Learn how to make a restaurant-style Singapore noodles, also known as Xing Zhou Mi Fen dish at home. This fast-food, a favorite take out noodle dish is made with rice vermicelli and seasoned with curry powder and soy sauce. The noodles are stir-fried with fresh vegetables, eggs, and shrimp. It's so flavorful and easy to make! Even better, it's made without MSG!
Fried Bee Hoon with Curry Seasoning
This signature Singapore noodles dish is one of the most popular take-out menu items at some favorite Asian restaurants!
This dish is also known as Fried Bee Hoon or Xing Zhou Mi Fen 星洲米粉 (stir-fried rice noodles with curry powder) in Singapore but is often found in Chinese, Hong Kong, or Vietnamese restaurant menus here in the USA.
Best Singapore Noodles 星洲米粉
Today, I am going to show you how to make this easy fried bee hoon recipe to try at home. It's the perfect one-pot meal and is so satisfying. This noodle recipe tastes better than take-out, and can be ready in less than 30 minutes!
The Ingredients for Xing Zhou Mi Fen
To make this Singapore noodles dish, you will need rice vermicelli (also known as rice stick noodles, or Maifun or Bihun or Bee Hoon), curry powder, soy sauce, garlic, ginger, sugar, Shaoxing wine (can be replaced with dry sherry), fish sauce, scallions, onion, eggs, red bell pepper, bean sprouts, and shrimps.
If you are not a meat-eater, feel free to use plant-based protein, such as tofu as a replacement ingredient for shrimp.
In this recipe, I used McCormick curry powder. You can find the product at any grocers, such as Walmart, Target, Kroger/Ralph's.
Now, let's talk about the cooking process of this Singapore noodles!
Stir-fried Rice vermicelli with Curry Powder
There are no tough tricks to cooking this, just a quick tip to not overcook your noodles! The right consistency of your noodles plays the most important part of this dish. Rice vermicelli only needs to be soaked in hot water (instead of being boiled). They’re then drained and patted dry before they are ready for cooking.
How to Make Fried Bee Hoon with Curry
Below, I am going to highlight some of the most important steps to make this delicious noodle dish.
· First, you will need to cook the egg in the form of an omelet. Set it aside and cut the omelet into small strips.
· Second, you need to soak the dried rice stick noodles in hot water. Do not boil! This process should take about 2-3 minutes. Don't go too long as you’ll want to prevent a mushy texture.
· Third, mix the main sauce ingredients. Set aside.
· Fourth, cook the aromatic ingredients and vegetables.
· Last, cook all the ingredients and sauce together. Adjust seasoning if needed.
Rice Vermicelli in Singapore Noodles
Rice vermicelli is also known as rice sticks or rice stick noodles. They are thin rice-flour noodles commonly found in Chinese, Thai, Vietnamese, and other Southeast Asian cuisines. Please don't confuse rice vermicelli with cellophane noodles, or clear glass noodles that are made with mung bean or sweet potato starch.
Rice vermicelli is often used in stir-fries, soup or spring rolls. It only requires soaking in hot water, not boiling. You can find rice vermicelli at any Asian grocers, select Sprouts locations, Kroger, Target, or Walmart stores. It's very inexpensive; I paid around $1.99 per 16 oz bag while Sprouts sells a good one for $2.99 per 6 oz bag.
Check Out More Asian Recipes:
- General Tso's Chicken
- Vegetable Stir Fry with Tofu
- Best Pork Tenderloin Stir Fry
- Asian Ground Beef Stir Fry
- Thai Salad Dressing
- Minced Pork Noodles with Hoisin Sauce
- Chinese Eggplant with Minced Pork
- Shrimp and Green Peas Stir Fry
- Sesame Noodles (Ma Jiang Mian)
Singapore Noodles
Ingredients
- 3 oz rice vermicelli or rice stick noodles
- ½ pound raw shrimps, (about 15 pieces medium-size shrimps)
- 1 cup fresh bean sprouts
- 2 whole eggs, (lightly beaten)
- ½ medium onion, (thinly sliced about 1 cup)
- 1 whole red bell pepper, (thinly sliced)
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger
- 1 teaspoon fish sauce
- 2 tablespoon Shao xing wine, (or dry sherry or skip)
- 3 scallions, (cut into thin strips, white and light green parts for stir fry, green part as a topping)
- 2½ tablespoon vegetable/peanut oil, (divided)
- salt, (if needed)
Curry Sauce:
- ½ tbsp + ¼ teaspoon curry powder, (or use more according to your liking)
- ½ teaspoon white sugar
- 2 tablespoon regular soy sauce
- ½ teaspoon ground white pepper
Instructions
Preparation:
- Soak the Noodles: Soak the dried vermicelli noodles in hot water for about 2-3 minutes, just until tender or follow the instructions on the product packaging. Don't go too long as you’ll want to prevent a mushy texture.
- Curry Sauce: In a small mixing bowl, combine curry powder, soy sauce, sugar, and white pepper. Set aside.
Make the Omelete:
- Heat 1 tablespoon of oil in a wok over medium heat. Cook the lightly beaten egg, tilt the pan to spread the egg mixture evenly. When the egg omelet is almost set, flip it over and continue to cook for another minute. Remove from the pan and cut into small strips.
Stir Fry the Aromatic Spices, Vegetables, and Shrimps:
- Heat 1 ½ tablespoon of oil in a wok, then add onion and stir fry for about 1 minute. Add garlic, ginger and red bell pepper. Add a pinch of salt, stir fry for 2-3 minutes or until the vegetables are crisp-tender. Add shrimp, scallions, and the Shaoxing wine and stir fry for about 1 minute or until the shrimp are barely cooked.
Cook the Noodles with Curry Sauce:
- Add noodles into the wok, pour the curry soy sauce mixture, add fish sauce, then keep stirring until the noodles and the other ingredients are soaked in the sauce. Adjust seasoning with salt/pepper if needed.
- Remove from the heat. Garnish with chopped scallions and fresh bean sprouts. Serve and enjoy!
Swathi
Singapore noodles looks delicious it is better than any take out I need to try it. Lot of flavors going int this comfort meal.
Ana
I love noodles and your Singapore noodles look incredibly delicious! I'd love to try it!
Sharon
Made this today,it was amazing so tasty and vibrant
Thanks 👌
Rika Livingston
You're welcome! I am so glad that you liked this recipe, Sharon! Thanks for sharing your feedback!