Singapore Noodles (Mei Fun)

Step 1

Rehydrate the noodles by soaking in hot water for 30 minutes or boiling for 1 minute.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the Shaoxing wine around the side of the wok and cook for another 15 seconds.

Step 6

Then, add in your carrots, dried red chili peppers, red onion, and Napa cabbage. Stir-fry for 30 seconds.

Step 7

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.

Step 8

Next, add the curry powder, salt, and white pepper evenly over the noodles.

Step 9

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.

Step 10

If the dish starts to get dry, you can add in tablespoons of chicken stock to keep it from drying out.

Step 11

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!