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an oval platter of Singapore Mei Fun noodles with shrimp, carrots, cabbage, scallions

20-Minute Singapore Mei Fun Noodles (Shrimp Mei Fun)

A takeout favorite you’ll find on just about every Chinese-American restaurant menu, Singapore noodles couldn’t be easier to make at home. These delicious rice noodles get their bright yellow color (and flavor) from curry powder and are filled with shrimp, eggs, carrots, Napa cabbage, onions, and scallions. Plus, it’s a really versatile dish — you can substitute just about anything like deli ham, pork loin, chicken, hot dogs, or anything you need to use up in your refrigerator. 

For anyone who may be new to stir-frying at home, we’ve included step-by-step recipe photos at the end of the post.

What are Singapore Rice Noodles?

Most often Singapore Mei fun is a curry-spiced vermicelli noodle dish filled with shrimp, Chinese BBQ pork, eggs, and various vegetables like carrots, cabbage, onions, scallions, and bell peppers. If you don’t have BBQ, substitute ham, frankfurters, leftover pork roast, chicken, or pretty much any meat, tofu, or vegetable you have in your refrigerator. 

Noodle Comparison Photographed  Below:

1. Thai Rice noodles,

2. Cellophane Rice noodles (aka. vermicelli)

3. Mung Bean noodles (aka. vermicelli or cellophane)

4. Mung Bean Fettuccine noodles)

What are Vermicelli Rice Noodles (aka cellophane noodles) and How Do You Cook them?

Rice Vermicelli or Fettuccine noodles are gluten-free and made from rice starch and water. When cooked they’re mostly opaque and they’re highly absorbent. These noodles have less springiness than mung bean noodles and are often used for famous Chinese dishes like this Singapore Mei Fun recipe (aka Singapore Noodles, or Singapore Mai Fun). 

To cook rice vermicelli (cellophane) noodles (if you’re using the Wai Wai brand as we have for this post), I always start by boiling water and then submerging the dried noodles for exactly 2 minutes. This quickly renders the noodles the right consistency to add to stir-fries without them turning to mush or being too firm. Of course, always check the package instructions depending on what brand you’re using before getting started.  

Where are Singapore Mei Fun Noodles from?

This recipe has no authentic Singaporean roots, although you can find it there nowadays too. The dish originates from Hong Kong and was thought to have been created in the 50s or 60s when a Cantonese chef was trying to develop an “exotic dish”. He added curry powder and named them “Singapore noodles” because so little was known about Singapore at that time. 

How to Cook Chinese Food at Home — Techniques + Tips for Making Better Stir-Fry at Home

If you’ve ever made stir fry at home and been disappointed with the results you’re not alone. As with any cuisine, there are certain techniques that make up the foundation for getting the best (and most consistent) results like what you’d expect from your favorite restaurant. We’ve outlined a few common mistakes people make when cooking Chinese food at home (particularly when stir-frying) and how to avoid them. For more in-depth information on each point below, check out this post over here

  1. Use the right Chinese ingredients. 
  2. Use a wok or comparable cooking vessel with a large surface area that allows for fast and quick high-heat cooking.
  3. Don’t overcrowd the wok with too many ingredients at one time. 
  4. Have all of your ingredients chopped thinly, measured, whisked, and ready to go before you start cooking. 

Why We Love This Shrimp Mei Fun Recipe 

  • It cooks in just 10 minutes
  • You can use frozen shrimp
  • You can add pork or chicken
  • You can make it a vegetarian mei fun
  • The amount of curry used is customizable
  • It’s inexpensive to make
  • You can make it spicy (or not)
  • A great way to use up leftover bits of veggies & meat from your fridge

Easy Shrimp Mei Fun Ingredients 

If you want to make chicken mei fun or shrimp and pork mei fun, be sure to add 4 ounces of the desired meat (i.e. chicken breast or thigh, roast pork, ham, hot dogs, or Chinese BBQ pork) to the recipe. Also, feel free to substitute the cabbage and carrot for zucchini, bell peppers, or even broccoli. 

NOODLE INGREDIENTS

  • dried rice vermicelli/cellophane noodles 
  • Argentinian Red shrimp (or your favorite shrimp)
  • Napa cabbage 
  • carrots
  • onion 
  • scallions and/or chives
  • garlic
  • dried Chinese chili (optional)
  • eggs
  • vegetable oil

WET SAUCE INGREDIENTS

  • Shaoxing wine*
  • soy sauce 
  • water (or chicken stock)
  • toasted sesame oil

CURRY SEASONING BLEND 

  • madras curry powder, or favorite curry 
  • salt
  • granulated sugar
  • white pepper

*If you can’t find Shaoxing wine, use dry sherry in a 1:1 ratio. If you’re thinking about using mirin, it’s acceptable if that’s all you’ve got (but it really has a totally different flavor than Shaoxing wine and it’s also a bit sweet which would still taste nice in this dish).

How to Make the Best Singapore Noodles at Home

Before you get started, make sure all of your ingredients are measured, sliced, chopped, and stirred. And if you need to, work in batches if your wok is smaller or you’re using a sauté pan instead which will allow you to cook everything well even if it takes a little more time. 

  1. Reconstitute the noodles. Boil a small pot of water and pour it over the noodles making sure they are completely submerged. Allow to soak for exactly 2 minutes and strain the noodles. Cut the noodles into halves or thirds to make them easier to stir fry and set aside. 
  2. Cook the eggs. Heat the wok over medium-high and add 1/2 of the vegetable oil (you’ll use the other 1/2 in another step). Add the eggs and fry until bubbling around the edges and then flip it over. Using your spatula, break up the eggs into bite-sized pieces. When all the egg is cooked through and roughly chopped, remove it to a plate. 
  3. Cook the garlic, onions, and chives. Add the remaining oil, sliced onions, garlic, and chives to the hot wok and stir fry for 15 seconds.
  4. Cook the shrimp. Add the shrimp to the wok and stir fry for 20 seconds.
  5. Cook the cabbage, carrots, and chilis. Increase the heat of the work to high and add the cabbage, carrots, and chili peppers and stir fry for 30 seconds.
  6. Deglaze the wok. Drizzle the Shaoxing wine around the perimeter of the wok making sure it has contact with the pan and stir fry for 15 seconds.
  7. Cook the noodles. Add the noodles to the wok, constantly moving them around the pan to incorporate them with the vegetables, and stir fry for 1 minute
  8. Add the curry spice blend. Add the curry powder, sugar, salt, and white pepper tossing well to incorporate all of the ingredients, stir fry for 2 minutes
  9. Add the wet sauce ingredients and scallions. Add the soy sauce, sesame oil, water, and scallions, and continue tossing until well combined, stir fry for 1 minute and remove to a serving platter, Enjoy!

Singapore Mei Fun Noodles (Shrimp Mai Fun) recipe step-by-step photos

 

Looking for a Few More Delicious Dim Sum or Asian Dishes?

If you’re looking for a few other dishes to round out your takeout night in, below are a few of our favorites we think you may also enjoy.

 

Let’s get started!

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a wok full of fried Singapore Mei Fun Noodles with shrimp

Best Singapore Noodles (Shrimp Mei Fun)


  • Author: Kelly
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Diet: Gluten Free

Description

Singapore noodles couldn’t be easier to make at home! These delicious rice noodles get their bright yellow color (and flavor) from curry powder and are filled with shrimp, eggs, carrots, Napa cabbage, onions, and scallions. It’s an incredibly versatile dish because you can substitute just about anything like deli ham, pork loin, chicken, hot dogs, or pretty much any meat, tofu, or vegetable you need to use up in your refrigerator. 


Ingredients

Scale

NOODLE INGREDIENTS

  • 5 ounces dried rice vermicelli/cellophane noodles (150g)
  • 10 to 12 shrimp, peeled, deveined, and patted dry (160g)
  • 10 ounces shredded Napa cabbage (285g)
  • 1 medium carrot, julienned (5 ounces) (135g)
  • 1/2 medium onion (2 1/2 ounces), thinly sliced (70g)
  • 1 scallion, sliced
  • 2 tablespoons chives, finely minced (optional)
  • 2 garlic cloves, minced (or sub 1/2 teaspoon dried minced garlic)
  • 2 dried Chinese chilis, seeds removed
  • 2 large eggs, beaten (100g)
  • 2 1/2 tablespoons vegetable oil (40g)

WET SAUCE INGREDIENTS

  • 1 tablespoon Shaoxing wine (place in separate bowl for deglazing the wok) (14g)*
  • 2 tablespoons soy sauce (30g)
  • 1/4 cup water (or chicken stock) (60g)
  • 1/2 teaspoon toasted sesame oil (2g)

CURRY SEASONING BLEND 

  • 1 1/2 to 2 tablespoons madras curry powder, or favorite curry (10-20g)
  • 1 1/4 teaspoon kosher salt (5g)
  • 1/2 teaspoon granulated sugar (3g)
  • 1/8 teaspoon white pepper (0.25g)

*If you can’t find Shaoxing wine, use dry sherry in a 1:1 ratio. If you’re thinking about using mirin, it’s acceptable if that’s all you’ve got (but it really has a totally different flavor than Shaoxing wine and it’s also a bit sweet which would still taste nice in this dish).


Instructions

  1. Reconstitute the noodles. Boil a small pot of water and pour it over the noodles making sure they are completely submerged. Allow to soak for exactly 2 minutes and strain the noodles. Cut the noodles into halves or thirds to make them easier to stir fry and set aside. 
  2. Cook the eggs. Heat the wok over medium-high and add 1/2 of the vegetable oil (you’ll use the other 1/2 in another step). Add the eggs and fry until bubbling around the edges and then flip it over. Using your spatula, break up the eggs into bite-sized pieces. When all the egg is cooked through and roughly chopped, remove it to a plate. 
  3. Cook the garlic, onions, and chives. Add the remaining oil, sliced onions, garlic, and chives to the hot wok and stir fry for 15 seconds.
  4. Cook the shrimp. Add the shrimp to the wok and stir fry for 20 seconds.
  5. Cook the cabbage, carrots, and chilis. Increase the heat of the work to high and add the cabbage, carrots, and chili peppers and stir fry for 30 seconds.
  6. Deglaze the wok. Drizzle the Shaoxing wine around the perimeter of the wok making sure it has contact with the pan and stir fry for 15 seconds.
  7. Cook the noodles. Add the noodles to the wok, constantly moving them around the pan to incorporate them with the vegetables, and stir fry for 1 minute
  8. Add the curry spice blend. Add the curry powder, sugar, salt, and white pepper tossing well to incorporate all of the ingredients, stir fry for 2 minutes
  9. Add the wet sauce ingredients and scallions. Add the soy sauce, sesame oil, water, and scallions, and continue tossing until well combined, stir fry for 1 minute and remove to a serving platter, Enjoy!

Notes

  • If you want to make chicken mei fun or shrimp and pork mei fun, be sure to add 4 ounces of the desired meat (i.e. chicken breast or thigh, roast pork, ham, hot dog weiners, or Chinese BBQ pork) to the recipe. You don’t need to change anything else in the recipe.
  • Don’t have cabbage or carrots, but still want to make this recipe? Use zucchini, bell peppers, bean sprouts, cauliflower, or even broccoli instead. In fact, this recipe is a great way to use up whatever veggies and tidbits are leftover in your fridge. 
  • Before you get started, make sure all of your ingredients are measured, sliced, chopped, and stirred.
  • Work in batches if your wok is smaller or you’re using a sauté pan instead which will allow you to cook everything well even if it takes a little more time. 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dim Sum + Dumplings
  • Method: Stir Fry
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1/4 recipe

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