Spicy Singapore Noodles (Singapore Chow Mei Fun)
A favorite take-out dish ready in minutes, Spicy Singapore Chow Mei Fun Noodles 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
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 ALL THE TIME 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.
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 pork.” Kind of a two-fer one deal for an easy weeknight dinner.
What is Chow Mei Fun?
So, to break it down….Singapore Chow Mei Fun is a stir fried rice noodle dish that gets its flavor from my favorite spice…..curry powder. 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.
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.
- Easy Cauliflower Rice….to keep it low carb
- Asian Style Slaw...so good!
- Asian Style Zucchini Noodle Salad
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
- Easy Szechuan Chicken Stir Fry
- 10 Minute Pepper Steak
- Super Easy Mongolian Beef
- Easy Beef Stir Fry with Noodles
- Beef Broccoli Quinoa Stir Fry
- Stir Fry Beef Peppers and Snow Peas
- Baked Chicken Teriyaki Chicken Casserole
We also love this new Hunan Shrimp that’s ready in just 20 minutes…..seriously faster than take out!
Get the Recipe: Spicy Singapore Noodles Recipe (Singapore Mei Fun)
- 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
- 1 wok
- 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.