Singapore Noodles Singapore Mei Fun A Popular Takeout Recipes
SINGAPORE NOODLES (SINGAPORE MEI FUN) A POPULAR TAKEOUT RECIPE
Homemade Singapore Noodles or Singapore Mei Fun recipe. A quick dish of stir fried rice vermicelli noodles with a distinctive curry flavour, made in just 20 minutes!
Provided by Azlin Bloor
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Soak the noodles in hot water for 5-10 minutes, as discussed above. At the end of that time, drain, rinse in cold, tap water, drain and set aside. If you like, snip the noodles to manageable lengths for eating. I don't, as it's bad luck!
- Chop up the garlic finely and the spring onions into 5cm (2") lengths.
- Grate the carrot, julienne the bell pepper and slice thinly the cabbage and shiitake.
- Mix all the sauce ingredients into a small bowl and set aside.
- Heat the vegetable oil in your wok on medium-high heat and pour in the eggs. Leave to set for 15 seconds, then lightly scramble for about 5-10 seconds, leaving the scrambled eggs still very soft and a little runny. Tip onto a plate and set aside until needed.
- Clean the wok and heat the 2 tsp pf the sesame oil on medium-high heat and fry the prawns for 20 seconds.
- Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Cook all this for 30 seconds, stirring on the medium-high heat continuously.
- Add the sauce, stir and cook for 20 seconds. Tip in the eggs in.
- Add the noodles, sprinkle the curry powder all over and stir thoroughly, mixing everything up, coating the noodles and scraping the bottom of the wok. Don't cook for more than 2 minutes. The noodles ought to be done in 1 minute.
- Turn the heat off, drizzle a little sesame oil all over and serve up.
Nutrition Facts : Calories 362 kcal, Fat 5.7 g, Sodium 718.6 mg, Fiber 3.9 g, Protein 15.8 g, Cholesterol 146.7 mg, Carbohydrate 60.5 g, Sugar 2.7 g, ServingSize 1 serving
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