Singapore Rice Sticks

Preparation info
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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

There is nothing new in this recipe, but I include it because it is one of the best-known dishes all around the Pacific Rim, and anyone with a serious interest in cooking Asian food simply has to know it. The best that I have ever eaten was in Singapore, many years ago. It was made with wide ribbon rice sticks, plenty of huge tiger prawns and thin slices of pork, slightly charred at the edges from when the noodles, in the final seconds of cooking, were tossed in the chef’s steel wok over fe