Name: Singapore Noodles (Singapore Mei Fun)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 6 ounces thin rice noodles; 3 ounces skinless boneless chicken breast (cut into strips); 3 ounces small shrimps (peeled and deveined); 2 leaves napa cabbage (cut into strips); 1½ tablespoons garlic (minced); 1½ tablespoons curry powder; 1 tablespoon apple cider vinegar; 2 large eggs (beaten); ½ large carrot (peeled and cut into matchstick pieces); 1 stalk celery (cut into thin matchstick pieces); 2 stalks green onion (just the green parts cut into 2-inch pieces); 1½ teaspoon chicken bouillon powder; 1 teaspoon salt; ½ teaspoon granulated sugar; Oil (any neutral oil as needed for cooking); ½ tablespoon water; 2 teaspoon cornstarch

Singapore Noodles (Singapore Mei Fun)

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Singapore noodles, also known as Singapore Mei Fun, is a vibrant and flavorful stir-fried dish that combines thin rice noodles with an array of colorful vegetables and proteins like chicken and shrimp. This easy-to-make meal bursts with spices from curry powder, ensuring every bite is a delightful experience. Ideal for busy weeknights, this recipe takes just 30 minutes to prepare while offering endless customization based on your preferences. Whether you’re serving it for a family dinner or enjoying it solo for lunch, Singapore noodles promise a satisfying blend of textures and tastes that will elevate your dining experience.

Author: Ailany
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Stir-frying
Cuisine: Asian

Ingredients

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6 ounces thin rice noodles
3 ounces skinless boneless chicken breast (cut into strips)
3 ounces small shrimps (peeled and deveined)
2 leaves napa cabbage (cut into strips)
1½ tablespoons garlic (minced)
1½ tablespoons curry powder
1 tablespoon apple cider vinegar
2 large eggs (beaten)
½ large carrot (peeled and cut into matchstick pieces)
1 stalk celery (cut into thin matchstick pieces)
2 stalks green onion (just the green parts cut into 2-inch pieces)
1½ teaspoon chicken bouillon powder
1 teaspoon salt
½ teaspoon granulated sugar
Oil (any neutral oil as needed for cooking)
½ tablespoon water
2 teaspoon cornstarch

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Instructions

Soak the rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
In a wok over medium heat, scramble the beaten eggs in a little oil until cooked. Remove and set aside.
Add more oil to the wok; stir-fry chicken strips until browned. Add shrimp and cook until both are done.
Toss in minced garlic, napa cabbage, carrot, celery, and green onion; stir-fry for about 2-3 minutes.
Add softened noodles along with curry powder, apple cider vinegar, chicken bouillon powder, salt, and sugar; mix well until heated through.
Serve hot with optional garnishes like extra green onions.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2g
Sodium: 640mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 20g
Cholesterol: 210mg

Find it online: https://tastymealguide.com/singapore-noodles-singapore-mei-fun/