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5 from 2 votes

Singapore Mei Fun Noodles

How to make Mei Fun Noodles. Our easy Singapore Street Noodles recipe features shrimp & pork. It's the best Chinese restaurant take out dish!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: Mei Fun Noodles, Mei Fun Recipe, Singapore Chow Mei Fun, Singapore Street Noodles
Servings: 6
Calories: 326kcal

Equipment

  • Wok
  • measuring cup
  • measuring spoons
  • French knife
  • mixing bowl
  • Colander
  • Spatula or Wooden Spoon

Ingredients

  • 5 oz Dried Vermicelli Noodles
  • 12 Large Shrimp peeled and deveined
  • 2.5 tbsp Canola oil
  • 2 Large eggs beaten
  • 4 Garlic cloves chopped
  • 4 oz Char Siu Chinese Roast Pork
  • 3 Dried red chili peppers
  • 3 cups Napa Cabbage shredded
  • 1 Large Carrot julienned
  • 1 tbsp Shaoxing wine
  • 2 tbsp Curry powder
  • 1.5 tsp Salt
  • 0.5 tsp Sugar
  • 1/8 tsp White pepper
  • 3 tbsp Chicken stock
  • 1 tsp Fish sauce
  • 0.5 tsp Sesame oil
  • 1.5 tsp Soy Sauce
  • 1 tsp Oyster sauce
  • 1 Scallion julienned
  • 70 g Vidalia onion thinly sliced

Instructions

  • Hydrate rice noodles either by soaking in cold water overnight or by soaking in hot water for at least 30 minutes.
  • Drain vermicelli noodles in a colander just before you’re ready to cook. It’s ok if the noodles aren’t completely dry. Use kitchen scissors to cut the long strands into 8 inch lengths, so they are easier to stir-fry and eat.
  • Heat wok over medium heat, and add 1 tablespoon of oil. Add the eggs, and once they’ve cooked along the sides, flip them over. Break the egg up into strips with a spatula. Remove chopped egg from the wok and set aside.
  • Add 1 ½ tablespoons of oil and the garlic to the hot wok. Cook for 15 seconds, and add the shrimp and sliced Chinese roast pork. Stir-fry for another 15 seconds.
  • Add the Shaoxing wine and stir-fry for another 15 seconds. Then add the dried red chili peppers, napa cabbage, and carrots. Stir-fry for 30 seconds, and add the rice noodles. Stir-fry for 1 minute, lifting the noodles with your spatula to keep them loose so they don't stick together.
  • Sprinkle curry powder, salt, sugar and white pepper over the noodles.
  • Stir-fry using a scoop and lift motion to loosen the noodles and combine them with the spices, vegetables and meat. Make sure to scrape the bottom of the wok with your spatula to prevent sticking.
  • Add chicken stock to keep the noodles from becoming dry. Add the sesame oil, fish sauce, soy sauce, oyster sauce and the cooked egg. Mix thoroughly again for another minute until everything is combined and heated through.
  • Add the scallions and onion, continuing to stir-fry for another 20 seconds. Serve on a large plate and enjoy at the table family-style.

Nutrition

Calories: 326kcal | Carbohydrates: 35.1g | Protein: 17.2g | Fat: 12.8g | Saturated Fat: 3.1g | Cholesterol: 110mg | Sodium: 1193mg | Potassium: 201mg | Fiber: 2.4g | Sugar: 6g | Calcium: 55mg | Iron: 1mg