Name: Singapore Noodles (Singapore Mei Fun) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 6 ounces thin rice noodle; 2 large eggs, beaten; 1½ tablespoons garlic, minced (about 3-4 cloves); 3 ounces Chinese BBQ roast pork, cut into thin strips (homemade or store-bought); 2 leaves napa cabbage, cut into thin strips width-wise; ½ large carrot, peeled and cut into matchstick pieces; 1 stalk celery, cut into thin matchstick pieces; 1 tablespoon Shaoxing rice wine; 1½ tablespoons curry powder (more or less to your preference); 1 teaspoon ground turmeric (optional for color); 1 tablespoon oyster sauce; 1½ teaspoon chicken bouillon powder; 1 teaspoon salt; ½ teaspoon granulated sugar; 1 tablespoon Chinese chili oil (optional, homemade or store-bought); 2 stalks green onion, green parts only, cut into 2 inch pieces (optional); Oil (neutral oil as needed for cooking); 3 ounces skinless boneless chicken breast, cut into thin strips; 3 ounces small shrimps, peeled and deveined; ½ tablespoon water; ½ teaspoon Shaoxing rice wine; ½ teaspoon salt; 2 teaspoon cornstarch; ½ teaspoon neutral oil

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If you’re on the lookout for a stir-fried noodle dish that feels exotic yet familiar, flavorful but not too overwhelming, then this Singapore Noodles (Singapore Mei Fun) Recipe is your kitchen soulmate. It’s this beautiful medley of thin rice noodles, vibrant veggies, and the warm, fragrant embrace of curry powder that pulls me in every time. I love how it’s light enough for a quick weeknight dinner but festive enough to impress guests at a casual gathering.

What makes this Singapore Noodles (Singapore Mei Fun) Recipe especially worth trying is how easily you can tailor it to what you have on hand, yet still have that authentic taste that’s bright, savory, and comforting all at once. Plus, it cooks up so fast that I always have leftovers or base ingredients ready for a speedy lunch the next day.

Ingredients You’ll Need

Every ingredient here plays a starring role, from the delicate thin rice noodles to the punchy curry powder that gives Singapore Mei Fun its signature flavor. When you head to the store, look for fresh veggies and good quality Chinese BBQ pork, or at least a tasty substitute, to really lift the dish.

Thin rice noodle: Also called rice vermicelli; soak them briefly to soften before cooking to avoid clumping.
Eggs: Adds a lovely silkiness and protein texture to the dish.
Garlic: Fresh minced garlic really boosts the aroma—don’t skip or substitute with powder.
Chinese BBQ roast pork: You can find this at Asian markets pre-sliced, or swap with leftover char siu or roasted pork belly.
Napa cabbage: Its mild crunch balances the soft noodles perfectly.
Carrot: Adds a slight sweetness and a pop of color; cut thin so it cooks quickly.
Celery: Gives that fresh, herbaceous note and crunch—plus a subtle aroma to the whole dish.
Shaoxing rice wine: A classic Chinese cooking wine that lifts flavors; if unavailable, dry sherry works in a pinch.
Curry powder: The star spice; adjust quantity depending on your heat preference. Use a good quality blend for best results.
Ground turmeric (optional): Adds a lovely golden color and subtle earthiness—if you have it, toss it in.
Oyster sauce: Deep umami flavor that ties everything together.
Chicken bouillon powder: Enhances the savory layers; you can replace this with a vegetable or mushroom bouillon if you want a different base.
Salt and sugar: Balances savory and sweetness perfectly.
Chinese chili oil (optional): Adds a lovely kick and fragrance; I always keep some bottled homemade chili oil in my fridge for just that reason.
Green onions: Adds fresh, sharp flavors—use just the green parts for color and subtle bite.
Neutral oil: Something like canola or peanut oil for stir-frying—it’s all about a high smoke point here for quick cooking.
Chicken breast: Thinly sliced for marinating, tender and quick-cooking.
Shrimps: Peeled and deveined; they cook super fast and add a nice seafood sweetness.
Water, salt, cornstarch, and oil for marinade: These help tenderize and lock in juiciness for the proteins.

Variations

I love playing around with this Singapore Noodles (Singapore Mei Fun) Recipe, depending on what’s in season or my mood. Adding or swapping proteins keeps it fresh, and I encourage you to make it your own!

Vegetarian version: Skip the pork and shrimp; add extra tofu and mushrooms instead. I once tried shiitake and it gave the dish a lovely meaty texture.
Spicy kick: Beef up the chili oil or toss in sliced fresh chilies. When hosting friends, everyone loved the extra heat!
Seafood overload: Use a mix of shrimp, scallops, or even imitation crab meat for a decadent twist.
Low-carb option: Swap rice noodles with zucchini noodles—though it won’t have the same bite, it’s a nice lighter twist.

How to Make Singapore Noodles (Singapore Mei Fun) Recipe

Step 1: Prepare the noodles and proteins

Start by soaking your thin rice noodles in warm water for about 10 minutes, or until they’re just tender but still a bit firm. Drain and set aside. Meanwhile, marinate the chicken and shrimp in water, Shaoxing wine, salt, cornstarch, and oil for about 10 minutes—this little step keeps the meat juicy and tender when stir-fried.

Step 2: Cook the eggs and proteins

Heat a large wok or skillet over medium-high heat and add a splash of oil. Pour in the beaten eggs and scramble gently until they’re softly cooked; transfer to a plate. Add more oil and cook the marinated chicken and shrimp until just done (shrimp turns pink and chicken no longer pink inside). Set aside with the eggs.

Step 3: Stir-fry the vegetables and aromatics

In the same wok, add a little more oil and toss in the minced garlic to sizzle until fragrant but not burnt—about 30 seconds. Then stir-fry the napa cabbage, carrot, and celery just until tender-crisp, keeping the veggies vibrant and crunchy. This is where the fresh texture really shines.

Step 4: Bring it all together with sauces and noodles

Now slide in the softened noodles and toss them through the veggies. Sprinkle the curry powder and turmeric evenly over everything, giving it that essential Singapore Mei Fun golden glow and warmth. Add the Shaoxing rice wine, oyster sauce, chicken bouillon powder, salt, and sugar—toss well so all those flavors marry together. Finally, toss in your cooked eggs, chicken, shrimp, and Chinese BBQ pork strips. Stir-fry everything quickly for another 2-3 minutes over high heat so the noodles slightly toast and all the flavors meld.

How to Serve Singapore Noodles (Singapore Mei Fun) Recipe

The image shows a white pan filled with a large amount of thin noodles mixed with several shrimp, thin orange carrot strips, and light brown pieces of meat or tofu. The noodles are golden brown with a slightly oily texture, and the shrimp are pinkish-orange with a firm, slightly shiny surface. There are small pieces of light yellow cabbage and thin green vegetable strips scattered throughout, adding more color and texture. The sides of the pan have some orange sauce smudges, indicating the dish was stirred well. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish mine off with chopped green onions and a drizzle of homemade or store-bought Chinese chili oil for a bright, spicy note. The green onions add freshness, while the chili oil gives a wonderful kick and richness that balances the curry’s earthiness.

Side Dishes

I love pairing this with a simple Asian-inspired cucumber salad or steamed dumplings for a complete meal. At times, a few fried spring rolls or a light soup like hot and sour soup rounds it out beautifully.

Creative Ways to Present

For special occasions, I’ve served Singapore Noodles in individual banana leaf cups or even hollowed-out bell peppers, which not only look gorgeous but give a subtle extra layer of flavor. You could also garnish with crispy fried shallots or toasted sesame seeds for a bit of crunch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. Because the curry and spices are pretty bold, the flavors actually deepen overnight, making for a tasty next-day meal.

Freezing

While I haven’t frozen Singapore Noodles extensively, it’s possible in small portions. Just make sure to cool completely before freezing, and thaw overnight in the fridge before reheating. Keep in mind, the texture of the noodles may soften slightly upon thawing.

Reheating

I prefer reheating leftovers in a hot pan or wok with a splash of water or oil, stirring frequently to revive the noodles’ texture. Avoid microwaving too long as it can turn the noodles mushy. A quick toss over medium-high heat brings back that lovely wok-fry flavor.

FAQs

What type of noodles are best for Singapore Noodles (Singapore Mei Fun) Recipe?

The classic choice is thin rice vermicelli, also called mei fun or bee hoon, which cooks quickly and absorbs sauces beautifully. It’s important to soak them first until just soft to avoid mushiness when stir-frying.
Can I make Singapore Noodles vegetarian?

Absolutely! Just leave out the meats and seafood, and add tofu or extra vegetables like mushrooms and bell peppers. Use vegetable bouillon powder instead of chicken for a fully vegetarian version.
How important is the curry powder in this recipe?

Curry powder is essential for that distinctive flavor profile of Singapore Noodles; it gives warmth, color, and a subtle spice. You can adjust the amount based on your personal heat preference, but don’t skip it!
Is Shaoxing rice wine necessary and can I substitute it?

Shaoxing rice wine adds depth and complexity to the dish, enhancing the overall flavor. If you don’t have it on hand, dry sherry makes a good substitute, or you can omit it, though the flavor won’t be quite as layered.
How can I prevent my noodles from sticking together?

Soak the rice noodles until just tender, then rinse under cold water and drain well before stir-frying. Also, use enough oil in the wok and avoid crowding the pan—toss quickly over high heat to keep them separate and glossy.

Final Thoughts

This Singapore Noodles (Singapore Mei Fun) Recipe will quickly become one of your go-to dishes—not just for its vibrant flavors but also for how effortlessly it comes together in the kitchen. I love how it manages to feel special with simple ingredients, making any meal feel like a celebration. Give it a try, tweak it to suit your taste, and I promise you’ll keep coming back to it, just like I do.