Singapore Chow Mei Fun Noodles

$- 200g mei fun (rice vermicelli noodles) - 200g shrimp, peeled and deveined - 100g bean sprouts - 1 cup mixed vegetables (carrots, bell peppers, snap peas) - 3 cloves of garlic, finely minced - 2 tablespoons curry powder - 3 tablespoons low-sodium soy sauce - 1 tablespoon sesame oil - Salt and freshly ground black pepper, to taste When making Singapore Chow Mei Fun, every ingredient plays a key role. The mei fun noodles offer a soft and glossy base. The shrimp adds a sweet and savory bite. Bean sprouts bring crunch and freshness. For the vegetables, I like to mix carrots, bell peppers, and snap peas. They add color and flavor. Garlic is my go-to for a rich aroma. Curry powder gives a warm, spicy kick. For seasoning, I use low-sodium soy sauce and sesame oil. They enhance the dish without overpowering it. Don’t forget salt and pepper! They help balance the flavors. These ingredients create a wonderful balance of taste and texture. I love how they come together in a quick stir-fry. For the full recipe, you can check out the Spicy Singapore Chow Mei Fun Noodles. It’s a dish that will surely impress! Start by soaking the mei fun noodles in a bowl of hot water for about 10 minutes. This softens them, making them easy to stir-fry later. Once they are soft, drain the noodles and set them aside. In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp, cooking until they turn a vibrant pink. This should take around 2-3 minutes. Once done, remove the shrimp from the pan and set them aside. In the same wok, add another tablespoon of vegetable oil. Toss in the minced garlic and sauté for about 30 seconds. Stir constantly until the garlic becomes fragrant and golden, but be careful not to burn it. Next, add your mixed vegetables and bean sprouts. Stir-fry these for 2-3 minutes until they are tender yet still crisp. Now, gently mix the softened mei fun noodles back into the wok with the shrimp. Sprinkle in the curry powder, low-sodium soy sauce, sesame oil, and sugar. Toss everything together to coat the noodles and shrimp well with the flavors, ensuring they do not stick. Take a moment to taste your dish. Adjust the seasoning by adding salt, pepper, and chili flakes if you want more heat. Continue to cook for another minute until everything is heated through and the flavors meld together nicely. Remove the chow mei fun from heat and stir in the chopped green onions. Serve the dish hot on plates or in bowls, garnished with fresh cilantro. This adds a lovely pop of color and freshness to your meal. Enjoy your delicious creation! - Use low-sodium soy sauce for balance. This helps keep the dish flavorful but not too salty. - Experiment with homemade curry powder. This can bring a unique twist to your noodles. - Stir-fry over high heat for better texture. High heat helps to keep ingredients crisp. - Avoid overcooking shrimp for juiciness. Cook them just until they turn pink for the best taste. - Serve in a nest shape for visual appeal. This makes your dish look fancy and inviting. - Garnish with fresh cilantro and chili flakes. These add a nice touch and a bit of heat. These tips and tricks can elevate your Singapore Chow Mei Fun Noodles. Enjoy the fun of cooking! For exact measurements and steps, check out the Full Recipe. {{image_4}} If you want a vegetarian twist, swap shrimp for tofu or add more veggies. Tofu soaks up flavor well and gives a nice texture. You can use firm tofu, cutting it into cubes. Mix in vegetables like broccoli, bell peppers, or snap peas. This adds color and nutrition to your dish. For a spicier kick, add more chili flakes or fresh chilies. You could use bird's eye chilies for heat. Toss them in with the garlic to release their flavor. Adjust the spice level to your taste. This version will excite your taste buds and warm you up. Incorporate local vegetables or spices from your area for a unique touch. If you have access to seasonal produce, use that to inspire your recipe. For example, add zucchini or seasonal greens. This not only enhances flavor but also makes the dish your own. Store your leftovers in an airtight container. This keeps the noodles fresh and tasty. Try to eat them within three days for the best flavor. Reheat on the stovetop for the best texture. Add a splash of water or oil to prevent sticking. This helps keep the noodles moist and flavorful. Freeze noodles separately from the sauce. This maintains quality and texture. When ready to eat, thaw and reheat them together in a pan. This way, you enjoy the full taste of Singapore Chow Mei Fun. Soaking in hot water is recommended before stir-frying. This softens the noodles, making them easier to mix with other ingredients. When they are pliable, they absorb flavors better. Yes, alternatives like rice noodles or egg noodles work well. Each type brings its own taste and texture. Experiment to find your favorite! Add more chili flakes or fresh chilies during cooking. Spice can really enhance the dish. Start with a little, then increase it to your taste. Make sure to stir-fry quickly and add enough oil. This helps the noodles stay separate. A hot wok is key to achieving this. Yes, you can prepare the ingredients in advance and stir-fry just before serving. This makes it easy to enjoy a quick meal later. Just keep everything in the fridge until you need it. Check out the "Spicy Singapore Chow Mei Fun Noodles" for a detailed recipe and preparation steps. Check out the "Spicy Singapore Chow Mei Fun Noodles" for a detailed recipe and preparation steps. This dish is vibrant and full of flavor. It combines soft noodles with shrimp and fresh veggies. You start by soaking the mei fun noodles. This makes them soft and ready for stir-frying. I recommend soaking them in hot water for about 10 minutes. After soaking, drain them well. Next, we need to cook the shrimp. Use a large wok or skillet. Heat some oil over medium-high heat. Add the shrimp and cook until they turn vibrant pink, about 2-3 minutes. This gives the shrimp a nice flavor. After removing the shrimp, it's time for the aromatics. In the same wok, add more oil and minced garlic. Sauté the garlic until it smells good, for about 30 seconds. Be careful not to burn it. Now, add your mixed vegetables and bean sprouts. Stir-fry them for 2-3 minutes. You want them tender but still crisp. This keeps the dish colorful and crunchy. Once the veggies are ready, it’s time to mix everything. Add the soaked mei fun noodles back to the wok, along with the cooked shrimp. Sprinkle in curry powder, soy sauce, sesame oil, and sugar. Toss everything well to coat the noodles. Taste your dish. You might want to add salt, pepper, or even chili flakes if you like it spicy. Cook for another 1-2 minutes to blend the flavors. Finally, stir in chopped green onions before serving. Garnish with fresh cilantro for a pop of color. This dish is not only tasty but also a feast for the eyes. This blog post has shown you how to make Spicy Singapore Chow Mei Fun. We discussed the main ingredients, cooking steps, and helpful tips. You can easily adjust the recipe to suit your taste. Whether you prefer shrimp, tofu, or more veggies, the choice is yours. Remember to store leftovers well and reheat for the best taste. Enjoy crafting this flavorful dish that's sure to impress. Happy cooking!$

Singapore Chow Mei Fun Noodles

Discover the vibrant flavors of Spicy Singapore Chow Mei Fun Noodles with this easy recipe that's perfect for lunch or dinner! Made with tender rice vermicelli, fresh shrimp, and a mix of colorful vegetables, it's a simple yet delicious dish that packs a flavorful punch. Follow our step-by-step guide to whip up this quick meal in just 30 minutes.

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Ingredients

200g mei fun (rice vermicelli noodles)

200g shrimp, peeled and deveined

100g bean sprouts

1 cup mixed vegetables (such as carrots, bell peppers, and snap peas)

3 cloves of garlic, finely minced

2 green onions, freshly chopped

2 tablespoons curry powder

3 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

2 tablespoons vegetable oil

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

Chili flakes (optional, for an extra kick)

Instructions

Prepare the Noodles: Begin by soaking the mei fun noodles in a bowl of hot water for approximately 10 minutes, or until they are soft and pliable. Once softened, carefully drain the noodles and set them aside for later use.

Cook the Shrimp: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the peeled and deveined shrimp to the pan, cooking them until they turn a vibrant pink, which should take about 2-3 minutes. Once cooked, remove the shrimp from the wok and set aside.

Sauté the Aromatics: Using the same wok, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and sauté for about 30 seconds, stirring constantly until the garlic becomes fragrant and golden, being careful not to burn it.

Incorporate the Vegetables: Add the mixed vegetables and bean sprouts to the wok. Stir-fry for an additional 2-3 minutes, allowing the vegetables to cook just until tender but still retain their crispness.

Combine Noodles and Seasoning: Gently add the softened mei fun noodles back into the wok, along with the previously cooked shrimp. Sprinkle the curry powder, low-sodium soy sauce, sesame oil, and sugar over the mixture. Carefully toss all the ingredients together to ensure the noodles are well coated with the aromatic flavors and to prevent sticking.

Adjust Seasoning: Take a moment to taste the dish, adjusting the seasoning with salt, pepper, and chili flakes if desired for an extra kick. Continue cooking for another 1-2 minutes until everything is heated through and flavors meld beautifully.

Garnish and Serve: Remove the chow mei fun from heat and gently stir in the chopped green onions. Serve the dish hot on individual plates or in bowls, garnished with fresh cilantro for a pop of color and freshness.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-3

- Presentation Tips: For a stunning presentation, consider serving the noodles in a nest shape and topping each plate with an extra sprinkle of fresh cilantro and a pinch of chili flakes for visual appeal.