Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

Name: Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 serving
Ingredients: 90 g dried rice vermicelli; ½ tablespoon soy sauce; ½ tablespoon oyster sauce; ½ tablespoon Shaoxing rice wine; ½ teaspoon sesame oil; ¼ teaspoon salt; ½ teaspoon sugar; ½ lime; 1 tablespoon water; 2 tablespoon neutral oil; 2 egg; 8 Shrimp; 50 g char siu; 2 cloves garlic; 1 tablespoon yellow curry powder; 100 g mung bean sprouts; 60 g bell pepper; 60 g onion; 1 talk scallions

User Reviews

5

128 reviews

Excellent

Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings
2
Calories
377 kcal
Course
Main Course
Cuisine
Chinese

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

Iris Warren

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Singapore Mei Fun features delicate rice vermicelli stir-fried with shrimp, char siu pork, egg, bell pepper, mung bean sprouts, and aromatics like garlic and yellow curry powder. The noodles have a light texture and absorb a balanced sauce blending soy, oyster, rice wine, and lime juice, accented by the warmth of curry powder. This dish offers a colorful medley of textures from tender shrimp and pork to crisp vegetables, ideal for a flavorful lunch or dinner that requires manageable prep and straightforward cooking steps.

Description

Singapore Mei Fun uses thin rice vermicelli noodles gently soaked and cut for easy handling during stir-frying. The sauce combines soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, lime juice, and a touch of sugar and salt to achieve a savory, tangy balance that clings lightly to the noodles. Stir-frying first quickly cooks eggs and shrimp, then the noodles, curry-spiced garlic, and vegetables are added to build layers of flavor and texture.

The inclusion of char siu pork introduces a sweet-salty counterpoint, while mung bean sprouts and bell peppers add a fresh crunch. Yellow curry powder lends subtle warmth and color without overpowering the other ingredients. The quick stir-fry method preserves the dinner-ready freshness and texture of each element in the dish.

Serve this as a standalone main or accompanied by simple side dishes to complement its robust flavors. Because it incorporates proteins and vegetables, it offers a balanced meal embracing both taste and textural complexity. The recipe’s flexibility allows substitutions for the pork and adjustment of curry to personal preference.

When preparing, careful soaking and cutting of the noodles prevent clumping. Avoid burning the garlic and curry by frying on low heat briefly. Using fresh ingredients ensures a clean, vibrant flavor profile. The recipe notes suggest using appropriate curry powder colors and provide options for protein substitutions, making it adaptable to available ingredients.

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Ingredients

Servings

Noodles

90 g dried rice vermicelli see note 1, Mei Fun

Seasonings

½ tablespoon soy sauce light
½ tablespoon oyster sauce
½ tablespoon Shaoxing rice wine optional
½ teaspoon sesame oil
¼ teaspoon salt or to taste
½ teaspoon sugar
½ lime use the juice only
1 tablespoon water

Oil

2 tablespoon neutral oil divided

Proteins

2 egg lightly beaten
8 Shrimp peeled and deveined
50 g char siu see note 2 for substitutes, Chinese BBQ pork

Aromatics

2 cloves garlic minced
1 tablespoon yellow curry powder see note 3

Vegetables

100 g mung bean sprouts
60 g bell pepper julienned
60 g onion red, sliced
1 talk scallions julienned

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Instructions

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Prepare the vermicelli

You can either follow the instructions on the package to prepare the rice vermicelli or use my method: Put them into a large bowl. Pour in hot water (just boiled) enough to cover. Leave to soak for 2 mins.
Drain well then cut into shorter sections with a pair of scissors. Set aside (see note 1).

Mix the sauce

In a small bowl, mix light soy sauce, oyster sauce, Shaoxing rice wine, seame oil, salt, sugar, lime juice and water. Set aside.

Fry the eggs & shrimp

Heat up half of the cooking oil in a wok until it smokes. Pour in the egg. Fry until cooked then break it into small pieces with a spatula. Transfer to a plate.
In the same wok, sear the shrimp (no need to pour in more oil). As soon as they curl up and turn pink, transfer to the egg plate.

Stir-fry to finish

Pour the other half of the cooking oil into the wok. Fry garlic and yellow curry powder over low heat for 20 seconds or so (Do not burn).
Stir in the vermicelli. With the aid of a pair of chopsticks, loosen the vermicelli to have it evenly coated by the curry.
Turn the heat to medium high. Add Char Siu, mung bean sprouts, bell pepper & red onion. Constantly stir (I use chopsticks and a spatula at the same time) to evenly heat all the ingredients until the vegetables are cooked but still retain some of the crunchiness.
Put the egg and shrimp back into the wok. Add the sauce and scallions. Give everything a quick stir then serve immediately.

Notes

Use dried rice vermicelli specifically labeled Mei Fun to get the authentic thin noodle texture.
Soak noodles briefly in hot water then cut to avoid long strands that tangle during cooking.
If char siu is unavailable, shredded chicken, sliced Chinese sausage, or beef strips can substitute effectively.
Any yellow curry powder works; for darker powders, add turmeric to achieve the right color.