Singapore Chow Mei Fun
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Singapore Chow Mei Fun is a delicious stir fry of thin rice noodles combined with pork and vegetables along with some shrimp or chicken. Curry powder adds a bright yellow color and some mild heat to this favorite Chinese dish!
When I used to live in Hong Kong, going out for Singapore noodles with friends was a ritual. You could find them on most restaurant menus and they were comfort food with thin noodles, pork, veggies and shrimp.
In spite of the name, this dish is nowhere to be found in Singapore! It’s a classic Cantonese dish that borrows curry powder seasoning in a nod to South Asian cuisine.
You’ve probably had it at your local Chinese restaurant, but it’s actually easy to make restaurant-quality Singapore chow mei fun yourself. Fresher and healthier than takeout, it’s ready in just 20 minutes!
What is Chow Mei Fun?
Chow Mei Fun (also called Chow Mai Fun) translates from Cantonese as fried rice vermicelli noodles. Made with rice and water, the rice noodles are soaked in hot water to soften before being stir-fried with barbecue pork, eggs, vegetables and sometimes shrimp or chicken.
The name Singapore noodles is actually a misnomer, as this dish comes from Hong Kong and does not exist in Singapore! However, the curry powder seasoning imparts a taste and yellow color in a nod to South Asian cuisines.
Chow Fun vs Mei Fun
Chow Fun and Mei Fun are both stir-fried noodle dishes, with the main difference being the type of noodle used. While Chow Fun uses wide rice noodles, Mei Fun typically uses thin rice noodles.
In addition, Chow Fun noodles are slightly chewier, while Mei Fun noodles are softer. Both dishes are popular menu items at many Chinese restaurants.
Ingredients
The ingredients for chow mei fun usually warrant a visit to an Asian grocery store for a one-stop shop. Here’s what you’ll need:
- Rice Noodles (mei fun): These rice vermicelli are available in any Asian grocery store or online. They’re made with just rice and water, so are usually gluten-free.
- Vegetables: Carrots, cabbage and onions are traditional choices, although bell peppers and others will work too.
- Chinese barbecue pork (char siu): Authentic chow mei fun uses fresh barbecue pork from any Chinese deli or restaurant. It’s roasted pork with a delicate smoky and sweet flavor. If you can’t find any, try hard Chinese sausage (lop cheung) instead.
- Shrimp: Use large or jumbo shrimp sizes that are peeled, deveined and tail-off. Make sure they’re thawed fully if frozen.
- Dried red chili peppers (optional): These are your common red cayenne peppers, and you can use red pepper flakes if you prefer.
- Eggs: Beaten eggs are often, but not always, used in this dish, so consider them optional.
- Curry powder: This is the common, widely available spice.
- Shaoxing wine: The Chinese cooking wine available at Asian grocery stores or online. Sherry or cooking sherry is a good substitute, as is rice wine vinegar.
- Soy sauce: A decent low-sodium product like Kikkoman or San-J is recommended.
- Asian sesame oil: This is toasted sesame oil with a caramel color available from Asian grocery stores or online.
- Green onions: Fresh green onion (scallions) are an important garnish towards the end of cooking both for color and flavor.
How to Cook Mei Fun Noodles
To cook mei fun noodles, start by boiling water in a large pot. Once the water is boiling, turn off the heat and add the noodles to the pot.
Let the noodles sit in the hot water for about five minutes or until they’re soft and tender. Drain the noodles and rinse with cold water to stop the cooking process. The noodles are now ready for use!
How to Make Chow Mei Fun
Start by soaking the rice noodles in hot or cold water for about 10 minutes until al dente, following the package directions. They don’t need to be boiled like spaghetti, as it would make them turn mushy.
During the soaking period, get the other ingredients ready. Set aside the shrimp and thaw if needed. You can chop up the pork and vegetables and also beat the eggs if you’re using them. It’s also a good idea to measure the amounts of curry powder, Shaoxing wine, soy sauce and sesame oil to make stir frying easier.
Now you’re ready to stir fry. Place a wok or large nonstick skillet over medium-high heat. When hot, add a tablespoon of oil and fry the pork and shrimp for one minute and then remove to a plate. Add the vegetables and red peppers to the pan and fry for 3-4 minutes until tender, stirring with a wooden spoon.
Now’s the time to add the optional beaten eggs. Make space in the middle of the pan by pushing the vegetables to the side. Pour in the eggs and scramble them by scraping the bottom of the pan for about one minute.
The final step is to combine everything together with the seasonings. Drain the noodles and add to the pan. Add back the pork and shrimp. Add the curry powder, Shaoxing wine, soy sauce. Now toss continuously to combine for about a minute. The noodles should be turning yellow. Add the green onions and sesame oil and give everything a final toss before serving.
How to Make Chicken Mei Fun
To make chicken mei fun, start by soaking the noodles in hot water for 5-10 minutes until they are soft. Then place a wok or skillet over medium-high heat. Fry minced garlic and ginger until fragrant before adding sliced chicken breast. Cook until no longer pink and then add sliced vegetables such as bell peppers, carrots, and onions.
Once the vegetables are tender, add the drained noodles to the wok and toss everything together. Season with soy sauce, oyster sauce and an optional pinch of sugar. Garnish with chopped scallions before serving.
Chow Mei Fun Variations
- Chicken Chow Mei Fun: Use chicken as the protein in the recipe. Cook the chicken first and then combine the cooked rice noodles, cooked chicken, and the sauce. Serve hot with chopped scallions and sesame seeds as a garnish.
- Beef Chow Mei Fun: Use sliced beef as the protein instead of shrimp or chicken. Flank steak, skirt steak or sirloin steak are all great options.
- Shrimp Chow Mei Fun: Use shrimp as your protein for a light and flavorful version perfect for seafood lovers.
FAQ
What is Mei Fun?
Mei Fun is a type of Chinese rice noodle that is thin and delicate. It is commonly used in stir-fry dishes and soups.
Are Mei Fun Noodles From Singapore?
Mei Fun noodles are not specific to Singaporean cuisine. They are a popular type of rice noodle used across southeast Asia, including in China, Vietnam and Thailand.
Is Chow Mei Fun Gluten-Free?
Chow Mei Fun is made with rice noodles, which are typically gluten-free. However, always check the package label to verify or inquire with the restaurant.
What’s the Difference Between Lo Mein and Chow Mei Fun?
Lo Mein and Chow Mei Fun are both Chinese noodle dishes. The main difference is the type of noodle, with lo mein using wheat noodles and chow mei fun using rice noodles.
What to Serve with Chow Mei Fun:
View all Asian dishes
More Asian noodle recipes:
Singapore Chow Mei Fun
Ingredients
Noodles
- 6 oz rice vermicelli noodles, 2 ½ cups after soaking
- 1 tablespoon vegetable oil
- ¼ pound Chinese bbq pork, or Chinese sausage, chopped (1/2 cup)
- ½ pound large shrimp, peeled and tail off
- 2 cups Napa cabbage, shredded
- 1 carrot, cut into matchsticks
- 1 small yellow onion, sliced thin
- 2 dried red chili peppers, optional, or ½ teaspoon red pepper flakes
- 2 large eggs, lightly beaten (optional)
Seasonings
- 1 tablespoon curry powder
- 1 tablespoon Shaoxing wine, or cooking sherry or rice wine vinegar
- 1 tablespoon soy sauce, low sodium recommended
- ½ teaspoon Asian sesame oil
- salt, and freshly ground white pepper to taste
- 2 green onions, chopped
Instructions
- Add the rice noodles to a medium bowl and pour hot water on top to cover. Soak for 10 minutes until al dente or as specified on the package directions. Meanwhile, prepare the other ingredients.
- Drain the noodles. Cut several times with scissors into roughly into 6-inch lengths and set aside.
- Place a wok or large skillet over medium-high heat. When hot, add the oil, pork and shrimp. Stir fry for one minute using a wooden spoon. Then remove to a plate.
- Add the cabbage, carrot, red onion and chili peppers to the pan. Sauté for 3-4 minutes or until tender.
- Optional: Make space in the middle of the pan by pushing the vegetables to the edge. Then pour the beaten eggs into the middle and scramble them, scraping the bottom of the pan to prevent sticking.
- Mix in the curry powder, wine and soy sauce. Then add back the noodles and toss until they absorb the yellow color.
- Drizzle the sesame oil on top and add the green onions. Toss several times more and taste. Add salt and pepper if needed and serve immediately.
Equipment
Notes
- Chicken chow mei fun: Instead of the shrimp, thinly slice one boneless skinless chicken breast or two boneless skinless chicken thighs.
- Beef chow mei fun: Use 4 oz of thinly sliced flank steak, top sirloin or a similar cut. Marinate in 1 tbsp soy sauce for 10 minutes and use in place of the shrimp.
- Make it gluten-free: Use gluten-free soy sauce or coconut aminos. Rice noodles are normally gluten-free but check the package details.
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I made this today, and everyone liked it! It was really easy to make and tasted great. I think I’ll put even more curry powder next time. Thank you so much for this recipe! I love it, and I think I’ll try out other recipes on this website. Great work <3
Hi there, Great to hear that and thanks for your feedback! Glad you enjoyed it.
I have made this many times and just now thought to post a huge Thank You for a most awesome recipe! Easy and authentic. 💕
Hi there, Thanks for your comment and glad you enjoyed it!
This dish was awesome, I will not order Mei fun from an Asian restaurant again. This was easy to make and since I don’t eat meat it was easy to swap out proteins. I also used Just egg for the egg replacement. This will be a regular meal in my house.
Hi Mario, Thanks for your comment. It’s so true that homemade done right always beats restaurant fare! Glad you enjoyed.
This is a winner with my crew! So easy and turned out so delicious!
Hi Wilhelmina, So great to hear that and thanks for your comment!