Singapore Mei Fun Noodles

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Singapore Mei Fun Noodles

In my junior year of college, this dish was the go-to late-night study food for the whole floor of my dorm. Most of us on the floor were majoring in the same subject so we’d all have an exam at the same time. The night before a big test, we’d all order Chinese food and stay up through the night studying in the common room.

Singapore Noodles was always all of our favorite dish (along with Crab Rangoon)…it always made studying all night a lot more fun.

Singapore Mei Fun Noodles 2

Of course being college kids with access to only a gross common room kitchen, we never attempted to make Singapore Noodles on our own. Now is the time, my friends. The great thing about making your own version is that you can make it how you like it, which I did by significantly increasing the vegetables.

For more info on fish sauce, an ingredient in this recipe, check out my post on fish sauce.

Singapore Mei Fun Noodles 3

Singapore Mei Fun Noodles
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 1 (8 oz) package thin vermicelli-style rice noodles
  • 3 large cloves garlic, grated on a microplane
  • 1-inch piece fresh ginger, grated on a microplane
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • ½ tablespoon rice vinegar
  • 1-2 teaspoons curry powder (more or less to taste)
  • ⅛ teaspoon black pepper
  • ½ cup low-sodium chicken stock or water
  • 3 tablespoons canola oil
  • 3 tablespoons sesame oil
  • ¾ lb savoy cabbage, sliced into thin strips
  • 1 medium onion, halved and thinly sliced
  • 2 large stalks celery, thinly sliced on the diagonal
  • 3 medium carrots, julienned
  • 1 medium red bell pepper, julienned
  • ¼ lb snow peas, julienned
  • 6 scallions, divided (4 julienned and 2 thinly sliced for garnish)
  • ⅓ teaspoon salt
  • 1 lb chicken breast, cooked and cubed
  • ¾ lb medium-large-sized shrimp (about 36-40 per pound), peeled, de-veined, and cooked
  1. Cook the noodles until al dente according to the package directions; drain and set aside. (To cook rice noodles, I bring a large pot of water to boil, turn the heat off, add the noodles and let them soak until softened but not mushy – about 3 minutes – stirring occasionally, and then drain.)
  2. Whisk together the garlic, ginger, soy sauce, fish sauce, honey, rice vinegar, curry powder, black pepper, and chicken stock or water in a medium bowl; set aside.
  3. Add the canola oil and sesame oil to a wok or other large, deep skillet over high heat. Add the cabbage, onion, celery, carrot, red bell pepper, snow peas, julienned scallion, and salt; cook until the veggies start to soften, about 10 minutes. Add the garlic-ginger sauce and cook 2 minutes more. Toss in the noodles, chicken, and shrimp, and cook until warm throughout, about 2 minutes.
  4. Taste and adjust seasonings; serve with the thinly sliced scallion sprinkled on top.

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  1. says

    Oh! I wish you could have made this for me on a late night study party! All the photos are making me hungry! Thank you for sharing with me…I’m glad I’m back in action in the blogging world. I’ve been missing your posts. I hope you have a wonderful end to your week!

  2. says

    I remember couple of dishes I used to eat a lot while at the university. Not Chinese but Greek lol. Anyway, became my favorite the moment I ate them for the first time at a Chinese restaurant many years ago. I love your version Faith so full of vegetables and aromas!

  3. says

    Chinese dishes were a go-to when I was in college too but I sure wish they were healthier like this dish! It looks so pretty and I bet it’s yummy!

  4. says

    Oh man, I used to order this as takeout all the time, but forgot all about it after going vegan. Thrilled to have this recipe as a jumping off point- Looks like it would be a snap to take out the fishy/meaty bits! :)

  5. says

    This looks so good, I wish I could sit down to a bowl of this tonight! This is definitely my kind of meal. I think my husband would like it too so I’m going to bookmark it for another time :)

  6. says

    Ah…those college days. I used to make instant noodles with my friends late in the night…what with dorms & noodles? ;)
    How yummy those noodles look..I can have it all in one go! Love the way you styled them – too colorful & appetising!

  7. says

    Yay for more vegetables–they put extra fun in the Mei Fun! hahaha, I’m lame but at least I amuse myself. :) These look so good–the photos make my mouth water.

  8. says

    Hope you don’t mind a silly question. When you use a microplane for your garlic, do you have a way to get it all grated or do you stop just short of grating your fingers? Just wanted to see if you had a neat trick for me!

    • says

      Veronica, To grate garlic on a microplane, I peel it but don’t slice off the hard end where the clove attaches to the bulb. I hold the garlic clove from the hard end and stop grating when it gets down to the hard part of the garlic clove. Hope that makes sense, it’s a little difficult to explain! :)

      • says

        Yes, that makes sense! For some reason I was imagining grating it on its side with the end cut off, I’m glad I asked! The obvious didn’t occur to me-lol.

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