Singapore Mei Fun


Noodles, noodles, noodles... with a kick. I could probably live on noodles, if I had to. There are so many way of varying the dish with different vegetables, protein and seasoning. You can even make noodle free noodles, should you wish to. Shredded cabbage, left with a fair bit of crunch, is a great substitute and you are unlikely to miss the actual noodles. Sounds strange, but it is true. 

There are of course a wide range of noodles to choose from. My two favourite are thin egg noodles and rice noodles and they are easy to get hold of. I once tried thick Japanese noodles in a restaurant, but although they were nice, they moved on their own in the bowl and made me think of worms, so I think I'll give them a miss in the future. For home cooking I'm happy to stick to my favourites.

When it comes to picking a noodle dish, think of what you are going to serve it with. If is a simple side for something that's full of flavour, I'd recommend going for something fairly plain. If you on the other hand are serving with something plain like springrolls, feel free to go spicy. Should the noodles be your main meal, why not add meat, fish or seafood? Vegetables are almost a must, at least in this house. I rarely cook without vegetables. Thinly sliced and stir fried is my method of choice. 

Of all different noodle dishes I have cooked, Singapore Mei Fun is without a doubt one of the most exciting ones. If was to follow the recipe and use hot curry powder alongside shiracha sauce and the suggested amount of chilli flakes, I'd catch fire. Instead I use medium curry powder, a pinch of chilli flakes and I leave the shiracha sauce in the shop. Yes, I'm a wimp, but my version is still hot and full of flavour, which is the main thing. Why make it so hot that you can't taste anything but heat? If you want a mild version, go for mild curry powder and leave the chilli flakes in the jar. It will still be nice.

The recipe was found on Pinterest a few years ago, but when I was going to use it today, it was no longer available. All I could access was the front page, but not the recipe itself. Luckily I recalled how to make it. I thought I'd better secure it in a blog, in case the front page disappears as well. It would be tragic if I lost the recipe.

This time I was serving with salmon springrolls, so I opted for a vegetarian Mei Fun and I only made half the amount. I had saved half a carrot and some shredded cabbage from the preparation of the springrolls and was enough for what I needed today.



1. This is the front page of the recipe on Pinterest.


2. Get the ingredients out.


3. Chop and slice the pepper, garlic and ginger.


4. In a bowl, mix soy sauce, lemon juice, vinegar and sesame oil with the spices. Mix well.


5. Soften the pepper, garlic and ginger in a little oil in a frying pan.


6. Add the carrot and cabbage and cook for a few minutes.


7. Add the bean sprouts and cook for a few minutes.


8. I forgot to add the rice noodles to the ingredients photo. 

I used one bundle for two people and we ended up eating this for two days, 
so that single bundle went a long way with all the vegetables..


9. Cook the noodles while you finish off the vegetables.


10. Push the vegetables aside and pour the whisked eggs into the frying pan.


11. Scramble the eggs and mix the scramble with the vegetables.


12. Add the cooked and drained noodles to the vegetables and mix well.


13. Pour in the sauce and mix well.


14. Make sure everything is coated with the sauce.


15. Serve on its own or with you choice of trimmings. I opted for springrolls.


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