Tulo

Chow Mei Fun (Singapore-Style Rice Noodles)

A plate of golden-yellow chow mei fun rice vermicelli stir-fried with shrimp, char siu pork, shredded carrot, cabbage, and scallions, piled high and steaming in a wok.
Photo by UNDO KIM on Pexels

Soaking the thin rice vermicelli instead of boiling it keeps the strands from turning gummy, and a screaming-hot wok sears the curry powder and aromatics onto every strand instead of steaming them, which is what gives chow mei fun its dry, slightly smoky bite.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 8 oz thin rice vermicelli (mei fun)
  • 3 tbsp vegetable oil, divided
  • 4 oz char siu pork, thinly sliced
  • 4 oz medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/2 medium yellow onion, thinly sliced
  • 1 medium carrot, julienned
  • 1 1/2 cups green cabbage, thinly shredded
  • 1 cup bean sprouts
  • 3 stalks scallions, cut into 2-inch pieces
  • 2 tsp curry powder
  • 2 tbsp soy sauce
  • 1/3 cup chicken broth
  • 1/4 tsp salt
  • 1/4 tsp white pepper

Nutrition per serving

Calories
623
Protein
21g
Carbs
96g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Place the rice vermicelli in a large bowl and cover with warm tap water. Soak for 10-12 minutes, until the strands are pliable but still slightly firm, then drain well and set aside (do not soak until fully soft, they'll finish cooking in the wok).
  2. 2While the noodles soak, combine the curry powder, soy sauce, chicken broth, salt, and white pepper in a small bowl and set the sauce aside.
  3. 3Heat a wok over high heat until lightly smoking. Add 1 tablespoon of oil, swirl to coat, then add the shrimp in a single layer. Sear undisturbed for 1 minute, flip, and cook until just opaque, about 1 more minute. Remove to a plate.
  4. 4Add another 1 tablespoon of oil to the wok. Add the garlic and onion and stir-fry for 30 seconds until fragrant.
  5. 5Add the carrot and cabbage and stir-fry for 1-2 minutes, until just starting to soften but still crisp.
  6. 6Push the vegetables to the sides of the wok, add the remaining 1 tablespoon of oil to the center, then add the drained noodles.
  7. 7Pour the curry-soy sauce mixture evenly over the noodles and toss constantly with tongs or chopsticks for 2-3 minutes, until the noodles turn golden-yellow and have absorbed most of the liquid.
  8. 8Return the shrimp and char siu pork to the wok, add the bean sprouts and scallions, and toss for another 1-2 minutes until everything is heated through and the noodles are dry, not soupy.
  9. 9Taste and adjust with a splash more soy sauce if needed, then serve immediately while hot.
How to Season a Wok

Tips & variations

  • No wok? A wide, heavy skillet works, just cook in two batches if the noodles look crowded, since overcrowding steams them instead of frying them.
  • Skip the char siu and shrimp for a vegetarian version, use extra-firm tofu strips and swap the chicken broth for vegetable broth.
  • A pinch of turmeric alongside the curry powder deepens the golden color if the noodles look pale after tossing.
  • Leftover roast chicken or thinly sliced ham are both easy substitutes for char siu pork.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot, lightly oiled skillet or wok over medium-high heat, tossing until warmed through; a microwave will work in a pinch but the noodles turn softer and lose the dry, seared texture.

Tips from the Tulo kitchen

  • Rinsing the drained vermicelli briefly under cool water after soaking keeps the strands from sticking together in a clump before they hit the wok.
  • Prepping and measuring every ingredient before turning on the heat matters more here than in almost any other stir-fry, the actual cooking takes under 10 minutes.

FAQ

What is the difference between chow mei fun and chow fun?

Chow mei fun uses thin, wiry rice vermicelli, while chow fun is made with wide, flat rice noodles (ho fun). Mei fun also typically carries a light curry-soy sauce, whereas chow fun is usually darker and smokier from more soy sauce and less liquid overall.

Why do my rice noodles turn mushy or clump together?

This almost always comes from oversoaking the vermicelli before it hits the wok, or from letting the noodles sit still in the pan instead of tossing them constantly. Soak just until pliable, not fully soft, and keep the noodles moving once the sauce goes in.

Can I make chow mei fun without a wok?

Yes, a wide, heavy nonstick or carbon steel skillet works, but cook the noodles in two smaller batches so they have room to sear and dry out rather than steaming in a crowded pan.

Is chow mei fun gluten-free?

The rice vermicelli itself is gluten-free, but standard soy sauce is not. Swap in a gluten-free tamari or coconut aminos to make the full dish gluten-free.

More recipes