Singapore Noodles / Singapore Mei Fun
Singapore Noodles / Singapore Mei Fun
Ingredients
For the Curry Powder Mixture
- 2 tablespoons curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Soy Sauce Mixture
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Other Ingredients
- 8 ounces rice vermicelli noodles, soaked in hot water for 10 minutes, then drained
- 2 cups napa cabbage, chopped
- 1 scallion, sliced diagonally
- 2 cloves garlic, minced
- 1/2 yellow onion, thinly sliced
- 1 carrot, julienned
- 8 ounces shrimp, peeled, deveined, and butterflied
- 4 ounces char siu, julienned
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided, as needed
- 3 dried red chilies
- 1 tablespoon Shaoxing wine
Instructions
- 1
Prepare the Curry Powder Mixture: In a small bowl, combine the curry powder, turmeric, salt, granulated sugar, and white pepper. Mix well and set aside.
⏱️ 2 min
- 2
Prepare the Soy Sauce Mixture: In a separate small bowl, combine the soy sauce and sesame oil. Mix well and set aside.
⏱️ 1 min
- 3
Prepare the noodles: Place the rice vermicelli noodles in a large heatproof bowl. Pour hot water over the noodles to fully submerge them. Let them soak for 10 minutes, then drain thoroughly and set aside.
⏱️ 10 min
- 4
Prepare the remaining ingredients: Ensure all vegetables (napa cabbage, scallion, garlic, onion, carrot) and proteins (shrimp, char siu, beaten eggs) are prepped as specified in the ingredients list. This is crucial for stir-frying.
⏱️ 15 min
- 5
Cook the Eggs: Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble them quickly until just cooked through. Remove the cooked eggs from the wok and set aside.
⏱️ 2 min
- 6
Stir-fry Aromatics and Proteins: Add 1 tablespoon of vegetable oil to the hot wok. Add the dried red chilies and stir-fry for 15-30 seconds until fragrant. Add the butterflied shrimp and julienned char siu. Stir-fry for 1-2 minutes until the shrimp begin to turn pink. Add the minced garlic and stir-fry for another 30 seconds. Pour in the Shaoxing wine and stir quickly.
⏱️ 3 min
- 7
Add Vegetables: Add the julienned carrots, chopped napa cabbage, and thinly sliced onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 8
Combine with Noodles and Seasoning: Add the drained rice vermicelli noodles to the wok. Sprinkle the prepared curry powder mixture evenly over the noodles and vegetables. Add the remaining 1 tablespoon of vegetable oil.
⏱️ 2 min
- 9
Final Assembly: Return the cooked eggs to the wok. Add the sliced scallions. Pour the prepared soy sauce and sesame oil mixture over everything.
⏱️ 1 min
- 10
Toss and Serve: Using tongs or two spatulas, toss all ingredients together vigorously until well combined, heated through, and the noodles are evenly coated with the curry seasoning. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Singapore Noodles / Singapore Mei Fun
For the Curry Powder Mixture
- 2 tablespoons curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Soy Sauce Mixture
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Other Ingredients
- 8 ounces rice vermicelli noodles, soaked in hot water for 10 minutes, then drained
- 2 cups napa cabbage, chopped
- 1 scallion, sliced diagonally
- 2 cloves garlic, minced
- 1/2 yellow onion, thinly sliced
- 1 carrot, julienned
- 8 ounces shrimp, peeled, deveined, and butterflied
- 4 ounces char siu, julienned
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided, as needed
- 3 dried red chilies
- 1 tablespoon Shaoxing wine
Instructions
- 1
Prepare the Curry Powder Mixture: In a small bowl, combine the curry powder, turmeric, salt, granulated sugar, and white pepper. Mix well and set aside.
⏱️ 2 min - 2
Prepare the Soy Sauce Mixture: In a separate small bowl, combine the soy sauce and sesame oil. Mix well and set aside.
⏱️ 1 min - 3
Prepare the noodles: Place the rice vermicelli noodles in a large heatproof bowl. Pour hot water over the noodles to fully submerge them. Let them soak for 10 minutes, then drain thoroughly and set aside.
⏱️ 10 min - 4
Prepare the remaining ingredients: Ensure all vegetables (napa cabbage, scallion, garlic, onion, carrot) and proteins (shrimp, char siu, beaten eggs) are prepped as specified in the ingredients list. This is crucial for stir-frying.
⏱️ 15 min - 5
Cook the Eggs: Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble them quickly until just cooked through. Remove the cooked eggs from the wok and set aside.
⏱️ 2 min - 6
Stir-fry Aromatics and Proteins: Add 1 tablespoon of vegetable oil to the hot wok. Add the dried red chilies and stir-fry for 15-30 seconds until fragrant. Add the butterflied shrimp and julienned char siu. Stir-fry for 1-2 minutes until the shrimp begin to turn pink. Add the minced garlic and stir-fry for another 30 seconds. Pour in the Shaoxing wine and stir quickly.
⏱️ 3 min - 7
Add Vegetables: Add the julienned carrots, chopped napa cabbage, and thinly sliced onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 8
Combine with Noodles and Seasoning: Add the drained rice vermicelli noodles to the wok. Sprinkle the prepared curry powder mixture evenly over the noodles and vegetables. Add the remaining 1 tablespoon of vegetable oil.
⏱️ 2 min - 9
Final Assembly: Return the cooked eggs to the wok. Add the sliced scallions. Pour the prepared soy sauce and sesame oil mixture over everything.
⏱️ 1 min - 10
Toss and Serve: Using tongs or two spatulas, toss all ingredients together vigorously until well combined, heated through, and the noodles are evenly coated with the curry seasoning. Serve immediately.
⏱️ 2 min