Singapore Noodles (Singapore Mei Fun)

Method14 steps · about 35 min

1. 1

   Step 1: Place all 5 oz dried thin rice vermicelli in a bowl and cover with hot water. Use the hot-water soaking route for at least 30 minutes, checking the noodle package and stopping once the strands are pliable enough to stir-fry without over-softening. Prepare the other ingredients during the soak.

   Soak rice vermicelli · 30 minUses 5 oz dried thin rice vermicelli · Hot water for soaking rice noodles and clean water for washing produce and rinsing shrimp, as needed

   
2. 2

   Step 2: Just before cooking, drain the soaked rice noodles from step 1 in a colander and discard their soaking water. They need not be completely dry. Cut all the drained strands into 8–10-inch lengths with kitchen shears and set aside.

   Uses All soaked noodles only, excluding discarded soaking water

3. 3

   Step 3: Before heating the wok, safely thaw the 12 shrimp, peel and devein as needed, butterfly from the back, rinse and pat dry. Keep them cold until searing. Chop the garlic (2 cloves), cut the ready cooked char siu (4 oz) into thin strips, shred the napa cabbage (9 oz), julienne the carrot (1) and scallion (1), and thinly slice the half red onion. Beat both eggs (2) in a bowl. Measure the 2 tbsp curry powder, 1 tsp salt, ¼ tsp sugar and ⅛ tsp white pepper into a separate seasoning bowl; adjust curry and salt to taste if desired. Have all prepared bowls beside the stove before starting the short stir-fry stages.

   Uses 12 large frozen shrimp, peeled and deveined before cooking · 2 cloves garlic (chopped) · 4 oz ready cooked char siu, cut into thin strips · 3 dried red chili peppers · 9 oz napa cabbage, shredded · 1 medium carrot, peeled and julienned · 1 scallion (julienned) · ½ red onion, thinly sliced

   
4. 4

   Step 4: Heat the wok over medium heat and add 1 tbsp from the divided vegetable-oil (1 tbsp) stock. Pour in the beaten eggs from step 3. When the eggs bubble and set along the edges, flip them, then break them into rough strips. Lift the set eggs into a clean bowl, leaving the remaining oil in the wok.

   Uses 1 tbsp vegetable oil for the eggs · Both beaten eggs only, excluding the other prepared bowls

   
5. 5

   Step 5: In the same wok over medium heat, keep the remaining egg-cooking oil and add the remaining 1½ tbsp vegetable oil plus the chopped garlic from step 3. Cook for 15 seconds, ready to add the shrimp and char siu immediately.

   Garlic before shrimp and pork · 1 minUses Remaining wok oil only, excluding the lifted cooked eggs · Remaining 1½ tbsp vegetable oil · All chopped garlic only

6. 6

   Step 6: Add all prepared shrimp and ready cooked char siu from step 3 to the garlic and oil from step 5. Stir-fry for another 15 seconds. This is an initial sear; the shrimp finish cooking with the noodles.

   Initial shrimp and char-siu sear · 1 minUses Garlic and oil in the wok · All shrimp and roast-pork strips only

7. 7

   Step 7: Pour the 1 tbsp Shaoxing wine around the perimeter of the wok containing the shrimp, char siu and garlic from step 6. Stir-fry for another 15 seconds.

   Stir-fry with Shaoxing wine · 1 minUses Shrimp, char siu, garlic and oil in the wok · 1 tablespoon Shaoxing wine (can substitute dry cooking sherry)

8. 8

   Step 8: Add the dried red chilies, shredded napa cabbage and julienned carrot prepared in step 3 to the wok from step 7. Stir-fry for 30 seconds.

   First vegetable stir-fry · 1 minUses Shrimp, char siu and wine-seasoned wok contents · All dried chilies, napa cabbage and carrot only

9. 9

   Step 9: Add all drained, cut rice vermicelli from step 2 to the wok contents from step 8. Stir-fry for 1 minute, lifting the noodles with the spatula to loosen them.

   Loosen noodles in the wok · 1 minUses Shrimp, pork and vegetables in the wok · Drained cut rice vermicelli

10. 10

    Step 10: Sprinkle the prepared curry, salt, sugar and white-pepper seasoning bowl from step 3 evenly over the noodle mixture from step 9.

    Uses Loosened rice noodles, shrimp, pork and vegetables · Complete prepared curry, salt, sugar and white-pepper bowl only

11. 11

    Step 11: Stir-fry the seasoned noodle mixture from step 10 for about 2 minutes, scooping and lifting to combine it evenly. Work around the wok and scrape its bottom to prevent sticking; the curry color should coat the noodles, vegetables and meat uniformly.

    Combine curry noodles · 2 minUses Noodles and other wok contents with curry seasoning

12. 12

    Step 12: Check the noodle mixture from step 11. If it seems dry, add a little of the optional ready chicken stock, using the source 2–4 tbsp guide according to how much moisture the wok needs. Leave it out if the noodles are already moist enough.

    Uses Combined curry noodles and wok contents · Optional 2–4 tbsp ready chicken stock if dry

13. 13

    Step 13: Add the ½ tsp sesame oil, 1½ tsp soy sauce and lifted cooked egg strips from step 4 to the wok mixture from step 12. Mix and stir-fry for another minute until everything is steaming and combined. Continue as needed until the shrimp are opaque throughout, the egg mixture reaches 71°C and the ready roast pork is thoroughly reheated to 74°C.

    Return eggs and finish heating · 1 minUses Curry noodle mixture after optional moistening · ½ teaspoon sesame oil · 1½ tsp soy sauce · All cooked egg strips only, excluding the oil left in the wok

14. 14

    Step 14: Add all prepared scallion and sliced red onion from step 3 to the finished noodle mixture from step 13. Stir-fry for another 20 seconds, then plate and serve promptly, with ready chili oil on the side if desired. The final onion is intentionally lightly cooked.

    Finish with scallion and red onion · 1 minUses Fully cooked Singapore noodle mixture · All prepared scallion and half-onion slices only · Ready chili oil for serving, as desired