Name: Singapore Noodles (Singapore Mei Fun)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 6 ounces thin rice noodles; 3 ounces skinless boneless chicken breast (cut into strips); 3 ounces small shrimp (peeled and deveined); 1½ tablespoons garlic (minced); 2 leaves napa cabbage (sliced); 1 large carrot (peeled and cut into matchstick pieces); 1 stalk celery (cut into thin matchstick pieces); 1½ tablespoons curry powder; 1 tablespoon vinegar (substitute Shaoxing rice apple vinegar); 1½ teaspoons chicken bouillon powder; 2 stalks green onion (just the green parts cut into 2-inch pieces); 1 tablespoon neutral oil (as needed for cooking); ½ tablespoon water; ½ teaspoon salt; 2 teaspoons cornstarch; ½ teaspoon sugar

Description

Singapore Noodles, or Singapore Mei Fun, is a colorful and flavorful dish that brings the vibrant essence of Asian cuisine right to your table. This quick stir-fry features tender rice noodles mingled with juicy chicken, succulent shrimp, and an array of crunchy vegetables, all beautifully seasoned with aromatic curry powder. It’s not just a meal; it’s a delightful culinary experience perfect for weeknight dinners or casual gatherings. With its easy preparation and customizable nature, this dish allows you to tailor it to your taste preferences while ensuring an explosion of flavor in every bite.

Ingredients

Scale

6 ounces thin rice noodles
3 ounces skinless boneless chicken breast (cut into strips)
3 ounces small shrimp (peeled and deveined)
1½ tablespoons garlic (minced)
2 leaves napa cabbage (sliced)
1 large carrot (peeled and cut into matchstick pieces)
1 stalk celery (cut into thin matchstick pieces)
1½ tablespoons curry powder
1 tablespoon vinegar (substitute Shaoxing rice apple vinegar)
1½ teaspoons chicken bouillon powder
2 stalks green onion (just the green parts cut into 2-inch pieces)
1 tablespoon neutral oil (as needed for cooking)
½ tablespoon water
½ teaspoon salt
2 teaspoons cornstarch
½ teaspoon sugar

Instructions

Soak the rice noodles until al dente, then drain.
In a wok or large skillet, heat oil over medium-high heat. Cook chicken until no longer pink; add shrimp and sauté until pink.
Stir in garlic and vegetables; cook for about 2-3 minutes.
Add noodles along with curry powder, vinegar, bouillon powder, salt, and sugar; toss gently to combine.
Garnish with chopped green onions before serving hot.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg

Keywords: For vegetarian options, replace the meat with tofu or extra veggies like bell peppers and mushrooms. Adjust the spice level by modifying the amount of curry powder or adding chili oil.