Singapore Stir-fried Rice Noodles (Mee Hoon) Recipe
There seems to be two major variants of these popular noodles, one the drier version with curry powder and another with a small amount of gravy. I for one prefer the former. The very first time I was exposed to Singapore fried noodles was in London's Chinatown when I first went over for university. Those were the days! My parents were with me and naturally my dad being a 'China Man' wanted to have some Chinese food. I ended up ordering these popular noodles for the first time in my life.
Anyhow, these noodles are appetisingly spicy, savoury and altogether delicious! This noodle dish is also extremely simple to recreate at home. As always, you will need crunchy bean sprouts ( I really love them in my noodles), garlic, green onions, some small shrimp and some strips of char siu for added texture. I hope you'll give this easy dish a try and do feel free to share your favourite version of this ever popular dish.
This recipe is part of my Yuen Chun Recipe, an ongoing project on this blog.
Serves 2-3
Ingredients:
1 packet of rice noodles (soaked in warm water until soft)- 250g (drain and set aside after soft)
6 cloves garlic, roughly chopped
1 cup bean sprouts
2 stalks green onions, sliced (save some of the green parts for garnish if desired)
1/2 cup small shrimp
1/2 cup sliced chicken breast or thigh meat (you can substitute with slices of char siu as well)
1/2 onion, sliced
Seasoning: (mix in a bowl)
1.5 tablespoons curry powder
1.5 tablespoons ketchup
1 teaspoon sugar
1 tablespoon light soy sauce (I used Yuen Chun's)
1 tablespoon water
Pinch of salt
Method:
Firstly, heat wok until almost smoking. Add 3 tablespoons cooking oil and swirl to coat. Turn heat to low. Add garlic, onion slices and green onions. Add in chicken breast or char siu. Stir fry until chicken is almost cooked. Add bean sprouts and shrimp and stir fry for another minute. Add in the soft rice noodles. Pour in the seasoning. Add a bit more water if desired but I generally prefer my noodles on the drier side.
Stir around well to coat noodles with seasoning. Do a taste test and add more soy if desired. Serve hot.
Anyhow, these noodles are appetisingly spicy, savoury and altogether delicious! This noodle dish is also extremely simple to recreate at home. As always, you will need crunchy bean sprouts ( I really love them in my noodles), garlic, green onions, some small shrimp and some strips of char siu for added texture. I hope you'll give this easy dish a try and do feel free to share your favourite version of this ever popular dish.
This recipe is part of my Yuen Chun Recipe, an ongoing project on this blog.
Serves 2-3
Ingredients:
1 packet of rice noodles (soaked in warm water until soft)- 250g (drain and set aside after soft)
6 cloves garlic, roughly chopped
1 cup bean sprouts
2 stalks green onions, sliced (save some of the green parts for garnish if desired)
1/2 cup small shrimp
1/2 cup sliced chicken breast or thigh meat (you can substitute with slices of char siu as well)
1/2 onion, sliced
Seasoning: (mix in a bowl)
1.5 tablespoons curry powder
1.5 tablespoons ketchup
1 teaspoon sugar
1 tablespoon light soy sauce (I used Yuen Chun's)
1 tablespoon water
Pinch of salt
Method:
Firstly, heat wok until almost smoking. Add 3 tablespoons cooking oil and swirl to coat. Turn heat to low. Add garlic, onion slices and green onions. Add in chicken breast or char siu. Stir fry until chicken is almost cooked. Add bean sprouts and shrimp and stir fry for another minute. Add in the soft rice noodles. Pour in the seasoning. Add a bit more water if desired but I generally prefer my noodles on the drier side.
Stir around well to coat noodles with seasoning. Do a taste test and add more soy if desired. Serve hot.
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