Name: Best Singapore Noodles (Shrimp Mei Fun)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
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); 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); 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)

Jump to Recipe

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.

singapore mei fun noodles just cooked in a wok

a wok full of singapore shrimp and pork mei fun noodles

a wok full of fried Singapore Mei Fun Noodles with shrimp

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)

4 types of dried Asian noodles for comparison (thai rice noodles for pad Thai, rice cellophane noodles, mung bean or cellophane glass noodles, mung bean glass 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.

closeup of singapore noodles on an oval platter with the sunlight hitting it

singapore noodles on an oval platter with the sunlight hitting it

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.

all the mei fun ingredients chopped, measured, stirred and ready to be cooked

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.

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

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

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

singapore noodle ingredients on a cutting board ready to be chopped, measured, mixed, and stirred.

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).

shrimp mei fun noodles on an oval serving platter with chopsticks next to it

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.

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.
Cook the eggs. Heat the wok over medium-high and add ½ of the vegetable oil (you'll use the other ½ 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.
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.
Cook the shrimp. Add the shrimp to the wok and stir fry for 20 seconds.
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.
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.
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.
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.
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!