Real Recipes From Real Home Cooks ®

singapore mei fun

Recipe by
barbara lentz
beulah, MI

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.

yield 6 -8
prep time 30 Min
cook time 15 Min
method Stir-Fry

Ingredients For singapore mei fun

  • 8 oz
    rice sticks
  • 3 lg
  • 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 md
    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

How To Make singapore mei fun

  • 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

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