Create restaurant quality Singapore Chow Mei fun (米粉) loaded with succulent shrimp, crunchy vegetables, rice noodles and a rich sauce. Chow Fun Noodles are ready in just 20 minutes!
This easy fried shrimp recipe is the perfect balance of crispy, flavorful and hearty.
More Chinese takeaway recipes: Honey Walnut Shrimp, Hunan Shrimp, Hunan Beef, Empress Chicken and Fried Rice.
Singapore Mei fun
Chow Mei Fun, also referred to as Singapore Mei Fun, is a fried curry and noodle dish commonly found on American Chinese restaurant menus.
Singapore noodles are a popular street food in Singapore and Malaysia. Unlike breakfast foods found here in the States, this dish is typically enjoyed for breakfast.
Shrimp Mei Fun
Shrimp Mei Fun, also known as Shrimp Mai Fun, is a stir-fry made with corn Dried Rice Noodlesa sauce based on curry and vegetables.
While our version uses shrimp, other popular protein options include chicken and pork.
Here are the non-basic ingredients to make chow mei fun. See the recipe card below for the full ingredient list.
- Dried Rice Noodles
- shrimp (fresh or frozen)
- Yellow curry powder
- fish sauce
- oyster sauce
noodles – While thin rice vermicelli is traditional, go with whatever rice vermicelli you have on hand. Just cook according to the directions on the back of the box.
curry powder – Using yellow curry powder is not mandatory, but you will miss the distinct yellow color. Do you already have brown curry powder on hand? Add it to the yellow curry in equal parts.
oyster sauce – No oyster sauce? No problem. Replace with equal parts low-sodium soy sauce.
Singapore Chow Mei Fun Variations
Beef Mei fun
To make beef mei fun, use 8 ounces of thinly sliced beef. Just sprinkle with salt and pepper before cooking.
Pork Mei fun
To make pork mei fun, use 8 ounces of thinly sliced pork. Just sprinkle with salt and pepper before cooking.
Vegetarian noodles in the pan
To make this a vegetarian stir fry, omit the protein and add additional veggies like snow peas, carrots, peppers, onions, mung bean sprouts, pak choi, or broccoli.
How to do
Chow Mei Fun doesn’t require much time to prepare, but it’s all hands-on time. Here are the general steps to follow when creating. For the full recipe, see the detailed recipe card below.
noodles – Cook the rice noodles by soaking them in boiling water.
Sauce – Whisk the sauce ingredients together.
shrimp – Brush the shrimp with the spices and stir-fry!
Vegetables – Fry the vegetables
sauce it up – Toss the shrimp and veggies with the sauce and eat away!
- Need a wok? nope A large pan is sufficient. If you have a high-sided pan, use it.
- Slightly undercook the noodles, as they will continue to cook when you add them to the pan. They also stick together less when frying.
- Rinse the noodles under cold water immediately after soaking, otherwise they will continue to become soft.
- The oil should be hot (popping slightly) before you add the food.
- Don’t overfill the pan. Fry in portions so as not to lower the temperature of the oil.
- This fried shrimp recipe tastes best when enjoyed right away.
egg drop soup
Korean Beef Bulgogi
Instant Pot Chicken Adobo
Stick to a semi-sweet Riesling or Pinot Grigio when serving Singapore noodles.
Stir-fry the shrimp noodles
Chow Mei fun
Prepare restaurant-quality Singapore Chow Mei Fun filled with succulent shrimp, crispy vegetables, rice noodles and a rich sauce. Chow Fun Noodles are ready in just 20 minutes!
Servings: 2 portions
PREPARE THE NOODLES
- 6 oz Dried Rice Noodles
MAKE THE SAUCE
- 1 tablespoon water
- ½ tablespoon Shaoxing rice wine
- ½ tablespoon Mild soy sauce
- ½ tablespoon oyster sauce (*Note 1)
- ½ teaspoon granulated sugar
- ½ teaspoon sesame oil
- ⅛ teaspoon fish sauce
- ⅛ teaspoon salt + more to taste
- ⅛ teaspoon White pepper
- ½ Lime, juiced
- 1 clove garlic, chopped
BOIL THE EGGS & SHRIMP
- 2 Big eggs, beaten
- 8th Middle Prawns, peeled and deveined (*Note 2)
- 1½ teaspoon fish sauce
- ½ teaspoon Yellow curry powder (*Note 3)
- 1 tablespoon vegetable or rapeseed oil
Fry the dish
- 1 tablespoon canola or vegetable oil
- 1 tablespoon Yellow curry powder
- 3 cloves garlic, chopped
- 1 Red peppers, thinly sliced
- 3 oz Snow Peas, Julienned
- 2 Green Onions, Julienned
MAKE THE SAUCE
In a small bowl, combine the water, rice wine, soy sauce, oyster sauce, sugar, sesame oil, fish sauce, garlic, salt, lime juice, and pepper and whisk together. Put aside.
BOIL THE EGGS AND THE SHRIMP
Preheat a wok or large skillet over high heat and add 1 tablespoon cooking oil. Add the eggs and, using a spatula, toss them around in the pan until cooked. Use the spatula to break the egg into chunks, then transfer to a plate. Put aside.
Add shrimp and cook until pink and “C” shaped, 1-2 minutes. Put on the plate where the eggs are.
Reduce the heat to medium-high and add 1 tablespoon cooking oil to the pan. Add the curry powder and garlic and stir for just 15-20 seconds. Both ingredients can burn in seconds.
Add the noodles and stir gently with chopsticks to combine, separating any noodles that are sticking together.
paprika, snow peas, Char Siu, mung bean sprouts, peppers and red onion. Stirring constantly (I use chopsticks and a spatula at the same time) to heat all the ingredients evenly until the veggies are cooked through but still retain some of their crispiness.
Put the egg and shrimp back into the wok. Add sauce and scallions. Give everything a quick stir and then serve immediately.
Note 2 – Add 8 ounces of thinly sliced pork or beef in place of shrimp, if desired.
Note 3 – Using yellow curry powder is not mandatory, but you will miss the distinct yellow color. Do you already have brown curry powder on hand? Add it to the yellow curry in equal parts.
Recipe adapted from here.
Full recipe: https://foodieandwine.com/chow-mei-fun
Calories: 626kcal | Carbohydrates: 87G | Protein: 21G | Fat: 21G | Saturated Fatty Acids: 3G | Polyunsaturated fat: 6G | Monounsaturated fatty acids: 11G | Trans fats: 0.1G | Cholesterol: 250mg | Sodium: 1185mg | Potassium: 566mg | Fiber: 6G | Sugar: 6G | Vitamin A: 2759ie | Vitamin C: 111mg | Calcium: 138mg | Iron: 4mg