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
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, 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