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

Method9 steps · about 18 min

1. 1

   Step 1: Have the shrimp, cooked Char Siu, garlic and vegetables prepared as listed. Put the dried rice vermicelli (90 g) in a bowl and cover with just-boiled water. Soak for about 2 minutes, checking until pliable and springy rather than mushy. If the packet requires a different preparation, use those directions instead of this soaking guide.

   Soften the rice vermicelli · 2 minUses 90 g dried rice vermicelli (Mei Fun) · Just-boiled water, enough to cover the rice vermicelli

2. 2

   Step 2: Drain the softened vermicelli well, discard the soaking water and use scissors to cut the noodles into shorter lengths. Set aside.

   Uses Softened rice vermicelli

   
3. 3

   Step 3: Squeeze the juice from the half lime and discard its rind. Mix the juice with the light soy sauce (½ tablespoon), oyster sauce (½ tablespoon), optional Shaoxing wine, sesame oil (½ teaspoon), salt (¼ teaspoon), sugar (½ teaspoon) and 1 tbsp sauce water. Set the sauce beside the stove.

   Uses ½ tablespoon light soy sauce · ½ tablespoon oyster sauce · Optional ½ tbsp Shaoxing rice wine · ½ teaspoon sesame oil · ¼ teaspoon salt (or to taste) · ½ teaspoon sugar · Juice squeezed from ½ lime · 1 tbsp water, for the sauce

4. 4

   Step 4: Heat a wok until hot and just smoking. Add 1 tbsp of the neutral oil, followed by the beaten eggs (2). When the eggs are fully set, break them into pieces with a spatula and transfer them to a plate, leaving the frying oil in the wok.

   Uses 1 tbsp neutral cooking oil, half the allowance · 2 eggs, lightly beaten

   
5. 5

   Step 5: In the same wok and remaining egg-frying oil, sear the peeled shrimp (8) until they curl and turn pink. Transfer them to the plate with the eggs.

   Uses Oil remaining in the wok after frying the eggs · 8 raw shrimp, peeled and deveined

   
6. 6

   Step 6: In the same wok, add the remaining 1 tbsp neutral oil, minced garlic (2 cloves) and curry powder. Stir over low heat for about 20 seconds until fragrant, taking care not to burn the spices.

   Fry the garlic and curry powder · 1 minUses Frying oil remaining after searing the shrimp · Remaining 1 tbsp neutral cooking oil, half the allowance · 2 cloves garlic, minced · 1 tbsp mild yellow curry powder

7. 7

   Step 7: Add the drained, cut vermicelli to the curry oil. Use chopsticks or two utensils to loosen the noodles and turn them gently until evenly coated.

   Uses Drained, cut rice vermicelli · Fragrant garlic and curry oil

   
8. 8

   Step 8: Raise the heat to medium-high. Add the cooked Char Siu (50 g), mung bean sprouts (100 g), bell pepper (60 g) and red onion (60 g). Stir-fry until the vegetables are cooked but retain some crunch, and the bean sprouts are thoroughly cooked and hot through.

   Uses Curry-coated rice vermicelli · 50 g cooked Char Siu (Chinese BBQ pork), thinly sliced · 100 g mung bean sprouts · 60 g bell pepper, julienned · 60 g red onion, sliced

   
9. 9

   Step 9: Return the reserved egg and shrimp, then add the prepared sauce and julienned scallion (1 stalk). Stir-fry until everything is evenly seasoned and hot through, the noodles are cooked, and the shrimp flesh is pearly and opaque. If using refrigerated leftover Char Siu, reheat it to 74°C. Serve promptly in two portions.

   Uses Noodles with cooked pork and vegetables · Reserved cooked egg pieces · Reserved seared shrimp · Prepared lime and soy sauce · 1 stalk scallion, julienned