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

If you ’ re a fan of Chinese fried noodles, you must try today ’ s recipe for Singapore Mei Fun, a hearty all-in-one dish full of good and great flavours. many cooking tips and alternate ideas are provided throughout the post .

What is Singapore Mei Fun

I had been eating Singapore Mei Fun ( Singapore Rice Noodles, 星洲米粉 ) for years before I realised it had no confirmed association with Singapore. Some believe it ’ s a creation by Hong Kong chefs based on yue style fried noodles with influence from Southeast-asian cuisine. You can find it in yue eateries and Hong Kong style tea restaurants ( 茶餐厅 ). besides, it ’ s a front-runner on menu of chinese takeaways ( take-out ) in the West.

basically, Singapore Mei Fun consists of rice vermicelli seasoned with curry powder, soy sauce and stir-fried with egg, shrimp, taiwanese BBQ pork barrel & a variety of crunchy vegetables. Combining many elements in one dish, it ’ s a hearty, appetizing meal bursting with flavours. My recipe is for making 2 adult portions but please feel free to double it up if you have a large wok to fry with .

What you need for Singapore Mei Fun

As a tasty, complex all-in-one dish, Singapore Mei Fun calls for quite a few ingredients. But don ’ thymine be intimidated by the length of the list. The end result is so honor ! I ’ molarity indisputable you will want to make it again and again. To give you a clear mind of the composing of the smasher, I classify the ingredients into four groups :

• Noodles. More precisely, you will need dried rice vermicelli which is known as Mei Fun (or Mai Fun).
• Proteins. The traditional recipes use eggs, fresh shrimp and Char Siu (Chinese BBQ pork). I will write about substitute ideas in later sections.
• Vegetables. You would need a number of crunchy vegetables for adding another layer of texture. It would be even better if they provide different colours for an appetizing look.
• Seasonings. The must-have is yellow curry powder which gives the dish its iconic bright yellow colour. Other seasonings include soy sauce, oyster sauce, etc.

The summary of cooking steps

Before I start explaining the tips on each cooking tone, here is an draft of what to expect during the process .

1. Prepare vermicelli until it’s softened but not yet fully cooked.
2. Mix liquid seasonings and salt before you start cooking.
3. Fry eggs and shrimp in oil then set aside.
4. Release the aroma of curry powder and garlic in a little oil.
5. Combine all the elements of the dish in a certain sequence to finish the dish.

How to choose and prepare Mei Fun

The independent star of nowadays ’ s dish Mei Fun/米粉 ( sometimes spelt Mai Fun ) is a type of very reduce, dry rice noodles besides known as vermicelli or rice vermicelli. Be careful not to confuse Mei Fun with Fen Si/粉丝 which looks identical exchangeable but is made of mung bean starch and become much more guileless after cooking than Mei Fun ( see examples in Spicy Vermicelli Stir-fry and Whiter Melon & Meatball Soup ). When buying, check out the ingredient number if unsealed .
You might find Mei Fun of diverse brands made in different asian countries. generally speaking, you can use any of them for this dish. however, they might require different methods to prepare. Follow the instructions on the package to pre-cook/soak it before you start stir-frying .

I frequently use a taiwanese brand of Mei Fun which advises boiling the noodles for 1 min. For me, a better alternative is to soak them in identical hot water system for 2 mins ( because I find it less harass to boil water in a kettle hole than to cook the noodles in a pot ). At this stage, your Mei Fun should be ductile and springy, but not in full cooked. otherwise, they will become mushy during the adjacent footfall, stir-frying .
No matter how you prepare them, remember to cut the pre-cooked/soaked noodles into unretentive sections with scissors. This will make stir-frying and serving a fiddling easier .

Fry protein ingredients & substitute ideas

normally, you would find one single protein ingredient in Chinese-style attic dishes. Singapore Mei Fun, however, typically requires three ! The most coarse choices are egg, shrimp and Char Siu ( chinese BBQ pork barrel ). It ’ south kind of luxury for a simple attic smasher. I think this is one of the reasons why it ’ s so popular !

Egg. This is the first base thing you need to cook. Use the same method acting I introduced in Tomato & Egg Stir-fry and Egg Fried Rice Noodles. Heat up the anoint over high heat until it smokes. Pour in the lightly beaten testis. When it turns upstanding, break into small pieces with a spatula. Dish out and set aside .

Shrimp. After you scoop out the egg, use the same wok ( there should be a thin layer of oil left ) to briefly seal the shrimp. Once they turn pink and curl up, transfer out immediate. To retain their softheartedness, do not overcook .
Char Siu. Since it ’ second already cooked, add Char Siu late along with vegetables. Have you ever tried making Char Siu yourself ? If not, check out my station on Easy Char Siu which shows you how to cook it to a perfect texture with ease .
CAN I USE SUBSTITUES? Yes, you surely can ! Replace one or two of the above ingredients with shred chicken, sliced taiwanese blimp, gripe strips ( learn how to prepare it in my recipe for Beef Chow Fun ), etc .
CAN I SKIP EGG AND/OR MEAT? You can do that besides. To make this dish vegetarian/vegan friendly, I suggest you use five-spice bean curd or smoked tofu as protein. It will taste very courteous besides !

Use yellow dress powder to coat the noodles

Another feature that makes Singapore Mei Fun stand out is its bright yellow color. This appetizing count comes from yellow dress powderize which contains turmeric ( a zest known as inadequate valet ’ s saffron ). Please feel detached to use any type of yellow-coloured curry gunpowder that ’ s available to you. alternatively, use brown-looking curry powder and add extra turmeric for the semblance .

After you ’ ve cooked the egg and prawn, add more cooking petroleum to the wok. Fry curry powder and some minced garlic over broken heat to slowly release their aroma. Pay attention not to burn them though. When you see bubbles becoming intense, it ’ second time to add Mei Fun .
To efficiently coat the Mei Fun with the dress, I recommend you keep the heat low and use a copulate of chopsticks to stir, flip and loosen the noodles. Once they turn yellow evenly, turn the heat up to medium gamey and move on to the future step .

Add crunchy vegetables for nutrition & taste

I choose three crunchy vegetables, mung bean sprouts, crimson onion and bell pepper, to go into this noodle smasher. They besides provide fantastic colours to make it even more appealing on the eyes. Add them to the wok along with Char Siu. Use chopsticks and spatular together to stir constantly. Once they ’ re evenly heated, you can put in the testis and shrimp .
If you happen to have early vegetables at hand, preceptor ’ triiodothyronine hesitate to substitute. carrot, chinese cabbage cabbage, zucchini, chinese chives, bow boodle, etc. Just mix and match whatever you fancy !

Finished the dish with a tasty sauce

now, it ’ mho time to pour in the sauce and sprinkle some finely chop scallions to finish. As I constantly emphasise when writing recipes for fast stir-fry dishes, remember to have the sauce mix before you begin to cook. You ’ ll need soy sauce, huitre sauce, Shaoxing rice wine ( optional ), sesame oil, birdlime juice, salt and a little sugar. Give everything a quick concluding arouse then dish out to serve .

other delicious attic dishes on the web log

Looking for more inspiration on all-in-one attic dishes ? Have a front at these recipes :

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

A hearty all-in-one dish, Singapore Mei Fun (Rice Noodles) consists of tasty proteins, crunchy vegetables and flavourful seasonings.

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Prep:

10

minutes

Cook:

8

minutes

Total:

18

minutes

Servings:

2

Ingredients

Noodles

• ▢

  90 gigabyte dried rice vermicelli ( Mei Fun ), see note 1

Seasonings

• ▢

  ½ tablespoon light soy sauce

• ▢

  ½ tablespoon oyster sauce

• ▢

  ½ tablespoon Shaoxing rice wine optional

• ▢

  ½ teaspoon sesame petroleum

• ▢

  ¼ teaspoon salt, or to taste

• ▢

  ½ teaspoon sugar

• ▢

  ½

  Read more: Guyanese Inspired ChowMein

  lime, use the juice only

• ▢

  1 tablespoon water

Oil

• ▢

  2 tablespoon neutral cook oil, divided

Proteins

• ▢

  2 eggs, lightly beaten

• ▢

  8 shrimps, peeled and deveined

• ▢

  50 gravitational constant Char Siu (Chinese BBQ pork) see note 2 for substitutes

Aromatics

• ▢

  2 cloves garlic, minced

• ▢

  1 tablespoon yellow curry powder, see note 3

Vegetables

• ▢

  100 guanine mung bean sprouts

• ▢

  60 deoxyguanosine monophosphate bell pepper, julienned

• ▢

  60 gram crimson onion, sliced

• ▢

  1 stalk scallions, julienned

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Instructions

Prepare the vermicelli

• You can either follow the instructions on the package to prepare the rice vermicelli or use my method: Put them into a large bowl. Pour in hot water (just boiled) enough to cover. Leave to soak for 2 mins.

• Drain well then cut into shorter sections with a pair of scissors. Set aside (see note 1).

Mix the sauce

• In a small bowl, mix light soy sauce, oyster sauce, Shaoxing rice wine, seame oil, salt, sugar, lime juice and water. Set aside.

Fry the eggs & shrimp

• Heat up half of the cooking oil in a wok until it smokes. Pour in the egg. Fry until cooked then break it into small pieces with a spatula. Transfer to a plate.

• In the same wok, sear the shrimp (no need to pour in more oil). As soon as they curl up and turn pink, transfer to the egg plate.

Stir-fry to finish

• Pour the other half of the cooking oil into the wok. Fry garlic and yellow curry powder over low heat for 20 seconds or so (Do not burn).

• Stir in the vermicelli. With the aid of a pair of chopsticks, loosen the vermicelli to have it evenly coated by the curry.

• Turn the heat to medium high. Add Char Siu, mung bean sprouts, bell pepper & red onion. Constantly stir (I use chopsticks and a spatula at the same time) to evenly heat all the ingredients until the vegetables are cooked but still retain some of the crunchiness.

• Put the egg and shrimp back into the wok. Add the sauce and scallions. Give everything a quick stir then serve immediately.

NOTES

1. Mei Fun is identical dilute, dry noodles made of rice ( the independent component ). Be careful not to confuse it with Fen Si/粉丝 which looks very alike but is made of mung bean starch. When buying, check out the ingredient number if changeable .
2. You can either use shop-bought Char Siu or make it at home following my easy Char Siu recipe. alternatively, ersatz with chopped chicken, sliced chinese blimp, beef strips ( learn how to prepare it in my recipe for Beef Chow Fun ), etc .
3. Any type of yellow-coloured dress gunpowder would work. alternatively, use brown-looking dress powder and add extra turmeric for the semblance .

CALORIES

Serving:

1

serving

|

Calories:

377

kcal

Cooked this recipe ? Show me your serve or ask me questions @ red.house.spice

Author:

Wei Guo

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source : http://heyreviewfood.com
Category : CHINESE FOOD