the ingredients photo and the after “prep” photo.
A huge chunk of these items quickly get mixed up to become the sauce. There is minimal chopping (especially if you buy the already shredded cabbage and carrots!) and the cook time is very quick!
- Mai Fun (thin rice noodles)
- Curry Powder
- Ground Turmeric
- Crushed Red Pepper Flakes
- Salt and Ground White Pepper
- Coconut Palm Sugar
- Rice Vinegar
- Coconut Aminos (can sub GF Tamari)
- Avocado Oil
- Eggs
- Protein of Choice
- Garlic
- Ginger
- Yellow Onion
- Shredded Green Cabbage
- Shredded Carrots
- Snow Peas
- Toasted Sesame Oil
- Scallions
How to Make Singapore Rice Noodles
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Heat wok or very large frypan over medium heat. Once very hot, add 1/2 Tablespoon avocado oil then eggs. Cook eggs 2 to 3 minutes until firm. You can let the eggs set into a thin omelet and then slice it or just scramble them – whatever you prefer. Remove from wok to a dish and set aside. (Picture #1)
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Turn heat to high and add 1 Tablespoon avocado oil. Add sliced chicken (in a single layer) and cook 6 to 8 minutes until just cooked through and there is no pink. (Picture #2) Remove from wok to dish with egg. (Picture #3)
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Add remaining 1/2 tablespoon avocado oil and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant. (Picture #4)
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Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken. (Picture #5)
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Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened. (Picture #6)
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Add drained rice noodles, snow peas and remaining sauce. Toss until rice noodles are well coated in sauce and warmed through, about 1 to 2 minutes. (Picture #7)
- Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes. (Pictures #8 and #9)
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Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!
Singapore Rice Noodle Cooking Tips
- Singapore rice noodles are traditionally made with Mai Fun (a thin rice noodle). These are usually easy to find but make sure to read the ingredients to be sure that the brand you buy is gluten-free.
- If you want this spicy, make sure to up the crushed red pepper flakes to 1/2 teaspoon plus serve alongside some Chinese Chili Oil.
- We prefer these Singapore rice noodles fresh cooked but they do reheat well (in the microwave) or can be enjoyed as cold leftovers. If you want to reheat in a Wok or frying pan, I suggest adding a teaspoon or so of avocado oil.
- You do not have to use chicken. You can use pork, beef, shrimp, scallops, tofu or just egg.
More Gluten-Free Chinese Recipes:
Copy Cat Panda Express Orange Chicken
Quick Egg Drop Soup with Spinach
Did you make this recipe? Please give it a star rating below!
Use mai fun to make authentic Singapore Rice Noodles at home in no time! This version is gluten-free and tastes like it came from a restaurant!
- 8 ounces Mai Fun (thin rice noodles) soaked and drained
- 2 Tablespoons curry powder
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes 1/2 if you want it spicy
- 1 pinch salt
- 1 pinch ground white pepper
- 2 teaspoons coconut palm sugar
- 1/2 teaspoon rice vinegar
- 2 1/2 Tablespoons cold water
- 5 Tablespoons coconut aminos OR gluten-free low sodium Tamari
- 2 Tablespoons avocado oil divided (or other high heat oil)
- 3 large eggs
- 1 pound boneless skinless chicken thighs trimmed of any visible fat and thinly sliced into 2" to 3" long pieces
- 3 medium cloves garlic smashed and finely chopped
- 1/2 Tablespoon finely chopped ginger root approx. 1" piece
- 1 medium yellow onion halved and thinly sliced
- 4 cups shredded green cabbage
- 1/2 cup shredded carrots
- 3/4 cup thinly sliced snow peas
- 1 Tablespoon toasted sesame oil
- 2 medium scallions sliced into 2" diagonals for serving
- Soak Mai Fun noodles according to package directions or for 10 to 12 minutes in cold water. Drain well and set aside.
- In a small bowl or measuring cup, mix curry powder, turmeric, red pepper flakes, salt, white pepper, palm sugar, rice vinegar, cold water and coconut aminos together.
- Crack eggs and beat with a fork (like for scrambled eggs).
- Trim chicken of any visible fat and thinly slice into 2" to 3" long pieces. They don't all have to be perfect or exactly the same.
- Smash garlic and finely chop. Peel ginger and finely chop. Combine chopped garlic and ginger in a small ramekin.
- Halve onion and thinly slice. To save time, you can buy already shredded cabbage and carrots (do this if you can!). If not, shred cabbage until you have 4 cups and carrots until you have 1/2 cup. Combine with onion.
- Clean snow peas and remove strings. Thinly slice (lengthwise) until you have 3/4 cup.
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Slice scallions on the diagonal into 2" pieces
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Heat wok or very large fry pan over medium heat. Once very hot, add 1/2 Tablespoon avocado oil then eggs. Cook eggs 2 to 3 minutes until firm. You can let the eggs set into a thin omelette and then slice it or just scramble them - whatever you prefer. Remove from wok to a dish and set aside.
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Turn heat to high and add 1 Tablespoon avocado oil. Add sliced chicken (in a single layer) and cook 6 to 8 minutes until just cooked through and there is no pink. Remove from wok to dish with egg.
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Add remaining 1/2 tablespoon avocado oil and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant.
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Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken.
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Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened.
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Add drained rice noodles, snow peas and remaining sauce. Toss until rice noodles are well coated in sauce and warmed through, about 1 to 2 minutes
- Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes.
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Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!
- If you want this spicy, make sure to up the crushed red pepper flakes to 1/2 teaspoon plus serve alongside some Chinese Chili Oil.
- We prefer these Singapore rice noodles fresh cooked but they do reheat well (in the microwave) or can be enjoyed as cold leftovers. If you want to reheat in a Wok or frying pan, I suggest adding a teaspoon or so of avocado oil.
- You do not have to use chicken. You can use pork, beef, shrimp, scallops, tofu or just egg.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This Singapore Rice Noodles recipe was originally published in September 2014 and was updated in August 2019 with step-by-step photos and instructions as well as more helpful recipe information.
I was intimidated by this because I don’t cook a lot of this type of cuisine and I also know Charles Plaza very well so didn’t think this could stand up to it but it was a slam dunk. Simple to pull together and was exactly like the dish I loved from Charles that closed down.
This is such a huge compliment! Man, I wish Charles Plaza was still around and we could go feast there!
Ive been waiting for this one, its wonderful thank you!
So glad you like it – literally one of my FAVORITE dishes ever!
I am excited to try this recipe. I struggle with salt amounts in all recipes. With this one, I cannot figure out where the huge amount of sodium per serving is coming from. I thought Coconut amino acids gave the ‘flavor burst’ with out sodium. I know sodium is important to our health, but I suffer with heart failure and retaining water.
THANK YOU
Hi Patricia – coconut aminos is still very concentrated and has a decent amount of sodium. If you can use soy, how about reduced-sodium soy sauce?
This looks AMAZING! I know what I’m making for dinner tomorrow night. Already have everything for the dish. I’m so excited to find a yummy way to cook rice noodles.
This is seriously one of my most FAVORITE dishes! Hope you love it Brooke 🙂
This recipe was delicious and I will definitely make it again. Thank you!
So glad you loved it! Thanks for taking the time to let me know 🙂
My husband loves the Singapore noodles at one of our local Chinese restaurants. And I happen to have most of a bag of slaw mix (just cabbage and carrots) in the fridge….. Let me run out and get some noodles and the other veggies and I know what we’re having for dinner!
How did it come out Mary?
I can’t wait to make this, Alyssa! I’m making more Asian inspired dishes at home since we don’t have any places here to go out for it. I know we will devour these yummy noodles!
You will LOVE this dish – so full of flavor and really comes together quick once you set up your ingredients.
OF COURSE !!! There it is…….I had put the dry items together and the wet in another bowl !!! 🙂
Again – we had some left-overs for lunch and we all three were moaning AGAIN !!!!!
I made this tonight. My brother was in Singapore for five weeks six years ago and loved the food. He has talked about it so many times. When I saw this recipe I HAD to make it for him.
I had to purchase the noodles on Amazon and received SIX of the packages sooooo will be making more of this or finding other things to make. Love the noodles !!!
My brother was ecstatic with the meal and my husband and I loved loved loved it. It now is on the keepie list !!!
One question…….I do not find where it says to add the spices. We added them to the veggies because we had gotten that far when we realized we had not put them in the wok.
THANKS for the recipe and thanks for your help here.
That is a huge compliment! Thank you so much for taking the time to comment. So glad you all loved it! It’s Step 2 in the “Prep” section. 🙂
Would cane sugar be an okay substitute for palm sugar? Going to make this weekend and can’t wait to try it!
Absolutely!!
Yes, I have and it is good also.
Love these noodles. . and thank God for Trader Joe’s shredded cabbage and shredded carrots bags! 😛
Such a time saver Alice!
Your photos are making me very hungry. This is one of my favorite noodles dish. I sometimes use pork instead of chicken just to change it up a bit.
Have you ever tried Beef? I never have but always wanted to.
I am all over this!!
You will LOVE this Liz! Plus, it comes together relatively quickly 🙂