Singapore Mei Fun Rice Noodles

Often called Singapore vermicelli, this dish is known for its yellow colour and curry flavour. It is common in restaurants in Hong Kong and southern China, where rice noodles make a frequent appearance due to the abundance of rice in those regions.

India Hobson

Serves 4
Total Time
30 Minutes
4-5 nests dried vermicelli rice noodles
Neutral oil, for frying
2 eggs, beaten
1 tbsp of ground turmeric
1 white onion, sliced
1 long red chilli, deseeded and sliced
1 garlic clove, grated
1 tsp of mild curry powder
165g of raw peeled king prawns, fresh, or frozen and defrosted
1 small red pepper, julienned
1 small carrot, peeled and julienned
1 handful of bean sprouts
1 tbsp of Shaoxing rice wine
120g of Char Siu Pork, cut into 1cm (½in) dice
2 spring onions, julienned, to serve
For the seasoning sauce
1 tbsp of oyster sauce
1 tbsp of light soy sauce
2 tsp of Chinkiang black rice vinegar
1 tsp of toasted sesame oil
A pinch of freshly ground white pepper
½ tsp of light brown sugar
Step 1

Soak the noodles in boiling water according to the packet instructions until al dente. It’s important not to overcook the noodles when you boil them as they will finish softening in the wok. Drain and rinse in plenty of cold water to prevent them from sticking, then set aside.

Step 2

Combine all the ingredients for the seasoning sauce in a small bowl or mug, stir to dissolve the sugar and then set aside. Heat a tsp of neutral oil in a hot wok or non-stick frying pan (skillet) and add the beaten eggs. Sprinkle over 1 tsp of the turmeric and quickly scramble until just set, then remove from the heat and set aside.

Step 3

Heat a little more oil in your wok over a high heat and quickly stir-fry the onion slices for 2–3 minutes, allowing them to char very slightly. Add the chilli and stir-fry for 30 seconds, then add the garlic, curry powder and the remaining turmeric; keep everything moving around the pan with a wooden spoon.

Step 4

Tip in the king prawns and cook for 1-2 minutes until just translucent. Add the red pepper, carrot and bean sprouts and stir-fry for 30 seconds. Pour in the rice wine and let this bubble away, then add the pork, quickly followed by the cooked rice noodles. Toss these with the ingredients in the pan until well combined. Everything should be a lovely yellow colour. Pour in the seasoning sauce and let this bubble away slightly. Once the pan is dry, add the scrambled eggs and combine. Remove from the heat and add the spring onions to serve.

Recipe courtesy of Dumplings and Noodles by Pippa Middlehurst (Quadrille, £16.99). Photography by India Hobson.

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