singapore mei fun

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

shrimp

rice noodles

olive oil

pork (or Char Siu)

curry powder

garlic

carrot

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

sesame oil

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:

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

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)

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)

Singapore noodles is one of the delicious variety of stir-fried noodles that we get in indo Chinese restaurants or take aways in India. Rice noodles or rice vermicelli are used to make singapore noodles.

Singapore Noodles (Singapore Mei Fun)

rice vermicelli

hot water

black pepper powder (or white pepper powder)

turmeric powder ((ground turmeric))

½ teaspoon kashmiri red chilli powder

½ teaspoon Garam Masala

Coriander Powder ((ground coriander))

oil (or toasted sesame oil)

green chili (- finely chopped or 1 red chili, whole)

⅓ cup finely chopped capsicum ((green bell pepper))

carrots (or grated carrots)

mushrooms

soy sauce ((naturally fermented))

salt (as required)

rice wine

spring onion greens ((scallion greens))

Take 125 grams rice vermicelli in a bowl. This rice vermicelli is different from the rice vermicelli we get in india and only need to be blanched in hot water. If you use the indian variety of rice vermicelli, then cook it according to the package instructions.

Pour 4 to 4.25 cups boiling hot water on the rice vermicelli.

With a fork immerse the vermicelli in the hot water.

Cover the bowl with lid and blanch rice vermicelli according to the time mentioned on the package. I blanched for 5 minutes.

Using a strainer drain all the water from the rice vermicelli and rinse in running water very well.&nbsp;keep aside.

blanching rice vermicelli

In a small bowl take ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon garam masala powder and 1 teaspoon coriander powder.

Mix the spice powders very well with a spoon. Keep aside.&nbsp;

The quantity of some spice powders like red chili powder, black pepper, garam masala powder can be added more or less as required.

making spice mix

Heat 2 tablespoons toasted sesame oil in a wok or kadai. Keep the flame to medium.&nbsp;you can even use any other type oil like sunflower oil or peanut oil.

Add 2 teaspoons finely chopped garlic and 1 finely chopped green chili (or 1 red chili, whole). Stir fry on a medium flame for a couple of seconds.&nbsp;

Then&nbsp;add ⅓ cup chopped spring onion whites (scallion whites) or onions.

Mix and begin to stir fry on high heat or high flame. Stir fry spring onions on high heat for 1 minute.

Then add ⅓ cup finely chopped capsicum ( green bell pepper) and ½ cup finely chopped carrots or grated carrots.

Stir fry on high heat for 2 minutes.

Then add 2 cups finely chopped button mushrooms or 200 grams white button mushrooms (chopped).

Mix very well and continue to stir fry on high heat.&nbsp;initially the mushrooms will release water.

Continue to stir fry till all the water is evaporated and the mixture becomes dry.

Reduce the flame to medium or medium low. Then add the spice mix which we had made earlier.&nbsp;mix very well.

Add 2 teaspoons soy sauce (naturally fermented) or as required.&nbsp;mix again.

stir frying vegetables for singapore noodles

Now add the rice vermicelli.

Season with salt. Do keep a check on salt as soy sauce already has salt in it.

Mix very well.

Increase the flame to medium or medium-low and continue to stir fry singapore noodles for 2 to 3 minutes more.

Switch off flame and add 2 teaspoons rice wine or shaoxing wine. You can also use mirin instead of rice wine.

Mix very well. Lastly add 2 to 3 tablespoons spring onion greens (scallion greens).

Mix and then serve singapore noodles. You can garnish them with some scallion greens if you want.

making singapore noodles

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