Singapore Mei Fun

I love making our favorite Chinese take-out dishes at home. They’re always tastier, healthier, and much easier on the old pocketbook. Jon’s favorite dish to order-out, hands down, would have to be Singapore Mei Fun. Now, I realize this probably isn’t anywhere close to the noodle dishes you’d actually find in Singpore – but let’s be honest, what comes out most Chinese restaurants in this country  actually is authentic? Am I right?

Soft rice noodles, sauteed with all kinds of crispy yet tender vegetables – and a protein if you like, all in a delicious spicy sauce chock full of curry. I’d never had it before her ordered it, he used to be a General Tso’s guy…but switched to this when he was trying to lose a little weight, and years later he’s still never gone back. I’ve almost grown to love it over my beloved lo mein noodles! Our local place always adds a scrambled egg to the stir-fry, which I feel is a great addition as it helps to soak up any extra sauce and flavor, so I added that to my at-home version too.

It turned out really great, and was a fairly quick and easy meal. I just softened the rice noodles while I was prepping the veggies (stuff I had laying around in the fridge and pantry), stirred together the spices with some soy sauce and sesame oil, and stir-fried for a delicious dinner. I sliced up half a pork tenderloin that I had from a meal earlier in the week and added it to the mix, to add a little protein – but shrimp, leftover chicken or beef would also be great. Ff you wanted to make it vegetarian try adding tofu, or even just bulking up the veggies. And by using your favorite soy sauce substitute, it’s easily gluten-free. You can also switch up the spices in a bit – adding more or less Sriracha or red chili flakes to adapt the heat to your liking. We like it pretty spicy, but I realize not all folks do.

This is one I’m definitely glad to be adding to my repertoire, as it’s a favorite of our whole family! 

Source: adapted from Messy Kitchen Stories


  1. Posted February 5, 2014 at 10:55 AM | Permalink

    This is my Johns favorite too…I love that your hubby loves it also!! sounds like you made a great rendition, we will have to try it soon!!

  2. Posted February 5, 2014 at 11:45 AM | Permalink

    This is going to have to go on the menu next week!

  3. Posted February 5, 2014 at 11:55 AM | Permalink

    This is my kind of comfort food. : )

  4. Deborah
    Posted February 6, 2014 at 3:19 PM | Permalink

    This looks wonderful! My rice noodles always stick together and form a big clump that refuses to absorb any sauce. Do you have any suggestions for me on perfecting the rice noodles?

    • Posted February 7, 2014 at 1:12 PM | Permalink

      I haven’t had problems with sticking. Are you soaking them in hot/boiling water? You don’t want to oversoak them either. Once softened, you could toss with a little sesame or olive oil to prevent them from clumping before you stir-fry. If you still have problems, maybe try another brand. I always get mine from my local Asian market, and they’ve been far better than the kind I find in the regular grocery store. Good luck!

  5. Marty
    Posted February 11, 2014 at 11:23 PM | Permalink

    I tried your recipe for dinner tonight. It was awesome. I think adding some fresh cilantro and wedge of lime would take it over the top

    • Posted February 12, 2014 at 8:01 AM | Permalink

      I love the addition of cilantro, Marty! Glad you enjoyed it.

  6. Posted January 13, 2015 at 5:55 AM | Permalink

    Thank you so much for this recipe! I always love this dish when we go out and It was awesome to find the ingredients for the flavorful sauce here! I made it for dinner last night, and even though I omitted the red chili flakes, it was still too spicy for the kidlets. HOWEVER, my husband and I LOVED it. I can’t wait to make it again.

  7. Pragni
    Posted October 29, 2015 at 5:05 PM | Permalink

    Hey! This looks delicious, but I have a quick question. What sort of curry powder needs to be used here? I have the Indian version (Garam Masala) or the Chinese Five Spice powder.. did you mean either? I have a feeling this is a completely different curry powder than those two..

    • Posted November 3, 2015 at 9:34 AM | Permalink

      Both of those are mixes of different spices that include curry powder. I usually go for Madras curry, because we like a little heat. But any variety of regular curry powder would be fine!

  8. Mairibethe
    Posted December 16, 2015 at 7:23 PM | Permalink

    I’m making this tonight but without the meat and adding shiitake mushrooms instead. Super excited to try it!

  9. Mari
    Posted March 25, 2016 at 6:31 PM | Permalink

    Hi, I have little experience with Chinese dishes and I have a question re: hot curry powder. I always associated curry powder with Indian cuisine and have never seen hot curry powder in the grocery store. Will any curry powder do or do I need to look in an Asian grocery store? Thanks.

    • Posted March 27, 2016 at 11:34 AM | Permalink

      I’ve used other curry powders as well, and they’ve been fine. Many varieties out there! Experiment 🙂

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