Singapore-Style Rice Noodles

Rice noodles are lighter than wheat noodles and therefore lend themselves to dishes that are subtle and delicate. Singapore-style rice noodles are just such a treat. Whenever I visit Singapore or Hong Kong I sample this popular favourite, and I am never disappointed. The thin light noodles blend perfectly with the vegetables and curry sauce. This is equally delicious warm or cold.


  • 225 g (8 oz) rice noodles, rice vermicelli or rice sticks
  • 100 g (4 oz) leeks
  • 100 g (4 oz) carrots
  • 100 g (4 oz) red peppers
  • 4 spring onions
  • 25 g (1 oz) fresh chillies
  • 2 eggs, beaten
  • 2 teaspoons sesame oil
  • 2½ teaspoons salt
  • 2 tablespoons oil, preferably groundnut


  • 2 tablespoons curry paste
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 300 ml (10 fl oz) vegetable stock
  • 1 tablespoon sugar
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons light soy sauce


Soak the rice noodles in a bowl of warm water for 25 minutes. Drain in a colander. If you are using dried egg noodles, cook for 3–5 minutes in boiling water, drain and immerse them in cold water until required.

Wash and finely shred the white part of the leeks. Finely shred the carrots, peppers, spring onions and chilli. In a small bowl, combine the eggs with the sesame oil and ½ teaspoon of salt.

Heat a wok or large pan over a high heat and add the oil. When almost smoking, add the carrots, leeks, spring onions and remaining salt and stir-fry for a few seconds. Add the peppers and stir-fry for about 1 minute. Put in the curry sauce ingredients and the drained noodles. Stir-fry the mixture for about 5 minutes until well mixed and heated through. Then add the egg mixture, blending thoroughly. Stir-fry for 1 further minute. Serve at once, garnished with fresh coriander.


  • fresh coriander leaves