Singapore Noodles (Singapore Mei Fun) Recipe

If you’ve ever wandered the aisles of a Chinese takeout menu, you probably know Singapore Noodles (Singapore Mei Fun) by name, but I promise you, making it at home is a whole other level of deliciousness. This dish has a wonderfully light yet flavorful vibe—think thin rice noodles tossed with fragrant curry powder, tender pork, shrimp, and crunch from fresh veggies. It’s one of those meals that feels like comfort food, but with a fresh, exotic flair.

What I love about this Singapore Noodles (Singapore Mei Fun) recipe is how quickly it comes together. It’s perfect when you want a filling meal that’s ready fast on busy weeknights but still feels special enough to serve to friends. Plus, the curry powder gives it that signature bold kick that makes your taste buds sit up and take notice. This recipe is both familiar and exciting and has become a staple in my kitchen for that exact reason.

Ingredients You’ll Need

Getting the right balance of ingredients is key for authentic Singapore Noodles (Singapore Mei Fun). The noodles, proteins, veggies, and seasonings all play a role in creating that perfect harmony of flavor and texture. When you shop, look for fresh produce and quality proteins to really lift your dish.

• Thin rice noodles: These are the heart of the dish—delicate and light, they soak up the curry and sauces beautifully. Look for “mei fun” or vermicelli rice noodles.
• Eggs: Scrambled into the noodles for a soft, creamy texture and a little protein boost.
• Garlic: Fresh minced garlic adds that essential aromatic punch.
• Chinese BBQ roast pork: Adds sweetness and smoky depth. You can buy it ready-made or make your own if you’re feeling ambitious.
• Napa cabbage: Offers a mild crunch and bright color; slice thin for quick cooking.
• Carrot: Adds sweetness and vibrant color in thin matchsticks.
• Celery: Provides a satisfying crunch and fresh, slightly peppery flavor.
• Shaoxing rice wine: A key ingredient for authentic flavor that adds complexity and aids in tenderizing proteins.
• Curry powder: The star spice of the dish—adjust the amount to suit your heat preference.
• Ground turmeric (optional): Gives the dish a lovely golden hue and a subtle earthiness.
• Oyster sauce: Adds a rich, savory umami background.
• Chicken bouillon powder: Enhances the overall savory flavor.
• Salt & sugar: Balances and brightens the curry flavors.
• Chinese chili oil (optional): For those who want some extra heat and a hint of chili fragrance.
• Green onion: Just the green parts add a mild sharpness and nice color contrast.
• Neutral oil: For stir-frying—something like vegetable or canola oil works perfectly.
• Skinless chicken breast: Thin strips make it cook quickly and stay tender.
• Shrimps: Peeled and deveined, for a touch of seafood sweetness that pairs perfectly with the curry.
• Water, cornstarch, and salt: Used in a quick marinade to keep chicken and shrimp juicy.

Variations

I love how versatile Singapore Noodles (Singapore Mei Fun) can be—once you master the base, there’s a lot of room to make it your own. I often tweak the proteins or veggies depending on what’s in season or what I have on hand, and each twist brings something new to the table.

• Protein swap: I’ve tried this recipe swapping chicken and shrimp for tofu or even leftover roast duck, which adds a really nice depth.
• Vegetarian version: Leave out the meat and seafood, increase the cabbage, carrots, and add mushrooms for that umami punch.
• Spice level: If you like it hotter, I add extra chili oil or some fresh sliced chilies right in.
• Gluten-free tweaks: Using gluten-free soy sauce alternatives keeps this dish safe for gluten sensitivities while maintaining flavor.
• Make it colorful: Sometimes I add red or yellow bell pepper strips for added crunch and sweetness.

How to Make Singapore Noodles (Singapore Mei Fun) Recipe

Step 1: Prep Your Noodles and Marinade

Start by soaking your thin rice noodles in warm water for about 10-15 minutes or until they’re pliable but still a bit firm (al dente). Drain them well and set aside. Meanwhile, mix the chicken and shrimp with water, Shaoxing rice wine, salt, cornstarch, and a little oil for that velvety texture once cooked. Let this marinade sit while you prep the other ingredients.

Step 2: Stir-Fry the Proteins

Heat a good splash of neutral oil in your wok over medium-high heat. Toss in the marinated chicken strips first and cook until they turn white and are just about cooked through—about 2-3 minutes. Add the shrimps and stir-fry for another minute until they turn opaque. Remove both from the wok and set aside so you don’t overcook them later.

Step 3: Scramble the Eggs and Sauté Aromatics

Add a touch more oil if needed, then pour in your beaten eggs, swirling the pan so they cook quickly and form soft curds. Scramble gently and break into bite-sized pieces. Push eggs to the side and toss in minced garlic to sizzle for about 30 seconds—don’t let it burn! The garlic fragrance is the foundation of so much flavor here.

Step 4: Vegetables and Pork Join the Party

Add your napa cabbage, carrot, celery, and Chinese BBQ pork to the wok. Stir-fry everything together for 2-3 minutes until the veggies are just tender but still bright and crisp. This texture contrast really makes a difference in the final dish.

Step 5: Flavor the Noodles

Now toss in the drained noodles and return the cooked chicken and shrimp to the wok. Sprinkle your curry powder and turmeric evenly over the noodles, then add Shaoxing wine, oyster sauce, chicken bouillon powder, salt, and sugar. Stir-fry vigorously for 2-3 minutes. This step brings all the flavors together, so keep the noodles moving to get even distribution and slightly toast those noodles.

Step 6: Finish With Chili Oil and Green Onions

If you’re using chili oil, drizzle it in now to add a final pop of heat and rich color. Toss in green onion pieces for fresh brightness, give everything one last stir, and then it’s good to go!

How to Serve Singapore Noodles (Singapore Mei Fun) Recipe

Garnishes

I love to finish the dish with a sprinkle of toasted sesame seeds or a handful of fresh cilantro leaves for that extra aroma. Thinly sliced fresh chilies or a wedge of lime on the side can bring a zesty edge if you want to wake up your palate even more.

Side Dishes

Singapore Noodles shines on its own, but when I want to add a bit more variety, I pair it with simple dishes like steamed dumplings, crispy spring rolls, or a light cucumber salad to balance the spices.

Creative Ways to Present

For a dinner party, I like to serve Singapore Noodles (Singapore Mei Fun) in individual bamboo steamers or small bowls lined with lettuce leaves, making each serving look special and inviting. It also encourages guests to take just the right portion—no fighting over the last noodle!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 2 days. Before storing, let the noodles cool completely to avoid sogginess. This dish reheats well, but the key is to reheat gently to retain the texture.

Freezing

Freezing Singapore Noodles (Singapore Mei Fun) is doable but not my favorite because the veggies can get a bit soft upon thawing. If you want to freeze, flash freeze the noodles and proteins separately, then combine after reheating for best results.

Reheating

To reheat, I prefer using a wok or skillet over medium heat. Drizzle a bit of oil and toss the noodles gently until warmed through. This method helps re-crisp the veggies slightly and keeps everything tasting fresh.

FAQs

Final Thoughts

This Singapore Noodles (Singapore Mei Fun) recipe has always felt like a little culinary adventure for me in the comfort of my kitchen. It’s quick, flavorful, and endlessly adaptable—qualities that I think everyone appreciates on busy days. I hope you’ll enjoy making it as much as I do; it’s one of those dishes you’ll want to come back to again and again, sharing with friends and family as your signature stir-fry. Give it a try and let me know your favorite tweaks—this dish truly welcomes your personal touch!

Singapore Noodles (Singapore Mei Fun) Recipe

★★★★★ 4.5 from 705 reviews

• Author: Any
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

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Description

Singapore Noodles, also known as Singapore Mei Fun, is a vibrant and flavorful stir-fried dish featuring thin rice noodles tossed with eggs, Chinese BBQ pork, shrimp, chicken, and an array of colorful vegetables. The dish is richly seasoned with curry powder, turmeric, oyster sauce, and Shaoxing rice wine, offering a perfect balance of spicy, savory, and aromatic flavors. This quick and satisfying Asian-inspired recipe is perfect for a weeknight meal or when craving a taste of Hong Kong-style street food.

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Ingredients

Scale 1x2x3x

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, cut into thin strips (homemade or store-bought)
• 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, homemade or store-bought)
• 2 stalks green onion, green parts only, cut into 2 inch pieces (optional)
• Oil (neutral oil as needed for cooking)

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 oil (neutral oil)

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Instructions

1. Prepare Noodles: Soak or cook the thin rice noodles according to package instructions until tender but firm. Drain well and set aside to prevent sticking.
2. Marinate Proteins: In a bowl, combine the chicken strips and shrimp with water, Shaoxing rice wine, salt, cornstarch, and ½ teaspoon oil. Mix thoroughly and let marinate for at least 10-15 minutes to develop flavor and tenderize the meat.
3. Cook Eggs: Heat a wok or large skillet over medium-high heat with some neutral oil. Pour in the beaten eggs and scramble quickly until just set. Remove eggs from the wok and set aside.
4. Stir-fry Aromatics: Add more oil to the wok if needed. Add minced garlic and sauté briefly until fragrant but not browned.
5. Cook Marinated Proteins: Increase heat to high and add marinated chicken and shrimp to the wok. Stir-fry swiftly until just cooked through, about 2-3 minutes. Remove from wok and set aside.
6. Vegetables and Pork: Add a little more oil if necessary. Stir-fry napa cabbage, carrot, celery, and Chinese BBQ pork strips until vegetables are tender-crisp, about 2-3 minutes.
7. Combine and Season: Return cooked eggs and proteins to the wok. Add Shaoxing rice wine, curry powder, ground turmeric (if using), oyster sauce, chicken bouillon powder, salt, and sugar. Toss everything together to combine all flavors well.
8. Add Noodles and Finish: Add the drained rice noodles to the wok. Stir-fry over high heat to evenly distribute seasoning and heat noodles through, about 2-3 minutes. Drizzle with Chinese chili oil if desired for extra flavor and heat.
9. Garnish: Toss in green onion pieces and give a final stir. Remove from heat and serve hot immediately.

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Notes

• Adjust the amount of curry powder and turmeric based on your spice and color preference.
• Chinese BBQ pork can be substituted with char siu from a local Asian market or homemade versions.
• Ensure rice noodles are properly drained and separated to avoid clumping during stir-frying.
• Chinese chili oil adds a great heat and flavor, but it can be omitted for a milder dish.
• Using Shaoxing rice wine enhances the authentic flavor; dry sherry can be used as a substitute.

Keywords: Singapore Noodles, Mei Fun, Curry Noodles, Chinese Stir Fry, Asian Noodles, Rice Noodles, Chinese BBQ Pork, Shrimp Stir Fry