Singapore Noodles (Singapore Mei Fun)

Steps

Prepare the noodles, shrimp, and eggs

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).

   Start 30-minute timer
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.

Put it all together

5. 5

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

   Start 15-second timer
6. 6

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

   Start 15-second timer
7. 7

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

   Start 15-second timer
8. 8

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

   Start 30-second timer
9. 9

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

   Start 1-minute timer
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.

    Start 2-minute timer
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.

    Start 20-second timer