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    Home » Recipes » pork

    Singapore Mei Fun - Chow Mei Fun

    Last Modified: April 10, 2023 by Elaine| 61 Comments

    34421 shares
    Jump to Recipe

    For all chow mein and chow mei fun lovers, you must try this Singapore mei fun, a luxurious chow mei fun with Chinese BBQ pork (Char Siu), red onions, shrimp, and napa cabbage. We will guide you to make the perfect Singapore mei fun at home.

    singapore mei fun|chinasichuanfood
    Jump to
    • What's Singapore Mei Fun
    • Ingredients breakdown
    • What's Mei Fun
    • Is mei fun gluten-free?
    • Substitution for Char Siu
    • How to make Singapore mei fun
    • How to reheat
    • Other yummy Noodle Recipes
    • Singapore Mei Fun

    What's Singapore Mei Fun

    I received one request about how to make Chinese takeout Singapore fried Mei fun (Mai Fun)around one week ago. Before that request, I had no idea about how popular this dish is outside China. However, it is worth the popularity.

    Singapore Mei Fun typically consists of thin rice noodles (mei fun) that are stir-fried with a variety of ingredients, such as shrimp, char siu pork, eggs, onions, and vegetables, and seasoned with curry powder, soy sauce, and other spices. The dish is known for its vibrant yellow color, which comes from curry powder.

    singapore mei fun|chinasichuanfood

    You might be confused about why this Singapore stuff food appears on the Chinese takeout menu. Despite its name, Singapore Mei Fun is not a traditional dish from Singapore. It was popular in southern China and then bought to other places of the world by the immigrations. Then the popularity is built by Chinese-American restaurants in the United States. The Chinese name of this pan-fried rice noodle recipe is "星州炒米粉" and it is usually served in tea restaurants in southern China and Hong Kong.

    Curry powder has become a popular kitchen seasoning in Chinese kitchens now. And you should not feel surprised when hearing that 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 Singapore Mei fun, we can enjoy yummy dishes.

    singapore mei fun|chinasichuanfood

    Ingredients breakdown

    Mei fun noodles- you will need high-quality thin rice noodles known as mei fun noodles. I will recommend using the Tiger brand.
    Protein: Char Siu, shrimp, and egg are typical for Singapore mei fun.

    vegetables: a ground of mixed crunchy vegetables will be added in this mei fun stir fry to add layers of texture and also balance the flavors. I use bean sprouts, scallion, red onion, bell pepper, and napa cabbage.

    Curry powder: curry powder is a must-have seasoning for Singapore mei fun. It gives a great taste and also a lovely yellow color. For the curry, golden curry including powder and paste is highly recommended since it contains a large amount of turmeric powder, thus giving a golden color to the final dish.

    Light soy sauce: Light soy sauce can give the dish a lovely savory base.

    Sesame oil: sesame oil can add some naughty flavor to Singapore mei fun.

    singapore mei fun|chinasichuanfood.com

    What's Mei Fun

    Mei fun is a very thin noodle made from rice which is often sold in dried form. Sometimes it is also known as rice vermicelli or rice vermicelli noodles. It looks quite similar to some of the other types of glass noodles such as mung bean noodles, but there are differences. There are many brands of mei fun in Asian cuisines.

    There are many brands of mei fun noodles available, both in Asian grocery stores and online. Some popular brands include three Ladies Brand Rice Vermicelli, A Taste of Thai Rice Noodles: A Taste of Thai, and tiger brand.

    You can choose any type, but you need to follow the instruction on the package and prepare your mei fun accordingly. My favorite brand is Tiger brand, which is a Taiwanese brand.

    pork mein fun|chinasichuanfood.com

    Is mei fun gluten-free?

    In theory, mei fun is gluten-free as it is made from rice flour and water, and does not contain any wheat or gluten-containing ingredients. Therefore, it is a popular option for individuals who have celiac disease, gluten intolerance, or who follow a gluten-free diet. However, always read the ingredient list on the packaging to see whether any other gluten or related product is used in the production process.

    Substitution for Char Siu

    ⭐Substitution for char siu: for Char Siu, if you just cannot find any store version of Char Siu and are not interested in making some at home too. You can replace it with Chinese sausage or bacon.

    singapore mei fun|chinasichuanfood

    How to make Singapore mei fun

    First, let's outline the steps. Soak the Mai fun noodle and then you can prepare all the side ingredients and proteins during the soaking time. Then pan-fry the egg pancake, sautee the proteins, fry garlic and red onion, add the rice noodle, and add curry powder, then mix in all of the other side ingredients. Let's begin.

    ⭐how to prepare the mei fun

    Soak the mei fun in cold water, and follow the time on the back of the package. And then completely drain. If you are not very good at frying chow mei fun, you can cut them into sections with scissors.

    💭 if you don't have time to soak the mei fun ahead, you can choose to soak them in hot water (above 60 degrees C) for around 2 minutes. This can be super fast and also create a softer texture.

    mei fun|chinasichuanfood.com

    Fry the egg

    Whisk the egg liquid with a very small pinch of salt and then add some oil to a pan, add the egg liquid in. Spread to form an egg pancake. Roll up and cut into shreds.

    A simpler way is to pan-fry the egg and then break them into small pieces if you don't want your brother to make the shredded egg. But shreds make a better uniform shape.

    singapore mei fun|chinasichuanfood

    Fry the shrimp

    Heat up around 1 tablespoon oil in a wok over medium fire. Add shrimp to fry for around 10 to 20 seconds until aroma. Transfer out.

    Fry garlic and red onion

    Then place oil in, fry garlic and red onion until aromatic. This helps to activate the aroma of the dish.

    Add noodles in and season it

    Place in the rice noodle, and add the curry powder. Continue frying for half a minute. Then add all the vegetables, napa cabbage, bean sprouts, and red bell peppers. Fry for 20 seconds.

    Add the protein

    Return char siu and shrimp. Because the protein is cooked already, it should be added at the end.

    singapore mei fun|chinasichuanfood.com

    Add shredded egg omelet, light soy sauce, salt, and sesame oil, and mix well.

    singapore mei fun|chinasichuanfood.com
    singapore mei fun|chinasichuanfood.com

    How to reheat

    I believe that in most cases, you don't need to reheat Singapore noodles. But if you do have leftovers, you can reheat them in the microwave or with a wok on the stove. To reheat in the microwave, transfer the desired amount of Singapore Mei Fun to a microwave-safe dish and sprinkle some water to avoid the noodle from drying out. Microwave for 1-2 minutes until heated through, stirring halfway through.

    To reheat on the stovetop, add a little bit of oil to a wok or skillet over medium-high heat. Add the Singapore Mei Fun and stir-fry for a few minutes until heated through, adding a splash of water or chicken broth if the noodles seem dry. Make sure to stir constantly to prevent the noodles from sticking to the pan.

    singapore mei fun|chinasichuanfood

    Other yummy Noodle Recipes

    We have lots of yummy and inspiring noodle recipes, check the following noodle ideas to find your favorite.

    • Dan Dan noodle is a famous Sichuan-style noodle with minced pork and lots of Sichuan seasonings.
    • Biang Biang noodle is a flat wide noodle with hot oil poured.
    • Lanzhou noodle is a popular noodle dish with spice-infused beef stock.
    • 10 Minutes hot and sour noodle is a super easy hot and sour soup noodles that can be finished in 10 minutes.

    singapore mei fun|chinasichuanfood.com

    Singapore Mei Fun

    Homemade Singapore Mei Fun-stir fried thin rice noodles with pork, shrimp, peppers and Chinese cabbage.
    5 from 13 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Keyword: Mei Fun, stir fry
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2
    Calories: 560kcal
    Author: Elaine

    Ingredients

    • 100 g rice noodles
    • 8 whole Shrimp ,peeled and deveined
    • 2 eggs
    • ½ cup Shredded Napa Cabbage
    • ¼ cup shredded red onion
    • ¼ cup mung bean sprouts
    • 1 scallion or green onion ,cut into 2 inch sections
    • ¼ bell pepper , shredded
    • ⅓ cup Chinese Char Siu ,finely sliced or shredded
    • 1.5 tbsp. vegetable oil
    • 1 tbsp. golden curry powder

    Stir fry sauce

    • 1 tbsp. cooking wine
    • ½ tbsp. light soy sauce
    • ½ tbsp. oyster sauce ,optional
    • 2 tsp. sesame oil , optional
    • 1 tsp. sugar
    • small pinch salt or as needed in egg

    Instructions

    • Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain. If you are in a hurry, you can soak the mai fun noodle in hot water for 2 minutes. Drain competely .

    Make shredded egg

    • Whisk egg with a small pinch of salt in a small bow.
    • 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 slightly.
    • Slice other ingredients and mix the stir fry sauce in a small bowl.

    Fry shrimp

    • Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp to fry for around 10 to 20 seconds until aroma. Transfer out.

    Make the chow mai fun

    • Add oil in a wok, and fry garlic and red onion until aromatic. Then add the rice noodles. Fry for around 1 minute. Use a chopstick or a truner to move the Mai fun to make sure they are evenly heated.
    • Add sugar, curry powder, light soy sauce, oyster sauce and then pour the cooking wine along the edges of the wok.
    • Add napa cabbage, mung bean sprouts and bell peppers in. Fry for another 1 minute.
    • Add char siu and shrimp. Mix well.
    • Add shredded egg omelet and scallions section, and optinally sesame oil. Fry for another 20 second or so until it is hot and firy.
    • Transfer out and serve hot.

    Video

    Notes

    Since both soy sauce and oyster sauce contains salt, so I spare salt in this recipe. For any reason you need to cut or reduce any of the ingredients, increase the salt amount accordingly.
    Please test with small batch firstly as chow Mei fun or other rice noodles needs frying practices. If you are trying to make a larger batch, make sure you get a larger wok and stronger fire.

    Nutrition

    Calories: 560kcal | Carbohydrates: 56g | Protein: 22g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 334mg | Sodium: 1538mg | Potassium: 458mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5875IU | Vitamin C: 18.2mg | Calcium: 167mg | Iron: 3.7mg
    singapore mei fun|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Tricia

      August 05, 2016 at 12:14 am

      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.

      Reply
      • Elaine

        August 05, 2016 at 4:12 pm

        Thanks Tricia for the trying the recipe and the lovely feedback.

        Reply
    2. Lori Monzeglio Dodson

      January 05, 2017 at 4:40 am

      Is this just one serving or two?

      Reply
      • Elaine

        January 05, 2017 at 9:34 am

        It can just serve two. I do not recommend frying a large batch each time.

        Reply
    3. Pam

      January 13, 2017 at 2:07 pm

      Are vermicelli rice noodles comparable to the noodles you recommend?

      Reply
      • Elaine

        January 14, 2017 at 9:53 pm

        You can use other vermicelli rice noodles. Just be gentle and do not break them when frying.

        Reply
    4. Julia in France

      January 21, 2017 at 1:59 am

      Just enjoyed it - verrrry tasty!
      Thanks for the beautiful mouthwatering photos, as well!
      Cheers

      Reply
      • Elaine

        January 21, 2017 at 4:58 pm

        Thanks Julia! I am so glad that you loved it. It is a family star on my table too

        Reply
    5. Kirsty

      January 22, 2017 at 5:21 pm

      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!

      Reply
      • Elaine

        January 22, 2017 at 8:36 pm

        H,Kirsty
        Thanks, I'm very glad you have tried my recipe successfully and your family love it. Wish you have a good time!

        Reply
    6. Ali

      April 03, 2017 at 3:59 am

      Delicious, I add extra curry power (1 1/2 tbs) as the Chinese sausage made it a little too sweet.

      Reply
      • Elaine

        April 03, 2017 at 8:27 am

        Hi, Ali
        It's OK with extra curry power if you don't like the sweet of Chinese sausage.

        Reply
    7. Brian

      June 29, 2017 at 10:18 am

      Made this for my family tonight. They LOVED it!

      Reply
      • Elaine

        June 30, 2017 at 8:13 am

        Thanks Brain for the wonderful feedback.

        Reply
    8. Nerimaro

      August 03, 2017 at 9:29 am

      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?

      Reply
      • Elaine

        August 03, 2017 at 4:04 pm

        Hi Nerimaro,
        Any brand of golden curry powder can work for this recipe.

        Reply
    9. Derek

      August 16, 2017 at 5:45 pm

      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?

      Reply
      • Elaine

        August 16, 2017 at 8:48 pm

        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.

        Reply
    10. Ed Christian

      August 23, 2017 at 12:03 am

      5 stars
      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.

      Reply
      • Elaine

        August 23, 2017 at 8:32 am

        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.

        Reply
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