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Singapore Rice Noodles
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5 from 13 votes

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 Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: Chinese
Keyword: Mai Fun, Noodles, Spicy, Vermicelli
Servings: 2
Calories: 377kcal
Author: Wei Guo

Ingredients

Noodles

  • 90 g dried rice vermicelli (Mei Fun) see note 1

Seasonings

  • ½ tablespoon light soy sauce
  • ½ tablespoon oyster sauce
  • ½ tablespoon Shaoxing rice wine optional
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt or to taste
  • ½ teaspoon sugar
  • ½ lime, use the juice only
  • 1 tablespoon water

Oil

  • 2 tablespoon neutral cooking oil, divided

Proteins

Aromatics

  • 2 cloves garlic, minced
  • 1 tablespoon yellow curry powder see note 3

Vegetables

  • 100 g mung bean sprouts
  • 60 g bell pepper, julienned
  • 60 g red onion, sliced
  • 1 stalk scallions, julienned

Instructions

Prepare the vermicelli

  • 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.
  • Drain well then cut into shorter sections with a pair of scissors. Set aside (see note 1).

Mix the sauce

  • In a small bowl, mix light soy sauce, oyster sauce, Shaoxing rice wine, seame oil, salt, sugar, lime juice and water. Set aside.

Fry the eggs & shrimp

  • 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.
  • 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.

Stir-fry to finish

  • 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).
  • Stir in the vermicelli. With the aid of a pair of chopsticks, loosen the vermicelli to have it evenly coated by the curry.
  • 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.
  • Put the egg and shrimp back into the wok. Add the sauce and scallions. Give everything a quick stir then serve immediately.

Notes

1. Mei Fun is very thin, dried noodles made of rice (the main ingredient). Be careful not to confuse it with Fen Si/粉丝 which looks very similar but is made of mung bean starch. When purchasing, check out the ingredient list if uncertain.
2. You can either use shop-bought Char Siu or make it at home following my Easy Char Siu recipe. Alternatively, substitute with shredded chicken, sliced Chinese sausage, beef strips (learn how to prepare it in my recipe for Beef Chow Fun), etc.
3. Any type of yellow-coloured curry powder would work. Alternatively, use brown-looking curry powder and add extra turmeric for the colour.

Nutrition

Serving: 1serving | Calories: 377kcal