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You are here: Home / Family Friendly / One Pot Meals / Singapore Rice Noodles

Published August 2, 2019. By Alyssa Brantley 26 Comments

Singapore Rice Noodles

  • Dairy free
  • Gluten free
  • Nut free
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bowl of singapore rice noodles with chopsticks ready to serve

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!

bowl of singapore rice noodles on a wood mat with chopsticks

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.

ingredients to make singapore rice noodles

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!

prepped ingredients to make homemade gluten free singapore rice noodles

  • 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

  1. 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)

  2. 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)step by step photos cooking egg and chicken in a wok for singapore rice noodles

  3. 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)

  4. Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken. (Picture #5)

  5. Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened. (Picture #6)

  6. 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)

  7. Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes. (Pictures #8 and #9)step by step photos of making singapore rice noodles in a wok
  8. Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!

putting sesame oil and scallions on singapore rice noodles right before serving

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: 

Homemade Chinese Chili Oil

Copy Cat Panda Express Orange Chicken

Chinese Egg Roll in a Bowl

Instant Pot Beef and Broccoli

Easy Chicken Stir Fry

Low Carb Wonton Soup

Quick Egg Drop Soup with Spinach

Paleo Pepper Steak

Did you make this recipe? Please give it a star rating below!

Singapore Rice Noodles
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
 

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!

Course: Mains
Cuisine: Asian
Keyword: copycat chinese recipes, gluten free singapore rice noodles, how to make singapore rice noodles, singapore rice noodle recipe
Servings: 4 servings
Calories: 581 kcal
Author: Alyssa Brantley
5 from 8 votes
blue bowl of singapore rice noodles on a wood mat
Print
Ingredients
  • 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
Instructions
To Prepare:
  1. Soak Mai Fun noodles according to package directions or for 10 to 12 minutes in cold water. Drain well and set aside.
  2. 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.
  3. Crack eggs and beat with a fork (like for scrambled eggs).
  4. 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.
  5. Smash garlic and finely chop. Peel ginger and finely chop. Combine chopped garlic and ginger in a small ramekin.
  6. 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.
  7. Clean snow peas and remove strings. Thinly slice (lengthwise) until you have 3/4 cup.
  8. Slice scallions on the diagonal into 2" pieces

To Cook:
  1. 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.

  2. 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.

  3. Add remaining 1/2 tablespoon avocado oil and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant.

  4. Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken.

  5. Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened.

  6. 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

  7. Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes.
  8. Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!

NOTES:
  • 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.
Nutrition Facts
Singapore Rice Noodles
Amount Per Serving (0.25 g)
Calories 581 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 266mg89%
Sodium 733mg32%
Potassium 686mg20%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 7g8%
Protein 32g64%
Vitamin A 3340IU67%
Vitamin C 42mg51%
Calcium 116mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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.

 

Filed Under: 30 Minute Meals, By Diet, By Occasion, Course, Dairy Free, Date Night, Fall, Family Friendly, Gluten Free, Grains, Kid Friendly, Mains, Nut Free, One Pot Meals, Pasta, Poultry, Proteins, Rice Noodles, Season, Spring, Summer, Winter

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Reader Interactions

Comments

  1. Jennifer Walcott says

    October 16, 2020 at 12:14 pm

    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.

    Reply
    • Alyssa Brantley says

      October 19, 2020 at 9:47 am

      This is such a huge compliment! Man, I wish Charles Plaza was still around and we could go feast there!

      Reply
  2. Keri S Alcock says

    December 6, 2019 at 11:23 am

    Ive been waiting for this one, its wonderful thank you!

    Reply
    • Alyssa Brantley says

      December 6, 2019 at 1:00 pm

      So glad you like it – literally one of my FAVORITE dishes ever!

      Reply
  3. Patricia Warfe says

    November 14, 2019 at 9:05 am

    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

    Reply
    • Alyssa Brantley says

      November 15, 2019 at 1:09 pm

      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?

      Reply
  4. Brooke says

    January 12, 2018 at 4:28 pm

    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.

    Reply
    • EverydayMaven says

      January 13, 2018 at 3:22 pm

      This is seriously one of my most FAVORITE dishes! Hope you love it Brooke 🙂

      Reply
  5. Christine says

    September 2, 2017 at 10:38 am

    This recipe was delicious and I will definitely make it again. Thank you!

    Reply
    • EverydayMaven says

      September 14, 2017 at 9:25 pm

      So glad you loved it! Thanks for taking the time to let me know 🙂

      Reply
  6. Mary says

    February 20, 2015 at 5:41 am

    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!

    Reply
    • EverydayMaven says

      February 23, 2015 at 4:45 pm

      How did it come out Mary?

      Reply
  7. Hannah says

    October 8, 2014 at 7:47 am

    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!

    Reply
    • EverydayMaven says

      October 9, 2014 at 3:40 pm

      You will LOVE this dish – so full of flavor and really comes together quick once you set up your ingredients.

      Reply
  8. GJGMEG says

    October 1, 2014 at 3:46 pm

    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 !!!!!

    Reply
  9. GJGMEG says

    September 30, 2014 at 10:15 pm

    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.

    Reply
    • EverydayMaven says

      October 1, 2014 at 2:37 pm

      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. 🙂

      Reply
  10. Andrea says

    September 26, 2014 at 4:50 pm

    Would cane sugar be an okay substitute for palm sugar? Going to make this weekend and can’t wait to try it!

    Reply
    • EverydayMaven says

      September 26, 2014 at 6:56 pm

      Absolutely!!

      Reply
  11. Norma Chang says

    September 13, 2014 at 5:30 am

    Yes, I have and it is good also.

    Reply
  12. Alice @ Hip Foodie Mom says

    September 13, 2014 at 4:58 am

    Love these noodles. . and thank God for Trader Joe’s shredded cabbage and shredded carrots bags! 😛

    Reply
    • EverydayMaven says

      September 14, 2014 at 7:49 pm

      Such a time saver Alice!

      Reply
  13. Norma Chang says

    September 11, 2014 at 1:02 pm

    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.

    Reply
    • EverydayMaven says

      September 12, 2014 at 8:29 pm

      Have you ever tried Beef? I never have but always wanted to.

      Reply
  14. Liz @ The Lemon Bowl says

    September 10, 2014 at 7:32 am

    I am all over this!!

    Reply
    • EverydayMaven says

      September 10, 2014 at 11:11 am

      You will LOVE this Liz! Plus, it comes together relatively quickly 🙂

      Reply

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