Singapore chow fun is a quick stir-fry of wide rice noodles, shrimp, and vegetables tossed in a savory, lightly curried sauce. It’s a takeout favorite that comes together in about 30 minutes, making it a perfect weeknight dinner. The combination of chewy noodles, crisp veggies, and aromatic curry powder delivers big flavor with minimal effort.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh)
- 2 tbsp (30 ml) vegetable oil, divided
- 8 oz (225 g) large shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 2 cups (120 g) shredded cabbage (or 1 cup bean sprouts)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (2 g) curry powder (or more to taste)
- 1/2 tsp (2 g) sugar
- 1/4 tsp (1 g) white pepper (or black pepper)
- 2 green onions, sliced for garnish
Instructions
- Soak the noodles: If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable but still firm. Drain well. If using fresh noodles, gently separate them with your fingers and set aside.
- Prep the sauce: In a small bowl, mix soy sauce, oyster sauce (if using), curry powder, sugar, and white pepper. Set aside.
- Cook the shrimp: Heat 1 tbsp (15 ml) oil in a wok or large skillet over high heat. Add shrimp and cook until pink and opaque, about 2–3 minutes. Remove and set aside. (Shrimp is safe at 145°F / 63°C, but this is a quick stir-fry; check that they are firm and pink.)
- Scramble the eggs: Add another 1/2 tbsp oil to the wok. Pour in the beaten eggs and swirl to make a thin omelet. Cook until just set, about 30 seconds, then remove and cut into strips.
- Stir-fry the aromatics: Add remaining 1/2 tbsp oil to the wok. Sauté onion, garlic, and ginger for 1 minute until fragrant.
- Add vegetables: Toss in bell pepper and cabbage. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Combine noodles: Add the drained noodles and the sauce mixture. Toss everything together using tongs, making sure the noodles are well coated. Cook for 2–3 minutes until heated through.
- Finish and serve: Return shrimp and egg to the wok, toss gently, and cook for another minute. Garnish with green onions and serve hot.
Tips
- Noodle prep: Don’t over-soak dried noodles; they will become mushy when stir-fried. They should be soft but still slightly chewy.
- High heat: Use the highest heat your stove can handle to get a nice char without steaming the noodles.
- Substitutions: No shrimp? Use chicken, beef, or tofu. No oyster sauce? Use hoisin or extra soy sauce for a vegetarian version.
- Common mistake: Adding all ingredients at once can overcrowd the wok and cause steaming. Cook in batches if needed.
Serving Suggestions
Serve this chow fun as a main dish with a side of pickled vegetables or a simple cucumber salad. It also pairs well with spring rolls or dumplings for a fuller meal. For a low-carb option, serve over cauliflower rice.
Variations
- Vegetarian: Omit shrimp and oyster sauce; add extra mushrooms or tofu.
- Spicy: Add 1–2 tsp (5–10 g) sambal oelek or chili flakes with the sauce.
- Protein swap: Use sliced chicken breast, beef, or pork instead of shrimp; adjust cooking times accordingly.
- Add crunch: Toss in roasted peanuts or cashews at the end.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a hot wok with a splash of water or oil, or microwave in 30-second intervals, stirring in between. Reheat until piping hot (165°F / 74°C). Freezing is not recommended as the noodles become mushy.
Frequently Asked Questions
Can I use rice stick noodles instead of wide rice noodles? Yes, but adjust soaking time—rice sticks are thinner and will soak faster. Use the same amount.
What if I don’t have oyster sauce? Substitute with hoisin sauce or a mix of soy sauce and a pinch of sugar. The flavor will be slightly different but still delicious.
Can I make this ahead of time? You can prep all ingredients ahead, but stir-fry just before serving for best texture. Leftovers are okay for a day or two.
Is this dish gluten-free? Use tamari or gluten-free soy sauce and ensure your curry powder is gluten-free. Oyster sauce often contains wheat; use a gluten-free version or omit.
Why are my noodles sticking together? Make sure they are well-drained and toss them with a little oil before adding to the wok. Also, avoid overcooking them.
Can I use frozen shrimp? Yes, thaw completely and pat dry before cooking to avoid excess water.
Related
- Steamed Suet Pudding Recipe (Classic British)
- Suet Pudding Chippy Recipe: Classic British Comfort
- Beef Chow Fun with Gravy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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