Singapore Mei Fun

barbara lentz


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.

☆☆☆☆☆ 0 votes
30 Min
15 Min


8 oz
rice sticks
3 large
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
chili peppers seeded and minced
each yellow and red bell pepper thinly sliced
1 medium
onion julienne
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


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.
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.
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.
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.
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

About Singapore Mei Fun

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