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).

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Instructions

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 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.
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!

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