Homemade Singapore Mei Fun-stir fried thin rice noodles with pork, shrimp, peppers and Chinese cabbage.
Ingredients
100 g dried rice noodles
8 whole Shrimp ,peeled and deveined
2 whole Eggs
1 cup Shredded Napa Cabbage
1/2 cup shredded carrot
1/2 cup shredded red onion
1 fresh green pepper ,shredded (I use half green and half red)
1 scallion or green onion ,cut into 2 inch sections
1/3 cup Chinese Char Siu or sausage ,finely sliced or shredded
1.5 tbsp. vegetable oil
1/2 tbsp. golden curry powder
Stir fry sauce
1 tbsp. cooking wine
1/2 tbsp. light soy sauce
1 tsp. dark soy sauce
2 tsp. sesame oil
1/2 tbsp. oyster sauce ,optional
1 tsp. sugar
1/2 tsp. salt or as needed
Instructions
Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
Slice other ingredients and mix the stir fry sauce in a small bowl.
Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
FULL RECIPE
