mei fun

Homestyle Mai Fun

100 g thin rice noodles

shrimp

cooking oil

eggs

carrot

red onion

bean sprouts

Chinese chive

Chinese five spice powder

salt

tbsp. light soy sauce

sugar

sesame oil

Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain. Slice other ingredients and mix the stir fry sauce in a small bowl.

Heat up around 1 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.

Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp to fry for around 10 to 20 seconds until aromatic. Transfer shrimp out. Then place side ingredients including carrot and red onion shreds to fry for another 30 seconds or until they are slightly softened.

Slow down your heat and add Mai Fun in. Add shredded egg omelet, shrimp, bean sprouts and chive sections. Spread salt and Chinese five spice powder and stir in the sauce. Make quick movements to coat all the contents with stir fry sauce evenly. Transfer out and serve hot.

This Chow Mei Fun is super easy to make at home. Now, you can skip the take out as this will take you less than 30 minutes to cook.  So fire up the wok and make an eat-in feast at home instead of delivery.

Chow Mei Fun – Singapore Mei Fun

rice noodles

olive oil

pork (or Char Siu)

curry powder

garlic

scallions white and green parts cut into 1 inch pieces

onion

red bell pepper

cabbage

rice vinegar

honey

tbsp oyster sauce

tbsp light soy sauce

water

Rinse the shrimp and pat dry. Set aside.

Place the noodles in a large bowl and fill with hot water. Allow to sit for 15-10 minutes. At the end of that time, drain, rinse in cold, tap water, drain and set aside.

Prep the Mei Fun Noodles:

Chop the garlic finely and the spring onions into (2&quot;) lengths. Julienne the carrots, bell pepper and slice thinly the cabbage.

Prep the Vegetables:

Quickly whisk all the sauce ingredients into a small bowl and set aside.

Prep the Sauce:

In a large stir-fry pan or wok, heat up 1 tsp of oil. Turn the heat to medium-high and add the pork. Cook and set aside.

Clean the wok and heat a bit of oil, add the shrimp to the pan and stir-fry for about 20 seconds.

Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Stir-fry for an additional 45 seconds. Sprinkle the curry powder over the mixture and toss thoroughly.

Drain the rice noodles and cut into manageable pieces. Add the noodles to the stir-fry the pan quickly.

Add the sauce mixture to the pan and stir into the noodles scraping the bottom of the pan to avoid sticking.

Tip in the cooked shrimp and pork into the mixture. Give it a quick toss (Don't cook for than 2 minutes).

Turn the heat off, drizzle a little sesame oil all over and serve immediately.

Cooking:

Chow Mei(Mai) Fun Recipe

500 g rice noodles

g carrot strips

g onion (sliced length ways)

egg egg

g beans (sliced)

sausage

tsp Peanut oil

tsp light soy sauce

tsp dark soy sauce

Bring water to the boil and add oil and salt.Blanche the sliced beans for a minute or so.

Remove the beans and immediately place in chilled water, drain and put aside.

Boil water and cook the rice noodles.

Remove the noodles and place in chilled water, drain and mix in a small amount of the oil to stop the noodles sticking together.

Add oil to the wok and stir-fry the sausage strips on low heat.

Remove the sausage strips and put aside.

To the hot wok, add the carrot strips, sprinkling with a little water and stir to soften.

Add onion and a little salt, and continue to stir-fry until the onion is soft. Remove from the pan and put aside.

Add more oil to the wok and stir to cover the sides, pouring out excess oil.On low heat, stir fry the rice noodles using two chopsticks, making it easier to separate them so that they cook evenly.

Add egg strips, and return carrot, onion and sausage to the wok and stir-fry evenly.

Add light soy sauce and dark soy sauce to taste and to add color.

Lastly, add the beans and stir-fry evenly.

Homemade Singapore Mei Fun-stir fried thin rice noodles with pork, shrimp, peppers and Chinese cabbage.

Singapore Mei Fun

100 g dried rice noodles

Shrimp

Eggs

Shredded Napa Cabbage

green pepper

scallion onion

Chinese Char Siu or sausage

vegetable oil

golden curry powder

tbsp. cooking wine

dark soy sauce

oyster sauce

Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.

Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.

Slice other ingredients and mix the stir fry sauce in a small bowl.

Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.

Spread the curry power on the mixture and mix well.

Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.

Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.

Transfer out and serve hot.

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)

½ Tablespoons Vegetable Oil

red chili peppers

Napa cabbage

Medium-Large Carrots; julienned

Tablespoon Shaoxing Wine (can substitute dry cooking sherry)

Tablespoons curry powder

white pepper

chicken stock (if needed)

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!

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Singapore Noodles (Mei Fun)

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