Singapore Noodles (星洲炒米粉, Singapore Mei Fun)
Easy Singapore noodles recipe featuring rice vermicelli noodles tossed in a curry sauce with juicy shrimp, rich BBQ char siu pork, crispy onions and peppers. It’s so scrumptious and bursting with flavor. It’s quick to make and a perfect one-pot meal for your weekday dinner. {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace soy sauce. And use a gluten-free oyster sauce.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz dried rice vermicelli noodles
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1 tablespoon light soy sauce ((or regular soy sauce))
- 1 tablespoon oyster sauce ((or soy sauce))
- 1 tablespoon curry powder
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 2 tablespoons peanut oil ((or vegetable oil))
- 2 large eggs (, beaten)
- 2 cloves garlic (, minced)
- 2 teaspoons ginger (, minced)
- 1/2 onion (, sliced (or shallot))
- 8 oz shrimp (, peeled and deveined)
- 4 oz Chinese char siu pork ((or ground pork) (*Footnote 1))
- 1 carrot (, julienned)
- 2 anaheim peppers (, thinly sliced (or 1 bell pepper))
Instructions
- 1
Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside.
- 2
Combine the sauce ingredients in a small bowl. Stir to mix well.
- 3
Heat 1/2 tablespoon oil in a large nonstick skillet and heat over medium-high heat. Add the eggs. Cook and scramble the eggs until just cooked through. Transfer to a plate.
- 4
Add 1 tablespoon of oil and the garlic, ginger and onion. Stir and cook for 1 minute. Move everything to one side of the pan.
- 5
Pour in the remaining 1/2 tablespoon oil and the char siu pork and shrimp to the other side of the pan. Cook, stirring occasionally, until the shrimp are just cooked through and the char siu is lightly browned, 2 minutes or so.
- 6
Add the carrot. Cook and stir for 1 minute, until the carrot just starts to turn soft.
- 7
Add the noodles and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly.
- 8
Return the cooked egg to the pan and add the pepper. Mix everything well, for 1 minute or so. Transfer everything to serving plates and serve hot as a main.