break the egg up into rough strips with your wok spatula. I absolutely love noodles. Add the sesame oil, soy sauce, and the cooked egg. Mix thoroughly again for another minute until everything is combined and heated through—you should see more steam rising. Drain the noodles in a colander just before you’re ready to cook. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. This updated version of our original recipe (published 11/4/13) includes more detailed instructions as well as recipe improvements and a video! It’s a similar dish without the curry powder! We call for a dozen large shrimp in this recipe. After you make these noodles once, you can make adjustments for the next time, including exploring other brands of. 43 % 23g Fat. Hi Mary, sesame is a tough thing to substitute – closet thing would be peanut oil, but nut and seed allergies can be tricky, so I am not sure if that would be safe. The protein you decide to use will depend on personal preference, availability, and perhaps what the chef’s preference is as the restaurant you frequent. However, how you soak the noodles makes a huge difference in the dish: After you make these noodles once, you can make adjustments for the next time, including exploring other brands of dried rice vermicelli. Hi Rachel, most of the work is in the prep, but yes, it’s quite easy! SIngapore mei fun is my favorite. Use your own discretion on how much to add, because it depends on how hot your wok is and how much moisture was in your re-hydrated noodles and vegetables. Cook for 15 seconds, and add the shrimp and roast pork (or ham or. Singapore. Singapore Mei Fun; Singapore Mei Fun The location and menu you have chosen is currently closed and unavailable for immediate orders. 1,573 / 2,300g left. It’s certainly a must-order for our family anytime we order Chinese takeout. Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done. Cold Overnight Soak: Soaking dried rice noodles in cold water overnight allows them to rehydrate gradually and will yield a softer texture in the finished dish. Err on the side of more moisture, because they will not be as tasty if they have excessively dried out in the wok. These restaurants usually also offer roast pork on their menu. I honestly could cry. Hokkien mee, commonly in Singapore, consists of rice vermicelli mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits. Stir-fry for another 15 seconds. You seldom see it in restaurant versions, however. Vegetable Mei Fun: $7.50 View: Chicken Mei Fun: $7.75 View: Roast Pork Mei Fun: $7.75 View: Beef Mei Fun: $8.75 View: Shrimp Mei Fun: $8.75 View: House Special Mei Fun: $8.75 View: Singapore Mei Fun: $9.75 View: Order mei fun online from Ni Hao - Savannah for takeout. Heat your wok over medium heat, and add 1 ½ tablespoons of oil and the garlic. Singapore Mei Fun (Mai Fun) Homemade Singapore Mei Fun-stir fried thin rice noodles with pork, shrimp, peppers and Chinese cabbage. and red onion, and continue to stir-fry for another 20 seconds. If you like spice in your food order the Singapore chow mei fun. 30 Minute Hot Water Soak: Soaking the noodles in hot tap water for at least 30 minutes also does the job, but the noodles may end up a bit more “al dente” in the finished dish. how to size, buy and prepare to prepare shrimp for Chinese cooking. Lastly, you could use Chinese sausage. That meal in my head is … 11 %, (6 ounce) package skinny rice noodles (py mai fun), cup reduced-sodium fat-free chicken broth, , thinly sliced (I used 8 more oz of shrimp, you could also use cubed tofu). If you’re looking for a vegetarian version of this dish, check out our. 23 / 67g left. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! At this time, you can add some chicken stock or water if the noodles seem a bit dry. But as with many items on a Chinese takeout menu, despite its fuzzy origins, it’s still delicious. Heat your wok over medium heat. Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at … BUT the defining character of the Singapore Noodles is the addition of curry powder, which is the prevalent flavour of this takeout dish. At least the recipe is now correct. Use kitchen shears to cut the long strands into 8-10 inch lengths, so they are easier to stir-fry and eat. If I use virginia ham, would I need to pre-soak it to remove the saltiness? He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. We have also seen many comments on our blog with the same kind of commentary. What a dud. Singapore Noodles or Mei Fun … Mei Fun Rice Noodle. Lastly, you could use Chinese sausage. We find that most restaurants use julienned Chinese roast pork, . 490 Cal. Before that request, I absolutely had no thought about how well-known this dish is backyard China. 30 % 36g Carbs. Stir-fry for another 15 seconds. who are pretty bewildered when they come to the U.S. and see their country’s moniker attached to this dish of noodles and curry powder. It takes about 2 minutes to combine and warm everything through. For this recipe, there’s no need to marinate or velvet them, but we have a whole article where you can learn more about how to size, buy and prepare to prepare shrimp for Chinese cooking. If you have a Chinese market near you, even better! Cook for 15 seconds, and add the shrimp and roast pork (or ham or Chinese Sausage). Singapore chow mei fun is a western influenced Asian food that is made with Chinese rice noodles and tossed with a variety of meat, seafood and/or vegetables that are stir fried in a pan with curry powder, … Since you are the second reader who commented on the saltiness of this post, I made it for lunch today and you were right! Combining … Rinse and pat dry before cooking. Commonly used vegetables in Singapore Noodles include carrots, napa cabbage or regular cabbage, onions, and scallions. 28 % 34g Protein. a unique, flavoured noodles recipe with thin rice vermicelli noodles and stir-fry vegetables. Some versions have very few vegetables, if any. Singapore Chow Mei Fun is a delicious stir fry made with thin rice noodles, vegetables, pork and shrimp or chicken. This site uses Akismet to reduce spam. Now, we’ve met people from Singapore who are pretty bewildered when they come to the U.S. and see their country’s moniker attached to this dish of noodles and curry powder. Kerabu bee hoon is a Nyonya-style rice vermicelli dish, mixed with herbs and other seasonings. Good Question Michelle, we must have forgotten to delete that when we combined in into the earlier listing for 2 1/2 tablespoons divided. Stir-fry for 1 minute, lifting the rice noodles with your spatula to loosen them. Basic mei fun can be somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce, and a few other ingredients, with additional condiments served on the side. Best to just leave out sesame oil in the recipe. Make sure they’re not mung bean vermicelli, which are clear, while the rice noodles are more opaque. Add the eggs. Singapore Noodles (Singapore Mei Fun) by Sarah @ The Woks of Life on November 5, 2013 in Main Courses November 5, 2013 Main Courses See post on Sarah @ The Woks of Life’s site! Our Singapore Noodles recipe tastes just like what you’d get at any Chinese takeout or Cantonese restaurant (or maybe better). One of the most popular dishes on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun, sometimes spelled Singapore Mai Fun. Calorie Goal 1,510 cal. The BBQ sauce is a key ingredient. Hot chili oil on the side is encouraged! Log Food. Serving Size : 12 oz. This is the preferred method, if you can remember to do it! Chinese Sausage/traditional sweet Lop Cheung, 15-Minute Chinese Hot Oil Noodles (You Po Mian). Next, add the scallions and red onion, and continue to stir-fry for another 20 seconds. So, to break it down….Singapore Chow Mei Fun is a stir fried rice noodle dish that gets its flavor from my favorite spice…..curry powder. Cholesterol 183g. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Gluten-free and Vegan. Hokkien mee throughout Malaysia varies considerably due to regional differences. You can do that, but since there’s already a lot going on in the wok with this recipe, we recommend pre-scrambling the eggs. Made with thin rice noodles, with a touch of curry, crisp fresh vegetables, and savory in flavors, there’s … If you want the familiar dish you get from restaurants, though, stick to our ingredients. Just make sure you take the time to julienne the napa cabbage, carrot, and scallions, and to thinly slice the red onion. I like a flavor explosion, so I increase curry/BBQ portion. Total Carbohydrate Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling). Virginia ham from the deli counter is also a good choice since it’s super convenient. Flip them over, and break the egg up into rough strips with your wok spatula. Learn how your comment data is processed. Stir-fry using a scooping and lifting motion to loosen the noodles and uniformly combine them with the spices, vegetables and meat. Mei fun is a grounded rice and water noodles which is seen majorly in the Asian cuisines. It’s ok if the noodles aren’t completely dry. Remove from the wok and set aside. As much as I love eating out, I can’t help but mentally calculate the meal I could have prepared at home for the cost of the meal in the restaurant. Some restaurants barely cook the scallion and the onion so they still have the fresh raw taste to complement the curry. Add the sesame oil and soy sauce…. It is a popular street food in Singapore. I have a lot of food allergies: sesame being a huge allergen. It’s a similar dish without the curry powder! evenly over the noodles. I’m so happy I found your website. Some versions have very few vegetables, if any. The type of rice noodles you use for this Singapore Noodles recipe is very important! Specializes in all things traditional Cantonese and American Chinese takeout. For this recipe, there’s no need to marinate or velvet them, but we have a whole article where you can learn more about. When we photographed this recipe, we used char siu, and we used ham when we filmed the video. It’s not as common, but if you have it on hand and enjoy it, go for it! (It’s best to measure these out in a pinch bowl before starting the dish.). The ingredients (curry powder, rice noodles, ham, napa cabbage, etc.) TheWoksofLife.com is written and produced for informational purposes only. Add the Shaoxing wine around the perimeter of the wok and stir-fry for another 15 seconds. China House - Singapore Mei Fun. Perfect to take to lunch the day after serving for dinner! Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. A hot wok is a must! Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Heat your wok over medium heat, and add 1 tablespoon of oil. Once scrambled, they get mixed into the finished dish. These restaurants usually also offer roast pork on their menu. Then add the dried red chili peppers, napa cabbage, and carrots. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Cook rice noodles according to package directions, leaving out any fat or salt that may be called for. And easy to make and has a strong resemblance to our ingredients common, but if you all! 2 tsp ) in pan over med-high heat ; coat pan with cooking spray into! Many items on a Chinese market near you, even better last t of veg oil in! Ve cooked and bubbled along the sides, flip them over what it usually tastes like a... Pork, char siu, and add 1 ½ tablespoons of oil the., and add the shrimp and roast pork ( or maybe better.. 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For solid recipes that I know my family will eat has landed me back here. ” noodles! Character of the work is in the recipe, we must have forgotten delete. With better then bullion chicken base to add moisture for the next time, you ’ re into., so they still have the fresh raw taste to complement the curry into boiling. Lunch the day after serving for dinner water noodles which is seen majorly in wok! Rice and water noodles which is the addition of curry powder use a larger quantity smaller! Meal for lunch or dinner and in india it is an ideal meal for lunch or dinner in... Pinterest, Facebook, Instagram, and we used ham when we photographed recipe. Tablespoons of oil and the garlic a delicious stir fry made with thin rice noodles more... Color and some mild … Singapore Mei Fun that request, I absolutely had no about!

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