Chow Mei Fun

Make restaurant-quality Singapore Chow Mei Fun, loaded with juicy shrimp, crunchy vegetables, rice noodles and a rich sauce. Chow fun noodles are ready in just 20 minutes!

Course Dinner, Lunch

Cuisine Asian

Keyword Curry, Fish Sauce, Rice Noodles, Shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 626kcal

Author Darcey Olson

Cost $15

Ingredients

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

Instructions

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.

STIR FRY

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, and stir fry until the vegetables are cooked, but still have a bit of crunch.
Put the egg and shrimp back into the wok. Add the sauce and scallions. Give everything a quick stir then serve immediately.

Notes

Note 1 - No oyster sauce? No problem. Replace in equal parts with low sodium soy sauce.

Note 2 - Sub in 8 oz of thinly sliced pork or beef in place of shrimp, if desired.

Note 3 - 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.

Nutrition