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Singapore Noodles (Singapore Mei Fun)

A takeout favorite, Singapore Noodles feature thin rice vermicelli noodles, succulent shrimp, char siu pork, eggs, and colorful vegetables in a flavorful curry-infused stir-fry sauce. Make this easy recipe at home the next time you have a craving.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Calories: 580 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Sauce:
  • 2 cloves garlic minced or crushed
  • 1 ½ tablespoons light soy sauce (preferably low-sodium)
  • 1 ½ tablespoons Shaoxing cooking wine (or dry sherry)
  • 1 ½ tablespoons curry powder
  • 2 teaspoons water
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon sugar
  • ¼ teaspoon ground black or white pepper
  • kosher salt if needed
Stir-fry:
  • 113 grams (4 ounces) dried rice vermicelli noodles
  • 2 tablespoons vegetable or canola oil divided
  • 2 large eggs beaten
  • 8 raw shrimp peeled and deveined
  • 45 grams carrot peeled and julienned, about ½ medium carrot or 1 small
  • 45 grams onion thinly sliced, about ¼ medium onion or ½ small
  • 45 grams red bell pepper thinly sliced, about ¼ medium pepper or ½ small
  • 1 to 2 tablespoons water
  • 113 grams (4 ounces) char siu (Chinese roast pork) cut into thin strips (can substitute ham)
  • 2 scallions sliced on the bias

Instructions

Sauce:
    Cup of Yum
  1. Combine the sauce ingredients in a small bowl. If using low-sodium soy sauce and salt-free curry powder, you may want to add a big pinch of salt, but you can also adjust the seasoning later if needed. Set aside.
Stir-fry:
  1. Place the noodles in a large bowl and cover with almost boiling water. Check after 1 minute to see if they are pliable, and if not, leave a little longer (follow package directions–mine suggested 3 to 5 minutes). Drain, rinse with cold water, and then snip them a couple times with kitchen shears to make them easier to stir-fry and eat.
  2. Add ½ tablespoon of oil to a wok or nonstick skillet over medium-high heat. Once it’s hot add the beaten eggs and let them cook undisturbed for about 10 to 30 seconds or until beginning to set on the bottom. Then use a wooden spoon or spatula to roughly scramble them. When the scrambled eggs are cooked, remove them from the wok and set aside.
  3. Add the remaining 1 ½ tablespoons of oil to the wok over medium-high heat. Once it’s hot add the shrimp and cook for about 15 to 30 seconds, flipping halfway through, until they start to turn pink on both sides but are still undercooked in the middle (they will continue to cook with the other ingredients).
  4. Add the vegetables and stir-fry for about 2 minutes until they start to soften. Add the noodles and sauce. Rinse the inside of the sauce bowl with 1 to 2 tablespoons of water and add that as well. Toss the mixture a few times to evenly combine (using two wooden spoons or spatulas helps to lift/scoop and mix).
  5. Add the cooked egg and char siu and toss a few more times, cooking for another 1 to 2 minutes. Finally, add the scallions tossing to mix a final time. Taste, and if the noodles need salt add some and toss again to combine. Serve immediately.

Notes

  • Prep all of your ingredients in advance so you can quickly stir-fry everything when you’re ready. This includes mixing the sauce, soaking the noodles, and slicing all of the vegetables, pork, etc and setting them into bowls next to your stove.
  • Store leftover Singapore noodles in an airtight container in the refrigerator for up to 4 days. You can reheat them easily in the microwave or in a nonstick pan on the stove-top until heated through.
  • Although you can double the recipe, keep in mind that adding too much to a wok can make it a bit more challenging to properly stir-fry the ingredients and cook everything evenly.
  • Rice Vermicelli Noodles should be easy to find at Asian supermarkets, and even well-stocked regular grocery stores and online. “Kong moon” style rice noodles are ideal, but in general look at the ingredients which should include only rice and water.
  • Although you can make homemade char siu (Chinese roast pork) for this recipe, if you have a local Chinese supermarket, chances are you can buy some there! Alternatively, you could add thin matchstick pieces of ham, or thin strips of raw chicken instead. If you use the chicken, make sure to stir-fry it first before adding the shrimp and remaining ingredients to your wok.
  • Shaoxing Wine is a Chinese cooking wine that is used in A LOT of Chinese dishes, so I always have some on hand. You could buy it at Asian supermarkets or online. Alternatively use dry sherry, cooking sake, or mirin as reasonable substitutes.

Nutrition Information

Calories 580kcal (29%) Carbohydrates 61g (20%) Protein 30g (60%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Monounsaturated Fat 9g Cholesterol 277mg (92%) Sodium 1144mg (48%) Potassium 609mg (17%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 580

% Daily Value*

Calories 580kcal 29%
Carbohydrates 61g 20%
Protein 30g 60%
Fat 23g 35%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 9g 45%
Cholesterol 277mg 92%
Sodium 1144mg 48%
Potassium 609mg 13%
Fiber 5g 20%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.