Easy One-Pan Singapore Chow Mei Fun – Learn how to make this popular and delicious stir-fried rice vermicelli (Mei Fun) or also known as xing zhou mi fen, at your very own kitchen. Very flavorful and perfect for busy weeknights.
We are family of noodle heads. I’m probably responsible for the noodle addictions. I made noodle soup and stir-fried noodles so often. The noodle collection in this blog is not complete without the addition of this easy one-pan Singapore chow mei fun or also known as xing zhou mi fen in Singapore. It’s a popular food not only for lunch or dinner, but also breakfast.
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WHAT EXACTLY IS SINGAPORE CHOW MEI FUN?
The origin of Singapore chow mei fun is unclear. It is basically a stir-fried noodle seasoned with curry powder and usually also cooked with protein like eggs and also meat such as chicken, Chinese barbecued pork, or seafood like shrimp. It is very popular in the Chinese restaurants here that serve American Chinese food too.
WHAT KIND OF NOODLE TO USE IN SINGAPORE CHOW MEI FUN?
Mei fun or rice stick noodles or rice vermicelli noodles or bee hoon means the same thing. It is basically a skinny noodle made of rice flour. Don’t be mistaken with rice noodles like the one that is used in pad thai. This mei fun is very skinny, almost like angel hair pasta in terms of thickness.
You need to find a good one that doesn’t break easily when you stir fry them. I had bought few brands that when I stir fried them, they break so easily and I ended up with choppy pieces of mei fun. NO GOOD! This and this rice stick noodles are two out of several I’ve tried and like.
TIPS ON HOW TO MAKE GOOD SINGAPORE CHOW MEI FUN
1. Soak noodles
Soaking the noodles in hot water will help to soften the noodles and will cook faster when you stir fry them
2. Cook in small portion
This is to ensure that we don’t lower the heat too much by overloading the wok or skillet. Like I’ve mentioned million times before, the heat is very important in stir-frying
3. Use good-quality curry powder
The curry powder is what makes Singapore chow mei fun special. I used this Indian curry powder. You can use whatever is your favorite
HOW FLEXIBLE IS THIS SINGAPORE CHOW MEI FUN RECIPE?
Very flexible! Like many stir-fried noodles, you can use fresh meat of your choice or even leftover meat. Meatless option with just egg is also one of the version I often make. Seafood like shrimp is very commonly used in Singapore chow mei fun.
Vegetable choices can include strips of bell peppers, slices of celery, shredded carrots, snow peas. Just to name a few.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 200 gr dry rice stick noodles - about 7 oz
- 2 large eggs
- 200 gr boneless skinless chicken meat - dark or white meats
- 3 Tbsp cooking oil - divided
- 2 cups mung bean sprouts
- 5 -6 pieces of napa cabbage - cut into thin strips
- 1/2 large onion - peeled and finely chopped
- Soak the dry rice noodle in hot water for 5 minutes until soft. Drain off water and then refresh with cold water
- Preheat a large wok or skillet until really hot. Add 1 Tbsp of cooking oil. Swirl the oil to cover the base and sides. Crack in the eggs and do not stir for about 5 seconds and then stir to scramble the eggs into pieces. Dish out. Wipe the wok clean if necessary
- Bring it back up to heat, add the rest of the cooking oil. Add onion and stir fry for about 1 minute. Add the chicken pieces and stir fry for about 1 minutes. Add napa cabbage and stir fry for another minute. Add the soaked rice noodle follow by seasonings. Stir to make sure the seasonings are coating the noodles evenly. Add salt to your taste if needed. Serve immediately