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–+ servings
A plate of Singapore noodles.
4.8 from 6 votes

Singapore Noodles (Singapore Mei Fun)

Singapore noodles, also known as Singapore mei fun (星洲炒米粉), is a popular Chinese takeout dish made with rice noodles, chicken, shrimps, char siu, veggies, and seasoned with curry powder, which gives it its iconic yellow color. Complete the meal with some egg drop soup and egg rolls or crab rangoons!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yield: 3 servings

Ingredients
 

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) *see notes
  • 2 leaves napa cabbage cut into thin strips width-wise
  • ½ large carrot peeled and cut into matchstick piece
  • 1 stalk celery cut into thin matchstick pieces
  • 1 tablespoon Shaoxing rice wine
  • 1½ tablespoons curry powder more or less to your preference *see notes
  • 1 teaspoon ground turmeric optional for color *see notes
  • 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 just the green parts cut into 2 inch pieces (optional)
  • Oil any 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 oil any neutral oil

Instructions

Prepare the ingredients:

  • Soak the noodles:
    Cover the rice noodles with room temperature water and allow it to soak for 10 to 15 minutes until softened or according to the package instructions. Once the noodles have softened, drain and set aside.
  • Marinate the proteins:
    Into a mixing bowl, combine the chicken, shrimps, water, cooking wine, and salt. Mix until most of the liquid is absorbed. Add the cornstarch and mix until no more dry cornstarch is visible. Finish by adding the oil and mix to combine. Set aside to marinade while you prepare the other ingredients.
  • Cook the proteins:
    Bring a pot of water to a boil. To the boiling water, add the marinated chicken and shrimps all at one time and immediately stir vigorously with a fork or chopsticks to separate the proteins. Allow the proteins to cook for about 30 second to 1 minute, until the shrimps are bright pink-ish orange and the chicken is cooked through. Strain the cooked protein and set it aside. Keep the pot of water hot.
  • Scramble the eggs:
    In a wok or large pan over medium high heat, add about 2 tablespoon of oil. Once the oil is hot, add the beaten egg and scramble until cooked. Remove and set aside as needed.

Stir fry the Singapore noodles:

  • Into the same wok or pan over medium high heat, add about another 2 tablespoons of oil. Once hot, add the garlic and sauté until fragrant, about 15 seconds.
  • To the wok, add the roast pork and stir fry briefly, about 5 to 10 seconds. Then add the veggies (napa cabbage, carrot, and celery). Stir fry briefly to combine.
  • Add the cooked chicken, shrimps, and egg into the wok and give everything a toss to combine. Drizzle the Shaoxing rice wine around the wok and stir fry until fragrant and the alcohol is cooked off, about 15 seconds.
  • Season with curry powder, ground turmeric, oyster sauce, chicken bouillon powder, salt, sugar, and chili oil. Stir fry and mix until well combined and the veggies starts to wilt. Set the wok/pan aside briefly while the noodles are being prepared.
  • Add the soaked rice noodles into the pot of hot water and stir. Then drain the noodles well. This is to soften the noodles to get a better texture. It'll only take a brief moment.
  • Add the noodles to the wok/pan, along with the green onions. Place the wok back onto the heat and toss and mix until everything is well combined and the noodles are even in color.
  • Top with more chili oil if you want and enjoy!

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
  • Chinese BBQ roast pork - Also known as char siu. You can easily make it yourself or use store-bought ones. Char siu can usually be found at large Chinese markets, like 99Ranch, and some Chinese restaurants. If using store-bought char siu, request for the sweet honey glaze to be on the side. This will help prevent the roast pork from burning when cooking
  • Curry powder - Curry is an essential flavor in Singapore mei fun, and depending on the brand, the curry flavor can vary in potency. So feel free to use more or less to your liking.
    • Ground turmeric - Depending on the brand of curry powder, the signature yellow color of this noodle dish can vary. If you'd like to achieve the iconic yellow color, add some ground turmeric to the curry powder.

Nutrition

Serving: 1serving | Calories: 456.6kcal | Carbohydrates: 59.8g | Protein: 26g | Fat: 11.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.6g | Trans Fat: 0.02g | Cholesterol: 205mg | Sodium: 1924.8mg | Potassium: 566.1mg | Fiber: 3.1g | Sugar: 5.5g | Vitamin A: 2342.7IU | Vitamin C: 8.3mg | Calcium: 105.3mg | Iron: 3.1mg
Keywords: easy recipe, rice noodle stir fry
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