Singapore Mai Fun Recipe

Soak the rice vermicelli in warm water for 6–8 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain thoroughly and toss with 1/2 teaspoon neutral oil to prevent sticking. Set aside.

Pat shrimp dry and season lightly with a pinch of salt and a few grinds of white pepper. Slice char siu into thin strips if not already done. Crack eggs into a small bowl and beat lightly.

Mix the sauce: in a small bowl combine curry powder, soy sauce, oyster sauce, sesame oil, rice wine (or sherry), sugar, white pepper and warm stock. Whisk to dissolve sugar and curry evenly. Taste and adjust salt or soy if needed — sauce should be savory with a clear curry note; slightly concentrated since it will coat the noodles.

Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat until shimmering. Add onion and minced garlic; stir-fry 30–45 seconds until fragrant and just beginning to soften.

Add julienned bell peppers and the white parts of the scallions; stir-fry 1–2 minutes until peppers soften but remain crisp. Move vegetables to the perimeter of the wok.

Push vegetables to one side. Add remaining 1 tablespoon oil to the cleared center and raise heat to high. Add shrimp in a single layer and sear 30–60 seconds per side until opaque and just cooked through. Remove shrimp to a plate.

Pour beaten eggs into the hot center and scramble quickly until just set; break into bite-sized pieces and combine briefly with the vegetables. Return shrimp and char siu slices to the wok.

Add the drained rice vermicelli on top of the mixture. Pour the prepared curry-soy sauce evenly over the noodles. Using tongs or two spatulas, gently toss and stir-fry on high heat so the sauce coats the noodles — work quickly but gently to avoid breaking the noodles. If the mixture looks dry, splash up to 2 tablespoons more warm stock or water.

When noodles are heated through and everything is well combined (about 1–2 minutes), add bean sprouts and the green parts of the scallions. Toss once more just to wilt sprouts (20–30 seconds). Taste and adjust seasoning with salt, more soy, or a pinch more curry if desired.

Drizzle the optional 1/2 teaspoon sesame oil for aroma, give one final toss, and remove from heat.

Portion the Singapore Mai Fun onto plates or a family-style platter. Garnish with cilantro if using and serve with lime or lemon wedges to squeeze over the top. Serve immediately while hot.