What's the difference between maifun noodles and chow fun noodles?

Chow fun noodles are thicker and wider than mei fun noodles. They hold well in stir fries, especially ones that are served with a gooey sauce. Maifun noodles are a better choice for dry stir fries like this one.

My noodles got stuck at the bottom of my wok. Why is that?

It could be that the wok wasn't hot enough when the noodles were added and as they cooked, slowly stuck to the surface. Or, not enough oil was used (this is the most common reason). Make sure the pan is very hot before adding the oil and then quickly swirl it around to coat the surface evenly. Personally, I don't like to use a lot of oil which is why I prefer using a nonstick deep skillet.

I can't find maifun noodles but would still love to make this dish. What other noodles can I use?

Using Thai or Vietnamese vermicelli noodles are good options.

Singapore Chow Mei Fun Noodles

Name: Singapore Chow Mei Fun
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 tablespoon vegetable oil; 10 large shrimp (peeled and deveined); 50g charsiu pork or 3 strips turkey bacon, sliced into bite size strips (optional); 2 cups cabbage, shredded; 1 carrot, sliced into thin strips; 1 small red onion, thinly sliced into half moons; 2 dried red chili peppers, roughly chopped; 3 stalks scallions, chopped; 1 1/2 tablespoons curry powder; 130 grams maifun noodles (dried rice noodles); 1/4 teaspoon salt; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 1/2 tablespoons soy sauce; Ground white pepper, to taste

Description

This is a simplified and better than takeout Singapore chow mei fun recipe your whole family will love. Ready in 20 minutes from start to finish!

Ingredients

Units Scale

1 tablespoon vegetable oil
10 large shrimp (peeled and deveined)
50g charsiu pork or 3 strips turkey bacon, sliced into bite size strips (optional)
2 cups cabbage, shredded
1 carrot, sliced into thin strips
1 small red onion, thinly sliced into half moons
2 dried red chili peppers, roughly chopped
3 stalks scallions, chopped
1 1/2 tablespoons curry powder
130 grams maifun noodles (dried rice noodles)
1/4 teaspoon salt
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 1/2 tablespoons soy sauce
Ground white pepper, to taste

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Instructions

Soak the maifun noodles. Soak them in hot water for 7-8 minutes, or until they are al dente. You don’t want them cooked all the way through since you will finish them in the wok.
Let the noodles dry. Drain the noodles and let them dry. You may gently pat them dry with paper towels to speed up the process.
Cut the noodles. Use scissors to cut the into a length that’s easy to eat. Set them aside.
Cook the protein. In a wok or deep skillet over medium high heat, add the oil. When the oil is hot, add the shrimp and turkey bacon and cook for 30 seconds.
Cook the vegetables. Add the cabbage, carrot, red onion, dried red chili peppers and half of the scallions. Cook for 4 minutes or until the vegetables are tender but still yielding a slight crunch.
Add seasoning. Add the curry powder and stir.
Cook the noodles and season some more. Add the maifun noodles, salt, rice vinegar, toasted sesame oil, and soy sauce. Gently toss the noodles to season them evenly.
Serve them. Turn the heat off and transfer the noodles to a serving plate or bowl. Season with ground white pepper and garnish with the remaining scallions.

Notes

Save these chow mei fun noodles in a storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 224
Sugar: 6.2g
Sodium: 856mg
Fat: 4.4g
Saturated Fat: 1.1g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 39.8g
Fiber: 4.6g
Protein: 7.1g
Cholesterol: 23.5mg