Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)
A hearty all-in-one dish, Singapore Mei Fun (Rice Noodles) consists of tasty proteins, crunchy vegetables and flavourful seasonings.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 90 g dried rice vermicelli (Mei Fun) (see note 1)
- 1/2 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp Shaoxing rice wine (optional)
- 1/2 tsp sesame oil
- 1/4 tsp salt (or to taste)
- 1/2 tsp sugar
- 1/2 lime, use the juice only
- 1 tbsp water
- 2 tbsp neutral cooking oil, divided
- 2 eggs, lightly beaten
- 8 shrimps, peeled and deveined
- 50 g Char Siu (Chinese BBQ pork) (see note 2 for substitutes)
- 2 clove garlic, minced
- 1 tbsp yellow curry powder (see note 3)
- 100 g mung bean sprouts
- 60 g bell pepper, julienned
- 60 g red onion, sliced
- 1 stalk scallions, julienned
Instructions
- 1
You can either follow the instructions on the package to prepare the rice vermicelli or use my method: Put them into a large bowl. Pour in hot water (just boiled) enough to cover. Leave to soak for 2 mins.
- 2
Drain well then cut into shorter sections with a pair of scissors. Set aside (see note 1).
- 3
In a small bowl, mix light soy sauce, oyster sauce, Shaoxing rice wine, seame oil, salt, sugar, lime juice and water. Set aside.
- 4
Heat up half of the cooking oil in a wok until it smokes. Pour in the egg. Fry until cooked then break it into small pieces with a spatula. Transfer to a plate.
- 5
In the same wok, sear the shrimp (no need to pour in more oil). As soon as they curl up and turn pink, transfer to the egg plate.
- 6
Pour the other half of the cooking oil into the wok. Fry garlic and yellow curry powder over low heat for 20 seconds or so (Do not burn).
- 7
Stir in the vermicelli. With the aid of a pair of chopsticks, loosen the vermicelli to have it evenly coated by the curry.
- 8
Turn the heat to medium high. Add Char Siu, mung bean sprouts, bell pepper & red onion. Constantly stir (I use chopsticks and a spatula at the same time) to evenly heat all the ingredients until the vegetables are cooked but still retain some of the crunchiness.
- 9
Put the egg and shrimp back into the wok. Add the sauce and scallions. Give everything a quick stir then serve immediately.