Singapore Mei Fun Noodles
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Cook time: 
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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.
Recipe by An Edible Mosaic™ at