Singapore Noodles (Singapore Mei Fun)

Ingredients

• 5 oz dried vermicelli rice noodles (rehydrated and cut into 8-10 inch lengths)
• 12 large shrimp (frozen, peeled, deveined, and butterflied; approx 6-8 oz)
• 2.5 tbsp vegetable oil (divided)
• 2 eggs (beaten)
• 2 cloves garlic (chopped)
• 4 oz char siu (Chinese Roast Pork) (can substitute ham or Chinese sausage)
• 3 dried red chili peppers
• 9 oz napa cabbage (shredded, about 3 cups)
• 1 carrot (about 2.5 oz / 70g)
• 1 tbsp Shaoxing wine (can substitute dry cooking sherry)
• 2 tbsp curry powder (or to taste)
• 1 tsp salt (or to taste)
• 0.25 tsp sugar
• 0.125 tsp white pepper
• 2 tbsp chicken stock (up to 4 tbsp; or water (optional))
• 0.5 tsp sesame oil
• 1.5 tsp soy sauce (can substitute GF soy sauce)
• 1 scallion (julienned)
• 0.5 red onion (about 2.5 oz / 70g, thinly sliced)

Steps

1. 1

   Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling).

2. 2

   Drain the noodles in a colander just before you’re ready to cook. Use kitchen shears to cut the long strands into 8-10 inch lengths.

3. 3

   Peel the shrimp, butterfly them from the back, and de-vein. Rinse and pat dry before cooking.

4. 4

   Heat your wok over medium heat, and add 1 tablespoon of oil. Add the beaten eggs, and when they’ve cooked and bubbled along the sides, flip them over. Break the egg up into rough strips with your wok spatula. Remove from the wok and set aside.

5. 5

   Heat your wok over medium heat, and add 1 ½ tablespoons of oil and the chopped garlic. Cook for 15 seconds.

6. 6

   Add the shrimp and roast pork (or ham or Chinese Sausage). Stir-fry for another 15 seconds.

7. 7

   Add the Shaoxing wine around the perimeter of the wok and stir-fry for another 15 seconds.

8. 8

   Add the dried red chili peppers, shredded napa cabbage, and carrots. Stir-fry for 30 seconds.

9. 9

   Add the rice noodles. Stir-fry for 1 minute, lifting the rice noodles with your spatula to loosen them.

10. 10

    Sprinkle the curry powder, salt, sugar and white pepper evenly over the noodles.

11. 11

    Stir-fry using a scooping and lifting motion to loosen the noodles and uniformly combine them with the spices, vegetables and meat. Work your way around the wok, scraping the bottom to prevent sticking. Continue for about 2 minutes until everything is coated in a uniform curry color.

12. 12

    If the noodles seem dry, add 2-4 tablespoons of chicken stock or water. Err on the side of more moisture to prevent the dish from drying out.

13. 13

    Add the sesame oil, soy sauce, and the cooked egg strips. Mix thoroughly for another minute until everything is combined and heated through.

14. 14

    Add the julienned scallions and sliced red onion, and continue to stir-fry for another 20 seconds. Plate and serve with chili oil.

Notes

You can substitute napa cabbage with savoy or green cabbage. Other vegetables like celery, bean sprouts, mushrooms, or bell peppers can be added. For the meat, ham or Chinese sausage are common substitutes for char siu.

Nutrition per serving

• main
• stir-fry
• noodles
• takeout-style
• shrimp
• pork
• curry