Food Nation | Singapore Rice Noodles


Singapore Rice Noodles


Place rice noodles in a bowl and cover with boiling water. Soak for 4-5 minutes. Drain and rinse in cold running water.

Heat a large frying-pan over high heat until hot. Add a little oil, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add Mushroom & Hemp Magic Mince. Stir-fry for 7-8 minutes, breaking up with a wooden spoon, and cook until caramalised. Set aside.

Meanwhile, combine sauce ingredients in a bowl and set aside.

Add a little more oil. Then pour in egg mixture, swirl around the pan to form a pancake, cook until set. Set aside and roughly chop.

Add a little more oil and quickly stir fry the spring onion, red pepper, peas and sprouts for 2-3 minutes. Add the sauce, stir, then add the egg and noodles, stirring to combine. Place on a large platter, garnish with nuts, coriander leaves and spring onions, if using, to serve.


  • 300g fine rice noodles (vermicelli)
  • 1 thumb sized piece of fresh ginger, crushed
  • 4 cloves garlic, crushed
  • 2 red chillies, deseeded, thinly sliced
  • Olive oil
  • Mushroom & Hemp Magic Mince
  • 4 eggs, beaten with a little salt and pepper
  • 1 spring onion, thinly sliced
  • 1 red pepper, cut into thin strips
  • 1 cup sugar snap or snow peas, sliced in half lengthwise (or beans)
  • 1 cup bean sprouts
  • 2 tbsp Chinese Shaoxing cooking wine
  • 1/4 cup soy sauce
  • 2 tsp curry powder
  • 1 tsp sugar
  • A generous pick of white pepper
  • 50g peanuts or cashews to serve
  • 1/2 cup coriander, roughly chopped, to serve
  • Spring onions, finely chopped (optional)