Hi Khadejah, Could it be the brand of rice noodles that you are using — did you follow the directions on the package? In any case, while we list in the directions to soak the noodles in cold water for 20 minutes, I think soaking the noodles in hot water for a longer time — say 30 minutes will give the noodles a softer texture.
Give it a try and let us know ;-. I think the gritty texture is probably undisolved curry powder. My favorite asian restaurant has produced the same thing the last two times I ordered it. I ate it anyway. This dish was beautiful. I like Singapore noodles when ordered at restaurants, but this was so much better than any I have had before. I have a few VERY fussy eaters in the family, and not necessarily fussy in a good way, and every one of them loved is. Singapore noodles is one of our favorite dishes also. We always love to hear families enjoying homemade dishes that they usually eat out s thanks for sharing your experience!
Made this for dinner last night and it was sooo good I am already planning to cook it again next week. Thanks for such great recipes. The places around here that have this dish make it horrible. I need to just make it myself. Hi Josh, a regular frying pan would work also, but depending upon the size of your pan, you may want to cook the recipe in two small batches first since it will be much easier to handle, give you a higher heat and will likely taste much better. Maybe the place you are talking about made another version that is not made with curry and called Xia Men Mi fun? Check it out and good luck!
Hot, but absolutely wonderful! Should I simply double? Also, what size package of noodles are needed for the basic recipe? Hi Kurt, Yes, I would agree that you should double the recipe. Generally, a 14 ounce dry packet of rice noodles comes in two flat bundles and for this recipe, we use one bundle or half of the package. I would recommend that you cook the dish in two batches unless you have a really large wok!
Dishes always come out better in small or normal sized batches for home cooking. This looks like a great recipe! Thank you for posting. I am looking forward to trying it. Just as you mentioned in your blog, it is a favorite take-out dish, and it has been a favorite of mine for as long as I can remember. Now you have given us the opportunity to choose our own ingredients for Singapore noodles! I am most appreciative. This was very good. I would have added a little oil to finish and more curry powder.
The noodles were a bit dry and we would like more heat. Otherwise it was delish. We made the oven roasted BBQ pork to go with. That was really good. Just made this tonight. If I can add a couple thoughts: I did use less salt and next time will make it with half. I also used mirin instead of the wine. I weighed 7oz of noodles but it made about 8 cups. Hi Sarah, Is that brand of curry powder spicy? Did you use the whole bag of noodles to make this?
We used about half the bag…7 oz. Just tried your recipe tonight! I think I had too much noodles, because I ended up needing to add more curry powder, soy, sesame and salt to my dish. I also added hot chili oil to make it spicy. Thanks for a great recipe! Thanks for the recipe.
- Singapore Noodles (Singapore Mei Fun) - The Woks of Life.
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My family is hooked on Singapore Mei Fun! I am a fan of this website, please continue to post. Do you have a recipe for triple delight? I know this response is years later, but I lived in Hong Kong in and that was the first time I was introduced to Singapore noodles. Hi Shaza, I think you are right!
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I bet this dish migrated from HK and was not invented in the US. Hi Lindsey, Yes, the star of the recipe is the onions and curry! The onions caramelize to bring a sweetness that goes perfect with the curry. Thanks for trying the recipe and sharing your experience! I found your site quite by accident and really loved the thing. Thanks for the ingredient glossary. I enjoyed that story. I have a great number of friends from all over the world and typos like coprolite just seem to happen. I am a retired university instructor and many foreign students have passed through my labs.
English is danged hard to get a handle on but we all seem to muddle through conversations and writings. Your site made me very happy this evening. Good luck on your future choices. I think you will be fine. Hi Martha, thanks so much for your kind comment. Plenty more recipes to come!! Singapore noodles recipe are rice noodles mai fun and yellow curry.
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Leave a Reply Cancel reply Your email address will not be published. Hi Ava, Carbon steel flat bottomed woks are available and probably best for your electric stove! You are right about the cha siu.
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Most of the restaurants in the US use it as well. Excellent Maria — you can never go wrong with bacon! That may be what I needed with the noodles… warmer water. This recipe is all I hoped! Easy to follow steps and delicious!
I can now make my own Singapore Mei Fun when I want! I love the Singapore Mei Fun dish. Looking forward to trying out this recipe! Hi Emma, For a meat substitute I use dried shiitake mushroom that has been reconstituted. To add color you could also use sugar snap peas that have been cut diagonally. At the Chinese restaurant I go to you can get this vegetarian.
IT is still yummy!!! So quick and easy and absolutely delicious! Thanks so much for sharing!! Hi Kimnita, Yes, this is a classic and you are more than welcome!
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I made this dish this past weekend and the family loved it. I love the idea of a wok-off — what fun that must have been! Hope you give our recipe a try soon and let us know how it turns out! Thank you so much for leaving us a note. Can I use a regular pan? Hi Sarah, This looks like a great recipe!
Your photos are also great. Thank you so much! Sounds like a lovely meal, Roberta! Thank you so much for your feedback. Oops i meant 14 oz of dry noodles made 8 cups wet, as I doubled the recipe. Omg I love this. You will receive a reminder message as soon as the items are restocked. Do not miss it again! Close Clear Search History. Hot Items Viewed Items.
Singapore Noodles (Singapore Mei Fun)
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