Singapore Noodles Recipe (Mei Fun Recipe)
User Reviews
4.3
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6
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Calories
388 kcal
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Course
Main Course
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Cuisine
Asian
Singapore Noodles Recipe (Mei Fun Recipe)
Description
This Singapore Noodles Recipe uses dried vermicelli noodles soaked or boiled briefly, then drained and cut to manageable lengths for stir-frying. Eggs are cooked separately into soft strips and set aside. Shrimp and char siu pork are cooked quickly with garlic and chili peppers in a hot wok, then combined with vegetables including Napa cabbage, carrot, and red onion.
The dish is seasoned with Shaoxing wine, curry powder, salt, sugar, white pepper, soy sauce, and sesame oil to deliver a balanced blend of savory, spicy, and fragrant notes. Stir-frying keeps ingredients crisp and noodles tender with slight chewiness.
Singapore noodles can be served fresh from the wok as a main course. They reheat well and are often packed for lunches due to their pleasing texture and flavor. The included shrimp and pork provide protein variety, while the curry powder defines the signature taste.
For storage, cool the noodles and refrigerate in airtight containers for 3-4 days or freeze for up to two months. Reheat gently with added moisture to restore texture, ensuring food safety by heating thoroughly.
Ingredients
- 8 oz. vermicelli rice noodles dried
- 8 oz. Shrimp peeled and deveined, frozen
- 8 oz. char siu Chinese BBQ Pork
- 2 egg
- 2 ½ Tablespoons vegetable oil
- 2 cloves garlic
- 3 red chili pepper dried
- 4 cups Napa cabbage
- 2 carrot medium-large, julienned
- ½ 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, 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!
Notes
- Cool noodles before storing in airtight containers to maintain texture.
- Refrigerated noodles last 3-4 days; freeze up to 2 months tightly sealed.
- When reheating, add a little oil or water to maintain moisture and heat to 165°F (74°C) for safety.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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