This delicious Singapore Noodles recipe (also known as Mei Fun) is filled with shrimp, Char Siu, veggies, rice noodles, and spices that make the perfect Asian dish!
Singapore Noodles, is actually not a traditional recipe that you would find in Singapore. This dish is something that you would find on a Chinese American menu.
Believe it or not the first time I actually tried these noodles was in London when I had a craving for some delicious Asian food, I happened upon a great restaurant, and then after having this dish I knew I had to recreate it. What I love about this recipe is it literally has all of my favorite Asian ingredients and flavors all compiled into one dish! And if that isn’t enough it is also an easy meal to store for leftovers throughout the week!
For this Singapore fried noodles recipe, one of the proteins I use is Char Siu (Chinese BBQ Pork) which is my favorite pork for any Asian recipe and you can check out how I make it using the link. If you are in a crunch for time you do not have to use the Chinese BBQ Pork but I can assure you it adds the perfect flavor to the dish.
How To Make Singapore Noodles
Assemble your ingredients. For exact amounts, see recipe card below. Note: Once you start the cooking process it runs real quick so ensure you have everything cut up and measured.
Rehydrate the rice vermicelli noodles by soaking in hot water for 30 minutes or boiling for 1 minute.
Drain the noodles in a colander right before you are ready to cook. Be sure to cut any long strands to about 8 inches so it is easier to cook and eat.
Heat your wok over medium heat and add 1 tablespoon of oil. If you need a wok, you can get this very affordable wok from Amazon. Beat the two eggs and add them into the wok. When they have cooked and bubbled along the sides flip it over and break the eggs up into strips with your spatula. Remove from the wok and set aside.
With an empty wok again, add the remaining 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds and add the thawed shrimp and roast pork. Cook for another 15 seconds.
Next, add the Shaoxing wine around the side of the wok and cook for another 15 seconds.
Then, add in your carrots, onions, dried red chili peppers, and Napa cabbage and stir fry for 30 seconds.
After this you can add in your hydrated rice noodles. Cook for one minute and continue lifting the rice noodles to break them apart and loosen them.
Next add in the curry powder, salt, and white pepper evenly over the noodles.
Turn up the heat to high and use a scoop and lift motion on the dish and cook for about 2 minutes ensuring all the ingredients are combined together and you can see the curry color the noodles.
If the dish starts to get dry you can add in tablespoons of chicken stock to keep it from drying out.
Add the sesame oil, soy sauce, and cooked eggs and mix together for another minute.
Finally add the scallions and cook for another 15 seconds.
Serve and Enjoy!
Here are some tips to make this the best Singapore noodle dish.
Prepare your ingredients in advance: Stir-frying is a fast-cooking process, so it’s essential to have all your ingredients prepped and ready before you start. This includes defrosting, cutting, measuring, and marinating as necessary.
Soak the noodles: Rice vermicelli noodles need to be handled with care. Soaking them in hot water rather than boiling will prevent them from becoming overly soft and mushy. Be sure to drain them well before adding to the wok.
Use a well-seasoned wok or large frying pan: A well-seasoned wok or frying pan will not only distribute heat evenly but also add a layer of flavor known as ‘wok hei’, a unique charred aroma that is often associated with Chinese cooking.
Control the heat: Stir-frying is typically done on high heat to achieve a nice sear, but since ingredients cook at different rates, it’s crucial to adjust the heat as necessary.
Don’t overcrowd the wok: Too many ingredients in the wok at once will lower the temperature drastically and cause the food to steam rather than stir-fry. If necessary, cook in batches.
Have a bit of broth or water nearby: This is handy if the noodles start sticking to the wok or if the dish gets too dry. A little bit of liquid can help loosen things up.
Here is how to modify the Singapore Noodles (Mei Fun) recipe to suit different dietary needs:
The recipe is already gluten-free. Rice noodles do not contain gluten and the other ingredients are generally gluten-free as well. However, always check your specific ingredients, such as soy sauce and curry powder, to ensure they are certified gluten-free. Some soy sauces, for instance, may contain wheat.
The recipe is dairy-free as it doesn’t include any dairy products.
To make this recipe vegetarian, substitute the shrimp and Char Siu (Chinese BBQ Pork) with a vegetarian protein like tofu or tempeh. You can marinate the tofu or tempeh in a mixture of soy sauce, ginger, and garlic for additional flavor before adding to the dish.
For a vegan version of this dish, follow the same steps as the vegetarian modification and omit the eggs. You might want to add some additional vegetables or vegan protein to make up for the volume and texture. Make sure to use vegetable stock instead of chicken stock.
Always double-check your individual ingredients to make sure they meet your specific dietary requirements, as product formulations can vary.
Singapore noodles are a versatile dish and can be adapted in numerous ways to suit your personal preferences or what you have in your pantry. Here are some variations you can try:
Variety of Proteins: You don’t have to stick with just shrimp and Char Siu. You can also use chicken, beef, or tofu as alternatives.
Veggies Galore: Feel free to add or substitute different vegetables to add variety and nutritional value. Bell peppers, bean sprouts, snow peas, green beans, baby corn or bok choy would work well.
Spice it up: If you like it spicy, feel free to add more dried red chili peppers, or sprinkle some crushed red pepper flakes on top.
Go Seafood: If you love seafood, consider adding scallops or squid along with the shrimp for a seafood version.
Try Different Noodles: Though rice vermicelli is traditional in this dish, you could also use udon noodles, soba noodles, or even spaghetti in a pinch.
Play with Sauces: Experiment with different sauces to change up the flavor. Hoisin, oyster sauce, or a bit of chili sauce could add some interesting nuances.
Frequently Asked Questions
Char Siu is Chinese-style barbecued pork that has been marinated and then roasted or grilled. It has a sweet, savory, and slightly smoky flavor.
If you don’t have Char Siu, you can substitute it with any cooked pork or even chicken. The flavor will be slightly different, but still tasty.
Shaoxing wine adds a depth of flavor that enhances the other ingredients. It’s a common ingredient in Asian cooking.
If you don’t have Shaoxing wine, dry sherry or a dry white wine can be used as substitutes. In a pinch, you can also use chicken broth.
Yes, you can use a large frying pan or skillet instead. Just ensure there’s enough room for all the ingredients to cook evenly.
You can use any type of curry powder you have on hand. Each will give a slightly different flavor, so it might be worth trying a few to see what you prefer.
Shrimp cooks very quickly. As soon as it turns pink and opaque, it’s done. Overcooked shrimp can become tough, so watch it carefully.
You can use fresh chili peppers, chili flakes, or a dash of hot sauce as alternatives, depending on your heat preference.
If you prefer softer noodles, simply soak them a bit longer before cooking. Also, you can add a bit more chicken stock during the cooking process.
Adding the curry powder directly to the noodles helps to ensure that it coats every strand evenly, giving the dish its distinctive yellow color and curry flavor.
Yes, you can omit the eggs if you prefer. They add a bit of protein and texture to the dish, but it will still be delicious without them.
The scoop and lift motion helps to evenly distribute heat and prevents the noodles from sticking to the wok. It also helps to mix all the ingredients.
Yes, you can use other types of neutral oils like canola or sunflower oil.
Adding chicken stock keeps the noodles moist and prevents them from drying out. It also adds a depth of flavor to the dish.
Lo Mein: Lo Mein is a Chinese dish that features egg noodles which are boiled and then stir-fried with a sauce and a combination of vegetables, meat, or seafood. The noodles used in Lo Mein are typically thick and soft. The term “lo mein” means “stirred noodles” in Cantonese.
Mei Fun (Rice Vermicelli): Mei Fun, also known as Rice Vermicelli, are thin rice noodles that originated from southern China. They are thinner than Lo Mein noodles and are often used in dishes such as Singapore Mei Fun, where the noodles are stir-fried with a mix of vegetables, meat, or seafood, and seasoned with curry powder.
: Chow Fun is a dish made with wide and flat rice noodles called He Fen. The noodles are stir-fried with a variety of ingredients, such as beef, bean sprouts, and green onions. The dish is known for its distinct ‘wok hei’ flavor, which is the “breath of the wok” that comes from stir-frying on high heat. There are two main variations: dry-fried (without sauce) and wet (with sauce).
Storing and Reheating Info
Storing in the Refrigerator
After allowing the Singapore mei fun dish to cool, transfer any leftovers into an airtight container or sealable plastic bag. Store in the refrigerator for up to 48-72 hours.
Freezing the Leftovers
To freeze Singapore Noodles, first allow the dish to cool completely. Then, place the meal in a freezer-safe airtight container or a heavy-duty freezer bag. Try to press out any excess air before sealing. Frozen leftovers can be stored for up to 2 months.
Thawing Frozen Leftovers
To thaw frozen leftovers, transfer the container or bag from the freezer to the refrigerator. Allow the meal to thaw overnight. It’s important to thaw the noodles slowly to maintain the texture of the noodles and the other ingredients.
For all methods, ensure the mei fun noodles are heated throughout before consuming. Stir occasionally to promote even heating.
Oven: Preheat your oven to 350°F (175°C). Transfer the noodles to an oven-safe dish and cover with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes, or until heated through.
Stovetop: In a wok or large frying pan, add a small amount of vegetable oil and heat on medium. Add the noodles and stir frequently until they are heated throughout, approximately 5-10 minutes.
Microwave: Place the noodles in a microwave-safe dish. Use a microwave-safe lid or microwave-safe plastic wrap to cover the dish, leaving a small vent for steam to escape. Heat on high for 1-2 minutes, then stir. Continue heating in 1-minute intervals, stirring in between, until the meal is heated through.
Recommended Reheating Method:
I recommended reheating Singapore Noodles on the stovetop. This method is closest to the original cooking process and helps retain the texture and flavors of the ingredients. Plus, it allows you to quickly add a splash of water or chicken stock if the noodles seem a bit dry.
Desserts to Pair with this Singapore Noodles Recipe
Check out all of my Asian Recipes! However, since this dish encompasses a whole main dish, here are some desserts I would recommend pairing with this recipe:
Thai Mango Sticky Rice – This classic Thai Mango Sticky Rice Recipe is filled with sweetness and great textures that will send your taste buds soaring!
Delicious and Easy ANZAC Biscuits – This Delicious and Easy ANZAC Biscuits recipe combines oats, flour, golden syrup, butter and coconut flakes for a historical and delicious cookie.
Easy Matcha Biscotti – This easy Matcha Biscotti recipe dips and drizzles matcha glaze on biscotti for a wonderfully delicious treat!
Singapore Noodles Recipe (Mei Fun Recipe)
- 8 oz. Dried Vermicelli rice noodles
- 8 oz. Frozen Shrimp - peeled and deveined
- 8 oz. Char Siu - Chinese BBQ Pork
- 2 Eggs
- 2 ½ Tablespoons Vegetable Oil
- 2 cloves garlic
- 3 dried red chili peppers
- 4 cups Napa cabbage
- 2 Medium-Large Carrots; julienned
- ½ of a red onion; thinly sliced
- 1 Tablespoon Shaoxing Wine - can substitute dry cooking sherry
- 2 Tablespoons curry powder
- 1 teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon white pepper
- 2-4 Tablespoons chicken stock - if needed
- ½ teaspoon sesame oil
- 1 ½ teaspoons soy sauce
- 2 scallions
- Assemble your ingredients. Note: Once you start the cooking process it runs real quick so ensure you have everything cut up and measured.
- Rehydrate the noodles by soaking in hot water for 30 minutes or boiling for 1 minute.
- Drain the noodles in a colander right before you are ready to cook. Be sure to cut any long strands to about 8 inches so it is easier to cook and eat.
- Heat your wok over medium heat and add 1 tablespoon of oil. Beat the two eggs and add them into the wok. When they have cooked and bubbled along the sides flip it over and break the eggs up into strips with your spatula. Remove from the wok and set aside.
- With an empty wok again, add the remaining 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds and add the thawed shrimp and roast pork. Cook for another 15 seconds.
- Add the Shaoxing wine around the side of the wok and cook for another 15 seconds
- Add in your carrots, dried red chili peppers, red onion, and Napa cabbage and stir fry for 30 seconds.
- Add in your rice noodles. Cook for one minute and continue lifting the rice noodles to break them apart and loosen them.
- Next add in the curry powder, salt, and white pepper evenly over the noodles.
- Turn up the heat to high and use a scoop and lift motion on the dish and cook for about 2 minutes ensuring all the ingredients are combined together and you can see the curry color the noodles.
- If the dish starts to get dry you can add in tablespoons of chicken stock to keep it from drying out.
- Add the sesame oil, soy sauce, and cooked eggs and mix together for another minute.
- Finally, add the scallions and cook for another 15 seconds.
- Serve and Enjoy!