Singapore Mei Fun

[bloodbought]

Singapore Mei Fun




12 oz rice noodles

2 Tbsp vegetable oil

4 eggs, beaten

2 tsp grated ginger

2 cloves garlic, minced

1 1/2 cup shredded carrot

1 red bell pepper, thinly sliced

1 1/2 cup green cabbage, shredded

1 1/2 cup red cabbage, shredded

1 cup leftover pork, chicken or beef – sliced (optional)

1 1/2 cup bean sprouts

4 scallions, sliced


For the sauce:

1 Tbsp hot curry powder (or your favorite curry powder)

1 tsp ground tumeric

1 tsp paprika

1/2 tsp crushed red chili flakes

1/4 cup soy sauce

3 tsp sesame oil

1 Tbsp lemon juice

1 Tbsp rice wine vinegar

1 Tbsp Sriracha

1 tsp grated ginger

2 cloves garlic, minced


Soak the noodles according to the package instructions (Usually soak in hot water for 15 minutes). Drain well and set aside in the colander.


Combine all the sauce ingredients in a medium bowl, stir to combine.


Heat 1 Tbsp oil in wok over medium-high heat. Add the eggs and cook, stirring constantly, until the eggs are cooked and scrambled.

Remove to a small bowl and set aside.


Add remaining oil to the wok and increase heat to high. Add ginger garlic paste, and stir until fragrant – about 30 seconds. Add the carrot, bell pepper, and cabbages to the wok. Toss using a pair of tons until starting to soften – about 2 minutes.


Add in the rice noodles, sliced meat, bean sprouts, scallions, scrambled eggs, and finally the sauce. Toss well to combine everything and cook for an additional minute.


Serve hot with additional Sriracha and soy sauce, if desired.


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