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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Stir-fry Aromatics: Add more oil to the wok if needed. Add minced garlic and sauté briefly until fragrant but not browned.
- 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.
- 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.
- 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.
- 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.
- Garnish: Toss in green onion pieces and give a final stir. Remove from heat and serve hot immediately.
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