Singapore Noodles Mei Fun
Today, I invite you to join me on a culinary journey as we explore the wonders of a dish that has captured my heart and taste buds - the delightful Singapore Noodles Mei Fun.
Equipment
- 1 wok
- paper towels
Ingredients
- 1/2 pound fresh shrimp peeled and deveined
- 1/4 pound Chinese barbecue pork cut into thin strips
- 2 cups soaked rice noodles
- 2 tablespoons oil divided
- 2 eggs beaten
- 1/2 small Napa cabbage chopped
- 1 carrot julienned
- 1 small red bell pepper slice thin
- 1/2 onion sliced thin
- 3 dried red chili peppers
- 11/2 tablespoons curry powder
- 2 teaspoons salt
- 1 tablespoon Chinese rice wine
- 1/2 teaspoon sesame oil
- 1/2 tablespoon soy sauce
- Pinch white pepper
- 1 green onion sliced into thin strips
Instructions
- Rinse shrimp and pat dry with paper towels. Set aside.
- Soak rice noodles in cold water for twenty minutes. Drain and cut into 7 to 8-inch lengths. Set aside.
- Heat a little oil in a wok then add egg. Swirl all over the wok and cook until egg sets. Transfer to a plate and cut into strips. Set aside.
- Heat remaining oil in same wok over medium-high heat. Add shrimp and stir-fry for about 30 seconds.
- Add dried chili peppers, carrot, Napa cabbage, bell pepper, and onion and stir-fry for about 30 seconds more. Sprinkle curry powder evenly all over the mixture.
- Add rice noodles and pork, salt, and rice wine and mix from the bottom up to make sure noodles don’t stick to the wok. This also ensures that curry is distributed evenly, so noodles end up in the same color.
- Add sesame oil, soy sauce, white pepper, scallions, and the cooked egg. Mix thoroughly again for 30 seconds.
- Serve immediately.
Video
Notes
Create a fragrant spice blend by combining curry powder, turmeric, ginger, and garlic. Sauté the spice blend with onions until aromatic, infusing the oil with a burst of flavor. This step sets the foundation for the delicious taste profile of Singapore Noodles Mei Fun.