Singapore Mei Fun

Posted by Miaosmith

The Singapore Mei Fun we make here is on par with those from any Cantonese or Chinese takeout joint (or better).

Give this classic dish a shot; we guarantee you’ll be glad you did.

Try our Xiamen Chow Mei Fun instead if you prefer something else to curry. It’s the same dish except without the curry powder!

Slightly more Chinese Americans than Singaporeans

Singapore Noodles, also known as Singapore Mei Fun (or Singapore Mai Fun), are a staple of Chinese takeout cuisine. It’s a staple in our home and an absolute necessity.

Now, we’ve met Singaporeans who, upon learning that their country is associated with this noodle and curry powder dish, expressed bewilderment. There have been numerous comments on our blog that echo these sentiments.

Just as I can’t say for certain what makes an egg roll Chinese, I can’t say what makes this dish Singaporean. Its origins are unclear, but like many other dishes on Chinese takeout menus, it tastes great.

To make this dish, you’ll need some curry powder, rice noodles, ham, napa cabbage, and other items that are easy to come by in modern grocery stores. It would be ideal if there were a Chinese market in your area.

What About Traditional Roast Pork, Ham, Or Chinese Sausage?

Whether you use chicken, beef, pork, or fish as a protein source depends on a number of factors, including your tastes, the restaurant’s stock levels, and the chef’s personal preferences.

Most of the time, char siu (Chinese roast pork), which is julienned, is used in restaurants. Roast pork is a common menu item at these eateries. You won’t need to worry about this if you’re one of the many readers who have already tried our char siu recipe and have some stashed away in the freezer for emergencies like this.

You can’t beat the convenience of deli-counter Virginia ham, though. However, it’s something you’re likely to find outside of a restaurant.

Chinese sausage is the last possible addition. You won’t see it as often, but indulge if you have some on hand and find it delicious! This recipe was shot with char siu and filmed with ham.

What Kind of Vegetables Go Into Making Sinagpore Noodles?

Common add-ons to Singapore Noodles include carrots, napa cabbage (or regular cabbage), onions, and scallions. Vegetables may be absent or scarce in some preparations.

We took the conventional route with this recipe, but feel free to experiment by including bean sprouts, mushrooms, bell peppers, and celery. But if you want the same thing you get at restaurants, use our ingredients.

Take care to julienne the napa cabbage, carrot, and scallions, and thinly slice the red onion.

It’s best if all the vegetables are roughly the same size and shape. Everything (aside from the shrimp, of course) in this dish should be cut into thin strips to mimic the shape of the noodles.

Ingredients:

5 oz. of dried vermicelli rice noodles
12 pcs. of large frozen shrimp (peeled, deveined, and butterflied)
2 1/2 tbsp. of vegetable oil (divided)
2 eggs (beaten)
2 cloves of garlic (chopped)
4 oz. of char siu (Chinese Roast Pork)
3 pcs. of dried red chili peppers
9 oz. of napa cabbage (shredded, about 3 cups)
1 medium carrot (about 2.5 ounces/70g)
1 tbsp. of Shaoxing wine (can substitute dry cooking sherry)
2 tbsp. of curry powder or to taste
1 tsp. of salt or to taste
1/4 tsp. of sugar
1/8 tsp. of white pepper
2-4 tbsp. of chicken stock or water (optional)
½ tsp. of sesame oil
1 ½ tsp. of soy sauce
1 pc. of scallion (julienned)
½ of a red onion (thinly sliced)

Instructions:

PREPARING THE NOODLES, SHRIMP, AND EGGS:

You can rehydrate rice noodles by soaking them in cold water for 12 hours, in hot water for 30 minutes, or by boiling them for 1 minute.
Noodles should be washed in cold water and drained in a colander before being cooked. The noodles need to be dry. Make the long strands more manageable for stir-frying and eating by chopping them into 8- to 10-inch pieces with kitchen shears.
Now, onto the shrimp! In this recipe, a dozen large shrimp are called for. For the same effect, you can use a larger amount of smaller shrimp, so long as the total weight is still around 6-8 ounces/170-225g. Shrimp need to be peeled, butterflied from behind, and deveined. To prepare food, you should wash and dry it.
Turn the heat to medium and add a tablespoon of oil to your wok. After the eggs have been added and begun to bubble along the sides, they should be flipped. Use your wok spatula to cut the egg into rough strips. Take out the frying pan.

ASSEMBLING IT ALL:

Put 1 1/2 tablespoons of oil and the garlic in a hot wok. Toss in the shrimp and pork roast after only 15 seconds of cooking (or ham or Chinese Sausage). Add another 15 seconds of stir-frying time.
Stir-fry for another 15 seconds after adding the Shaoxing wine around the rim of the wok. Throw in some dried red chili peppers, napa cabbage, and carrots, and stir it all up. Add the rice noodles after frying for 30 seconds. For one minute, stir-fry, loosening the rice noodles by lifting them with a spatula.
Then, season the noodle dish with curry powder, salt, sugar, and white pepper. These are best measured in a pinch bowl before you begin cooking. Our family prefers the amount of curry powder called for in this recipe, but feel free to alter it up or down to suit your tastes.
For a well-balanced stir-fry, the noodles should be lifted and scooped to loosen them and distribute the seasonings, vegetables, and meat. Working from the side of the wok, move clockwise around the entire wok, scraping the bottom firmly with the spatula to remove any stuck food. The wok must be sizzling hot. Watch as the curry hue spreads out to color everything in sight. Toss everything together and let it heat for about 2 minutes.
If the noodles seem too dry, add some chicken stock or water. The amount you add should be determined by how hot your wok is and how much water is in your rehydrated noodles and vegetables. Overdrying them in the wok will diminish their flavor, so err on caution and add more liquid.
Incorporate the cooked egg, soy sauce, and sesame oil. Keep stirring until everything is thoroughly combined and hot (you should see more steam).
Stir-fry for another 20 seconds before adding the scallions and red onion. Serve with chili oil on a plate.