Singapore Chow Mei Fun Recipe

I made Singapore chow mei fun in a skillet so the thin rice noodles, shrimp, pork and that showy yellow color actually look restaurant-level, and if you like Shrimp Vermicelli Recipes this one pretty much beats most of them.

I’m obsessed with Singapore chow mei fun. I love the way thin noodles soak up that yellow curry glow and the sizzle when shrimp hits the hot skillet.

And that curry powder smell that knocks you sideways. But it’s not delicate, it’s loud, oily, salty, with tiny bits of char that make me keep going back for more.

I grab this when I want a Rice Noodles Recipe Easy that actually tastes like a street stall. Shrimp Vermicelli Recipes get a bad rep, but this one makes me forget everything else.

Hard to stop. No apologies.

Every single time, honestly.

Ingredients

• Thin rice vermicelli: soft noodle base that soaks up all the saucy bits.
• Shrimp: juicy protein, cooks fast and adds a sweet briny pop.
• Char siu pork: smoky, slightly sweet meat for texture and umami.
• Eggs: scramble into the noodles for silkiness and extra protein.
• Bean sprouts: crunchy, fresh bite that keeps the dish lively.
• Green onions: bright herbal hits that cut through the richness.
• Yellow onion: caramelizes slightly, adds mellow sweet depth.
• Garlic: aromatic backbone, you’ll smell it before you taste it.
• Curry powder: gives that classic yellow color and warm spice.
• Turmeric: basically extra color and subtle earthy warmth.
• Light soy sauce: salty, savory seasoning that ties everything together.
• Dark soy sauce: a touch for color and deeper soy notes.
• Oyster sauce: glossy, savory sweetness that makes it feel rounded.
• Sugar: balances salt and spice with a hint of sweetness.
• Cornstarch: helps a light coating stick to shrimp and pork.
• Chicken stock: adds liquid and savory depth without watering it down.
• Vegetable oil: neutral frying medium so nothing burns or sticks.
• Sesame oil: finishing oil for a nutty aroma and cozy warmth.
• Salt and white pepper: simple seasonings, white pepper gives subtle heat.
• Lime wedges or red chili: optional zing or heat for finishing brightness.

Ingredient Quantities

• 8 oz (225 g) dried thin rice vermicelli (mei fun or bee hoon)
• 8 oz (225 g) raw shrimp, peeled and deveined
• 8 oz (225 g) char siu or roasted pork, thinly sliced
• 2 large eggs, lightly beaten
• 2 cups (about 150 g) bean sprouts, rinsed
• 4 green onions, cut into 1 inch pieces
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp curry powder (this gives the characteristic yellow color)
• 1/2 tsp ground turmeric (optional, for extra color)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for a touch of color, optional)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch (for a light toss on shrimp/pork)
• 1/4 cup (60 ml) chicken stock or water
• 2 tbsp vegetable oil (or neutral oil) for stir frying
• 1 tsp sesame oil
• Salt and white pepper, to taste
• Lime wedges or sliced red chili, for serving (optional)

How to Make this

1. Soak the 8 oz dried thin rice vermicelli in warm water for 5 to 8 minutes until pliable but still a little firm, then drain well and set aside; you want them soft enough to toss but not mushy.

2. Toss the peeled, deveined shrimp and the thinly sliced char siu with 1 tsp cornstarch and a pinch of salt and white pepper; this gives a little glossy coating and helps the sauce cling.

3. Mix 1 tbsp curry powder, 1/2 tsp turmeric (if using), 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 cup chicken stock or water in a small bowl; set that sauce nearby.

4. Heat a large skillet or wok over high heat, add 1 tbsp vegetable oil, then quickly scramble the 2 beaten eggs until just set, break into bite sized pieces and remove to a plate.

5. Add the remaining 1 tbsp vegetable oil to the hot pan, stir fry the minced garlic and sliced yellow onion about 30 seconds until fragrant, then add the shrimp and pork and stir fry until the shrimp just turns pink and pork is heated through, about 1 to 2 minutes.

6. Toss in the soaked noodles and pour the curry-soy mixture over them; use tongs or two spatulas to gently toss everything so the noodles absorb the sauce and take on that yellow color, add the scrambled egg back in.

7. Add the bean sprouts and green onions, stir fry another 30 to 60 seconds just to wilt the sprouts but keep a bit of crunch; if it looks dry, splash a little more chicken stock or water.

8. Finish with 1 tsp sesame oil, 1 tbsp dark soy sauce if using for color, and adjust seasoning with salt and white pepper to taste; toss once more to combine.

9. Plate quickly so the noodles stay glossy, serve with lime wedges and sliced red chili on the side if you like heat and acidity.

10. Quick tips: work fast on high heat, keep everything prepped before you start, don’t over soak the noodles or they’ll break, and use tongs to lift and toss rather than stir like a soup so the dish stays light and not claggy.

Equipment Needed

1. Large skillet or wok — for high heat stir frying the noodles and proteins
2. Tongs or two wide spatulas — to lift and gently toss the vermicelli without breaking it
3. Large mixing bowl or shallow dish — to soak the rice vermicelli and to toss shrimp/pork with cornstarch
4. Small bowl and measuring spoons — to mix the curry-soy sauce and measure spices
5. Colander or fine mesh strainer — to drain the soaked noodles well
6. Cutting board and sharp chef knife — for slicing char siu, onion, green onions and chilies
7. Small plate or bowl — to hold the scrambled egg pieces after you cook them
8. Measuring cups — for the chicken stock and liquid seasonings
9. Wooden spoon or heatproof spatula — to stir garlic and fold everything together

These are the essentials to keep things fast and tidy while you cook.

FAQ

Singapore Chow Mei Fun Recipe Substitutions and Variations

• 8 oz dried thin rice vermicelli
  • Thin flat rice noodles (hor fun), soaked and sliced to narrow strips
  • Thin dried wheat spaghetti in a pinch, break into shorter lengths
  • Glass noodles (mung bean/thread noodles) for a chewier bite
  • Fresh rice vermicelli if you can find it, use slightly less soaking time
• 8 oz raw shrimp
  • Thinly sliced chicken breast, quickly marinated and stir fried
  • Firm tofu, pressed and cubed, toss with a little soy for flavor
  • Extra char siu or roasted pork when you want all-meat
  • Mild white fish fillets, cut into bite size pieces and stir fry briefly
• 1 tbsp curry powder
  • 1 tsp ground turmeric plus 1 tsp ground coriander and a pinch of cumin
  • Curry paste diluted with a bit of oil and water, use less cause its stronger
  • Masala powder or garam masala for a different warm spice profile
  • Just turmeric alone if you only want the yellow color, but add a pinch salt
• 1 tbsp oyster sauce
  • Soy sauce plus a small spoon of sugar for similar sweet salty balance
  • Hoisin sauce thinned with a splash of water for a sweeter, thicker swap
  • Mushroom stir fry sauce for a vegetarian substitute
  • Fish sauce in tiny amounts for umami, but reduce the quantity cause it’s salty

Pro Tips

– Don’t over soak the vermicelli or they’ll fall apart when you toss them. Aim for pliable but still slightly firm, then drain and spread them out on a tray so they stop steaming and sticking together.

– Toss the shrimp and pork in that cornstarch with a pinch of salt right before cooking. It gives a nice shine and helps the sauce cling, plus it seals juices so the shrimp stays bouncy instead of rubbery.

– Keep the pan screaming hot and move fast. Have everything prepped and within reach, because a short high-heat cook keeps the noodles glossy and the bean sprouts with a bit of crunch. If it starts to dry, add tiny splashes of stock, not a big pour.

– Finish with sesame oil and lime or chili at the end, not during cooking. Sesame oil loses its aroma if heated too long, and the acid really wakes up the curry flavour, so add them right before serving.