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.
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
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.