Singapore Mei Fun

Name: Singapore Mei Fun
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz rice vermicelli noodles, soaked; 12 oz shrimp, peeled and deveined; 4 tbsp vegetable oil; 4 cloves garlic, minced; 1 tsp curry powder; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tsp sesame oil; 1/2 carrots, julienned; 1/2 onion, sliced; 1/2 red bell pepper, diced; 2 egg, beaten; 4 green onions, chopped; 4 tbsp fresh cilantro, chopped

Delicate rice noodles stir-fried with curry powder, shrimp, and vegetables in a light, aromatic sauce - a beloved Southeast Asian favorite.

25 minEasyServes 4340 cal/serving

AsianDinnerStovetopStandard

Ingredients

12 oz rice vermicelli noodles, soaked
12 oz shrimp, peeled and deveined
4 tbsp vegetable oil
4 cloves garlic, minced
1 tsp curry powder
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1/2 carrots, julienned
1/2 onion, sliced
1/2 red bell pepper, diced
2 egg, beaten
4 green onions, chopped
4 tbsp fresh cilantro, chopped

Instructions

1

Soak 12 oz soaked rice vermicelli noodles in room temperature water for 10 minutes until pliable, then drain.
2

Heat 4 tbsp vegetable oil in a large wok or skillet over medium-high heat.
3

Add 4 cloves minced garlic and stir-fry for 30 seconds until fragrant.
4

Add 12 oz shrimp, peeled and deveined and stir-fry for 2-3 minutes until they turn pink.
5

Push shrimp to the side, add 2 beaten egg to the wok and scramble lightly.
6

Add 1/2 julienned carrots, 1/2 sliced onion, and 1/2 diced red bell pepper. Stir-fry for 2-3 minutes.
7

Add 1 tsp curry powder and stir well to combine.
8

Add soaked noodles to the wok.
9

Add 2 tbsp soy sauce and 2 tbsp oyster sauce, tossing everything together.
10

Cook for 2-3 minutes until the noodles are coated and heated through.
11

Drizzle 1 tsp sesame oil over the noodles.
12

Garnish with 4 chopped green onions and 4 tbsp chopped fresh cilantro.
13

Serve hot.

Questions

Can I make Singapore Mei Fun gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, 2 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Singapore Mei Fun keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Singapore Mei Fun?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Air Fryer Honey Sriracha Brussels Sprouts side
Asian Sesame Slaw salad
Gaji Muchim side

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