Singapore Noodles (Singapore Mei Fun) | Recipe Cart | Recipe Cart

Ingredients

• 6 ounces thin rice noodle
• 2 large eggs (beaten)
• 1½ tablespoons garlic (minced (about 3-4 cloves))
• 3 ounces Chinese BBQ roast pork (cut into thin strips (homemade or store-bought) *see notes)
• 2 leaves napa cabbage (cut into thin strips width-wise)
• ½ large carrot (peeled and cut into matchstick piece)
• 1 stalk celery (cut into thin matchstick pieces)
• 1 tablespoon Shaoxing rice wine
• 1½ tablespoons curry powder (more or less to your preference *see notes)
• 1 teaspoon ground turmeric (optional for color *see notes)
• 1 tablespoon oyster sauce
• 1½ teaspoon chicken bouillon powder
• 1 teaspoon salt
• ½ teaspoon granulated sugar
• 1 tablespoon Chinese chili oil (optional (homemade or store-bought))
• 2 stalks green onion (just the green parts cut into 2 inch pieces (optional))
• Oil (any neutral oil (as needed for cooking))
• 3 ounces skinless boneless chicken breast (cut into thin strips)
• 3 ounces small shrimps (peeled and deveined)
• ½ tablespoon water
• ½ teaspoon Shaoxing rice wine
• ½ teaspoon salt
• 2 teaspoon cornstarch
• ½ teaspoon oil (any neutral oil)