Chow Mei Fun Singapore Noodles

Black plate with Chow Mei Fun Singapore Noodles on top.

The Best Singapore Noodles

If you’re thinking that this recipe title is actually 3 different recipes, you’d be right. I combined Chow fun, Mei fun and Singapore noodles because there virtually isn’t much difference. Mei Fun is a thin rice noodle and Chow Fun, is the thicker flat Vermicelli rice noodle, similar to fettuccini. Singapore noodles, however, can be made with either noodle with the addition of curry powder added to the sauce ingredients but, everything else between these 3 dishes are practically the same and that’s why I’ve turned them into one recipe.

Some recipes vary on the ingredients but I’ve put together a simple vegetable version I think everyone will love. You can add any other protein you like, if you want the addition of meat. Beef, pork, shrimp or chicken are among the most common; pre-seasoned, marinated and usually cooked beforehand, then added to the noodles and vegetables before the dish gets the sauce.

How to make Chow Mei Fun Singapore Noodles by PoorMansGourmet.

Chow Mei Fun Singapore Noodles Ingredients: Serves 4

10 oz Vermicelli Rice Stick Noodles, cook 5 oz at a time
4 Eggs, use 2 eggs per 5 oz of noodles
2 Nappa Cabbage Leave, chopped
1/2 Carrot stick, chopped
1/4 Large Onion, sliced
1 Celery stick, chopped
2 Green Onions, chopped
1/2 cup Bean Sprouts

Sauce
1 Garlic Clove, chopped
1 tsp Fresh Ginger, chopped
1 tsp Oyster Sauce
1 tsp Soy Sauce
2 tsp Fish Sauce
1 tsp Sesame oil
1 tbsp Rice Wine
1 tsp sugar, optional but recommended
1/2 tsp Salt, optional but recommended
1/2 tsp MSG, optional but HIGHLY recommended
1/4 tsp White Pepper
1 tsp Curry Powder, optional but makes Mei Fun a Singapore Noodle

Salt and Pepper this dish to taste
1/4 cup Oil for cooking, add 2 tbsp at a time.

If you like your food spicy, add Sriracha or Garlic Chili Paste in small amounts.
Proteins (beef, pork, shrimp or chicken) should be seasoned, marinated and
cooked first but added to the wok or frying pan last, before adding the sauce.
For example, I cook one slice boneless chicken thigh per 5 oz of noodles,
which easily serves 2 people. I season with Kosher salt and pepper, 1/2 tsp
of curry powder and 1 tbsp of potato starch. Once this is mixed together, I
fry the meat in the oil I use for this dish first, then remove from the wok, leaving
the oil, then start the eggs, add the vegetables, noodles and sauce, just like I
show you how to do in the video tutorial.

Fried Cod in Sweet Chili Black Bean Garlic Sauce

The Best Black Bean Garlic Sauce for Cod

This is a very popular recipe in many Asian Restaurants and I’ve seen recipes listed all over the web but, once again, the ingredients and preparation fall short and these food bloggers aren’t teaching it correctly. I guarantee that this is the Best Cod in Black Bean Garlic Sauce recipe you’ll ever try because I give you a fish marinade (no one else does), a light fried breading (most recipes skip) and a super easy and delicious sauce that comes in premade bottles, that you can purchase for cheap. You just have to know the proper amounts to mix. Otherwise you’d have to combine over a dozen different ingredients just to make the sauce from scratch. I recommend 3 bottled ingredients and a broth to thin and stretch out the sauce.

One Cod filet, weighing just under a pound, sliced into 2″ inch portions.
This Marinade can be used with Calamari, Shrimp, Fish, Chicken, Pork and/or Beef.
White onion, several sweet peppers and one Jalapeno pepper, chopped into 1″ inch pieces.
Potato Starch for a light coating on the fish, for frying, after it’s marinated.
Deep fried Cod fish portions that were marinated and dusted in potato starch.
These 3 sauces combined, in the right portions, make an amazing sweet chili and black bean garlic sauce.

Black Bean Garlic Sauce

If you don’t already know, Black Bean Garlic Sauce can be purchased, as is, in a jar, ready to go. The problem is, it leaves much to be desired because it’s just fermented black beans. It’s very potent, sour and other ingredients need to be added to balance out the flavor. In a restaurant setting, a wok cook would combine at least half a dozen ingredients to create the fusion. The 3 bottled sauces, pictured above is all I combine to create a sauce the properly balances this Cod in Black Bean Garlic Sauce recipe. The sauce is a bit thick for this dish, however, so I thin it out with Beef or Chicken Broth.

I also use these 3 bottles to make a sauce for my Salt and Pepper Calamari and one of my Sea Scallop recipes.

How to make Fried Cod in Sweet Chili Black Bean Garlic Sauce video tutorial by PoorMansGourmet.

Fried Cod in Black Bean Garlic Sauce Ingredients:

1 Cod Filet, sliced into 1″ X 2″ inch pieces

Marinade
1 egg
2 tbsp Canola Oil
1 tsp Soy Sauce
1/4 tsp Ginger Powder
1/4 tsp Garlic powder
1/4 tsp White Pepper
3 tbsp Corn Starch

1/3 cup Potato Starch for Fish breading

5 Lunch Box Peppers, chopped 1″ inch pieces
1 Jalapeno, chopped into 1″ inch pieces
1/4 White Onion, chopped into 1″ inch pieces
2 Green Onions, chopped into 2″ inch pieces
2 tbsp Canola Oil, for stir frying

Sauce
1 tbsp Black Bean Garlic Sauce
1 tsp Hoisin Sauce
1/4 cup Sweet Chili Sauce
1/2 cup Beef or Chicken Broth

Canola Oil for Frying

The amount of marinade in this recipe can marinate up to 3 lbs of cod so only use about 1/3 of it for filet this size. This dish easily feeds 2 to 3 people and is traditionally served with steamed rice. Follow the instructions in the short video tutorial and I’ll show you exactly how to make this Fried Cod in Sweet Chili Black Bean Garlic Sauce.

Lobster Thermidor with Saffron Sauce

3 Lobster tails stuffed and baked in a dish as Lobster Thermidor.

The Best Lobster Thermidor

If you’re a fan of lobster meat, you’re going to love this Lobster Thermidor recipe. The very definition is Lobster meat, cooked in a cream sauce, returned to it’s shell, sprinkled with cheese and baked to perfection. Well, in not so many words, my recipe is very similar, only better. My Saffron sauce is what I use in this recipe and it’s to die for. It’s a cream sauce with the cheese already cooked into it, much like an Alfredo, with the addition of Bread Crumbs over the top for a light crisp.

3 Lobster tails with the meat removed on a cutting board with a pair of sheers.

How to Prepare Lobster Tails

Removing the membrane, on the underside of the lobster tail, with the fins, is the best way, in my opinion, to stuff the tails with meat. Once the meat is removed, you can rinse and clean the shells and devein the tails. Instead of chopping the meat into pieces, afterwards, I prefer to cut them in half, first. This makes it easier to add a nice sear on the tail meat. I little color and texture go a long way, flavoring this dish. I also like to marinate the meat before searing.

If you’re looking for a recipe to stuff an entire lobster, check out my Stuffed Lobster recipe. It’s preparing with a creamy sauce including shrimp, scallops and crab meat stuffed into the cavity along with the addition of Lobster Claw and Tail meat.

Chopped Sautéed Lobster in Saffron Sauce.

Making the Saffron Sauce

I came up with this Saffron Sauce a while back for my Sea Scallops and when I first tasted it I knew, this sauce was liquid gold. It can pair with just about any oceanic recipe including mollusks, crustaceans and fish or squid, it’s that good. So, pairing it with this Lobster to make it Thermidor was a no brainer and the results are fabulous.

After I sear the marinated Lobster tail meat, I remove it from the pan and chop it into smaller bite size pieces. Then I make the sauce in the same pan. Once all of the ingredients are added, I add the tail meat back to the pan so it can finish cooking in the Saffron Sauce. Once the meat is cooked all the way through, I remove it from the pan, once again, and I continue to cook the sauce until it reduces and thickens like a gravy. Then remove it from the heat.

Lobster Thermidor Ingredients:

3 to 4 12 oz Lobster tails or 10 5 oz tails

Marinade
4 tbsp Butter, melted
1/2 tsp Blackened Seasoning
1/2 tsp Parsley, dried
1 Garlic Clove Chopped
1 pinch Kosher Salt and Pepper

Saffron Sauce
1 Garlic Cloves, chopped
4 tbsp Butter
1/4 cup Sweet Vermouth
1/4 cup Lobster Broth
1/4 cup Heavy Cream
1/4 cup Parmesan
1 tsp Chives, dried
1 pinch Saffron
Salt & Pepper to taste

1/2 cup Seasoned Panko

Follow the instructions in the video tutorial and I’ll show you exactly how to make this Lobster Thermidor with Saffron Sauce.