singapore mei fun
I love these I can eat them all day. I love to pour a little sweet chili sauce on top. Yum. Good thing this makes a lot.
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yield
6 -8
prep time
30 Min
cook time
15 Min
method
Stir-Fry
Ingredients For singapore mei fun
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8 ozrice sticks
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3 lgeggs
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2 tspsesame oil
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2 Tbspcurry powder
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5 Tbspcanola oil
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8 ozmedium shrimp peeled and deveined
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4 ozeach pork tenderloin and chicken breast thinly sliced
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1 Tbspginger grated
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3 clovegarlic minced
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2chili peppers seeded and minced
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1each yellow and red bell pepper thinly sliced
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1 mdonion julienne
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12scallions thinly sliced
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1 1/2 cbean sprouts
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1/2 cchicken broth
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3 Tbspsoy sauce
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2 Tbspdry sherry
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1/4 cbrown sugar
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fresh cilantro chopped for garnish
How To Make singapore mei fun
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1Bring a large pot of water to a boil. Remove from heat and drop in the rice noodles. Let set about 4 minutes. Drain and rinse under cold water. Let sit and air dry for 30 minutes.
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2Whisk the eggs with 1 tbsp curry powder and the sesame oil. Add a little oil to a large skillet or wok. Scramble the eggs until cook remove from pan and set aside.
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3add more oil and cook the shrimp for about 1 minute. Remove and set aside. Add more oil and cook the chicken and pork for 2 minutes. Remove and set aside.
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4add more oil to skillet. Add the ginger, garlic, chilies and remaining curry powder. Stir fry until fragrant. Add the onions and bell peppers and stir fry 1 minutes.
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5Add the scallions, bean sprouts and noodles. Cook and stir for 1 minute. Add the meat and shrimp back to pan. Mix the chicken broth, soy sauce, dry sherry and brown sugar. Pour over noodles. cook 1 minutes. Add the scrambled eggs. Serve garnished with cilantro
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