Singapore Mei Fun Recipe

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉) …

WEBOct 17, 2020 · Prepare vermicelli until it’s softened but not yet fully cooked. Mix liquid seasonings and salt before you start cooking. Fry eggs and …

1. 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.
2. In a small bowl, mix light soy sauce, oyster sauce, Shaoxing rice wine, seame oil, salt, sugar, lime juice and water. Set aside.
3. 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.
4. 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).

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Spicy Singapore Noodles (Singapore Chow Mei Fun)

WEBDec 28, 2023 · Place the noodles in a large bowl and fill with hot water. Allow to sit for 10-15 minutes. In a large stir-fry pan or wok, add the oil …

1. Rinse the shrimp and pat dry. Set aside.
2. Place the noodles in a large bowl and fill with hot water. Allow to sit for 10-15 minutes.
3. In a large stir-fry pan or wok, add the oil and heat. Turn the heat to high. Add the pork and shrimp to the pan and stir-fry for about 20 seconds. Add the carrot, scallions, red onion, bell pepper, cabbage and dried chili peppers. Stir-fry for an additional 30 seconds. Sprinkle the curry powder over the mixture and toss thoroughly.
4. Drain the rice noodles and tear into manageable pieces. Add the noodles to the stir-fry pan and cook for 1 minute longer. Quickly whisk together the rice vinegar, honey, soy sauce and sesame oil in a small bowl. Add the mixture to the pan and stir into the noodles scraping the bottom of the pan to avoid sticking.

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Singapore Mei Fun Vegan Recipes

WEBApr 11, 2021 · Combine the tamari, Shaoxing wine, yellow curry powder, sugar and white pepper in a small mixing bowl. Set aside. Heat the wok …

1. Prepare the rice vermicelli noodles in accordance with the package directions. Remember to slightly undercook the noodles. They will continue to cook once added to the wok.
2. Combine the tamari, Shaoxing wine, yellow curry powder, sugar and white pepper in a small mixing bowl. Set aside.
3. Heat the wok and add the shiitake mushrooms and ½ cup of water. Simmer the mushrooms until the water has almost cooked off.
4. Add 1 tbsp of safflower oil, the scallion whites and the salt to the wok. Sauté for 1-2 minutes until the mushrooms are just beginning to crisp. Remove the mushrooms and scallions from the wok and set aside. Wipe out the wok.

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