Singapore Mei Fun


     Asian cuisine is well known for the consumption of rice throughout the centuries, as well as their love for spices and vegetables. This dish contains all three elements.This is, by far, one of my favorite dishes and Chinese take out restaurants do it NO justice at all.

     Since I could never remember the exact name of it, as a child I would call it “yellow mein”  (literally yellow noodles). I’d like to thank my mom who has taught me everything I know today and has shown me our family secrets and tips within the kitchen. Due to her patience, I was able to learn how to make my favorite dish!


Singapore Mei Fun

Total Time: 45 minutes     Prep Time: 30 minutes    Cook Time: 10 – 15 minutes


Singapore Noodles above1 small carrots, sliced
1 medium onion, sliced
½ green pepper, sliced
½ cup Char Siu (Asian style pork), sliced
1 large egg, beaten
2 cloves of garlic, minced
2 tbsp curry
2 portion rice noodles (vermicelli)
5-10 cooked shrimp
Salt as needed
Chili oil (optional)


  1. Fill a large bowl with enough hot water to cover the rice noodle. Submerge noodles and set aside; the heat of the water will soften them. When the rice noodles have reached the tenderness you prefer (5-15 minutes), remove from hot water into a colander and give it a quick rinse. 
  2. Heat up about ½ tablespoon vegetable oil in wok or pan and make a thin omelet with a nice and golden color on both sides, then let cool and slice in julienne as well.
  3. Using the same wok: over high heat, spread about ¼ cup oil to evenly coat the wok and then some (you may use a bamboo brush or any thick table cloth for this). Have everything on hand for the next steps, you’ll have to keep a close eye on your wok to achieve the desired texture.
  4. Add garlic and chili oil (optional) to flavor the oil, stir for less than 1 minute. You want to flavor the oil without burning the garlic.
  5. Add remaining vegetables and season with salt and curry. Stir for about 1-3 minutes. Do not over cook your veggies; you want them to be semi-cooked with a crisp at the bite. 
  6. Add in pork, shrimp, eggs and noodles. Make quick movements to coat all contents with curry oil while making sure toppings are well distributed within the noodles.
  7. Remove from heat and garnish with green onions .
Best served warm with Sriracha.
Makes 2 servings. 


  • When submerging the rice noodles, the texture you want to achieve should be “al dente” (slightly underdone) due to its later usage. If not, when noodles are too soft, stir frying them will break.
  • Roll up the omelet and slice to achieve the julienne-cut.
  • Most curry powders are not spicy, but please make sure by reading the label.
  • Please test with small batches as stir frying rice noodles needs practicing, larger woks and high heat. I recommend dividing the recipe and making individual servings at a time.

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