Singapore Noodles (Singapore Mei Fun)

I still remember my first attempt at making Singapore Noodles at home. I had just moved into my first apartment, feeling all proud and ambitious, and decided to tackle one of my favorite takeout dishes. Let me tell you—it was a disaster. The noodles were a gummy, clumpy mess, the curry powder was bitter because I burnt it, and the whole thing just tasted… sad.

My roommate kindly ate it, but I could see the pity in her eyes.

But here’s the thing about being a home cook: failure is just part of the journey. I was determined to crack this dish. After countless tries, burnt garlic, and many, many bowls of experimentation, I finally got it right. Now, my Singapore Noodles are my go-to when I want to impress guests or just treat myself to a fakeaway that’s better than any takeout I’ve ever ordered. It’s the dish that taught me the importance of prep, patience, and a smoking hot wok. It’s a dish that, despite its name, likely originated in Hong Kong, but no matter where it came from, it’s become a firm favorite in my kitchen and I hope it will be in yours, too .

Why You’ll Love This Recipe

This isn’t just a recipe; it’s your ticket to a quick, flavor-packed meal that’s guaranteed to make you feel like a wok-wielding pro. Here’s why you’re going to love it:

• It’s Ready in Under 30 Minutes: Once you’ve got everything prepped, the actual cooking time is barely 10 minutes. Perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen .
• It’s Incredibly Customizable: Don’t like shrimp? Leave it out! Prefer chicken over pork? Go for it! Want to load it up with more veggies? This is the dish for you. It’s forgiving and flexible, making it the ultimate clean-out-the-fridge meal.
• All the Flavor of Takeout, But Fresher: The signature yellow hue and warm, aromatic taste from the curry powder is what makes this dish so special . Making it at home means you can control the spice level and the salt, and you know exactly what’s going into your food.
• A Crowd-Pleasing Showstopper: With its vibrant colors from the peppers, carrots, and shrimp, it’s a feast for the eyes before you even take a bite. It’s a fantastic dish to serve when you want to impress your friends and family.

Ingredients List

Before you even think about turning on the stove, get all your ingredients prepped and ready to go. Stir-frying happens fast, so you don’t want to be scrambling to chop a bell pepper while your garlic is burning! This recipe serves about 4 people as a main course.

For the Noodles & Proteins:

• 8 ounces (about 225g) dried rice vermicelli noodles (also called rice sticks or mei fun)
• 2 large eggs, lightly beaten
• 2 tablespoons neutral oil (like vegetable, canola, or peanut oil), divided
• 1/2 pound (about 225g) medium shrimp, peeled and deveined
• 1/2 pound (about 225g) char siu (Chinese BBQ pork), thinly sliced (You can find this at most Chinese BBQ shops, or you can substitute with leftover roasted chicken or pork)

For the Aromatics & Vegetables:

• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, julienned (cut into thin matchsticks)
• 1 small carrot, peeled and julienned
• 2 cups bean sprouts
• 3-4 scallions, cut into 2-inch pieces (separate the white and green parts)

For the Sauce & Seasoning:

• 1 ½ tablespoons curry powder (I prefer a mild Madras curry powder for the best color and flavor, but use your favorite!)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (a key ingredient for that savory depth)
• 1 tablespoon Shaoxing wine (or dry sherry) (optional, but it adds a lovely authentic flavor)
• 1 teaspoon sugar
• ¼ teaspoon white pepper (black pepper works too, but white is more traditional)
• ¼ cup chicken broth or water

Step-by-Step Instructions

Alright, let’s do this! The key here is to move quickly and keep things moving. Have all your ingredients within arm’s reach of your stove.

1. Prepare the Noodles: Place the rice vermicelli in a large, heatproof bowl. Pour boiling water over them and let them soak for about 5-8 minutes, or until they are soft and pliable but still have a little bite . The package instructions are your best guide here. Once they’re ready, drain them immediately and rinse with cold water to stop the cooking process. This is crucial to prevent them from getting mushy! Use scissors to cut the noodles a few times into more manageable, shorter lengths—this makes them much easier to toss and eat . Set them aside.
2. Make the Magic Sauce: In a small bowl, whisk together the curry powder, soy sauce, oyster sauce, Shaoxing wine (if using), sugar, white pepper, and chicken broth. Set this aside. This is the flavor bomb that will coat every strand of noodle.
3. Scramble the Eggs: Heat your wok or a large skillet over high heat until a wisp of smoke appears. Add 1 tablespoon of oil and swirl to coat the pan. Pour in the beaten eggs and cook, stirring constantly, until they are scrambled and just set . Transfer the eggs to a plate and set aside.
4. Cook the Proteins: Add another ½ tablespoon of oil to the hot wok. Add the shrimp in a single layer and let them cook for 1-2 minutes until they start to turn pink and curl. Then, add the sliced char siu and stir-fry for another minute until heated through. Transfer this entire mixture to the plate with the eggs.
5. Sauté the Aromatics: Wipe the wok clean if necessary, and add the remaining ½ tablespoon of oil. Add the garlic and onion. Stir-fry for about 30 seconds until fragrant and the onion starts to soften. Now, add the bell pepper and carrot and stir-fry for another minute or two until they are crisp-tender but still vibrant and have a bit of crunch .
6. Bring It All Together: Add the drained noodles to the wok. Pour your prepared curry sauce mixture over the top. Using tongs or a spatula, toss everything vigorously. The noodles will soak up the sauce and turn that glorious shade of yellow. This is where the magic happens! Continue tossing for 2-3 minutes to ensure every strand is evenly coated .
7. The Grand Finale: Return the cooked shrimp, char siu, and scrambled eggs to the wok. Add the bean sprouts and the white parts of the scallions. Give everything a final, gentle toss for another 1-2 minutes until everything is heated through and well combined. The bean sprouts should still have a bit of a crunch.
8. Serve Immediately: Remove from the heat, sprinkle with the green parts of the scallions, and serve your beautiful, golden Singapore Noodles hot, straight from the wok!

Pro Tips & Tricks

• Don’t Over-soak the Noodles: This is the number one mistake! Over-soaked noodles will turn into a starchy, gloopy mess in the wok. They should be tender but still firm to the bite.
• Mise en Place is Your Best Friend: In the world of stir-fry, having everything prepped and ready is not just a suggestion; it’s the law . Cooking happens so fast that you don’t have time to chop a carrot mid-way.
• A Properly Heated Wok is Non-Negotiable: Don’t be shy with the heat. A wok needs to be screaming hot to get that delicious smoky flavor known as wok hei . The ingredients should sizzle the moment they hit the pan.
• Toss, Don’t Stir: Use a combination of a spatula and tongs to toss and lift the noodles. This helps to separate them and coat them evenly with the sauce without breaking them into tiny pieces.
• Prepare the Noodles in Advance: You can soak and cut the noodles a few hours ahead of time. Just toss them with a tiny drizzle of oil to stop them from sticking together, and cover them at room temperature.

Variations & Substitutions

• The Vegetarian/Vegan Twist: Skip the shrimp and char siu and use a block of extra-firm tofu instead. Press the tofu well to remove excess moisture, cube it, and pan-fry it until golden and crispy before adding it back in at the end. You can also use a vegan “oyster” sauce, which is usually made from mushrooms, and a splash of soy sauce to keep all the umami flavor .
• Protein Swap: Don’t like shrimp? Double up on the char siu or use thinly sliced chicken breast, pork, or even beef . Just make sure to cut it into thin strips so it cooks quickly.
• Spice It Up: If you like your noodles with a kick, add a pinch of red pepper flakes or a finely chopped chili to the aromatics. You could also use a hotter variety of curry powder .

Serving Suggestions

Singapore Noodles are a hearty, complete meal on their own, but they’re wonderful when served as part of a larger feast. I love serving them alongside some crispy spring rolls or some spicy salt and pepper squid . On a warm day, a cool and refreshing Asian cucumber salad makes the perfect, crisp contrast to the warm, spiced noodles.

FAQ’s

Can I prepare Singapore Noodles ahead of time?

This is a dish best served fresh, straight out of the wok. However, you can chop all your vegetables, prepare your sauce, and even cook the proteins a day in advance and store them in the fridge. Just stir-fry the noodles right before you want to eat for the best texture and flavor .

What is the best way to store leftovers?

Let the noodles cool completely and store them in an airtight container in the refrigerator. They will keep well for up to 2 days . I don’t recommend freezing them, as the rice noodles will become mushy and break down when thawed.

How do I reheat leftover noodles?

The best way is to reheat them in a hot skillet or wok with a splash of water or a drizzle of oil to bring them back to life. You can also use a microwave, but be careful not to overcook them, as they can get rubbery .

What can I use as a substitute for char siu (Chinese BBQ pork)?

If you can’t find char siu at your local Chinese market, you can substitute it with thinly sliced ham, bacon, roasted pork tenderloin, or even leftover roast chicken. The dish will still be incredibly delicious .

Why did my noodles turn out gummy?

This is almost always because the noodles were over-soaked. They should be soft but still have a bit of resistance. Also, be sure to rinse them with cold water and drain them thoroughly before adding them to the wok to stop the cooking process .

Is this a traditional Singaporean dish?

Fun fact: despite the name, Singapore Noodles (or Singapore Mei Fun) is not actually a dish you’ll commonly find in Singapore! It’s believed to have been created in Hong Kong or in Chinese restaurants in the West, likely as a tribute to the multicultural flavors found in Singaporean cuisine .

Final Thoughts

There you have it—my foolproof guide to creating perfect, restaurant-quality Singapore Noodles at home. It might have taken me a while to get it right, but the journey was totally worth it. This dish is more than just a recipe; it’s a testament to the fact that with a little patience and a whole lot of practice, anyone can master the art of the wok. I really hope you give this a try and make it your own! Don’t be afraid to experiment with different vegetables or proteins.