SINGAPORE MEI FUN

SINGAPORE MEI FUN

#SIAintheKitchen

Now, I’m not the hugest fan of this recipe but in my quest to continue to make something new each week, I gave it a go.

Singapore Mei fun was my mom’s favourite noodle dish whenever we ordered take out. I always leaned towards the the crispy chow mein or the scrambled eggs and prawn rice noodle dish or heck, even char away teow! Singapore Mei fun just never appealed to me. I didn’t resonate with the curry taste, the raw onions were a bit of a shock to my system and I hated the noodles.

But I decided to try it out and make it at home.

I was invited to one of my best friend’s birthday parties and we trekked out to Chilliwack for an overnighter. I was tasked to bring an appetizer but ended up bring a huge tray of these noodles. To my surprise, they were actually pretty good! Maybe I was just too young to handle to appreciate those flavours but as a 31-year old, it sits just right.

Give it a go.

SINGAPORE MEI FUN - serves 6 - 8

• 400g kongmoon rice vermicelli

• 1/2 head Napa cabbage, sliced thinly

• 4 cloves garlic, minced

• 1 large asian carrot, peeled and julienned

• 2 red bell peppers, de-stemmed and julienned

• 1 white onion, sliced

• handful of whole dried red chilies

• 6 tbsp garam masala

• 1/2 tsp white pepper

• 1 tsp turmeric

• 2 tsps granulated sugar

• 1 tbsp kosher salt

• 1 cup vegetable stock

• 1 cup cooked frozen shrimp

• 2 tsps sesame oil

• 3 tbsp vegetable oil

• 2 eggs, beaten

• 1 tsp fish sauce

• 2 tbsp soy sauce

• 2 scallions

1. Soak the vermicelli noodles in cold water along with the frozen shrimp. Set aside while you prep the other ingredients.

2. Once the shrimp has separated, remove from the water and pat dry. Season with a pinch of kosher salt, 1 tsp of garam masala, white pepper and 1 tsp sesame oil.

3. In a wok, heat 1 tbsp of vegetable oil over high heat and add the eggs. Scramble quickly until barely set and remove from heat.

4. In the same wok, heat the remaining amount of vegetable oil and add in half of the sliced onions, dried red chilies and garlic. Sauté quickly to ensure the garlic does not burn, not more than 1 minute.

5. Next, add in the cabbage, carrots, peppers and sauté.

6. Add in the cooked and seasoned shrimp.

7. Add in the turmeric, remaining garam masala, sesame oil, soy sauce, vegetable stock and fish sauce.

8. Drain the soaked vermicelli and add to the wok. Stir fry until the noodles for 3 minutes are well-hued with the turmeric. Toss in the remaining raw white onions, scallions and cooked scrambled eggs and serve while hot.