Singapore Noodles Recipe (Mei Fun Recipe)

4.36 from 31 votes

Singapore Noodles Recipe (Mei Fun Recipe)

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!

Prep Time25

Cook Time10

Total Time35

Course: Main Dish

Cuisine: Asian

Servings:

Calories: 388kcal

Author: Linda

Equipment

Joyce Chen Flat Bottom Wok

Ingredients

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

Instructions

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 them over and break the eggs up into strips with your spatula. Remove them 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.
Then, add in your carrots, dried red chili peppers, red onion, and Napa cabbage. 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 the curry powder, salt, sugar, and white pepper evenly over the noodles.
Turn up the heat to high. Use a scoop and lift motion on the dish and cook for about 2 minutes. Ensure all the ingredients combine together, and you can see the curry coloring 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!

Video

Notes

Storage Info:

For storing Singaporean noodles, first, let them cool. Then, place them in an airtight container or zip-lock bag. In the refrigerator, they'll last 3-4 days. For longer storage, freeze them, ensuring a tight seal to prevent freezer burn; they'll be good for up to 2 months.

To reheat, if frozen, thaw overnight in the refrigerator. Microwave or stovetop methods work well. If using a stovetop, add a touch of oil or water to maintain moisture. Ensure the noodles reach at least 165°F (74°C) when reheating for safe consumption.

Nutrition