Name: Singapore Noodles (Singapore Mei Fun) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Southeast Asian
Ingredients: 6 ounces thin rice noodle; 2 large eggs, beaten; 1½ tablespoons garlic, minced (about 3-4 cloves); 3 ounces Chinese BBQ roast pork (char siu), cut into thin strips; 2 leaves napa cabbage, cut into thin strips width-wise; ½ large carrot, peeled and cut into matchstick pieces; 1 stalk celery, cut into thin matchstick pieces; 1 tablespoon Shaoxing rice wine; 1½ tablespoons curry powder (adjust to preference); 1 teaspoon ground turmeric (optional, for color); 1 tablespoon oyster sauce; 1½ teaspoon chicken bouillon powder; 1 teaspoon salt; ½ teaspoon granulated sugar; 1 tablespoon Chinese chili oil (optional); 2 stalks green onion, green parts only, cut into 2 inch pieces (optional); Oil for cooking (neutral oil like vegetable or canola, as needed); 3 ounces skinless boneless chicken breast, cut into thin strips; 3 ounces small shrimp, peeled and deveined; ½ tablespoon water; ½ teaspoon Shaoxing rice wine; ½ teaspoon salt; 2 teaspoons cornstarch; ½ teaspoon neutral oil (vegetable or canola)

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Introduction

Singapore Noodles, or Singapore Mei Fun, is a vibrant and flavorful stir-fried dish made with thin rice noodles, curry, and a mix of proteins and vegetables. This easy-to-follow recipe brings together tender chicken, shrimp, and Chinese BBQ roast pork in a fragrant curry sauce that’s perfect for a quick weeknight dinner.

A large white oval plate holds a generous serving of stir-fried thin yellow noodles mixed with bright orange carrot strips, green onion pieces, whole cooked pink shrimp, and small dark brown mushroom slices. The noodles appear lightly oily and slightly glossy, with shades of yellow from spices. Whole dried red chili peppers are scattered on top and within the noodles, adding contrast. The plate is placed on a white marbled surface, and in the background, a small blue and white cup and a silver coffee pot sit blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces thin rice noodle
2 large eggs, beaten
1½ 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
½ large carrot, peeled and cut into matchstick pieces
1 stalk celery, cut into thin matchstick pieces
1 tablespoon Shaoxing rice wine
1½ tablespoons curry powder (adjust to taste)
1 teaspoon ground turmeric (optional for color)
1 tablespoon oyster sauce
1½ teaspoons chicken bouillon powder
1 teaspoon salt
½ teaspoon granulated sugar
1 tablespoon Chinese chili oil (optional)
2 stalks green onion, green parts only, cut into 2-inch pieces (optional)
Neutral oil, as needed for cooking
3 ounces skinless boneless chicken breast, cut into thin strips
3 ounces small shrimp, peeled and deveined
½ tablespoon water
½ teaspoon Shaoxing rice wine
½ teaspoon salt
2 teaspoons cornstarch
½ teaspoon neutral oil

Instructions

Step 1: Soak the rice noodles in room temperature water for 10 to 15 minutes until softened, or follow package instructions. Drain and set aside.
Step 2: In a bowl, combine chicken, shrimp, water, Shaoxing rice wine, and salt. Mix to absorb the liquid, then add cornstarch and mix until no dry streaks remain. Stir in oil and set aside to marinate.
Step 3: Bring a pot of water to a boil. Add the marinated chicken and shrimp all at once, stirring vigorously to separate. Cook about 30 seconds to 1 minute until shrimp turn pink and chicken is cooked through. Drain and set aside, keeping the water hot.
Step 4: Heat about 2 tablespoons of oil in a wok or large pan over medium-high heat. Add beaten eggs and scramble until cooked. Remove and set aside.
Step 5: In the same wok, add another 2 tablespoons of oil. Sauté garlic until fragrant, about 15 seconds. Add roast pork and stir-fry briefly, 5 to 10 seconds.
Step 6: Add napa cabbage, carrot, and celery. Stir-fry briefly to combine.
Step 7: Return cooked chicken, shrimp, and scrambled eggs to the wok. Drizzle Shaoxing rice wine and stir-fry until the alcohol cooks off, about 15 seconds.
Step 8: Season with curry powder, ground turmeric (if using), oyster sauce, chicken bouillon powder, salt, sugar, and chili oil (if using). Stir until well combined and vegetables begin to wilt. Set aside briefly.
Step 9: Briefly dip soaked noodles in the hot water used to cook proteins to soften, then drain well.
Step 10: Add the drained noodles and green onions to the wok. Return to heat and toss everything together until noodles are evenly coated and colored.
Step 11: Serve hot, with extra chili oil if desired. Enjoy your flavorful Singapore Noodles!

Tips & Variations

Use authentic Chinese BBQ roast pork (char siu) for the best flavor; ask for the glaze on the side if buying store-bought to avoid burning during cooking.
Adjust the amount of curry powder to suit your taste preferences, as brands vary in strength.
Add ground turmeric if you want the signature yellow color typical of Singapore noodles.
Swap shrimp and chicken for tofu or other proteins to make a vegetarian version.
Use high heat and quick stir-frying to keep vegetables crisp and noodles tender but not soggy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or oil to loosen the noodles. Avoid microwaving for best texture.

How to Serve

The image shows a large black wok filled with thin yellow noodles mixed with small pieces of cooked shrimp, light golden scrambled eggs, thin orange carrot strips, and purple-red onion slices. A woman's hand is holding a silver spatula lifting a heap of noodles above the wok. The noodles appear soft and slightly oily, with a mix of colors from the vegetables and shrimp adding texture and contrast. The background includes blurred kitchen utensils, and the setting has a simple, practical look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for Singapore Noodles?

Traditional Singapore Noodles use thin rice vermicelli, but you can substitute with other rice noodles if needed. Avoid thick noodles to maintain the light texture of the dish.

Is Singapore Noodles actually from Singapore?

Despite the name, Singapore Noodles are more commonly found in Chinese restaurants outside Singapore. The dish is believed to be a Cantonese creation inspired by Singapore’s use of curry spices.