Singapore Noodles (Singapore Mei Fun)

Step 1

Soak the noodles:Cover the rice noodles with room temperature water and allow it to soak for 10 to 15 minutes until softened or according to the package instructions. Once the noodles have softened, drain and set aside.

Step 2

Marinate the proteins:Into a mixing bowl, combine the chicken, shrimps, water, cooking wine, and salt. Mix until most of the liquid is absorbed. Add the cornstarch and mix until no more dry cornstarch is visible. Finish by adding the oil and mix to combine. Set aside to marinade while you prepare the other ingredients.

Step 3

Cook the proteins:Bring a pot of water to a boil. To the boiling water, add the marinated chicken and shrimps all at one time and immediately stir vigorously with a fork or chopsticks to separate the proteins. Allow the proteins to cook for about 30 second to 1 minute, until the shrimps are bright pink-ish orange and the chicken is cooked through. Strain the cooked protein and set it aside. Keep the pot of water hot.

Step 4

Scramble the eggs:In a wok or large pan over medium high heat, add about 2 tablespoon of oil. Once the oil is hot, add the beaten egg and scramble until cooked. Remove and set aside as needed.

Step 5

Into the same wok or pan over medium high heat, add about another 2 tablespoons of oil. Once hot, add the garlic and sauté until fragrant, about 15 seconds.

Step 6

To the wok, add the roast pork and stir fry briefly, about 5 to 10 seconds. Then add the veggies (napa cabbage, carrot, and celery). Stir fry briefly to combine.

Step 7

Add the cooked chicken, shrimps, and egg into the wok and give everything a toss to combine. Drizzle the Shaoxing rice wine around the wok and stir fry until fragrant and the alcohol is cooked off, about 15 seconds.

Step 8

Season with curry powder, ground turmeric, oyster sauce, salt, sugar, and chili oil. Stir fry and mix until well combined and the veggies starts to wilt. Set the wok/pan aside briefly while the noodles are being prepared.

Step 9

Add the soaked rice noodles into the pot of hot water and stir. Then drain the noodles well. This is to soften the noodles to get a better texture. It'll only take a brief moment.

Step 10

Add the noodles to the wok/pan, along with the green onions. Place the wok back onto the heat and toss and mix until everything is well combined and the noodles are even in color.

Step 11

Top with more chili oil if you want and enjoy!