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Singapore Noodles (Singapore Mei Fun)

Singapore Noodles (Singapore Mei Fun)
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Experience the vibrant flavors of Singapore Noodles (Singapore Mei Fun), a delightful stir-fried dish that brings together rice vermicelli, fresh vegetables, and your choice of protein. This recipe is not only quick and easy to prepare—taking just 30 minutes from start to finish—but also incredibly versatile. You can customize it based on your preferences, making it perfect for busy weeknights or festive gatherings. The unique combination of curry powder, fresh ingredients, and savory sauces creates a flavor explosion that will impress family and friends alike. Serve it hot as a main dish or pair it with appetizers for a complete meal experience.

Ingredients

Scale
  • 6 ounces thin rice noodles
  • 3 ounces skinless boneless chicken breast (cut into thin strips)
  • 3 ounces Chinese BBQ roast beef (cut into thin strips)
  • 3 ounces small shrimps (peeled and deveined)
  • 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)
  • 2 stalks green onion (just the green parts cut into 2-inch pieces, optional)
  • 1½ tablespoons garlic (minced)
  • 1 tablespoon vinegar
  • 1½ tablespoons curry powder
  • 1 teaspoon ground turmeric (optional for color)
  • 1½ teaspoon chicken bouillon powder
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 tablespoon chili oil (optional)
  • Oil (any neutral oil as needed for cooking)
  • ½ tablespoon water
  • ½ teaspoon vinegar
  • ½ teaspoon salt
  • 2 teaspoons cornstarch
  • ½ teaspoon oil (any neutral oil)

Instructions

  1. Boil water in a pot and add the rice noodles. Cook according to package instructions until tender.
  2. Drain and rinse under cold water to stop further cooking. Set aside.
  3. In a mixing bowl, combine chicken strips with water, vinegar, salt, and cornstarch.
  4. Mix well until the chicken is evenly coated. Let it marinate while you prepare other ingredients.
  5. Heat oil in a wok over medium-high heat.
  6. Add marinated chicken and stir-fry until cooked through, about 5 minutes.
  7. Add BBQ roast beef strips and shrimps; cook until shrimps turn pink.
  8. Add minced garlic, napa cabbage, carrot, celery, and green onion to the wok.
  9. Stir-fry for about 3-4 minutes until vegetables are slightly tender.
  10. Add cooked noodles to the wok along with curry powder, turmeric if using, bouillon powder, salt, sugar, and chili oil if using.
  11. Toss everything together until well combined and heated through.

Nutrition

Find it online: https://recipesamanda.com/singapore-noodles-singapore-mei-fun/

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