easy singapore noodles

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!

Singapore Noodles Recipe (Mei Fun Recipe)

Dried Vermicelli rice noodles

Frozen Shrimp (peeled and deveined)

Char Siu (Chinese BBQ Pork)

Eggs

½ Tablespoons Vegetable Oil

garlic

red chili peppers

Napa cabbage

Medium-Large Carrots; julienned

Tablespoon Shaoxing Wine (can substitute dry cooking sherry)

Tablespoons curry powder

salt

sugar

white pepper

chicken stock (if needed)

sesame oil

soy sauce

scallions

Assemble your ingredients. Note: Once you start the cooking process it runs real quick so ensure you have everything cut up and measured.

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 it over and break the eggs up into strips with your spatula. Remove 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

Add in your carrots, dried red chili peppers, red onion, and Napa cabbage and stir fry for 30 seconds.

Add in your rice noodles. Cook for one minute and continue lifting the rice noodles to break them apart and loosen them.

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

Turn up the heat to high and use a scoop and lift motion on the dish and cook for about 2 minutes ensuring all the ingredients are combined together and you can see the curry color 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!

https://content.jwplatform.com/videos/XoI5cXnH.mp4

Singapore Noodles (Mei Fun)

Recipe video above. This is just a downright delicious and easy noodle stir fry that channels the flavours of everybody&#39;s favourite Singapore Noodles. Same sauce, same egg ribbons, and strips of red capsicum. But with chicken and bacon instead of having to make or hunt down Chinese BBQ Pork and peel fresh prawns! I&#39;ve also added bean sprouts and baby spinach for extra no-chop veg quota to turn this into a complete meal. This might not be traditional but it&#39;s quick, easy, tasty, and you can make it tonight!

Easy Singapore Chicken Vermicelli Noodles

g/3.5 oz dried vermicelli noodles ((not glass noodles))

tbsp light soy sauce (,

Chinese cooking wine ((Shaoxing wine, Note 2))

tsp curry powder ((Note 3))

tsp white sugar

tsp white pepper ((sub black pepper))

grams/ 5 oz skinless boneless chicken thighs

tsp cooking salt / kosher salt

tbsp plain oil ((canola, veg, peanut))

eggs (, whisked)

grams/3 bacon

brown onion (, finely sliced)

garlic (, finely minced)

red capsicum ((bell pepper), deseeded and finely sliced)

bean sprouts ((or more leafy greens))

baby spinach ((or other cook-able leafy greens

Sauce - Mix the sauce in a small bowl or jug.

Season chicken - Toss the seasoned chicken ingredients in a bowl.

Egg ribbons - Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm / 1/3&quot; strips. Separate. Voila! Egg ribbons!

Stir-fry - Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.

Noodles - Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. There will be noodle breakage - that&#39;s normal.

Finish - Toss through the egg ribbons (gently, just to disperse) then serve immediately!

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