Make restaurant-quality Singapore Chow Mei Fun (米粉), loaded with juicy shrimp, crunchy vegetables, rice noodles and a rich sauce. Chow fun noodles are ready in just 20 minutes!
This easy stir-fry shrimp recipe is the perfect balance of crunchy, spice and savory.
Singapore Mei Fun
Chow Mei Fun, also referred to as Singapore Mei Fun, is a curry and noodle stir fried dish commonly found on American-Chinese restaurant menus.
Singapore noodles are a popular street food in Singapore and Malaysia. Unlike breakfast dishes found here in the states, this dish is usually enjoyed at breakfast.
Shrimp Mei Fun
Shrimp Mei Fun, also called Shrimp Mai Fun is a stir-fry made using Dried Rice Vermicelli, a curry-based sauce, and veggies.
While our version uses shrimp, other popular protein options include chicken and pork.
Here are the non-staple ingredients to make Chow Mei Fun. The full list of ingredients is listed in the recipe card below.
- Dried Rice Vermicelli
- Shrimp (Fresh or Frozen)
- Yellow Curry Powder
- Fish Sauce
- Oyster Sauce
Noodles – While thin sticks of rice vermicelli is traditional, go with whatever rice noodles you have on hand. Just cook according to the directions on the back of the box.
Curry Powder – Using yellow curry powder isn’t mandatory, but you’ll miss out on the distinct yellow color. Already have brown curry powder on hand? Sub it in for the yellow curry in equal parts.
Oyster Sauce – No oyster sauce? No problem. Replace in equal parts with low sodium soy sauce.
Singapore Chow Mei Fun Variations
Beef Mei Fun
To make beef mei fun, use 8 oz of thinly sliced beef. Just sprinkle with salt and pepper before cooking.
Pork Mei Fun
To make pork mei fun, use 8 oz of thinly sliced pork. Just sprinkle with salt and pepper before cooking.
Vegetarian Noodles Stir Fry
To make this a vegetarian stir fry omit the protein and sub in extra vegetables sucb as snow peas, carrots, bell peppers, onions, mung sprouts, bok choy or broccoli.
How To Make
Chow Mei Fun doesn’t require much time to prepare, but it’s all hands-on time. Here’s the general steps you’re looking at, when making. For the full recipe, reference the detailed recipe card below.
Noodles – Cook the rice noodles by soaking them in boiling water.
Sauce – Whisk together the sauce ingredients.
Shrimp – Coat the shrimp with the seasonings and stir-fry away!
Vegetables – Stir-fry the vegetables
Sauce it Up – Toss the shrimp and vegetables with the sauce and grub away!
- Do You Need A Wok? Nope. A large skillet will do just fine. If you have a skillet with high edges, use it.
- Slightly undercook the noodles as they’ll continue to cook when you add them to the skillet. Plus they’ll be less likely to stick together when frying.
- Rinse the noodles under cold water right after soaking or else they’ve continue to soften.
- The oil should be hot (slightly popping) before adding the food.
- Do not overcrowd the pan. Fry in batches to avoid brining down the temperature of the oil.
- This stir-fried shrimp recipe is best when enjoyed immediately.
More Asian Recipes To Check Out
Stick with an off-dry Riesling or Pinot Grigio when serving Singapore noodles.
Prawn Noodles Stir Fry
PREPARE THE NOODLES
- 6 oz Dried Rice Vermicelli
MAKE THE SAUCE
- 1 Tbsp Water
- ½ Tbsp Shaoxing Rice Wine
- ½ Tbsp Light Soy Sauce
- ½ Tbsp Oyster Sauce (*Note 1)
- ½ tsp Granulated Sugar
- ½ tsp Sesame Oil
- ⅛ tsp Fish Sauce
- ⅛ tsp Salt + More To Taste
- ⅛ tsp White Pepper
- ½ Lime, Juiced
- 1 clove Garlic, Minced
COOK THE EGGS & SHRIMP
- 2 Large Eggs, Beaten
- 8 medium Shrimp, Peeled and Deveined (*Note 2)
- 1½ tsp Fish Sauce
- ½ tsp Yellow Curry Powder (*Note 3)
- 1 Tbsp Vegetable or Canola Oil
STIR FRY THE DISH
- 1 Tbsp Canola or Vegetable Oil
- 1 Tbsp Yellow Curry Powder
- 3 cloves Garlic, Minced
- 1 Red Bell Pepper, Thinly Sliced
- 3 oz Snow Peas, Julienned
- 2 Green Onions, Julienned
COOK THE NOODLES
- Place the noodles in a large mixing bowl and pour boiling water over the top, ensuring all the noodles are covered. Soak for 2 minutes. Drain and cut into smaller pieces with scissors. Set aside.
MAKE THE SAUCE
- Add the water, rice wine, soy sauce, oyster sauce, sugar, sesame oil, fish sauce, garlic, salt, lime juice and pepper to a small bowl and whisk to combine. Set aside.
COOK THE EGGS AND SHRIMP
- Pre-heat a wok or large skillet over high heat and add 1 Tbsp of cooking oil. Add the eggs and push around the pan with a spatula until cooked. Use the spatula to break up the egg into pieces then transfer to a plate. Set aside.
- Add the shrimp and cook for 1-2 minutes, until pink and "C" shaped. Transfer to the plate the eggs are on.
- Turn the heat down to medium-high and add 1 Tbsp of cooking oil to the skillet. Add the curry powder and garlic and stir for only 15-20 seconds. Both ingredients can burn in seconds.
- Add the noodles and gently stir to combine using chopsticks, separating any noodles sticking together.
- Add the bell pepper, snow peas, Char Siu, mung bean sprouts, bell pepper & red onion. Constantly stir (I use chopsticks and a spatula at the same time) to evenly heat all the ingredients until the vegetables are cooked but still retain some of the crunchiness.
- Put the egg and shrimp back into the wok. Add the sauce and scallions. Give everything a quick stir then serve immediately.