Singapore Mei Fun Recipe

I absolutely love this recipe because it’s a perfect balance of vibrant flavors and textures, making every bite an exciting culinary adventure. Plus, it’s super quick to whip up, satisfying my craving for a delicious and wholesome meal that’s ready in under 30 minutes!

My Singapore Mei Fun is a wonderful culinary journey and features rice vermicelli noodles that soak up the exciting mix of soy and oyster sauces. I adore the vibrant mix of shrimp and chicken with the combination of fresh vegetables like bell peppers and carrots.

Fueled by the exciting mix of aromatic garlic and ginger, this positively balances nutrition and is an extraordinarily tasty dish.

Ingredients

Vermicelli noodles made from rice: These provide carbohydrates and are light, as well as being gluten-free.

Shrimp: Protein-rich, low calorie, abundant in omega-3s.

Chicken Breast: Supports muscle growth, provides a direct source of protein.

Garlic: Imparts taste, has antioxidants, strengthens body’s defenses.

Anti-inflammatory, aids digestion, enhances flavor—ginger does a lot of good stuff.

Spice Blend: Adds warmth, depth, and color.

Cooking medium that provides essential fats; neutral flavor.

Sweet, crunchy, bell peppers provide copious amounts of vitamins A and C and are among the vegetables that add to the diet’s healthful effects.

Carrot: Rich in beta-carotene, vibrant in color, and excellent source of fiber.

Protein is provided by eggs, which also help blend flavors, and add richness.

Ingredient Quantities

• 8 oz rice vermicelli noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 8 oz shrimp, peeled and deveined
• 4 oz boneless chicken breast, thinly sliced
• 1/2 cup onion, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup green bell pepper, thinly sliced
• 1/2 cup carrot, julienned
• 2 eggs, lightly beaten
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 1/2 cup bean sprouts
• 2 scallions, chopped
• Salt to taste
• Black pepper to taste

Instructions

1. Immerse the rice vermicelli noodles in warm water for approximately 15-20 minutes until they are softened. Drain and set aside.

2. In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. When the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds.

3. Combine the shrimp and chicken in the wok, cooking until the shrimp are pink and the chicken is cooked through, about 3-4 minutes. Remove from the wok and set aside.

4. In the same wok, add the leftover tablespoon of vegetable oil. Stir-fry the onion, red bell pepper, green bell pepper, and carrot until they are tender-crisp, about 3 minutes.

5. Move the vegetables to one side of the wok and pour the beaten eggs into the center. Stir the eggs around until they’re just set—don’t overcook them!

6. Stir in the curry powder with vegetables and eggs in the wok. For another minute, allow the flavor to integrate and meld and become part of the ensemble cast of colors, flavors, and aromas that is dinner.

7. Mix everything together, returning the shrimp and chicken to the wok.

8. Place the softened rice vermicelli noodles into the wok with the soy sauce, oyster sauce, and sesame oil. Toss well to combine all the ingredients and coat the noodles with the sauces.

9. Add the bean sprouts and scallions, and cook for 1 more minute. Season to taste with salt and pepper.

10. Serve hot, and garnish with extra scallions if you’re so inclined. Enjoy your Mei Fun, Singapore style!

Equipment Needed

1. Large bowl
2. Wok or large skillet
3. Strainer or colander
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Tongs (optional)

FAQ

• Q: Can I use another type of meat instead of shrimp and chicken?Yes, tofu works instead of shrimp and chicken for a vegetarian version. You can also use beef or pork.
• Q: How do I prevent the noodles from sticking together?Rinsing the rice vermicelli noodles in cold water and draining them perfectly prevents sticking. To accomplish this step successfully, follow these five guidelines:
• Q: Is there a substitute for oyster sauce?Hoisin sauce can be used as a substitute for oyster sauce, although the flavor profile will differ somewhat.
• Q: Can I make this dish less spicy?Yes, lessen the amount of curry powder to fix the spiciness while still keeping the dish’s characteristic flavor.
• Q: Can I prepare any ingredients ahead of time?Certainly, you can save time on cooking by preparing vegetables and proteins in advance.
• Q: How long does it take to cook Singapore Mei Fun?With all components ready, this dish can be prepared and served in approximately 20 to 30 minutes.
• Q: What is the best way to reheat leftovers?A: Rinhai Singapore Mei Fun in a frying pan over medium heat until nice and hot throughout. Add a splash of water if needed to keep it from drying out and sticking to the pan.

Substitutions and Variations

Use thin rice stick noodles or mung bean thread noodles instead of rice vermicelli.
Substitute tofu for shrimp to make this vegetarian option, or use thinly sliced beef for a different protein option.
For a juicier texture, use boneless chicken thighs rather than chicken breast.
If oyster sauce is not available, you can substitute it with hoisin sauce or a mix of soy sauce and a bit of sugar.
For a different depth of flavor, substitute toasted sesame seeds for the sesame oil.

Pro Tips

1. Noodle Preparation To ensure the rice vermicelli noodles retain the perfect bite and don’t become mushy, be careful not to over-soak them. Check them frequently while soaking to achieve the desired texture.

2. Garlic and Ginger Aroma Boost When stir-frying the garlic and ginger, make sure the oil is hot enough but not smoking. This will help release their fragrances quickly without burning, providing a robust base for your dish.

3. Even Protein Cooking To achieve even cooking for the shrimp and chicken, slice the chicken thinly and ensure the shrimp are similar in size. This helps them cook at the same rate, preventing overcooked or undercooked pieces.

4. Egg Texture Control When cooking the eggs, stir them gently and remove them from the heat just as they start to set. This will give you a soft, silky texture that blends beautifully with the other ingredients.

5. Sauce Distribution After adding the noodles and sauces, use tongs or chopsticks to toss the ingredients well. This ensures that the sauces evenly coat the noodles and other components, enhancing the overall flavor balance.