There’s nothing quite like the vibrant, aromatic experience of digging into a plate of Singapore Noodles (Singapore Mei Fun). Imagine twirling your fork through a colorful mix of tender shrimp, crisp vegetables, and a hint of warm curry powder that dances on your palate—crispy, savory, fresh, and loaded with protein! I created this dish during one of those hectic weeks when meal prep was essential, and I needed something quick yet satisfying. With around 400 calories per serving, it’s a delightful solution for busy days while packing in the nutrition I want for my family.
I still remember the first time I whipped up this recipe on a rainy Saturday afternoon; my kids had just returned from soccer practice, and their faces lit up as the enticing aroma filled our kitchen. “Wow, Mom! Is that curry I smell?” my youngest exclaimed, peering over the stove. The secret twist in my version is using thin rice vermicelli noodles instead of standard egg noodles, which really lets the flavors shine through. When I finally served it up, they were so enamored that they practically fought over the last bite, asking for seconds without hesitation—a true testament to how well this dish won over their hearts!
Ingredients for the Singapore Noodles (Singapore Mei Fun)
Each ingredient in this dish plays an essential role in flavor and texture. Here’s what you’ll need:
8 oz rice vermicelli noodles: These provide a delicate base that absorbs the flavors beautifully.
1 cup shrimp: Adds a sweet and succulent element to the dish.
1 cup chicken breast: Contributes tender protein with a mild taste that complements other ingredients.
1 cup bell pepper: Offers a crisp texture and vibrant color, enhancing visual appeal.
1 cup carrots: Introduces a slight sweetness and crunchy texture for balance.
1 cup bean sprouts: Adds freshness and crunch, making each bite exciting.
1 cup green onions: Provides a mild onion flavor that brightens the overall dish.
2 tbsp soy sauce: Serves as a savory backbone, deepening the overall flavor profile.
1 tbsp curry powder: Infuses warmth and complexity, giving the dish its signature taste.
1 tbsp oyster sauce: Adds depth and richness, enhancing the umami flavors.
1 tbsp sesame oil: Introduces a nutty aroma and flavor that rounds out the dish perfectly.
2 tbsp vegetable oil: Essential for frying, ensuring even cooking while preventing sticking.
2 cloves garlic: Infuses aromatic warmth that elevates the dish’s flavor base.
1 inch ginger: Adds a zesty kick and refreshing brightness to every mouthful.
Step-by-Step Instructions
I recommend starting by soaking the rice vermicelli noodles since they need about 10 minutes to soften, allowing you to multitask while preparing the rest of your ingredients.
Step 1: Soak the rice vermicelli noodles in warm water for 10 minutes until softened. This step is crucial as it ensures the noodles are pliable and ready for stir-frying later. After soaking, drain the noodles and set them aside so they’re ready when you need them.
Step 2: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Once hot, add the shrimp and sliced chicken breast to the pan, stirring frequently for about 5 minutes until both proteins are cooked through. You’ll want to see no pink remaining in the chicken and the shrimp should turn a lovely pink color with a slight curl. After cooking, remove the shrimp and chicken from the wok and set them aside—this step builds serious flavor that will come together in the final dish.
Step 3: In the same wok, add another tablespoon of vegetable oil. Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant; this creates a rich base of flavor. Next, add your sliced bell pepper, julienned carrots, and chopped green onions, stir-frying for an additional 3-4 minutes. The vegetables should be tender yet still vibrant—this is where you build that perfect balance of crunch and flavor.
Step 4: Add the soaked noodles back into the wok along with the cooked shrimp and chicken. Pour in the soy sauce, curry powder, oyster sauce, and sesame oil—this combination brings all those wonderful flavors together. Toss everything together thoroughly, ensuring every ingredient is well-coated with sauce. Stir-fry for an additional 2-3 minutes until everything is heated through; you want it steaming hot before serving. Finally, plate your delicious Singapore Noodles garnished with fresh bean sprouts for that perfect touch!
What to Serve with Singapore Noodles (Singapore Mei Fun)
This bowl is already incredibly filling and balanced, but these sides add extra variety and nutrition to round out your meal perfectly.
Asian Cucumber Salad: This refreshing salad features thinly sliced cucumbers tossed in a light sesame vinaigrette with a hint of rice vinegar and topped with sesame seeds. The crispness of the cucumbers provides a delightful contrast to the warm, stir-fried noodles while enhancing the Asian flavor profile. With minimal calories and hydrating properties, it’s a great way to boost your veggie intake without adding heaviness—perfect for meal prep on busy weekdays!
Garlic Steamed Broccoli: Tender broccoli florets steamed with minced garlic and a sprinkle of soy sauce offer a nutritious side that complements the flavors of the Singapore Noodles beautifully. The slight bitterness of the broccoli balances the sweetness of the shrimp and bell peppers, making each bite more exciting. Packed with vitamins C and K, this side adds a healthy dose of fiber while keeping your macros in check—great for those looking to increase their vegetable servings.
Coconut Rice: Creamy coconut-infused rice made with jasmine or basmati rice offers a subtly sweet flavor that echoes the curry notes in your noodles. This side is perfect for those who crave extra carbs; it complements the dish’s spices without overwhelming them. With about 4 grams of protein per serving, it adds energy for post-workout recovery, making it ideal for family meals after an active day.
Spicy Edamame: Lightly salted edamame pods tossed with red pepper flakes create a protein-packed snack that pairs well with Singapore Noodles. These little green powerhouses bring a satisfying crunch that contrasts nicely with the soft noodles and shrimp. Each half-cup serving delivers around 8 grams of protein and healthy fats, making it a great addition for anyone focusing on muscle recovery or simply looking for a nutritious appetizer before dinner.
Storage & Serving Tips
To store your Singapore Noodles effectively for meal prep, divide the components into separate airtight containers. Place the cooked noodles in one container to maintain their texture, and keep the shrimp and chicken in another to preserve their moisture. For vegetables, store bell pepper, carrots, and bean sprouts together in a third container, while the chopped green onions should be kept in a small container to retain freshness. The sauce can be stored separately in a small jar to prevent the noodles from becoming soggy.
When reheating, take care to restore each component properly. Reheat the noodles in a pan over medium heat for 2-3 minutes until warmed through; avoid using the microwave as it can make them mushy. For the shrimp and chicken, microwave them for about 1-2 minutes until heated evenly, stirring halfway through. The vegetables can be quickly sautéed on medium-high heat for 2-3 minutes to retain their crunch. Be cautious with microwaving any crispy elements, as it may lead to a disappointing texture.
Pro tip: To batch cook this recipe for the week, double the ingredients on Sunday and portion them into individual containers for easy grab-and-go meals. Each family member can customize their own bowl by adding extra veggies or swapping shrimp for chicken or tofu for variety. To keep your bean sprouts fresh during storage, add them just before serving instead of mixing them in with other components. This approach not only enhances flavor but also maintains their delightful crunch throughout the week!
Conclusion
These Singapore Noodles (Singapore Mei Fun) have become one of those recipes I make at least twice a month because they’re not only packed with flavor but also deliver 400 calories per serving, making them a wholesome choice. The secret lies in the rice vermicelli noodles, which soak up all the delicious curry flavors and provide an amazing texture that sets this dish apart from other stir-fries. Give this one a try this week. I promise it’ll become a regular rotation meal in your house too.
Singapore Noodles (Singapore Mei Fun)
Ingredients
Method
- Soak the rice vermicelli noodles in warm water for 10 minutes until softened, then drain and set aside.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the shrimp and chicken, and stir-fry until cooked through, about 5 minutes. Remove from the wok and set aside.
- In the same wok, add the remaining tablespoon of vegetable oil. Add garlic and ginger, and stir-fry for 30 seconds until fragrant. Add bell pepper, carrots, and green onions, and stir-fry for another 3-4 minutes.
- Add the cooked noodles, shrimp, and chicken back to the wok. Pour in the soy sauce, curry powder, oyster sauce, and sesame oil. Toss everything together and stir-fry for an additional 2-3 minutes until heated through. Serve hot, garnished with bean sprouts.
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