Mei Fun

Your Guide to the Perfect Takeout-Style Noodles at Home

There are few dishes as universally comforting as a heaping plate of Singapore Mei Fun. With its vibrant yellow hue, tangle of delicate rice noodles, and savory mix of shrimp, pork, and crisp vegetables, it’s a dish that evokes a sense of nostalgia and pure satisfaction. It’s the go-to takeout order that never disappoints and a crowd-pleaser that feels both exciting and familiar.

But here’s a delicious secret: this iconic dish isn’t actually from Singapore. It’s a brilliant Cantonese creation born in the bustling culinary landscape of Hong Kong, a flavorful testament to the fusion of Chinese stir-fry techniques with the aromatic curry powders introduced during the colonial era. This recipe will not only demystify this beloved classic but also empower you to recreate its magic, turning your own kitchen into the best takeout spot in town.

Why Make This Delicious Recipe & When to Serve It

This Singapore Mei Fun recipe is your ticket to a quick, one-pan weeknight dinner that feels special, yet it's also impressive enough to headline your next gathering. The beauty of this dish lies in its incredible versatility and the satisfying process of bringing it all together.

The preparation is designed for success. By getting all your ingredients chopped, mixed, and ready to go—a technique chefs call mise en place—the final cooking process is a thrilling, lightning-fast stir-fry that takes mere minutes. This makes it perfect for a low-stress holiday dinner or family get-together; you can do all the prep work hours in advance and then dazzle everyone with a fresh, sizzling meal right before serving.

Whether you’re planning a festive potluck, a cozy weekend meal, or simply craving that perfect takeout flavor without leaving the house, this dish delivers. It’s a fantastic way to use up leftover vegetables and can be easily adapted to whatever proteins you have on hand, making it a true kitchen hero.

Basic Ingredients (Serves 4)

• 5.5 ounces (about 1 bundle) Dried Rice Stick Noodles (Mei Fun): These are the heart of the dish—delicate, thin rice vermicelli that act as the perfect canvas, soaking up the vibrant curry sauce to become incredibly flavorful while maintaining a light, springy texture.
• 1/4 pound Shrimp (peeled and deveined): These provide a succulent, tender bite and a subtle sweetness that pairs beautifully with the savory and aromatic spices. Using pre-peeled and deveined shrimp will significantly speed up your prep time.
• 1/4 pound Char Siu (Chinese BBQ Pork), thinly sliced: This is the secret weapon for authentic flavor, adding a deep, sweet, and savory dimension that is unmistakably Cantonese. You can often find it ready-made at local Asian markets or barbecue shops.
• 2 large Eggs: Lightly beaten and scrambled into soft, fluffy curds, the eggs add a wonderful richness and a delicate, tender texture that contrasts beautifully with the other ingredients in the stir-fry.
• 1/2 medium Red Bell Pepper (julienned): Adds a vibrant splash of color, a hint of fruity sweetness, and a satisfying crisp-tender crunch that holds up well to the high heat of the wok, providing an essential textural counterpoint.
• 1/2 medium Carrot (julienned): Contributes a subtle sweetness, another layer of bright color, and a firm texture that softens just enough during the quick stir-fry process to be tender yet crisp.
• 1/4 medium Onion (very thinly sliced): Forms a crucial aromatic base for the stir-fry, releasing a sweet and savory fragrance as it cooks and adding a soft, flavorful element throughout the noodle dish.
• 12 Snow Peas (strings removed, thinly sliced): These offer a fresh, green snap and a delicate sweetness. Their unique texture remains distinctly crisp even after cooking, adding another layer of crunch that makes each bite more interesting.
• 2 Scallions (thinly sliced): Reserved until the very end of cooking, these add a final burst of fresh, sharp, and slightly pungent flavor that cuts through the richness of the sauce and brightens the entire dish.
• 4 tablespoons plus 3 teaspoons Canola or Vegetable Oil (divided): A neutral, high-smoke-point oil is essential for high-heat stir-frying. It facilitates the cooking of each component without burning or adding unwanted flavor, ensuring a clean taste.
• For the Sauce & Marinade:
  • 1 tablespoon Curry Powder (Madras recommended): This is the soul of the dish, providing its signature golden color and a warm, complex, and aromatic spice profile. Madras curry powder offers a particularly authentic and balanced flavor.
  • 1 teaspoon Shaoxing Wine: An indispensable ingredient in Chinese cooking, this rice wine adds an incredible depth and fragrant complexity to the sauce while tenderizing the shrimp and removing any unwanted fishiness.
  • 1 teaspoon Soy Sauce (low sodium): This provides the foundational savory, umami flavor for the sauce. Using a low-sodium version allows you to control the final saltiness of the dish more precisely.
  • 2.5 teaspoons Asian Fish Sauce (divided): Don’t be afraid of this ingredient; it adds a profound savory depth and umami complexity that soy sauce alone cannot achieve, perfectly rounding out the sauce’s flavor profile.
  • 2 medium Cloves Garlic (minced): An essential aromatic that provides a pungent, savory base note. It infuses the oil with flavor and is a cornerstone of virtually all great stir-fry dishes.
  • 1/4 teaspoon Sugar: A tiny amount of sugar is crucial for achieving a balanced Cantonese flavor profile. It doesn’t make the dish sweet but rounds out the salty and savory notes of the other sauce ingredients.
  • 1/4 teaspoon Ground White Pepper: Offers a different kind of heat than black pepper—more aromatic, floral, and with a gentle, warming spice that is characteristic of many Chinese dishes.
  • 2 teaspoons Toasted Sesame Oil: This is a finishing oil, not a cooking oil. A final drizzle just before serving adds an intensely nutty and irresistible aroma that completes the dish and signals it’s ready to eat.

Step-by-Step Preparation

1. Prepare the Noodles for Perfection

Place the 5.5 ounces of dried rice stick noodles in a large bowl and cover them completely with boiling water. Let them stand for about 5 minutes, or just until they become pliable but still have a firm bite (al dente). Immediately drain the noodles in a colander and rinse them thoroughly under cold running water to stop the cooking process and wash away excess starch. Use scissors to cut the noodle bundle in half for easier handling in the wok.

2. Organize Your Flavors: Marinate Shrimp & Mix the Sauce

In a small bowl, pat the 1/4 pound of shrimp dry and toss them with 1 teaspoon of canola oil and 1/2 teaspoon of fish sauce; set this aside. In another small bowl, whisk together the sauce ingredients: the 2 minced garlic cloves, 2 teaspoons of the curry powder, 1 teaspoon of soy sauce, 1 teaspoon of Shaoxing wine, 1/4 teaspoon of white pepper, 1/4 teaspoon of sugar, and the remaining 2 teaspoons of fish sauce. Thin the sauce with 2 teaspoons of water and set it aside.

3. Cook the Egg

Heat 1 teaspoon of canola oil in a wok or large nonstick skillet over high heat until it begins to smoke. Add the 2 beaten eggs and let them cook undisturbed for about 10 seconds to set the bottom. Gently scramble them into small, fluffy pieces, then transfer the cooked egg to a large bowl and set aside. Wiping the wok clean after this step is crucial to prevent any small egg bits from burning later.

4. Stir-Fry the Proteins and Vegetables in Batches

Return the clean wok to high heat and add 2 tablespoons of oil, heating until it smokes. Add the marinated shrimp and stir-fry for 30 seconds until they start turning pink. Add the 1/4 pound of char siu and the 1/4 sliced onion, stir-frying for another 30 seconds. Next, add the 1/2 julienned red bell pepper, 12 sliced snow peas, and 1/2 julienned carrot. Sprinkle with the remaining 1 teaspoon of curry powder and a pinch of salt, tossing until the vegetables are crisp-tender and everything is coated. Scrape the contents of the wok into the bowl with the eggs.

5. Fry the Noodles and Sauce

Wipe the wok clean one more time and heat the remaining 2 tablespoons of canola oil over high heat until smoking. Add the prepared rice noodles and stir-fry for 30 seconds to separate the strands and heat them through. Pour the prepared sauce mixture over the noodles, tossing vigorously and constantly with tongs or a spatula to ensure every single strand is evenly coated with the flavorful sauce.

6. Combine Everything and Serve

Return the cooked egg, shrimp, char siu, and all the vegetables back to the wok with the sauced noodles. Stir-fry everything together for about 30 seconds until all components are well-combined and heated through. Remove the wok from the heat, add the 2 sliced scallions, and drizzle with 2 teaspoons of toasted sesame oil. Give it one final toss and transfer to a large serving platter to enjoy immediately.

Tips for the Perfect Recipe

• Noodle Mastery is Key. The texture of your noodles can make or break the dish.
  • Soak, Don't Boil. Thin rice vermicelli are delicate. Boiling them like pasta will result in a mushy, broken mess. Soaking them in hot water just until they are pliable gives them the perfect al dente texture needed to withstand the final stir-fry.
  • The Cold Rinse is Non-Negotiable. This step does two critical things: it instantly stops the cooking process, preventing the noodles from becoming overcooked from residual heat, and it washes away the excess surface starch that causes the noodles to clump together into a sticky ball.
  • Let Them Air Dry. After rinsing, spread the noodles out in the colander and let them drain and air dry for a bit. Tossing wet noodles into a hot wok creates steam, which will make them soggy instead of perfectly stir-fried.
• Achieve Maximum Flavor. A few professional techniques will elevate your dish from good to unforgettable.
  • Don't Crowd the Pan. This is the golden rule of stir-frying at home. Home stovetops don't have the power of restaurant burners, and overcrowding the pan causes the temperature to plummet. This steams your ingredients instead of searing them, leading to soggy vegetables and a bland dish. Cooking in batches is the secret to success.
  • Bloom Your Spices. When you add the curry powder to the hot oil along with your vegetables, you are "blooming" it. This brief moment of toasting in hot oil awakens the spices, unlocking a deeper and more complex aromatic flavor that infuses the entire dish.
• Get Perfectly Crisp-Tender Vegetables. The textural contrast of the vegetables is just as important as the flavor.
  • Preparation is Everything. Stir-frying is a very fast cooking method. Have all your vegetables washed, chopped, and ready in bowls next to your stove before you even think about turning on the heat. There is no time to chop once the cooking starts.
  • Cook in the Right Order. Add harder, denser vegetables like carrots and bell peppers to the wok first, as they need a little more time to cook. Add quicker-cooking vegetables like snow peas and delicate items like bean sprouts (if using) toward the end to ensure everything is perfectly cooked but still retains a satisfying crunch.

Serving Ideas

The best way to serve Singapore Mei Fun is to think in terms of "complement and contrast." The dish itself is rich, savory, and aromatic, so your accompaniments should provide balance with freshness, acidity, or a different texture.

• Classic Garnishes for Freshness.
  • A Burst of Fresh Herbs. A generous sprinkle of fresh, chopped cilantro or extra sliced scallions right before serving adds a vibrant, fresh flavor that cuts through the richness of the curry sauce beautifully.
  • A Squeeze of Lime. Serve with lime wedges on the side. A little squeeze of fresh lime juice just before eating brightens all the flavors and adds a wonderful acidic counterpoint to the savory notes.
• Creative Toppings for Texture and Customization.
  • Add Some Crunch. Offer small bowls of toasted sesame seeds or chopped roasted peanuts for guests to sprinkle on top. This adds a delightful nutty flavor and an extra layer of crunch.
  • Create a Condiment Bar. For a truly interactive meal, set out small dishes of chili oil, sriracha, oyster sauce, and Chinese black vinegar. This allows everyone to customize their plate to their exact taste preference, from extra spicy to more tangy.
• Simple Side Dishes to Complete the Meal.
  • Cool and Refreshing Salads. A simple smashed cucumber salad dressed with garlic and vinegar or a light Asian coleslaw provides a cool, crisp contrast that cleanses the palate between bites.
  • Steamed Greens. A side of steamed bok choy or Chinese broccoli drizzled with a little oyster sauce and ginger offers a simple, healthy, and texturally pleasing accompaniment.
  • Classic Appetizers. To turn your meal into a full takeout-style feast, serve the mei fun alongside classic starters like crispy egg rolls, crab rangoon, or steamed vegetable dumplings.

Tips for Storing and Reheating

Properly storing and reheating your leftovers is key to enjoying them the next day. The main challenge with rice noodles is that the starches can firm up and dry out in the cold, a process known as retrogradation. The goal of reheating is to gently reintroduce moisture and heat to reverse this process without turning the noodles to mush.

Storing Leftovers

• Cool Down Quickly. For food safety, allow the mei fun to cool to room temperature but do not leave it out for more than two hours before refrigerating. This prevents bacteria from growing.
• Use an Airtight Container. Transfer leftovers to an airtight glass or plastic container. This is crucial for preventing the noodles from drying out and absorbing other odors from your refrigerator. Avoid storing in the original paper takeout box.
• Refrigerate for 3-4 Days. Your leftover Singapore Mei Fun will keep well in the refrigerator for up to four days. For longer storage, you can freeze it in an airtight container for up to two months, though the texture of the vegetables may soften upon thawing.

Reheating Tips

• The Stovetop/Wok Method (Best Results). This is the preferred method for reviving the best texture. Heat a teaspoon of oil in a nonstick skillet or wok over medium-high heat. Add the leftover noodles and a splash of water or chicken broth (about 1 tablespoon per serving). Stir-fry, tossing gently, until the noodles are softened and heated through.
• The Microwave Method (Quickest). Place the leftovers in a microwave-safe bowl. Drizzle with a small amount of water or broth to create steam, which rehydrates the noodles. Cover the bowl with a damp paper towel and microwave in 1-minute intervals, stirring in between, until heated through. This prevents hot spots and ensures the noodles heat evenly.

Conclusion

With its irresistible blend of savory curry, sweet char siu, and a delightful tangle of noodles and crisp vegetables, Singapore Mei Fun is more than just a meal—it's an experience. Now that you're armed with the secrets to perfect noodle texture and balanced, authentic flavor, you can confidently bring this takeout superstar into your own home. Enjoy the process, savor the incredible aromas, and get ready to make this your new go-to recipe.

Frequently Asked Questions

Q: What kind of noodles are best for mei fun?

A: The ideal choice is thin, dried rice vermicelli, often labeled as "rice sticks" or "mai fun." These noodles are made simply from rice flour and water, giving them a delicate, light texture that is perfect for absorbing the rich curry sauce without becoming heavy or gluggy.

Q: Can I make this recipe vegetarian or with different proteins?

A: Absolutely! This dish is incredibly versatile. For a vegetarian version, omit the shrimp and pork and add cubed extra-firm tofu or extra vegetables like shiitake mushrooms. You can also easily substitute the classic proteins with thinly sliced chicken or beef to suit your preference.

Q: My noodles always get mushy or stick together. What am I doing wrong?

A: The two most common culprits are overcooking the noodles and skipping the cold-water rinse. You should only soak the delicate vermicelli in hot water until they are just pliable, then immediately drain and rinse them thoroughly under cold water. This crucial step halts the cooking and washes away the sticky surface starch.

Q: Is Singapore Mei Fun actually from Singapore?

A: Surprisingly, it is not! Singapore Mei Fun is a classic Cantonese dish that was invented in Hong Kong, likely after World War II. Local chefs were inspired by the curry powders introduced via British trade and brilliantly fused them with traditional stir-fry techniques to create this globally beloved dish.

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