Singaporean Mei Fung

Votes: 1

Time: 50 min.
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 577, total fat 26 G., saturated fats 4 G., proteins 33 G., carbohydrates 53 G., fiber 5 G., cholesterol 269 mg, sodium 1077 mg, sugar 7 G.

Singapore-style mei fun is a classic noodle dish served in Chinese restaurants around the world. However, it doesn't originate in Singapore, and many Singaporeans have never even heard of it. The dish originated in Hong Kong during its British colony days, when curry powder was widely used. Combined with rice noodles, a variety of proteins, and vegetables, curry is considered the perfect seasoning for this hearty stir-fry. This recipe uses chicken, shrimp, and char siu, but any protein will work, even mushrooms for a vegetarian option (you can use vegetarian oyster sauce instead of regular oyster sauce). Feel free to substitute vegetables; just cut them into thin strips for easy eating with the noodles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200 g dry rice noodles (short or long)
5 tablespoons of vegetable oil
90 g boneless, skinless chicken breast, cut into 0.5 cm thick strips.
1.5 tsp sugar
0.5 tsp cornstarch
1 tbsp + 1 tsp curry powder
1 tbsp oyster sauce
1 teaspoon lightly salted soy sauce
2 large eggs
12 large peeled shrimp (about 200g), cut in half horizontally
110 g char siu (Chinese roast pork), cut into 0.5 cm thick strips.
1 small onion, halved and sliced into 0.5cm thick half rings.
3 cloves garlic, crushed
Half a medium red bell pepper, thinly sliced
Half a medium green bell pepper, thinly sliced
Half a medium head of Chinese cabbage (about 700 g), remove the core, thinly slice the cabbage
2 cups bean sprouts (about 110 g)
2 green onions, cut into 2 cm pieces.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice noodles, chicken breasts, shrimps, eggs, sweet pepper, Chinese cabbage (Napa), curry, starch, oyster sauce, bean sprouts, green onions

Cooking the dish according to the recipe:

Bring a saucepan of water to a boil over high heat. Add the noodles and cook until tender, about 1 minute. Drain the noodles and drizzle with 1 tablespoon of oil; set aside. The stir-frying process is very quick, so prepare all ingredients in advance and place them near the stove.
Meanwhile, in a small bowl, mix the chicken strips with 0.5 teaspoon of sugar and 0.5 teaspoon of salt until completely dissolved. Add cornstarch and 1 tablespoon of cold water. Rub the cornstarch mixture into the chicken strips, coating them evenly. Let marinate.

In a small bowl, whisk together the curry powder, oyster sauce, soy sauce, remaining 1 teaspoon sugar, 1 teaspoon salt, and 2 tablespoons cold water until smooth; set aside.

Note

The curry powder used to make Singapore noodles is generally mild, but you can use any curry powder you have on hand, such as Madras or homemade curry powder.
Gently separate the noodles with chopsticks or tongs, lifting and lowering small bunches several times. Set aside.
Heat a wok over high heat until a wisp of smoke appears, 2–3 minutes. Add 1 tablespoon of oil, swirl the wok to coat, and heat for about 1 minute.
Meanwhile, beat the eggs in a small bowl with 1 teaspoon of salt until smooth. Pour the eggs into the wok and swirl it to distribute them in a thin layer. Fry for about 1 minute. Flip with a spatula and fry for another 30 seconds, then use a spatula to cut the eggs into small pieces. Transfer the eggs to a small bowl.
Heat another 1 tablespoon of oil in the wok. Add the chicken and stir-fry until no longer pink, about 30 seconds. Add the shrimp and stir-fry for about 30 seconds. Add the garlic and stir-fry until heated through, another 2 minutes. Transfer to a large plate.

Note

Any size shrimp will work for this recipe. Just remember to cut them into small pieces if they're large. Alternatively, use smaller shrimp to reduce cooking time.
Heat another 1 tablespoon of oil in the wok. Add the onion and cook until lightly browned, about 30 seconds. Add the garlic and cook until fragrant, about 30 seconds. Add the red and green pepper strips, cabbage, and 1/4 teaspoon of salt and cook, stirring, until the cabbage begins to wilt, about 1 minute. Transfer the vegetables to the same large plate.
Heat the remaining 1 tablespoon oil in a wok. Carefully lift and separate the noodles again and transfer them to the wok. Stir-fry the noodles until they begin to brown, about 3 minutes. Pour the curry sauce over the noodles, stirring to coat evenly, about 2 minutes. Add the chicken, shrimp, char siu, stir-fried vegetables, bean sprouts, green onions, and eggs and stir to combine.

Categories:

recipe / Calorie content of prepared meals / Wok / Main courses / Meat / Vegetables and mushrooms / Bird / Fish and seafood / Eggs and dairy products / / / Food Network - recipes / Asian cuisine

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