Singapore Chow Mei Fun

Singapore Chow Mei Fun comes together fast with colorful vegetables and a bold curry kick. I reach for this recipe when I want something takeout-inspired but brighter and fresher than what you get in the box. Hungry family or surprise guests always wipe the platter clean

I first learned to make this dish after falling head over heels for it at a tiny Cantonese restaurant and now it is my kitchen staple whenever I crave something just a little spicy and loaded with crunchy veggies

Ingredients

• Rice vermicelli noodles: soak up the sauce and curry best Look for unbroken thin strands and avoid those with an old or musty smell
• Vegetable oil: makes for high heat stir frying Keep a neutral oil like canola or grapeseed on hand if you prefer
• Chinese barbecue pork or Chinese sausage: gives smoky depth and a hint of sweetness Get it from a good Chinese bakery if you can or buy prepacked at large grocery stores
• Large shrimp: brings sweet seafood flavor Choose peeled and deveined with no fishy odor
• Napa cabbage: adds crunch and sweetness Pick crisp leaves with no browning and tight heads
• Carrot: offers vibrant color and earthiness Look for smooth skins and deep orange hues
• Yellow onion: brings gentle sweetness Choose firm and glossy bulbs
• Dried red chili peppers or red pepper flakes: for a gentle heat Select peppers that are pliable and aromatic or use fresh chili if you like it extra spicy
• Large eggs: for added richness and classic fried noodles texture Use the freshest eggs possible
• Curry powder: gives signature golden color Use your favorite brand and check the date for freshness
• Shaoxing wine: for tang and aroma Use cooking sherry or rice wine vinegar as a backup if needed
• Soy sauce: for umami and salty flavor Look for low sodium and check labels for gluten free if needed
• Asian sesame oil: infuses a deep nutty note A little goes a long way so keep your bottle fresh
• Green onions: for a pop of color and freshness Pick slender stalks with bright green tops
• Salt and freshly ground white pepper: to finish White pepper brings subtle heat while black pepper adds a stronger kick

Step by Step Instructions

Soak the Noodles:

Add your rice vermicelli to a medium bowl and pour hot water to cover Let them soak for ten minutes until just tender Test often and do not over soak or they get mushy

Prep Ingredients:

While noodles soak chop all veg pork and shrimp Arrange everything close to the stove because the stir fry goes fast

Drain and Cut Noodles:

Once noodles are al dente drain thoroughly Use kitchen scissors to snip them into six inch lengths which makes for less mess when eating

Sear Protein:

Heat your wok over medium high until a drop of water sizzles Add oil and then the pork and shrimp Stir fry quickly just until shrimp starts to turn pink and pork begins to crisp This just takes about one minute Transfer them out to a plate so they stay tender

Stir Fry Veggies:

In the same wok toss in cabbage carrot onion and chili Stir fry for three to four minutes letting the veggies soften but still stay bright Push them up the side of the pan if scrambled eggs are next

Scramble Eggs:

If using eggs make a well in the center and pour them in Let set for a moment then gently scramble with chopsticks or a wooden spoon Fold into the veggies but do not overmix for soft curds

Add Curry and Seasonings:

Sprinkle curry powder over everything Pour in your wine and soy sauce and toss to coat evenly Aroma should fill your kitchen

Bring Noodles Together:

Add the drained noodles on top and toss constantly Using tongs helps Coat noodles with seasoning until golden and fragrant

Finish and Serve:

Drizzle in sesame oil and sprinkle on green onions Toss a few times more Taste for salt and pepper Adjust and serve steaming hot

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I love the burst of color that Napa cabbage and carrot give each bite and the way the mild curry hugs every strand of noodle This was the first dish my cousin and I ever cooked together during a rainy afternoon so I always make it when someone in the house needs cheering up

Storage Tips

Store cooled leftovers in an airtight glass container for two to three days in the fridge To reheat splash with a spoon of water and quick stir fry over medium heat until hot This revives the noodles better than microwaving which can cause them to dry

Ingredient Substitutions

You can swap shrimp for thinly sliced chicken breast or even beef For barbecue pork use roast chicken or tofu for a lighter touch For wine use sherry or rice vinegar For soy sauce Tamari or coconut aminos work for those avoiding gluten

Serving Suggestions

Top extra green onion on each bowl and serve hot Add a side of pickled vegetables or even a squeeze of lime for brightness Serve family style alongside stir fried greens with garlic for a classic meal

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Cultural Context

This dish originally hails from Cantonese cooking despite its name and is a beloved choice at Hong Kong and Singapore style cafes The yellow color is from curry powder which was introduced by Indian immigrants and became wildly popular in Southeast Asia It is the kind of fare made for fast eating and lively tables

Frequently Asked Questions

→ What type of noodles are used?

Rice vermicelli noodles are traditional. Soak them in hot water until tender before cooking.

→ Can I replace shrimp with chicken or beef?

Yes, thinly sliced chicken or marinated beef make delicious alternatives to shrimp in this dish.

→ What gives Singapore Chow Mei Fun its signature color?

Curry powder provides the distinctive yellow hue and aromatic flavor unique to this stir-fried noodle dish.

→ How can I make it gluten-free?

Use gluten-free soy sauce or coconut aminos, and always check the rice noodle packaging for gluten content.

→ Is a wok necessary for cooking?

A wok is ideal for stir-frying, but a large skillet works well if a wok isn't available.