Singapore Noodles (Singapore Mei Fun) Recipe

Ingredients

• 6 ounces thin rice noodle
• 2 large eggs, beaten
• 1 1/2 tablespoons garlic, minced (about 3-4 cloves)
• 3 ounces Chinese BBQ roast pork, cut into thin strips (homemade or store-bought)
• 2 leaves napa cabbage, cut into thin strips width-wise
• 1/2 large carrot, peeled and cut into matchstick pieces
• 1 stalk celery, cut into thin matchstick pieces
• 1 tablespoon Shaoxing rice wine
• 1 1/2 tablespoons curry powder (more or less to your preference)
• 1 teaspoon ground turmeric (optional for color)
• 1 tablespoon oyster sauce
• 1 1/2 teaspoon chicken bouillon powder
• 1 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 tablespoon Chinese chili oil (optional, homemade or store-bought)
• 2 stalks green onion, green parts only, cut into 2 inch pieces (optional)
• Oil (neutral oil as needed for cooking)
• 3 ounces skinless boneless chicken breast, cut into thin strips
• 3 ounces small shrimps, peeled and deveined
• 1/2 tablespoon water
• 1/2 teaspoon Shaoxing rice wine
• 1/2 teaspoon salt
• 2 teaspoon cornstarch
• 1/2 teaspoon neutral oil

Instructions

1. 1

   Prepare the Rice Noodles: Soak the 6 ounces of thin rice noodles in warm water for about 10-15 minutes or until they soften. Drain well and set aside to prevent sticking.

2. 2

   Marinate Proteins: In a bowl, combine the chicken strips and shrimp with ½ tablespoon water, ½ teaspoon Shaoxing rice wine, ½ teaspoon salt, 2 teaspoons cornstarch, and ½ teaspoon oil. Mix thoroughly and let marinate for at least 10 minutes to tenderize and infuse flavor.

3. 3

   Cook the Eggs: Heat a wok or large skillet over medium-high heat and add a little neutral oil. Pour in the beaten eggs and scramble gently until just set. Remove eggs from wok and set aside.

4. 4

   Stir-Fry Aromatics and Proteins: Add a little more oil to the hot wok, then add the minced garlic and sauté until fragrant. Add the marinated chicken and shrimp, stir-fry until cooked through and starting to brown, about 3-4 minutes.

5. 5

   Add Vegetables and BBQ Pork: Toss in thin strips of napa cabbage, carrot matchsticks, celery sticks, and the Chinese BBQ roast pork strips. Stir-fry for another 2-3 minutes until vegetables are crisp-tender.

6. 6

   Season the Dish: Sprinkle in 1½ tablespoons curry powder and 1 teaspoon ground turmeric (if using) and stir well to coat all ingredients evenly. Add 1 tablespoon Shaoxing rice wine, 1 tablespoon oyster sauce, 1½ teaspoon chicken bouillon powder, 1 teaspoon salt, and ½ teaspoon sugar. Mix thoroughly to combine.

7. 7

   Add Noodles and Eggs: Add the drained rice noodles and the cooked scrambled eggs back into the wok. Toss and stir-fry for another 2-3 minutes to heat everything through and blend the flavors, ensuring the noodles absorb the seasoning and spices.

8. 8

   Finish with Optional Ingredients: Drizzle with 1 tablespoon Chinese chili oil if desired for extra heat and flavor. Add the green onion pieces and give a final quick toss.

9. 9

   Serve: Transfer the Singapore noodles to serving plates and enjoy immediately while hot and flavorful.