Singapore Noodles (Singapore Mei Fun) a Popular Takeout Recipe

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!
400 g dried rice vermicelli
Chop up the garlic finely and the spring onions into 5cm (2in) lengths.
2 cloves garlic, 4 spring onions
Grate the carrot, julienne the capsicum and slice thinly the cabbage and shiitake.
1 small carrot, 1 red capsicum, 2 handfuls Chinese cabbage, 6 shiitake mushrooms
Mix all the sauce ingredients into a small bowl and set aside.
1 Tbsp light soy sauce, 1 tsp dark soy sauce, 1 Tbsp oyster sauce, 1 Tbsp Shaoxing rice wine, ½ tsp white sugar, ½ tsp salt
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.
1 tsp vegetable oil, 3 large eggs
Clean the wok and heat the 2 tsp of the sesame oil on medium-high heat and fry the prawns for 20 seconds.
2 tsp sesame oil PLUS a little more to drizzle, 200 g raw prawns (shrimps)
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.
Add the sauce, stir and cook for 20 seconds. Tip in the eggs in.
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.
2 Tbsp mild curry powder
Turn the heat off, drizzle a little sesame oil all over and serve up.

Ingredients

Vegetables

Sauce

Instructions

Nutrition