Singapore Noodles (Singapore Mei Fun) Recipe
Singapore Noodles (Singapore Mei Fun) is a vibrant and flavorful stir-fried dish featuring thin rice noodles tossed with egg, Chinese BBQ roast pork, marinated chicken and shrimp, fresh vegetables, and a fragrant blend of curry powder and turmeric. Enhanced with Shaoxing rice wine, oyster sauce, and a hint of chili oil, this classic Southeast Asian favorite is quick to prepare and packed with savory, aromatic tastes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southeast Asian
Ingredients
Scale
For the dish:
- 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)
For the marinated proteins:
- 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)
Instructions
- Prepare the ingredients: Gather and measure all ingredients. Soak the rice noodles in room temperature water for 10 to 15 minutes or until softened according to the package instructions, then drain and set aside.
- Marinate the proteins: In a mixing bowl, combine chicken strips, shrimp, water, Shaoxing rice wine, and salt. Stir until mostly absorbed. Add cornstarch and mix thoroughly until no dry spots remain. Finish by adding oil and combine well. Let marinate while preparing other ingredients.
- Cook the proteins: Bring a pot of water to a boil. Add marinated chicken and shrimps all at once, stirring vigorously to separate. Cook for 30 seconds to 1 minute until shrimp turn bright pink-orange and chicken is cooked through. Drain and set aside, keeping the pot hot for later use.
- Scramble the eggs: Heat about 2 tablespoons of neutral oil in a wok or large pan over medium-high heat. Add beaten eggs and scramble until cooked through. Remove from wok and set aside.
- Stir-fry the Singapore noodles: In the same wok, add another 2 tablespoons of oil over medium-high heat. Add minced garlic and sauté until fragrant, about 15 seconds. Add Chinese BBQ roast pork and stir-fry briefly for 5 to 10 seconds. Add napa cabbage, carrot, and celery, stirring to combine.
- Add cooked proteins and seasonings: Return cooked chicken, shrimp, and scrambled eggs to the wok, tossing to combine. Drizzle Shaoxing rice wine around the wok and stir-fry until the alcohol evaporates, about 15 seconds.
- Season the mixture: Sprinkle curry powder, ground turmeric (if using), oyster sauce, chicken bouillon powder, salt, sugar, and chili oil (optional). Stir and mix until the vegetables begin to wilt and flavors are well blended. Temporarily set wok aside while preparing noodles.
- Soften noodles: Quickly dip soaked rice noodles into the pot of hot water used earlier, stirring briefly to soften and improve texture, then drain well.
- Combine noodles in wok: Add drained noodles and green onion pieces to the wok. Return wok to heat and toss everything together until noodles are evenly coated and colored.
- Serve: Optionally top with extra chili oil for added heat. Serve hot and enjoy your authentic Singapore Noodles!
Notes
- Chinese BBQ roast pork (char siu) can be homemade or store-bought. When purchasing, ask for the sweet honey glaze on the side to prevent burning during cooking.
- Curry powder is key to the distinctive flavor; adjust quantity based on brand potency and personal preference.
- Ground turmeric is optional but recommended for achieving the classic golden yellow color of Singapore noodles.
- For best noodle texture, briefly dip noodles in hot water before stir-frying.
- Refer to detailed photos, tips, and FAQs available in the full recipe post for additional guidance.
Keywords: Singapore Noodles, Singapore Mei Fun, Stir-fried rice noodles, Char Siu, Curry powder noodle dish, Chinese BBQ pork noodles, Asian noodle stir fry
