Singapore Mei Fun
Ingredients
- 7 ounces dried vermicelli rice noodles or thin rice noodles
- 5 tablespoons vegetable oil
- 3 ounces boneless
skinless chicken breast, cut into 1/4-inch strips
- 1 1/2 teaspoons sugar
- Kosher salt
- 1/2 teaspoon cornstarch
- 1 tablespoon plus 1 teaspoon curry powder
such as S&B, see Cook’s Note
- 1 tablespoon oyster sauce
- 1 teaspoon low-sodium soy sauce
- 2 large eggs
- 12 large peeled and deveined shrimp
cut in half horizontally, about 8 ounces
- 4 ounces char siu
cut into 1/4-inch strips, Chinese roast pork
- 1 small yellow onion
halved and cut into 1/4-inch slices
- 3 cloves garlic
minced
- 1/2 medium red bell pepper
thinly sliced
- 1/2 medium green bell pepper
thinly sliced
- 1/2 medium head napa cabbage
core discarded, thinly sliced, about 1 1/2 pounds
- 2 cups bean sprouts
about 4 ounces
- 2 scallions
cut into 1-inch pieces
Directions
- 1
Bring a pot of water to a boil over high heat. Add the noodles and cook until just softened and separated, about 1 minute. Drain the noodles and toss with 1 tablespoon of the oil; set aside.
- 2
Meanwhile, mix the chicken strips with 1/2 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl until both are dissolved. Add the cornstarch and 1 tablespoon cold water. Massage the cornstarch slurry into the chicken strips until coated evenly. Set aside to marinate.
- 3
Mix the curry powder, oyster sauce, soy sauce, remaining 1 teaspoon sugar, 1 teaspoon salt and 2 tablespoons cold water in a small bowl until combined; set aside.
- 4
Gently separate the noodles with chopsticks or tongs by repeatedly lifting and dropping small bunches of them. Set aside.
- 5
Heat a wok over high heat until a wisp of smoke appears, 2 to 3 minutes. Add 1 tablespoon oil, swirl to coat the wok and let heat until shimmering, about 1 minute.
- 6
Meanwhile, beat the eggs in a small bowl with 1 teaspoon salt until smooth. Pour the eggs into the wok and swirl until a thin sheet of egg is formed. Cook until the top side is set, about 1 minute. Flip with a wok spatula and cook for 30 seconds, then cut the egg sheet into bite-size pieces with the spatula. Transfer the egg to a small bowl.
- 7
Heat another tablespoon of oil until shimmering. Add the chicken and stir-fry until no longer opaque, about 30 seconds. Add the shrimp and cook about 30 seconds. Add the char siu and stir-fry until everything is heated through and cooked, another 2 minutes. Set aside on a large plate.
- 8
Heat another tablespoon of oil until shimmering. Add the onions and cook until lightly browned, about 30 seconds. Add the garlic and cook until fragrant, about 30 seconds. Add the red and green bell pepper strips, cabbage and 1/4 teaspoon salt and stir-fry until the cabbage begins to wilt, about 1 minute. Transfer the vegetables to the same large plate.
- 9
Heat the remaining 1 tablespoon oil until shimmering. Gently lift and loosen the noodles again and add them to the wok. Stir-fry the noodles, tossing them, until they start to brown, about 3 minutes. Add the curry sauce over the noodles and mix and toss until evenly combined, about 2 minutes. Toss in the chicken, shrimp, char siu, stir fried vegetables, bean sprouts, scallions and eggs until evenly distributed.
Singapore Mei Fun
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About this Recipe
Craving the vibrant, savory flavors of a classic stir-fried noodle dish? Singapore Mei Fun brings restaurant-quality taste and texture right to your kitchen, offering a satisfying meal that's rich in aroma and depth.
While its name might suggest otherwise, Singapore Mei Fun actually originated in Hong Kong, developed when curry powder was readily available. This recipe expertly harnesses that distinct curry essence, blending it with tender vermicelli rice noodles, succulent proteins, and crisp vegetables for a truly balanced and aromatic experience. The inclusion of chicken, shrimp, and char siu creates a robust flavor profile that sets this stir-fry apart.
Prepare for a delightful interplay of textures and tastes. You'll encounter delicate, thin rice noodles that readily soak up the rich, subtly spiced sauce, alongside crisp-tender bell peppers and napa cabbage. Each forkful delivers a medley of juicy chicken, tender shrimp, and savory char siu, all brought together by the earthy warmth of curry powder. If you're fortunate enough to use a carbon steel wok, expect an added layer of charred flavor that deepens the overall complexity of the dish.
This versatile dish is incredibly adaptable to your preferences. Feel free to swap out the chicken, shrimp, or char siu for other proteins like tofu. For a fully vegetarian version, you can substitute mushrooms for the meats and ensure you use vegetarian oyster sauce. Any thinly sliced vegetables can be incorporated, just ensure they are cut similarly to the bell peppers and cabbage for even cooking and easy eating with the noodles.
Singapore Mei Fun makes for a perfect, flavorful weeknight dinner or a star dish for a casual gathering. Serve it hot from the wok to fully appreciate its fresh, dynamic flavors and textures.