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Singapore Noodles (Singapore Mei Fun)

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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.

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.

Find it online: https://ayoubrecipe.com/singapore-noodles-singapore-mei-fun/