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Singapore Fried Noodles - Mei Fun

A complete dish from Hong Kong or Canton, but not from Singapore

Only the name of this dish is from Singapore. It is in fact very popular in Hong Kong, and in the Canton area, but also much appreciated in Chinese restaurants in the United States, Canada and Australia. It is very often sold as a takeaway food.

Most chefs prepare it with an extra ingredient: curry powder. Here I propose my version where I like to taste all the flavors of the vegetables. Some people will prefer to replace the fish sauce with the light soy sauce. To vary, try pork, shrimp or tofu instead of chicken. It is also very good with only vegetables. These, once cooked, must remain crunchy. Bon appétit.

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Ingredients for 3 people

  • 150g rice noodles (rice vermicelli)
  • 2 eggs
  • 1 cabbage leaf
  • 50g leek
  • 50g celery
  • ½ carrot
  • 2 Shiitake mushrooms
  • 100g bean sprouts
  • 1 small onion
  • 2 garlic cloves
  • 1 spring onion
  • 5g cilantro
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil


  • 200g chicken breast or thighs
  • ¼ tsp salt
  • Ground pepper
  • ½ tsp Shaoxing cooking wine
  • 1 tbsp oyster sauce
  • 1 tsp tapioca starch
  • 1 tbsp vegetable oil

  • Singapore Fried Noodles
  • Singapore Fried Noodles Ingredients
    Singapore Fried Noodles Ingredients
  • Rice noodles (rice vermicelli)
    Rice noodles (rice vermicelli)
  • Singapore Fried Noodles
  • Singapore Fried Noodles

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