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Singapore Noodles (Singapore Mei Fun) a Popular Takeout Recipe


  • Author: Azlin Bloor
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x

Description

Homemade Singapore Noodles or Singapore Mei Fun recipe. A quick dish of stir fried rice vermicelli noodles with a distinctive curry flavour.


Scale

Ingredients

  • 400g (14oz) dried rice vermicelli
  • 2 cloves garlic
  • 4 spring onions (scallions)
  • 200g (7oz) raw prawns (shrimps)
  • 1 tsp vegetable oil
  • 2 tsp sesame oil PLUS a little more to drizzle
  • 2 Tbsp mild curry powder
  • 3 large eggs, lightly beaten

Vegetables

  • 1 small carrot
  • 1 red capsicum (bell pepper)
  • 2 handfuls Chinese cabbage (or any white cabbage)
  • 6 shiitake mushrooms
  • 1 handful spinach

Sauce

  • 1 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp Shaoxing rice wine (or any rice wine or dry sherry)
  • 1/2 tsp white sugar
  • 1/2 tsp salt

Instructions

  1. Soak the noodles in hot water for 5-10 minutes, as discussed above. At the end of that time, drain, rinse in cold, tap water, drain and set aside. If you like, snip the noodles to manageable lengths for eating. I don’t, as it’s bad luck!
  2. Chop up the garlic finely and the spring onions into 5cm (2″) lengths.
  3. Grate the carrot, julienne the bell pepper and slice thinly the cabbage and shiitake.
  4. Mix all the sauce ingredients into a small bowl and set aside.
  5. Heat the vegetable oil in your wok on medium-high heat and pour in the eggs. Leave to set for 15 seconds, then lightly scramble for about 5-10 seconds, leaving the scrambled eggs still very soft and a little runny. Tip onto a plate and set aside until needed.
  6. Clean the wok and heat the 2 tsp pf the sesame oil on medium-high heat and fry the prawns for 20 seconds.
  7. Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Cook all this for 30 seconds, stirring on the medium-high heat continuously.
  8. Add the sauce, stir and cook for 20 seconds. Tip in the eggs in.
  9. Add the noodles, sprinkle the curry powder all over and stir thoroughly, mixing everything up, coating the noodles and scraping the bottom of the wok. Don’t cook for more than 2 minutes. The noodles ought to be done in 1 minute.
  10. Turn the heat off, drizzle a little sesame oil all over and serve up.

  • Category: Main Course
  • Method: Easy
  • Cuisine: Chinese

Keywords: chinese, easy recipes, noodles