Singapore Mei Fun

barbara lentz

By
@blentz8

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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Serves:

6-8

Prep:

30 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

8 oz
rice sticks
3 large
eggs
2 tsp
sesame oil
2 Tbsp
curry powder
5 Tbsp
canola oil
8 oz
medium shrimp peeled and deveined
4 oz
each pork tenderloin and chicken breast thinly sliced
1 Tbsp
ginger grated
3 clove
garlic minced
2
chili peppers seeded and minced
1
each yellow and red bell pepper thinly sliced
1 medium
onion julienne
12
scallions thinly sliced
1 1/2 c
bean sprouts
1/2 c
chicken broth
3 Tbsp
soy sauce
2 Tbsp
dry sherry
1/4 c
brown sugar
fresh cilantro chopped for garnish

Directions Step-By-Step

1
Bring 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.
2
Whisk 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.
3
add 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.
4
add 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.
5
Add 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

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Asian