Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

Name: Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)
Prep time: 10 min
Cook time: 8 min
Total time: 20 min
Cuisine: Asian
Ingredients: 90 g dried rice vermicelli (Mei Fun) (see note 1); 1/2 tbsp light soy sauce; 1/2 tbsp oyster sauce; 1/2 tbsp Shaoxing rice wine (optional); 1/2 tsp sesame oil; 1/4 tsp salt (or to taste); 1/2 tsp sugar; 1/2 lime, use the juice only; 1 tbsp water; 2 tbsp neutral cooking oil, divided; 2 eggs, lightly beaten; 8 shrimps, peeled and deveined; 50 g Char Siu (Chinese BBQ pork) (see note 2 for substitutes); 2 cloves garlic, minced; 1 tbsp yellow curry powder (see note 3); 100 g mung bean sprouts; 60 g bell pepper, julienned; 60 g red onion, sliced; 1 stalk scallions, julienned

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A hearty all-in-one dish, Singapore Mei Fun (Rice Noodles) consists of tasty proteins, crunchy vegetables and flavourful seasonings.

446 kcal /serving 8 min Serves 2 Easy Asian

Ingredients

Metric Imperial

90 g dried rice vermicelli (Mei Fun) (see note 1)
1/2 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tbsp Shaoxing rice wine (optional)
1/2 tsp sesame oil
1/4 tsp salt (or to taste)
1/2 tsp sugar
1/2 lime, use the juice only
1 tbsp water
2 tbsp neutral cooking oil, divided
2 eggs, lightly beaten
8 shrimps, peeled and deveined
50 g Char Siu (Chinese BBQ pork) (see note 2 for substitutes)
2 cloves garlic, minced
1 tbsp yellow curry powder (see note 3)
100 g mung bean sprouts
60 g bell pepper, julienned
60 g red onion, sliced
1 stalk scallions, julienned

Preparation

Not specified

Cooking

Prepare the vermicelli.
You can either follow the instructions on the package to prepare the rice vermicelli or use my method: Put them into a large bowl.
Pour in hot water (just boiled) enough to cover.
Leave to soak for 2 mins.
Drain well then cut into shorter sections with a pair of scissors.
Set aside (see note 1).
Mix the sauce.
In a small bowl, mix light soy sauce, oyster sauce, Shaoxing rice wine, seame oil, salt, sugar, lime juice and water.
Set aside.
Fry the eggs & shrimp.
Heat up half of the cooking oil in a wok until it smokes.
Pour in the egg.
Fry until cooked then break it into small pieces with a spatula.
Transfer to a plate.
In the same wok, sear the shrimp (no need to pour in more oil).
As soon as they curl up and turn pink, transfer to the egg plate.
Stir-fry to finish.
Pour the other half of the cooking oil into the wok.
Fry garlic and yellow curry powder over low heat for 20 seconds or so (Do not burn).
Stir in the vermicelli.
With the aid of a pair of chopsticks, loosen the vermicelli to have it evenly coated by the curry.
Turn the heat to medium high.
Add Char Siu, mung bean sprouts, bell pepper & red onion.
Constantly stir (I use chopsticks and a spatula at the same time) to evenly heat all the ingredients until the vegetables are cooked but still retain some of the crunchiness.
Put the egg and shrimp back into the wok.
Add the sauce and scallions.
Give everything a quick stir then serve immediately.

Plating & Serving

Not specified

Suggested Sides

Nutrition per Serving

446 Calories

14.8g Protein 13% DV

51.2g Carbs 17% DV

20.4g Fat 26% DV

5.2g Fiber 14% DV

6.5g Sugars

669mg Sodium 45% DV

190mg Cholesterol 54% DV

Diet Type	Balanced
Health Labels	Sugar Conscious Kidney Friendly Pescatarian Dairy Free Milk Free Peanut Free Tree Nut Free Fish Free Pork Free Red Meat Free Celery Free Mustard Free Lupine Free