Singapore Mei Fun Recipes

SINGAPORE MAI FUN

Steps:

• Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
• Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
• Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
• Add 1 tsp oil.
• Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
• Remove from pan, and set aside.
• Wipe down pan with cloth or paper towel.
• Heat remaining oil (about 2 tsp) in pan over med-high heat.
• Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
• Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
• Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
• Sprinkle with green onions.

SINGAPORE NOODLES (SINGAPORE MEI FUN) A POPULAR TAKEOUT RECIPE

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.

SINGAPORE CHOW MEI FUN

Steps:

• Soak rice noodles in hot water for 7-8 minutes, until they are al dente - you don't want them cooked all the way through since you will finish them in the wok (or pan).
• Drain noodles and use scissors to cut them into lengths that are easy to eat. Set aside.
• In a wok or large pan over high heat, add oil. When the oil is hot, add shrimp and turkey bacon and cook for 30 seconds.
• Add cabbage, carrot, red onion, dried red chili peppers and half of the scallions, and cook for 4 minutes, stirring often.
• Add curry powder and stir.
• Add rice noodles, salt, rice wine vinegar, sesame oil and soy sauce, and gently mix.
• Turn the heat off and transfer chow mei fun to a plate or bowl.
• Season with ground white pepper, top with remaining scallions and serve.

SINGAPORE MEI FUN

Steps:

• 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.