Singapore Noodles (Singapore Mei Fun)

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Introduction

Singapore Noodles, also known as Singapore Mei Fun, are thin rice noodles stir-fried with tender chicken, small shrimp, Chinese BBQ roast pork, eggs, and crisp vegetables. The noodles get their signature golden color and warm, savory flavor from curry powder, with Shaoxing rice wine, oyster sauce, and a touch of chili oil adding extra depth.

This easy stir-fry comes together quickly once all the ingredients are prepared. The key is to cook everything over high heat and avoid overcooking the rice noodles so they stay light and separate rather than becoming soft and sticky.

Quick Recipe Overview

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Cuisine: Chinese-inspired
  • Course: Main Course
  • Calories: Approximately 430 calories per serving

Ingredients

For the Noodles

  • 6 ounces thin rice noodles
  • 2 large eggs, beaten
  • 1½ tablespoons garlic, minced (about 3–4 cloves)
  • 3 ounces Chinese BBQ roast pork, cut into thin strips
  • 2 leaves napa cabbage, cut into thin strips width-wise
  • ½ large carrot, peeled and cut into matchstick pieces
  • 1 stalk celery, cut into thin matchstick pieces
  • 1 tablespoon Shaoxing rice wine
  • 1½ tablespoons curry powder, more or less to your preference
  • 1 teaspoon ground turmeric, optional for color
  • 1 tablespoon oyster sauce
  • 1½ teaspoons chicken bouillon powder
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 tablespoon Chinese chili oil, optional
  • 2 stalks green onion, green parts only, cut into 2-inch pieces, optional
  • Neutral oil, as needed for cooking

For the Marinated Chicken and Shrimp

  • 3 ounces skinless, boneless chicken breast, cut into thin strips
  • 3 ounces small shrimp, peeled and deveined
  • ½ tablespoon water
  • ½ teaspoon Shaoxing rice wine
  • ½ teaspoon salt
  • 2 teaspoons cornstarch
  • ½ teaspoon neutral oil

Step-by-Step Instructions

1. Prepare the Rice Noodles

Cook the thin rice noodles according to the package instructions. Once tender, drain them well and rinse briefly with cool water if recommended for your noodles.

Let them drain thoroughly. You want the noodles as dry as possible before they go into the wok or skillet.

2. Marinate the Chicken and Shrimp

Place the sliced chicken and shrimp in a bowl. Add the water, Shaoxing rice wine, salt, cornstarch, and neutral oil.

Mix well until the proteins are evenly coated. Set aside for about 10–15 minutes while you prepare the remaining ingredients.

3. Prepare the Sauce and Seasonings

In a small bowl, combine the Shaoxing rice wine, curry powder, turmeric if using, oyster sauce, chicken bouillon powder, salt, and sugar.

Keep the mixture nearby because the stir-fry cooks quickly.

4. Cook the Eggs

Heat a large wok or skillet over medium-high to high heat and add a little neutral oil.

Pour in the beaten eggs and quickly scramble them until just cooked. Transfer the eggs to a plate and set aside.

5. Stir-Fry the Chicken and Shrimp

Add a little more oil to the hot wok.

Add the marinated chicken and shrimp. Stir-fry for a few minutes until the chicken is cooked through and the shrimp turn pink and opaque.

Remove them from the wok and set aside with the cooked eggs.

6. Cook the Vegetables

Add another small splash of oil if needed.

Add the minced garlic, carrot, celery, and napa cabbage. Stir-fry over high heat for about 1–2 minutes.

The vegetables should remain slightly crisp. Avoid cooking them until completely soft.

7. Add the Curry Seasoning

Add the curry powder mixture to the vegetables and stir quickly so the spices coat everything evenly.

If using Chinese chili oil, add it at this stage for a little heat.

8. Add the Rice Noodles

Add the drained rice noodles to the wok.

Use tongs or chopsticks to gently toss the noodles with the vegetables and seasonings. Work carefully so you don’t break the noodles.

Continue stir-frying until the noodles are evenly coated and take on a golden-yellow color.

9. Return the Proteins and Eggs

Add the cooked chicken, shrimp, eggs, and sliced Chinese BBQ roast pork.

Toss everything together until heated through and evenly distributed throughout the noodles.

10. Finish with Green Onions

Add the green parts of the green onions, if using.

Give everything one final toss, then remove the wok from the heat.

Serve immediately while the noodles are hot.

Recipe Tips for Success

Prepare Everything Before Cooking

This recipe moves quickly once the wok is hot. Slice the vegetables, marinate the chicken and shrimp, prepare the noodles, and measure the seasonings before you start cooking.

Don’t Overcook the Rice Noodles

Thin rice noodles can become soft very quickly. Cook them just until tender and drain them well before stir-frying.

Use High Heat

A hot wok or large skillet helps give the noodles that characteristic stir-fried flavor while keeping the vegetables crisp.

Don’t Overcrowd the Pan

If your wok or skillet is small, cook the proteins in batches. Too much food at once can cause the ingredients to steam instead of stir-fry.

Adjust the Curry Powder

Curry powder is one of the defining flavors of Singapore-style noodles. Start with 1½ tablespoons and adjust slightly according to your preference.

Keep the Vegetables Crisp

The carrot, celery, and napa cabbage add texture to the noodles. A short stir-fry is enough to cook them while keeping some bite.

Ingredient Substitutions

  • Thin rice noodles: Vermicelli-style rice noodles work well as a substitute.
  • Chicken breast: Chicken thighs can be used for a more tender result.
  • Shrimp: Medium shrimp can be used if small shrimp aren’t available. Cut them into smaller pieces if needed.
  • Chinese BBQ roast pork: Cooked pork can be substituted, although traditional Chinese BBQ pork gives the dish its characteristic flavor.
  • Napa cabbage: Regular green cabbage can be used.
  • Shaoxing rice wine: Dry sherry can be used as a substitute.
  • Oyster sauce: Use a vegetarian oyster-style sauce if needed.
  • Chinese chili oil: Leave it out for a milder version.

Recipe Variations

Spicy Singapore Noodles

Add extra Chinese chili oil or a small amount of sliced fresh chili for more heat.

Vegetable Singapore Noodles

Skip the chicken, shrimp, and roast pork and add extra vegetables such as bell peppers, bean sprouts, mushrooms, or snow peas.

Extra Egg Singapore Noodles

Add another egg if you prefer a richer noodle stir-fry with more scrambled egg throughout.

More Protein

Increase the chicken or shrimp for a heartier meal. Just be careful not to overcrowd the wok.

Storage and Reheating

Store leftover Singapore Noodles in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat them in a hot skillet or wok with a small splash of water or oil. Toss frequently until heated through.

Microwaving also works, but the noodles may become slightly softer.

For food safety, refrigerate leftovers promptly and reheat until thoroughly hot.

Serving Suggestions

Singapore Noodles are satisfying on their own, but you can serve them with:

  • Steamed or stir-fried vegetables
  • Asian cucumber salad
  • Spring rolls
  • Dumplings
  • Steamed bok choy
  • Extra Chinese chili oil
  • Fresh green onions
  • A light Asian-style soup

They make a great weeknight dinner and can also be served as part of a larger family-style meal.

Nutrition Information

Estimated nutrition per serving:

  • Calories: 430
  • Protein: 22 g
  • Carbohydrates: 51 g
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 1,250 mg

Nutrition information is an estimate and can vary depending on the specific brands and ingredients used.

Frequently Asked Questions

What are Singapore Noodles?

Singapore Noodles, or Singapore Mei Fun, are thin rice noodles stir-fried with ingredients such as shrimp, chicken, Chinese BBQ pork, eggs, vegetables, and curry powder.

Why are Singapore Noodles yellow?

The golden-yellow color mainly comes from curry powder. A small amount of turmeric can also be added for additional color.

Can I use regular rice noodles?

Yes. Thin rice noodles or rice vermicelli are suitable for this recipe. Follow the package instructions carefully because cooking times vary between brands.

Can I make Singapore Noodles without pork?

Yes. You can leave out the Chinese BBQ roast pork and increase the chicken or shrimp. The flavor will be slightly different but the noodles will still work well.

Can I make these noodles vegetarian?

Yes. Omit the chicken, shrimp, and pork, then use vegetarian oyster sauce and vegetable bouillon instead of the chicken-based ingredients.

Why did my rice noodles become mushy?

The noodles may have been overcooked or left too wet before stir-frying. Cook them only until tender, drain them thoroughly, and avoid prolonged cooking in the wok.

Can I prepare Singapore Noodles ahead of time?

You can prepare and slice all the ingredients ahead of time. For the best texture, cook the noodles shortly before serving.

Print

Singapore Noodles (Singapore Mei Fun)

Print Recipe

Singapore Noodles, also known as Singapore Mei Fun, are a flavorful Asian-inspired stir-fry made with thin rice noodles, tender chicken, shrimp, Chinese BBQ pork, eggs, and crisp vegetables. Curry powder, oyster sauce, Shaoxing rice wine, and aromatic seasonings create a savory, slightly spicy dish that’s perfect for a quick and satisfying dinner.

  • Author: bananrecipes99@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Chinese

Ingredients

  • 6 ounces thin rice noodles
  • 2 large eggs, beaten
  • 1½ tablespoons minced garlic
  • 3 ounces Chinese BBQ roast pork, cut into thin strips
  • 2 napa cabbage leaves, cut into thin strips
  • ½ large carrot, peeled and cut into matchstick pieces
  • 1 stalk celery, cut into thin matchstick pieces
  • 1 tablespoon Shaoxing rice wine
  • 1½ tablespoons curry powder
  • 1 teaspoon ground turmeric, optional
  • 1 tablespoon oyster sauce
  • 1½ teaspoons chicken bouillon powder
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 tablespoon Chinese chili oil, optional
  • 2 green onions, green parts only, cut into 2-inch pieces
  • Neutral oil, as needed for cooking
  • For the marinated proteins:
  • 3 ounces skinless boneless chicken breast, cut into thin strips
  • 3 ounces small shrimp, peeled and deveined
  • ½ tablespoon water
  • ½ teaspoon Shaoxing rice wine
  • ½ teaspoon salt
  • 2 teaspoons cornstarch
  • ½ teaspoon neutral oil

Instructions

  1. Soak the thin rice noodles according to the package directions until tender but still slightly firm. Drain well and set aside.
  2. In a bowl, combine the chicken and shrimp with water, Shaoxing rice wine, salt, cornstarch, and neutral oil. Mix well and let the proteins marinate for about 10 minutes.
  3. Heat a wok or large skillet over medium-high to high heat. Add a little neutral oil and scramble the beaten eggs until just cooked. Transfer the eggs to a plate.
  4. Add a little more oil to the wok. Stir-fry the marinated chicken and shrimp until the chicken is cooked through and the shrimp are pink and opaque, about 2–3 minutes. Remove and set aside.
  5. Add the Chinese BBQ pork and stir-fry briefly until heated through.
  6. Add the garlic, napa cabbage, carrot, and celery. Stir-fry over high heat for 1–2 minutes until the vegetables are crisp-tender.
  7. Add the soaked rice noodles. Toss continuously with the vegetables and pork to prevent sticking.
  8. Add the Shaoxing rice wine, curry powder, turmeric if using, oyster sauce, chicken bouillon powder, salt, sugar, and Chinese chili oil if desired. Toss thoroughly until the noodles are evenly coated and fragrant.
  9. Return the cooked chicken, shrimp, and scrambled eggs to the wok. Toss everything together until heated through and well combined.
  10. Add the green onions and stir-fry for another 30 seconds. Taste and adjust the seasoning or curry powder if needed.
  11. Serve the Singapore Noodles hot and enjoy immediately.

Notes

  • Curry powder is the signature seasoning in Singapore Noodles, so adjust the amount to suit your taste.
  • Turmeric is optional and mainly adds a beautiful golden color.
  • Chinese BBQ roast pork adds authentic flavor, but it can be omitted if unavailable.
  • Cook over high heat and avoid overcrowding the wok so the ingredients stir-fry instead of steaming.
  • Do not overcook the rice noodles before stir-frying because they will continue cooking in the wok.
  • Chinese chili oil is optional and can be adjusted for your preferred level of heat.

Final Thoughts

Singapore Noodles are a great example of how a few simple ingredients can come together into a flavorful stir-fry. The combination of thin rice noodles, curry powder, tender chicken, shrimp, Chinese BBQ pork, eggs, and crisp vegetables creates a balanced meal with plenty of texture.

For the best results, have everything ready before heating the wok and cook the ingredients quickly over high heat. Once you get the timing right, this Singapore Mei Fun recipe is an easy addition to your weeknight dinner rotation.

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