Singapore Rice Noodles

Ingredients

• 8 pieces Dried shiitake mushrooms (Soak in cold water for 4 hours, then drain and press)
• 200 g Rice noodles (flat, medium width) (Soak in cold water for 1 hour, then drain)
• 300 g Chicken breast (Thinly sliced against the grain)
• 0.25 tsp Salt
• 0.5 tsp Shaoxing cooking wine
• 2 tbsp Oyster sauce (1 tbsp for marinade, 1 tbsp later)
• 3 tbsp Vegetable oil (1 tbsp in marinade, 2 tbsp for stir‑fry)
• to taste Ground white pepper
• 1 tsp Tapioca starch (or cornstarch)
• 100 g Cabbage (Finely shredded)
• 1 Carrot (Cut into thin strips)
• 2 Celery stalks (Cut into bite‑size pieces)
• 1 Leek (White part only, sliced thin)
• 2 Spring onion (green part) (Cut into 2‑inch sections)
• 2 Spring onion (white part) (Mince finely)
• 1 tbsp Cilantro (Chopped)
• 3 Garlic cloves (Crushed, peeled and minced)
• ½ Onion (white) (Finely minced)
• 1 tbsp Fish sauce
• 2 Eggs (Beaten lightly)
• 100 g Bean sprouts (Rinsed)
• 1 tsp Sesame oil (Drizzled at end)
• 2 tbsp Additional cooking oil for pan (High‑heat oil (e.g., peanut or canola))

Instructions

1. Soak mushrooms

   Place dried shiitake mushrooms in a bowl of cold water and let them soak for 4 hours. After soaking, press to remove excess water and trim off the tough stems.

   Time: PT4H

2. Soak rice noodles

   Put the rice noodles in a separate bowl of cold water and soak for 1 hour until softened. Drain well before cooking.

   Time: PT1H

3. Marinate chicken

   Slice the chicken breast thinly against the grain. In a large bowl combine ¼ tsp salt, ½ tsp Shaoxing wine, 1 tbsp oyster sauce, 1 tbsp vegetable oil, a pinch of ground white pepper and 1 tsp tapioca starch. Add the chicken, toss to coat, and let rest while you prep vegetables (about 10 minutes).

   Time: PT10M

4. Prep vegetables

   Finely shred the cabbage, cut the carrot into thin strips, slice the celery, slice the leek (white part only), cut spring‑onion greens into 2‑inch sections, mince the white parts of the spring onion, chop cilantro, crush and mince garlic, and mince the onion. Have all ingredients within arm’s reach.

   Time: PT15M

5. Heat pan and aromatics

   Heat 2 tbsp oil in a wok over high heat until shimmering. Add minced garlic and stir‑fry until lightly browned (about 30 seconds).

   Time: PT30S

   Temperature: high heat

6. Cook chicken

   Add the marinated chicken to the wok. Sear each side for ~30 seconds, then stir‑fry for another 20 seconds until the chicken is just cooked through.

   Time: PT1M30S

   Temperature: high heat

7. Stir‑fry vegetables

   Add the onion, carrot, mushroom pieces, leek, and cabbage to the wok. Stir‑fry quickly for 1 minute, keeping the heat high.

   Time: PT1M

   Temperature: high heat

8. Add sauces

   Stir in 1 tbsp fish sauce, 1 tbsp oyster sauce and a pinch of ground pepper. Cook for 20 seconds to combine flavors.

   Time: PT20S

   Temperature: high heat

9. Combine noodles

   Add the drained rice noodles to the wok. Toss and stir‑fry for 2 minutes, ensuring the noodles are evenly coated with sauce and mixed with the vegetables.

   Time: PT2M

   Temperature: high heat

10. Add eggs

    Push the noodle mixture to one side of the wok, pour the beaten eggs into the empty space, and scramble for 20 seconds. Then fold the eggs into the noodles and stir for another 10 seconds.

    Time: PT30S

    Temperature: high heat

11. Finish with bean sprouts and herbs

    Add bean sprouts and celery, stir for 10 seconds. Drizzle 1 tsp sesame oil, add the spring‑onion greens and cilantro, give a brief stir, then turn off the heat.

    Time: PT20S

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Dried shiitake mushrooms: Fresh shiitake mushrooms (use 200 g)
• Instead of Rice noodles (flat, medium width): Rice vermicelli (use 150 g)
• Instead of Chicken breast: Pork tenderloin, Tofu (firm)
• Instead of Shaoxing cooking wine: Dry sherry
• Instead of Oyster sauce: Soy sauce mixed with a dash of sugar
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Ground white pepper: Black pepper
• Instead of Tapioca starch (or cornstarch): Cornstarch
• Instead of Cabbage: Napa cabbage
• Instead of Carrot: Daikon radish
• Instead of Celery stalks: Bell pepper
• Instead of Leek: Green onion
• Instead of Cilantro: Thai basil
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Onion (white): Shallot
• Instead of Fish sauce: Soy sauce
• Instead of Eggs: Silken tofu (¼ cup)
• Instead of Bean sprouts: Snow peas
• Instead of Sesame oil: Peanut oil (½ tsp)

Equipment Needed

• Large mixing bowl
• Sharp chef’s knife
• Cutting board
• Colander or fine mesh sieve
• Wok or large skillet
• Spatula or wok ladle
• Measuring spoons
• Garlic press (optional) (optional)
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Soak mushrooms for 4 hours to rehydrate them fully
• Soak rice noodles for 1 hour to achieve the right texture
• Press excess water from mushrooms to avoid soggy noodles
• Do not burn the garlic; it should be lightly golden
• Sear chicken quickly to keep it tender
• Stir‑fry vegetables only briefly to retain crunch

Chef Tips from the Video

• Use a well‑seasoned carbon steel wok for the best “wok‑hei” (breath of fire)
• Add a splash of water or broth if the noodles start to dry out during the final stir‑fry
• For extra flavor, finish with a squeeze of fresh lime juice

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat in a hot wok or skillet, adding a splash of oil.

Freezer: Not recommended; noodles become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak mushrooms and noodles the night before and refrigerate in separate containers
• Marinate chicken up to 2 hours ahead
• Pre‑chop all vegetables and store in a sealed bag