Singapore Mei Fun (Curried Rice Noodles With Pork)

By Kay Chun

Updated October 11, 2023

  • Alex Lau for The New York Times. Food Stylist: Susie Theodorou.
Media 1 of 1
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4(135)
Comments
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Singapore rice noodles are a classic stir-fried rice vermicelli dish, traditionally including some combination of veggies, shrimp, pork and scrambled egg, and seasoned with curry powder. Despite the name, the dish is thought to have originated in Hong Kong’s hawker food stalls, known for their quick and affordable meal options. The classic version contains Chinese roasted pork, also known as char siu, which you can find at many Chinese restaurants, but this dish is highly customizable. It also works well with all sorts of different vegetables (like scallions, Napa cabbage and snow peas). Be sure to rinse the noodles in cold water to halt the cooking and loosen the noodles, preventing clumping and ensuring a light, loose tangle of noodles on your plate.

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Ingredients

Yield:4 servings

  • 5 ounces vermicelli rice noodles (dried rice stick noodles)

  • 1 tablespoon curry powder

  • 1 tablespoon low-sodium soy sauce

  • 3 tablespoons neutral oil

  • 3 large eggs, beaten

  • 6 ounces green cabbage, shredded (2 packed cups)

  • 1 small carrot, cut into matchsticks (½ cup)

  • ½ red bell pepper, thinly sliced

  • Kosher salt (such as Diamond Crystal) and pepper

  • 1 tablespoon minced garlic

  • ¼ pound cleaned medium shrimp

  • ¼ pound Chinese roasted pork (char siu), thinly sliced or chopped

  • ½ cup thinly sliced scallions

  • 1 teaspoon toasted sesame oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 203 milligrams cholesterol; 402 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 4 grams fiber; 544 milligrams sodium; 20 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, cover noodles with boiling water and let stand until softened, 5 minutes. Drain and run under cold water to stop the cooking. Drain.

  2. Step 2

    Meanwhile, in a small bowl, combine curry powder, soy sauce and ¼ cup of water; whisk to combine.

  3. Step 3

    In a 12-inch nonstick skillet, heat 1 tablespoon of the neutral oil over medium. Add eggs and cook, stirring occasionally, until scrambled, 1 to 2 minutes. Transfer to a plate.

  4. Step 4

    Wipe out skillet and heat the remaining 2 tablespoons neutral oil over medium-high. Add cabbage, carrot and bell pepper; season with salt and pepper. Cook, stirring occasionally, until cabbage is softened, 3 minutes. Add garlic and stir until fragrant, 30 seconds.

  5. Step 5

    Season shrimp with salt and pepper and add to skillet; cook, stirring occasionally, until pink, 2 minutes.

  6. Step 6

    Reduce heat to medium. If noodles are clumpy, run them under cool water to loosen and drain. Add pork, noodles, curry sauce, scallions and sesame oil to skillet and cook, tossing gently, until the mixture is well blended, 1 to 2 minutes.

  7. Step 7

    Divide noodles among bowls and top each with some of the remaining scallions. Serve warm.

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Ratings

4 out of 5
135 user ratings
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Comments

Ron

Add the already-scrambled eggs at the end, when everything is together and being heated. You can cook the eggs by swirling around the side of the wok, to make a kind of pancake, flip and brown slightly and then cut into little shreds. Or just scramble and cut into bits. I'm struck by the absence of shaoxing cooking wine, and the sometimes-used oyster sauce or the like. Not sure how restaurant-authentic it'll be. I'll make it, though, but maybe with some shaoxing.

Sandy

Uh, when do you add back the cooked eggs?

jbl

I added the eggs back at the very end. Added some thinly sliced mushrooms. Delicious!

Kasha

So so. Missing something definitely. Maybe will add in rice wine and mirin? Ok, but missing so much I think.

Cynthia O’Connor

It was so delicious! But I don't understand how this could be only 20 minutes for prepping!? Cooking eggs, pork, (I used pork chops), peeling and deveining shrimp, chopping. chopping, slicing etc.! I don't know what I'm doing wrong!?

maryanne

Made this a while back, but had no pork. It’s been on my radar again this month, so I had ordered some boneless pork ribs from the local Chinese place (gave me about 4 cups!) and froze them. I doubled the shrimp, used 1 cup of the pork ribs, added some red onion and snap peas to the veggies. Doubled the curry sauce. Added 1T rice wine vinegar and 1T mirin along with the sesame oil at the end. A very generous 4 servings was enjoyed.

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