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Singapore Mei Fun


  • 100 g dried rice noodles
  • 8 whole Shrimp ,peeled and deveined
  • 2 whole Eggs
  • 1 cup Shredded Napa Cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup shredded red onion
  • 1 fresh green pepper ,shredded (I use half green and half red)
  • 1 scallion or green onion ,cut into 2 inch sections
  • 1/3 cup Chinese Char Siu or sausage ,finely sliced or shredded
  • 1.5 tbsp. vegetable oil
  • 1/2 tbsp. golden curry powder

Stir fry sauce

  • 1 tbsp. cooking wine
  • 1/2 tbsp. light soy sauce
  • 1 tsp. dark soy sauce
  • 2 tsp. sesame oil
  • 1/2 tbsp. oyster sauce ,optional
  • 1 tsp. sugar
  • 1/2 tsp. salt or as needed


  • Pre-soak the rice noodles for around twenty to half-hour till soft then drain.
  • Heat up around 1/2 tablespoon oil in pan and build a skinny dish. Then shred the egg dish on your board once cooling down.
  • Slice alternative ingredients and blend the fry sauce in a very little bowl.
  • Heat up around one tablespoon oil in cooking pan over medium fireplace. Add shrimp and Char Siu meat or sausage or ham to fry for around ten to twenty seconds till aroma. Add alternative aspect ingredients together with carrot, sweet pepper, onion and cabbage to fry for an additional thirty seconds or till they're slightly soften.
  • unfold the curry power on the mixture and blend well.
  • Add rice noodles in and then stir within the fry sauce in. build fast movements to coat all the contents with fry sauce equally.
  • Add cut egg dish and scallions or inexperienced onions. Fry for an additional twenty second about.
  • Transfer out and serve hot.

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