A favorite take-out dish ready in minutes, Singapore Chow Mei Fun are healthy and easy to make. Bursting with spice, this recipe will be on the table in less than 30 minutes and faster than delivery.

Singapore chow Mei Fun in a white bowl with a wok in the background.


Singapore Chow Mei Fun

When looking for recipes to share with you all here, I search for inspiration everywhere I turn.

At times I overlook the obvious, like Singapore Chow Mei Fun Noodles. I order them al the time from my favorite Chinese restaurants when time is tight and I don’t have time to make an actual meal, or grab a few groceries. It’s always the highlight of my day, these chow mei fun noodles, especially when I order the lunch special with a side of egg roll and rice. It’s usually one of the Chef’s specialties.

A little spicy with a slightly salty, curry flavor, dotted with tiny pieces of pork. I always order the House Special Mei Fun with shrimp and I like to eat it straight out of the cardboard container.

Once I realized that Singapore Mei Fun is just stir fried noodles, I decided to whip them up at home. This recipe is way less oily than the standard take out version and the best part is you can have them on the table in much less time than it takes to order take out!

I also found a way to incorporate some leftovers into this chow mei fun recipe (waste not, want not) by using one of my Asian-Style Pan-Roasted Pork Chops as the “tiny pieces of roast pork.” Kind of a two-fer one deal for an easy weeknight dinner or a flavorful side dish.

Ingredients

  • Shrimp – You can use either fresh shrimp or frozen, thawed shrimp. This recipe calls for medium shrimp but you can substitute with chicken for an easy Chicken Mei Fun.
  • Rice Noodles – Mei Fun noodles are also known as rice stick noodles or vermicelli rice noodles.
  • Roast Pork – Char siu, which is a cantonese-style bbq pork, is used for this stir fry. We use leftover roast pork or Pork Loin to make it easier.
  • Vegetables – A mix of red onion, carrots, scallions or green onions, red bell pepper and Napa cabbage add crunch, color and flavor.
  • Seasonings – The sauce is made of curry powder, red chili peppers, rice vinegar, honey, dark soy sauce and sesame oil. Low sodium or light soy sauce can be substituted for the dark soy sauce, if preferred.

For the full ingredient list and instructions, see the recipe card at the bottom.

Singapore noodles in a white bowl with wood chopsticks.

How to Make Chow Mei Fun

  1. Soak the rice noodles in a large bowl with hot water, or a pot of hot water, for 10-15 minutes.
  2. Heat a large wok or skillet over medium-high heat.
  3. Add the oil to the hot cook and then add the pork and shrimp to the pan, stir-fry for 20 seconds.
  4. Add the vegetables to the pan and cook for 30 seconds.
  5. Season with the curry powder.
  6. Drain the noodles and rinse with cold water then tear into pieces.
  7. Add the drained noodles to the pan and cook for minute longer.
  8. Whisk together the sauce ingredients and add the sauce to the pan.
  9. Serve with chopped green onions, sesame seeds and a sprinkle of sesame oil, if desired.

What is Chow Mei Fun?

Singapore Chow Mei Fun is a stir fried rice noodle dish that gets its flavor from my favorite spice, curry powder. It, sometimes, goes by the name Singapore Noodles. There are so many variations of chow mei fun noodles that can include anything from chicken, beef, pork and shrimp to fried egg.

Sometimes referred to as rice stick noodles, mei fun noodles are just very thin rice vermicelli noodles. If you can’t find the thin rice noodles you can use the wider ricer noodles instead.

My version of Singapore Chow Mei Fun includes leftover pork and shrimp. You could totally skip both and add chicken to your mei fun, if you prefer, OR make a vegetable mei fun recipe with your favorite veggies like snow peas, carrots and broccoli. 

Singapore noodles with shrimp in a white bowl.

What is the difference between lo mein and chow mei fun?

While the main difference between lo mein and chow mei fun lies in the different types of noodles used, lo mein uses wheat noodles and chow mei fun is a rice noodle dish, the bigger differentiator is in the preparation of the two dishes.

Lo mein noodles are typically cooked in a broth where chow mei fun is a stir fry technique very similar to how a chow mein dish is cooked in oil. All slightly similar….but still very different ways of cooking your favorite take out chinese food.

Trust me when I say….after you make these Spicy Singapore Rice Noodles you will never order them again. They’re fast, fresh, easy and soooooo amazing.

Spicy Singapore Chow Mei Fun in a white bowl with chopsticks resting on the side.

How to Store Leftovers

Leftover Singapore noodles can be transferred to an airtight container and stored in the refrigerator for up to 3 days.

Reheat in a large skillet or wok over medium high heat until warmed through or heat in the microwave for 2-3 minutes until heated through.

What to Serve with Chow Mei Fun

And the next time you’re out and about, why not take a moment to think of what inspires you. Jot it down…you never know what path that one little note may get you started on.

More Easy Take Out Recipes

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Spicy Singapore Chow Mei Fun in a white bowl with chopsticks resting on the side.

Get the Recipe: Singapore Mei Fun Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Skip the take out and make this easy Spicy Singapore Mei Fun recipe at home. Super easy to make in less time that it takes for delivery.
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Ingredients

  • 1 lb medium shrimp, peeled and deveined
  • 1 14 ounce package rice noodles
  • 1 tablespoon olive oil
  • 1 cup of diced leftover pork, I used one of my Asian-Style Pan-Seared Pork Chops
  • 1 large carrot, peeled and julienned
  • 3 scallions, white and green parts cut into 1 inch pieces
  • 1/2 red onion, sliced thinly
  • 1 red bell pepper, julienned
  • 3 cups shredded nappa cabbage
  • 2 dried red chili peppers
  • 2 tablespoons curry powder
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil

Equipment

  • 1 wok

Instructions 

  • Rinse the shrimp and pat dry. Set aside.
  • Place the noodles in a large bowl and fill with hot water. Allow to sit for 10-15 minutes.
  • In a large stir-fry pan or wok, add the oil and heat. Turn the heat to high. Add the pork and shrimp to the pan and stir-fry for about 20 seconds.
  • Add the carrot, scallions, red onion, bell pepper, cabbage and dried chili peppers. Stir-fry for an additional 30 seconds. Sprinkle the curry powder over the mixture and toss thoroughly.
  • Drain the rice noodles and tear into manageable pieces. Add the noodles to the stir-fry pan and cook for 1 minute longer.
  • Quickly whisk together the rice vinegar, honey, soy sauce and sesame oil in a small bowl. Add the mixture to the pan and stir into the noodles scraping the bottom of the pan to avoid sticking.
  • Serve immediately.

Video

YouTube video
Serving: 0g, Calories: 427kcal, Carbohydrates: 70g, Protein: 20g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 193mg, Sodium: 900mg, Potassium: 324mg, Fiber: 3g, Sugar: 8g, Vitamin A: 2565IU, Vitamin C: 41.3mg, Calcium: 171mg, Iron: 3.1mg
Author: Kellie
Course: Dinner
Cuisine: Chinese