Singapore Noodles (Singapore Mei Fun) Recipe
I’m so excited to share my Singapore Noodles (Singapore Mei Fun) Recipe with you today! This dish has always been one of my favorite go-to meals when I want something vibrant, flavorful, and just a little bit different from your everyday stir-fry. The thin rice noodles are tossed with fragrant curry powder, fresh veggies, and savory BBQ pork, chicken, and shrimp — it’s a perfectly balanced blend of textures and tastes that really hits the spot.
What makes this Singapore Noodles (Singapore Mei Fun) Recipe truly special is how easy it is to tailor for your own cravings. Whether you’re preparing a quick weeknight dinner or impressing guests, the bright spices and colorful ingredients bring this dish alive. Plus, once you get the hang of stir-frying the noodles without getting them mushy (I’ll share my tips below), you’ll want to make it again and again!
Ingredients You’ll Need
The ingredients in this recipe work beautifully because they balance bold spices with fresh veggies and lean proteins, all wrapped in silky rice noodles. When shopping, quality matters here—especially for the BBQ pork and the curry powder, so look for the best you can find or make your own!
- Thin rice noodles: Look for “mei fun” or “rice vermicelli”—these cook quickly and have that perfect tender bite.
- Eggs: They add richness and texture, so don’t skip!
- Garlic: Minced fresh garlic is essential—packs a punch of flavor.
- Chinese BBQ roast pork: You can find this at Asian markets or make homemade char siu for extra flavor.
- Napa cabbage: Thinly sliced, it provides crunch and sweetness.
- Carrot: Cut into matchsticks for color and a slight sweetness.
- Celery: Adds a refreshing crispness; thin slices work best.
- Shaoxing rice wine: This gives a subtle depth—no substitute for authenticity here.
- Curry powder: Choose a good-quality blend; adjust quantity to suit your spice love.
- Ground turmeric (optional): Great for adding a warm color if you like.
- Oyster sauce: Adds umami richness that ties everything together.
- Chicken bouillon powder: A little secret seasoning to boost savory notes.
- Salt and sugar: Balance out all the flavors.
- Chili oil (optional): Homemade or store-bought for a spicy kick.
- Green onions: Just the green parts sliced into pieces add a sharp, fresh bite.
- Neutral cooking oil: Like vegetable or canola oil—for quick stir-frying.
- Skinless boneless chicken breast: Thin strips cook evenly and quickly.
- Small shrimp: Peeled and deveined for convenience and flavor.
- Cornstarch: Used in the marinade to keep your chicken and shrimp tender.
- Water and a little oil: Helps the marinade coat proteins beautifully.
Variations
I love how versatile this Singapore Noodles (Singapore Mei Fun) Recipe is—feel free to make it your own! Over time, I’ve tried swapping proteins and veggies depending on what I have on hand or the season. Don’t be afraid to explore and add your signature touch.
- Vegetarian version: Replace meats with tofu and add mushrooms—I tried this once and it was just as satisfying!
- Spice level: If you like it hot, add extra chili oil or fresh chopped chilies while cooking.
- Gluten-free: Make sure your oyster sauce and other condiments are gluten-free; the rice noodles already fit the bill.
- Seasonal veggies: Throw in snap peas or bell peppers for added crunch and color.
- Shrimp only: I’ve made this with just shrimp too, which cooks fast and gives the dish a lighter feel.
How to Make Singapore Noodles (Singapore Mei Fun) Recipe
Step 1: Prep the Noodles and Marinade Your Proteins
Start by soaking your thin rice noodles in warm water for about 10 minutes until they’re soft but still firm—this helps prevent mushiness later when stir-frying. While the noodles soak, mix your chicken and shrimp with the marinade ingredients: water, Shaoxing rice wine, salt, cornstarch, and a touch of oil. This step is key for juicy, tender proteins. Let them marinate for at least 10 minutes while you prep your veggies.
Step 2: Cook Proteins and Eggs Separately
Heat some neutral oil in your wok or large skillet over medium-high heat. Quickly stir-fry the marinated chicken strips until they’re nearly cooked through, then add shrimp and cook until just pink and firm. Remove the proteins from the wok and set aside. I like to scramble the eggs in the same wok next—just pour in the beaten eggs, let them set slightly, then scramble gently. This keeps everything flavorful without over-complicating the process.
Step 3: Stir-Fry Aromatics and Vegetables
Now add a little more oil to your hot wok and toss in the minced garlic. Stir it quickly—just about 30 seconds—to release its fragrance without burning it. Then add napa cabbage, carrot matchsticks, and celery. Stir-fry these veggies until they’re tender-crisp, about 2-3 minutes. The key is maintaining a bit of crunch to contrast the soft noodles later.
Step 4: Combine Noodles, Spices, and Sauces
Drain your noodles well and add them to the wok. Here’s the moment where the magic happens—toss noodles with curry powder, ground turmeric (if using), oyster sauce, Shaoxing rice wine, chicken bouillon powder, salt, and sugar. Keep the heat high and stir constantly to avoid clumps and to evenly distribute the fragrant spices. This step is where you’ll taste and adjust seasoning, so add a little more curry or chili oil if you want a stronger kick.
Step 5: Bring It All Together
Return your cooked chicken, shrimp, and BBQ pork strips to the wok, tossing gently to combine everything. Finish by stirring in the scrambled eggs and green onion pieces. Let everything heat through for another minute or so, then remove from heat. This final toss keeps the noodles light and vibrant—avoid overcooking for the best texture.
How to Serve Singapore Noodles (Singapore Mei Fun) Recipe
Garnishes
I love topping this dish with some fresh cilantro and a wedge of lime on the side—it brightens the flavors beautifully. If you’re into heat, drizzle a bit more of the chili oil or scatter sliced fresh chilies on top. Crunchy toasted sesame seeds also add a lovely nutty contrast that I sometimes sprinkle over for extra texture.
Side Dishes
To keep the meal balanced, I usually pair it with a simple cucumber salad or some steamed bok choy tossed with garlic. A light soup like egg drop or hot and sour soup also complements the spices nicely without weighing things down. These sides add freshness and round out the meal perfectly.
Creative Ways to Present
For a festive meal, I’ve served Singapore Noodles (Singapore Mei Fun) Recipe in small individual bowls garnished with edible flowers and microgreens—it’s an instant wow for dinner parties! Another fun idea is using lettuce cups and letting everyone scoop their own portions, adding a little extra crunch and freshness to each bite.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 2 days. The key to keeping it tasty is to cool it completely before refrigerating so it doesn’t get soggy. When I reheat, the noodles remain pleasantly firm if done right (more on that next) instead of turning into a sticky mess.
Freezing
Freezing Singapore Noodles isn’t my favorite because the rice noodles tend to get mushy after thawing, but if you’re in a pinch, freeze the cooked proteins and veggies separately from the noodles. When reheating, mix them quickly and add a splash of soy sauce or broth to freshen things up.
Reheating
For reheating, I recommend using a hot skillet or wok instead of the microwave. Just add a tiny bit of oil or water, toss the leftovers quickly over high heat, and stir often. This helps bring back a bit of the original stir-fry texture and keeps everything tasting fresh.
FAQs
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Can I make Singapore Noodles (Singapore Mei Fun) Recipe without meat?
Absolutely! You can easily substitute meat with tofu, mushrooms, or extra vegetables. Marinate tofu in a similar way to keep it flavorful, or simply add your favorite veggie combinations for a delicious vegetarian version.
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What’s the secret to preventing soggy rice noodles?
The trick is to soak the rice noodles until just soft (still a bit firm) and drain them very well before stir-frying on high heat quickly. Avoid over-soaking or cooking the noodles too early, and make sure your wok is hot for a quick toss to keep the noodles from getting mushy.
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Where can I buy Chinese BBQ roast pork?
Chinese BBQ pork, or char siu, is often available at Asian supermarkets in the deli or refrigerated sections. If unavailable, you can either make your own or substitute with hoisin-flavored pork or chicken slices for a similar taste.
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Is curry powder necessary in this recipe?
Yes, curry powder is a key flavor component that defines Singapore Noodles. You can adjust the amount to your taste, but leaving it out would change the dish quite a bit. Try to find a good quality curry powder to retain that authentic aroma.
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Can I meal prep Singapore Noodles for the week?
Yes, you can make a batch and store it in airtight containers for up to 2 days. Just be mindful that rice noodles may soften over time, so reheating quickly on high heat helps refresh the texture.
Final Thoughts
This Singapore Noodles (Singapore Mei Fun) Recipe feels like a little celebration every time I make it—not overly complicated but full of vibrant flavors and textures that make you want to dig in. I hope you’ll enjoy experimenting with it as much as I do, tweaking it to suit your own tastes. Give it a try and soon it might become your new favorite weeknight meal or your signature dish to impress friends. Happy cooking!
Print
Singapore Noodles (Singapore Mei Fun) Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
Singapore Noodles, also known as Singapore Mei Fun, is a flavorful stir-fried noodle dish featuring thin rice noodles tossed with a vibrant blend of curry powder, garlic, and turmeric, combined with tender strips of chicken, shrimp, and Chinese BBQ pork. This dish is bright, aromatic, and perfect for a quick, satisfying meal that boasts a balance of savory, spicy, and slightly sweet notes.
Ingredients
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, thinly sliced (homemade or store-bought)
- 2 leaves napa cabbage, thinly sliced width-wise
- ½ large carrot, peeled and cut into matchsticks
- 1 stalk celery, thinly sliced into matchsticks
- 1 tablespoon Shaoxing rice wine
- 1½ tablespoons curry powder (adjust to preference)
- 1 teaspoon ground turmeric (optional for color)
- 1 tablespoon oyster sauce
- 1½ teaspoons 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)
- Neutral oil, as needed for cooking
For the Marinated Proteins:
- 3 ounces skinless boneless chicken breast, thinly sliced
- 3 ounces small shrimp, peeled and deveined
- ½ tablespoon water
- ½ teaspoon Shaoxing rice wine
- ½ teaspoon salt
- 2 teaspoons cornstarch
- ½ teaspoon neutral oil
Instructions
- Prepare the Rice Noodles: Soak the thin rice noodles in warm water for about 20 minutes or until they are pliable but not mushy. Drain well and set aside.
- Marinate the Proteins: In a small bowl, combine sliced chicken breast and shrimp with water, Shaoxing rice wine, salt, cornstarch, and oil. Mix well and let marinate for at least 10 minutes to tenderize and flavor the proteins.
- Cook the Eggs: Heat a wok or large skillet over medium-high heat and add a little neutral oil. Pour in the beaten eggs, quickly scramble until just cooked, then remove and set aside.
- Stir-Fry Aromatics and Proteins: Add more oil if needed, then sauté the minced garlic until fragrant but not browned. Add the marinated chicken and shrimp, stir-frying until they are almost cooked through.
- Add Vegetables and Pork: Toss in the napa cabbage, carrot, celery, and Chinese BBQ pork strips. Stir-fry for 1-2 minutes until the vegetables start to soften but remain crisp.
- Season the Dish: Sprinkle in the curry powder, ground turmeric (if using), chicken bouillon powder, salt, and sugar. Stir to coat the ingredients evenly with the spices.
- Add Noodles and Sauce: Add the drained rice noodles and pour in Shaoxing rice wine, oyster sauce, and chili oil (if using). Toss everything thoroughly to combine and heat through, ensuring noodles are well coated and heated evenly.
- Finish and Serve: Return the scrambled eggs to the wok along with the green onion pieces. Give a final toss, adjust seasoning to taste, remove from heat, and serve hot.
Notes
- Adjust the amount of curry powder to suit your preferred spice level and flavor intensity.
- Ground turmeric is optional but adds a lovely color and subtle earthiness to the noodles.
- Use neutral oil like vegetable or canola oil for stir-frying to avoid overpowering the delicate flavors.
- If you cannot find Shaoxing rice wine, dry sherry can be used as a substitute.
- The Chinese BBQ roast pork can be homemade or store-bought; if unavailable, substitute with char siu or omit for a lighter version.
- Drain the rice noodles thoroughly after soaking to prevent clumping during stir-frying.
Keywords: Singapore noodles, Mei fun, curry noodles, stir-fried noodles, Chinese BBQ pork, shrimp noodles, chicken noodles, curry powder noodles
