Singapore Mei Fun (Mai Fun) recipe with Char Siu pork, carrot, red onions, shrimp and napa cabbage
I have received one request about how to make Chinese takeout Singapore fried Mei fun (Mai Fun)around one week ago. Before that request, I totally had no idea about how popular this dish is outside China. However it is really worth the popularity.
I guess you might be quite confused why this Singapore stuff food appears on Chinese takeout menu. Although it is named as Singapore chow Mei fun, this dish is not unique to Singapore. The Chinese name of this pan fried rice noodle recipe is "星州炒米粉" and it is usually served in tea restaurant in southern China and Hong Kong. It really combines several interesting ingredients for example Chinese char siu or sausage and golden curry powder from India. By the way, curry powder has become a really popular kitchen seasoning in Chinese kitchen now. And you should not feel surprised when hearing the stewed beef with curry and potato has been ranked as top 20 popular dishes in China now.Anyway, no matter where it comes from and why it is named as Singapore Mei fun, we can just enjoy yummy dishes.
Here are some tips about the ingredients
- For the curry, golden curry including powder and paste is high recommended since it contains large amount of turmeric powder, thus giving a golden color of the final dish.
- About Char Siu, if you just cannot find any store version Char Siu and not interested in making some at home too. You can replace it with Chinese sausage or bacon.
- About the Mei fun (Mai Fun): In this recipe, dried thin rice noodle is usually used. In addition, we have flat rice noodles used in beef chow fun. If possible, use Taiwanese Mei fun for this recipe because most of high quality Taiwanese Mei Fun provides a better texture and you will not end up with broken rice noodles.
Heat up around ½ tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften. Spread the curry power on the mixture and mix well.
Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
Add shredded egg omelet , mix well.
Enjoy!
Singapore Mei Fun
Ingredients
- 100 g dried rice noodles
- 8 whole Shrimp ,peeled and deveined
- 2 whole Eggs
- 1 cup Shredded Napa Cabbage
- ½ cup shredded carrot
- ½ cup shredded red onion
- 1 fresh green pepper ,shredded (I use half green and half red)
- 1 scallion or green onion ,cut into 2 inch sections
- ⅓ cup Chinese Char Siu or sausage ,finely sliced or shredded
- 1.5 tbsp. vegetable oil
- ½ tbsp. golden curry powder
Stir fry sauce
- 1 tbsp. cooking wine
- ½ tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 2 tsp. sesame oil
- ½ tbsp. oyster sauce ,optional
- 1 tsp. sugar
- ½ tsp. salt or as needed
Instructions
- Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
- Heat up around ½ tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
- Slice other ingredients and mix the stir fry sauce in a small bowl.
- Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
- Spread the curry power on the mixture and mix well.
- Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
- Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
- Transfer out and serve hot.
Notes
Nutrition
Tricia
Hi, Made this tonight as this has become a regular meal in my house now. I enjoyed it so much (again)
that I thought I just had to let you know and say thanks for a lovely recipe.
Elaine
Thanks Tricia for the trying the recipe and the lovely feedback.
Lori Monzeglio Dodson
Is this just one serving or two?
Elaine
It can just serve two. I do not recommend frying a large batch each time.
Pam
Are vermicelli rice noodles comparable to the noodles you recommend?
Elaine
You can use other vermicelli rice noodles. Just be gentle and do not break them when frying.
Julia in France
Just enjoyed it - verrrry tasty!
Thanks for the beautiful mouthwatering photos, as well!
Cheers
Elaine
Thanks Julia! I am so glad that you loved it. It is a family star on my table too
Kirsty
Elaine, this is one of the best things I have ever tasted/cooked! Thank you for an amazing recipe! My whole family is raving tonight after I made this for dinner! I am a big fan of yours .... please keep sharing your amazing knowledge and recipes with us!
Elaine
H，Kirsty
Thanks, I'm very glad you have tried my recipe successfully and your family love it. Wish you have a good time!
Ali
Delicious, I add extra curry power (1 1/2 tbs) as the Chinese sausage made it a little too sweet.
Elaine
Hi, Ali
It's OK with extra curry power if you don't like the sweet of Chinese sausage.
Brian
Made this for my family tonight. They LOVED it!
Elaine
Thanks Brain for the wonderful feedback.
Nerimaro
Hi Elaine, which brand of golden curry powder do you recommend? Should it be a Chinese brand or would any curry powder work in the recipe?
Elaine
Hi Nerimaro,
Any brand of golden curry powder can work for this recipe.
Derek
I love this dish....always ate it in food courts in Melbourne. But interestingly when I relocated to Singapore, this dish does not exist!!! So i wonder where the "singapore" name came from in naming this dish?
Elaine
Hi Derek,
I do not know why too. The Chinese name is "星洲炒米". It is not originated from Singapore but quite popular in China towns.
Ed Christian
Totally killer. Made this, even though I lacked a couple bits - tastes better than the stuff at the take-out place. Will be one of my favorite go-to's going forward! Thanks so much! Wish I knew where to get that pork, though.
Elaine
Thank you for such an encouraging comment. The pork is leftover Cha Siu, you can get it at any dim sum halls or it is also quite easy for homemaking.