Thin rice noodles dusted with yellow curry and wok-fired with chicken, shrimp, eggs, and veggies.

Place the dried rice vermicelli in a large bowl and cover with warm (not boiling) water. Let soak 5–8 minutes until pliable but still slightly firm. Drain well and toss with 1 tsp neutral oil to prevent sticking. Set aside.

Soak noodles

Season the sliced chicken lightly with 1/4 tsp salt and 1/8 tsp white pepper. Pat the shrimp dry and season with a pinch of salt. Beat the eggs lightly in a small bowl.

Prep proteins

Have all vegetables prepped and within reach. Heat a wok or large heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate).

In a small bowl combine yellow curry powder, soy sauce, oyster sauce, sesame oil, fish sauce (if using), white pepper, and stock/water. Stir until smooth and set near the wok.

Make sauce

Add 1 tbsp neutral oil to the hot wok, swirl to coat. Add the chicken in a single layer and stir-fry over high heat 2–3 minutes until mostly cooked through with light browning. Transfer chicken to a plate and set aside.

Cook chicken

Add another 1/2 tbsp oil if needed. Add shrimp and stir-fry 1–2 minutes until pink and just cooked. Remove and set with chicken.

Cook shrimp

Add remaining 1/2–1 tbsp oil to the wok. Pour in beaten eggs, let sit until edges set, then scramble quickly until just cooked but still soft. Push eggs to the side of the wok.

Scramble eggs

Add remaining oil (about 1/2 tbsp) if the wok looks dry. Add minced garlic and ginger, stir 10–15 seconds until fragrant. Add onion, carrot, and bell pepper and stir-fry 1–2 minutes until slightly softened but still crisp. Add peas and half the scallions, toss to combine.

Aromatics & veg

Return chicken and shrimp to the wok. Add the drained noodles and pour the prepared curry-soy sauce over everything. Using tongs or two spatulas, toss and toss quickly so the sauce coats the noodles and ingredients evenly. If the mixture seems dry or the noodles clump, add up to 2–3 tbsp warm stock or water and continue tossing. Stir-fry 1–2 more minutes until noodles are heated through and have absorbed the sauce.

Combine

Taste and adjust seasoning with salt or a splash more soy or fish sauce if needed. Drizzle sesame oil and toss. Stir in remaining scallion pieces just before removing from the wok.

Finish

Transfer the Singapore Mei Fun to a large platter or divide among bowls. Garnish with lime wedges, crispy shallots or cilantro, and chili flakes or sliced chilies if desired. Serve immediately while hot.

dried thin rice vermicelli (mei fun)

boneless skinless chicken thighs, thinly sliced

large shrimp, peeled, deveined, tails removed

large eggs

yellow onion, thinly sliced

garlic cloves, minced

fresh ginger, minced

carrot, julienned

red bell pepper, thinly sliced

scallions (green parts), sliced into 1" pieces

frozen peas, thawed

yellow curry powder

soy sauce (light)

oyster sauce

sesame oil

fish sauce (optional)

white pepper

chicken or vegetable stock or water

neutral oil (canola, vegetable, or peanut) for wok

salt

lime wedges

crispy fried shallots or chopped cilantro

chili flakes or sliced fresh chilies

Singapore Mei Fun

Make Singapore Mei Fun Recipe in just 35m. Thin rice noodles dusted with yellow curry and wok-fired with chicken, shrimp, eggs, and veggies.

Singapore Mei Fun Recipe

Frequently paired with

Local Coupons