Singapore Mai Fun
Bursting with vibrant flavors and colorful ingredients, Singapore Mai Fun is a classic stir-fried noodle dish that combines tender rice vermicelli, succulent shrimp, juicy chicken, and a medley of crisp bell peppers, carrots, and bean sprouts. Infused with the warm, aromatic heat of curry powder and a savory blend of soy sauce, oyster sauce, and sesame oil, this dish delivers bold Southeast Asian flavors in every bite. Perfectly quick and easy to prepare in just 35 minutes, it’s a one-wok wonder that’s both light and satisfying. Garnished with fresh scallions, this versatile noodle stir-fry is ideal for a weeknight meal or a crowd-pleasing centerpiece. Learn how to make this takeout favorite at home with step-by-step instructions for maximum flavor and freshness!
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Recipe Information
Ingredients
- 200 grams dried rice vermicelli noodles
- 200 grams shrimp (peeled and deveined)
- 200 grams boneless, skinless chicken breast
- 3 tablespoons vegetable oil
- 3 garlic cloves (minced)
- 1 large onion (thinly sliced)
- 1 red bell pepper (julienned)
- 1 green bell pepper (julienned)
- 1 medium carrot (julienned)
- 100 grams bean sprouts
- 2 tablespoons curry powder
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
- 3 scallions (chopped for garnish)
Instructions
Soak the rice vermicelli noodles in hot water for 5-7 minutes until softened. Drain and set aside.
Slice the chicken breast into thin strips. Season with a pinch of salt and white pepper, then set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
In the same wok, add another tablespoon of oil and stir-fry the chicken pieces until fully cooked, about 3-4 minutes. Remove and set aside.
Heat the remaining tablespoon of oil in the wok. Add the minced garlic and sliced onion, stir-frying for 1 minute until fragrant.
Add the red and green bell peppers, carrot, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to one side of the wok and add the curry powder. Stir the curry powder in the oil briefly to release its aroma.
Add the softened rice noodles, shrimp, and chicken back to the wok. Toss everything together to coat evenly with the curry powder.
Pour in the soy sauce, oyster sauce, and sesame oil. Mix well, ensuring the noodles and ingredients are evenly seasoned.
Adjust seasoning with salt and white pepper to taste. Stir for another 2 minutes until everything is heated through.
Remove from heat and transfer to a serving dish. Garnish with chopped scallions and serve immediately.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 8485 mg | 369% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.1 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 273 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
