Copycat Singapore Rice Noodles (Gluten-Free) (2024)

Use mai fun to make authentic Singapore Rice Noodles at home in no time! This version is gluten-free and tastes like it came from a restaurant!

Singapore Rice Noodles is one of my favorite comfort foods. It is one of the dishes I miss the most from Charles Plaza (a healthy Chinese restaurant that used to be in Philadelphia’s Chinatown). It’s right there with Hot & Sour Soup, Chicken Dumplings and Chicken Soong (an amazing appetizer – I’ll have to make it at some point and post it!).

Traditionally, at least from what I am used to, Singapore rice noodles are most often served with both chicken and shrimp.

Since my husband used to (yes, used to!)have an anaphylactic food allergy to shellfish, we always ordered our Singapore rice noodles minus the shrimp and even though I love shrimp, I came to expect the dish with just chicken.

I’ve made many versions and renditions of this dish over the years that we moved away from Philly (and Charles Plaza) and have finally gotten it just right. At least what tastes closest to Charles Plaza version anyway.

Singapore Rice Noodle Ingredients

Before you completely freak out at the list of ingredients, take a look at the ingredients photo and the after “prep” photo.

A huge chunk of these items quickly get mixed up to become the sauce. There is minimal chopping (especially if you buy the already shredded cabbage and carrots!) and the cook time is very quick!

• Mai Fun (thin rice noodles)
• Curry Powder
• Ground Turmeric
• Crushed Red Pepper Flakes
• Salt and Ground White Pepper
• Coconut Palm Sugar
• Rice Vinegar
• Coconut Aminos (can sub GF Tamari)
• Avocado Oil
• Eggs
• Protein of Choice
• Garlic
• Ginger
• Yellow Onion
• Shredded Green Cabbage
• Shredded Carrots
• Snow Peas
• Toasted Sesame Oil
• Scallions

How to Make Singapore Rice Noodles

1. Heat wok or very large frypan over medium heat. Once very hot, add 1/2 Tablespoon avocado oil then eggs. Cook eggs 2 to 3 minutes until firm. You can let the eggs set into a thin omelet and then slice it or just scramble them – whatever you prefer. Remove from wok to a dish and set aside. (Picture #1)

2. Turn heat to high and add 1 Tablespoon avocado oil. Add sliced chicken (in a single layer) and cook 6 to 8 minutes until just cooked through and there is no pink. (Picture #2) Remove from wok to dish with egg. (Picture #3)

3. Add remaining 1/2 tablespoon avocado oil and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant. (Picture #4)

4. Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken. (Picture #5)

5. Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened. (Picture #6)

6. Add drained rice noodles, snow peas and remaining sauce. Toss until rice noodles are well coated in sauce and warmed through, about 1 to 2 minutes. (Picture #7)

7. Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes. (Pictures #8 and #9)

   

8. Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!

Singapore Rice Noodle Cooking Tips

• Singapore rice noodles are traditionally made with Mai Fun (a thin rice noodle). These are usually easy to find but make sure to read the ingredients to be sure that the brand you buy is gluten-free.
• If you want this spicy, make sure to up the crushed red pepper flakes to 1/2 teaspoon plus serve alongside some Chinese Chili Oil.
• We prefer these Singapore rice noodles fresh cooked but they do reheat well (in the microwave) or can be enjoyed as cold leftovers. If you want to reheat in a Wok or frying pan, I suggest adding a teaspoon or so of avocado oil.
• You do not have to use chicken. You can use pork, beef, shrimp, scallops, tofu or just egg.

More Gluten-Free Chinese Recipes:

Homemade Chinese Chili Oil

Copy Cat Panda Express Orange Chicken

Chinese Egg Roll in a Bowl

Instant Pot Beef and Broccoli

Easy Chicken Stir Fry

Low Carb Wonton Soup

Quick Egg Drop Soup with Spinach

Paleo Pepper Steak

Did you make this recipe? Please give it a star rating below!

Singapore Rice Noodles

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Use mai fun to make authentic Singapore Rice Noodles at home in no time! This version is gluten-free and tastes like it came from a restaurant!

Course:Mains

Cuisine:Asian

Keyword:copycat chinese recipes, gluten free singapore rice noodles, how to make singapore rice noodles, singapore rice noodle recipe

Servings: 4 servings

See Also

Creamy Cilantro DressingThe Best Gluten-Free Cheese SauceDairy Free Garlic Cream SauceHomemade Gluten Free Wonton Wrappers | Gluten Free Asian Recipes | Healthy gf Asian

Calories: 581 kcal

Author: Alyssa Brantley

5 from 11 votes

Print

Ingredients

• 8ouncesMai Fun(thin rice noodles) soaked and drained
• 2Tablespoonscurry powder
• 3/4teaspoonground turmeric
• 1/4teaspooncrushed red pepper flakes1/2 if you want it spicy
• 1pinchsalt
• 1pinchground white pepper
• 2teaspoonscoconut palm sugar
• 1/2teaspoonrice vinegar
• 2 1/2Tablespoonscold water
• 5Tablespoonscoconut aminos OR gluten-free low sodium Tamari
• 2Tablespoonsavocado oildivided (or other high heat oil)
• 3largeeggs
• 1poundboneless skinless chicken thighstrimmed of any visible fat and thinly sliced into 2" to 3" long pieces
• 3medium cloves garlicsmashed and finely chopped
• 1/2Tablespoonfinely chopped ginger rootapprox. 1" piece
• 1mediumyellow onionhalved and thinly sliced
• 4cupsshredded green cabbage
• 1/2cupshredded carrots
• 3/4cupthinly sliced snow peas
• 1Tablespoontoasted sesame oil
• 2mediumscallionssliced into 2" diagonals for serving

Instructions

To Prepare:

1. Soak Mai Fun noodles according to package directions or for 10 to 12 minutes in cold water. Drain well and set aside.

2. In a small bowl or measuring cup, mix curry powder, turmeric, red pepper flakes, salt, white pepper, palm sugar, rice vinegar, cold water and coconut aminos together.

3. Crack eggs and beat with a fork (like for scrambled eggs).

4. Trim chicken of any visible fat and thinly slice into 2" to 3" long pieces. They don't all have to be perfect or exactly the same.

5. Smash garlic and finely chop. Peel ginger and finely chop. Combine chopped garlic and ginger in a small ramekin.

6. Halve onion and thinly slice. To save time, you can buy already shredded cabbage and carrots (do this if you can!). If not, shred cabbage until you have 4 cups and carrots until you have 1/2 cup. Combine with onion.

7. Clean snow peas and remove strings. Thinly slice (lengthwise) until you have 3/4 cup.

8. Slice scallions on the diagonal into 2" pieces

To Cook:

1. Heat wok or very large fry pan over medium heat. Once very hot, add 1/2 Tablespoon avocado oil then eggs. Cook eggs 2 to 3 minutes until firm. You can let the eggs set into a thin omelette and then slice it or just scramble them - whatever you prefer. Remove from wok to a dish and set aside.

2. Turn heat to high and add 1 Tablespoon avocado oil. Add sliced chicken (in a single layer) and cook 6 to 8 minutes until just cooked through and there is no pink. Remove from wok to dish with egg.

3. Add remaining 1/2 tablespoon avocado oil and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant.

4. Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken.

5. Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened.

6. Add drained rice noodles, snow peas and remaining sauce. Toss until rice noodles are well coated in sauce and warmed through, about 1 to 2 minutes

7. Add chicken and egg and toss until coated and warmed through, about 1 to 2 minutes.

8. Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!

NOTES:

• If you want this spicy, make sure to up the crushed red pepper flakes to 1/2 teaspoon plus serve alongside some Chinese Chili Oil.
• We prefer these Singapore rice noodles fresh cooked but they do reheat well (in the microwave) or can be enjoyed as cold leftovers. If you want to reheat in a Wok or frying pan, I suggest adding a teaspoon or so of avocado oil.
• You do not have to use chicken. You can use pork, beef, shrimp, scallops, tofu or just egg.

Nutrition Facts

Singapore Rice Noodles

Amount Per Serving (0.25 g)

Calories 581Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Cholesterol 266mg89%

Sodium 733mg32%

Potassium 686mg20%

See Also

Chicken Cordon Bleu Lasagna - Chef in Training

Carbohydrates 66g22%

Fiber 5g21%

Sugar 7g8%

Protein 32g64%

Vitamin A 3340IU67%

Vitamin C 42mg51%

Calcium 116mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This Singapore Rice Noodles recipe was originally published in September 2014 and was updated in August 2019 with step-by-step photos and instructions as well as more helpful recipe information.