Singapore-Style Fried Rice Noodles

MEKONG GUIDE

This simple yet delicious Singapore-style fried rice noodles dish is fragrant, enticing, and full of nutrients!

Preparation Time

20 minutes

Cooking Time

10 minutes

Difficulty Level

Easy

Ingredients

(Serves 4)

Mekong Premium Rice Noodles

150 gr

Fresh Shrimp

200 gr

Chinese Sausage

200 gr

Eggs

2 quả

Carrots

2 củ

Napa Cabbage

80 gr

Onion

80 gr

Spring Onions

30 gr

Cooking Oil

4 tbsp

Curry Powder

25 gr

Oyster Sauce

3 tbsp

Soy Sauce

3 tbsp

Seasoning Powder

2 tbsp

Salt

1/2 tsp

Pepper

1/2 tsp

Cornstarch

1 tsp

Preparation Steps

Prepare the Shrimp: Soak the shrimp in a little salt, rinse them clean, and remove the heads. Peel the shrimp and remove the dark vein along their backs.
Prepare the Vegetables: Wash the napa cabbage and drain well, then slice it into thin strips. Peel and rinse the carrots, then grate them. Peel and slice the onion. Wash the spring onions, drain them, and slice the white parts, setting them aside. Cut the green parts into small pieces.
Cook the Noodles: Boil the Mekong Premium rice noodles according to the package instructions to ensure they are delicious and do not stick together.

Cooking Instructions

Fry the Eggs: Beat the eggs with a pinch of pepper and salt. Mix the cornstarch with 15ml of water, then add this to the eggs and stir well. Pour the egg mixture into a pan and cook until set. Remove and let cool, then cut into strips.
Cook the Chinese Sausage: Place the Chinese sausage in a pan, adding enough water to cover two-thirds of the sausage. Boil for 5 minutes, then remove, let cool, and slice into strips.
Stir-Fry the Shrimp and Vegetables: Heat the cooking oil in a pan, adding the chopped white parts of the spring onions and minced garlic until fragrant. Add the prepared shrimp and stir-fry over high heat for 1 minute, then add the carrots, napa cabbage, onion, and a pinch of salt along with 30ml of water. Stir in the curry powder, oyster sauce, and soy sauce, cooking over high heat until combined, then turn off the heat.
Combine Everything: In another pan, heat more cooking oil, adding the rice noodles along with 50ml of water and stir-frying over high heat for 2 minutes. Add the shrimp and vegetable mixture from the previous step, along with the fried eggs and Chinese sausage. Quickly stir-fry for another minute. Transfer everything to a serving plate, add the chopped green parts of the spring onion, mix briefly, and adjust the seasoning to taste before turning off the heat.

Singapore-style fried rice noodles are best enjoyed with a bowl of soy sauce mixed with chili to enhance the rich flavors of the dish. This colorful medley is a fantastic choice for days when you want a break from rice. Serve hot to delight your family and friends!