Singapore Noodles (Singapore Mei Fun) Recipe
Singapore Noodles (Singapore Mei Fun) is a vibrant, flavorful stir-fried noodle dish featuring thin rice noodles tossed with curry powder, tender Chinese BBQ pork, marinated chicken, shrimp, and fresh vegetables like napa cabbage, carrot, and celery. Enhanced with aromatic spices such as turmeric and curry powder and balanced by oyster sauce and Shaoxing rice wine, this popular Asian dish delivers a perfect blend of savory, spicy, and slightly sweet flavors in a quick and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
For the Dish:
- 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)
For the Marinated Proteins:
- 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
Instructions
- Prepare the Rice Noodles: Soak the 6 ounces of thin rice noodles in warm water for about 10-15 minutes or until they soften. Drain well and set aside to prevent sticking.
- Marinate Proteins: In a bowl, combine the chicken strips and shrimp with ½ tablespoon water, ½ teaspoon Shaoxing rice wine, ½ teaspoon salt, 2 teaspoons cornstarch, and ½ teaspoon oil. Mix thoroughly and let marinate for at least 10 minutes to tenderize and infuse flavor.
- Cook the Eggs: Heat a wok or large skillet over medium-high heat and add a little neutral oil. Pour in the beaten eggs and scramble gently until just set. Remove eggs from wok and set aside.
- Stir-Fry Aromatics and Proteins: Add a little more oil to the hot wok, then add the minced garlic and sauté until fragrant. Add the marinated chicken and shrimp, stir-fry until cooked through and starting to brown, about 3-4 minutes.
- Add Vegetables and BBQ Pork: Toss in thin strips of napa cabbage, carrot matchsticks, celery sticks, and the Chinese BBQ roast pork strips. Stir-fry for another 2-3 minutes until vegetables are crisp-tender.
- Season the Dish: Sprinkle in 1½ tablespoons curry powder and 1 teaspoon ground turmeric (if using) and stir well to coat all ingredients evenly. Add 1 tablespoon Shaoxing rice wine, 1 tablespoon oyster sauce, 1½ teaspoon chicken bouillon powder, 1 teaspoon salt, and ½ teaspoon sugar. Mix thoroughly to combine.
- Add Noodles and Eggs: Add the drained rice noodles and the cooked scrambled eggs back into the wok. Toss and stir-fry for another 2-3 minutes to heat everything through and blend the flavors, ensuring the noodles absorb the seasoning and spices.
- Finish with Optional Ingredients: Drizzle with 1 tablespoon Chinese chili oil if desired for extra heat and flavor. Add the green onion pieces and give a final quick toss.
- Serve: Transfer the Singapore noodles to serving plates and enjoy immediately while hot and flavorful.
Notes
- Chinese BBQ roast pork (Char Siu) can be homemade or store-bought for convenience.
- Adjust curry powder quantity according to your desired spice level.
- Ground turmeric is optional but adds a beautiful golden color to the dish.
- Use neutral oil such as vegetable or canola oil for stir-frying to avoid overpowering flavors.
- Ensure rice noodles are drained well after soaking to prevent clumping during cooking.
- Marinating the chicken and shrimp with cornstarch helps to tenderize proteins and gives a velvety texture.
Keywords: Singapore noodles, Mei Fun, curry noodles, stir-fried rice noodles, Chinese BBQ pork, Asian stir-fry