Try this Singapore Mei Fun recipe, or contribute your own.
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- 2 whole eggs
- 1 teaspoon dark soy sauce
- 100 g dried rice noodles
- 6 to 8 whole shrimp (peeled and deveined)
- 1 cup shredded napa cabbage
- 1/2 cup shredded carrot
- 1/2 cup shredded red onion
- 1 fresh green pepper shredded (i use half green and half red)
- 1 scallion or green onion cut into 2 inch sections
- 1/3 cup chinese char siu or sausage finely sliced or shredded
- 1/2 +1 tablespoon vegetable oil
- 1/2 tablespoon golden curry powder
- 1 tablespoon cooking wine
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon oyster sauce (optional)
- 1/2 teaspoon salt or as needed
- Carbohydrate 91.3156513901772 g
- Cholesterol 846 mg
- Fat 29.5789057700345 g
- Fiber 3.1952461587152 g
- Protein 29.9072964305689 g
- Saturated Fat 7.6501096347038 g
- Serving Size 1 1 recipe (388g)
- Sodium 2136.08631405418 mg
- Sugar 88.1204052314619 g
- Trans Fat 3.85353361560967 g
- Calories 763 calories
Step-by-step
- Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
- Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
- Slice other ingredients and mix the stir fry sauce in a small bowl.
- Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
- Spread the curry power on the mixture and mix well.
- Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
- Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
- Transfer out and serve hot.
Golden curry powder carries the entire aromatic load of this dish, requiring direct heat exposure to release its fat-soluble flavor compounds before any liquid hits the pan. Dumping spices into a wet wok creates raw, pasty pockets, so always scatter the powder directly over the oiled aromatics and proteins for 15 to 30 seconds until the scent deepens significantly. Rice noodles demand strict attention during the pre-soak phase; submerge them in cold water for 20 to 30 minutes until they bend without snapping, but pull them before they turn waterlogged, or they will disintegrate into mush when tossed in the wok.
Flexibility defines this preparation regarding proteins and vegetables, though substitutions carry distinct structural consequences. Swapping the dried shrimp for firm, pressed tofu requires pressing the moisture out on paper towels for 15 minutes first, otherwise excess water will steam the noodles instead of frying them. Napa cabbage can easily replace standard green cabbage, but shred it into uniform quarter-inch strips so it wilts in precisely 30 seconds alongside the carrots and peppers. Char siu adds sweetness and concentrated umami, but diced Chinese sausage or plain smoked ham works if the sugar content is adjusted downward by half a teaspoon to prevent burning.
High heat management remains non-negotiable when wok cooking, necessitating a burner turned to medium-high to maintain a sizzle without scorching the soy-and-sugar sauce blend. Because stir-frying moves rapidly once the wok is hot, measure the light soy sauce, dark soy sauce, cooking wine, and oyster sauce into a single small bowl ahead of time. Pair this noodle dish with a sharp, vinegar-dressed cucumber salad to cut through the rich combination of sesame oil and protein fats.
