Singapore Noodles Recipe (Mei Fun Recipe)

Name: Singapore Noodles Recipe (Mei Fun Recipe)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving
Ingredients: 8 oz. dried vermicelli rice noodles; 8 oz. frozen Shrimp; 8 oz. Char Siu; 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; 2 Tablespoons curry powder; 1 teaspoon salt; ¼ teaspoon sugar; ⅛ teaspoon white pepper; 2-4 Tablespoons chicken stock; ½ teaspoon sesame oil; 1 ½ teaspoons soy sauce; 2 scallions

User Reviews

4.3

87 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
6
Calories
388 kcal
Course
Main Course
Cuisine
Asian

Singapore Noodles Recipe (Mei Fun Recipe)

Farrah Baldwin

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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!

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Ingredients

Servings

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

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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, 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!

Equipments used:

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 Information

Show Details

Serving 1serving Calories 388kcal (19%) Carbohydrates 40g (13%) Protein 19g (38%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 6g Trans Fat 0.05g Cholesterol 143mg (48%) Sodium 657mg (27%) Potassium 566mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 3914IU (78%) Vitamin C 49mg (54%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 388 kcal

% Daily Value*

Serving	1serving
Calories	388kcal	19%
Carbohydrates	40g	13%
Protein	19g	38%
Fat	16g	25%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	6g	30%
Trans Fat	0.05g	3%
Cholesterol	143mg	48%
Sodium	657mg	27%
Potassium	566mg	12%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	3914IU	78%
Vitamin C	49mg	54%
Calcium	111mg	11%
Iron	2mg	11%