Hi everyone, Welcome back. One of my favorite noodle dishes of all time is Singapore Mei Fun Noodles. This dish is unique because a lot of the flavor comes from the curry powder which gives the noodles an amazing flavor. Packed with fresh veggies and lots of aromatics which rounds out this dish very well. This is a classic noodle dish originating in Hong Kong and should be in your weekly arsenal of weeknight meals. This version is vegetarian but you can sub out the tofu for shrimp for a more authentic taste.
Ingredient List:
1/2 Red bell pepper (medium dice)
4 cloves garlic (minced)
4 cups nappa (cabbage sliced thin)
1 medium carrot (julienned)
1/4 cup sake
2 scallions (sliced thin)
1 tablespoon curry powder
1/2 medium red onion (sliced thin)
2 eggs beaten
1/2 block extra firm tofu (small dice)
6 ounces dried vermicelli noodles
2 tablespoons vegetable cooking oil
2 teaspoons salt
Ingredient list: Noodle Sauce
1 tablespoon sesame oil
1 tablespoon curry powder
1 teaspoon sugar
1/4 teaspoon white pepper
2 tablespoons soy sauce
Step by Step instructions:
Start by prepping the noodle sauce in a small bowl and put aside for later.
Next cube 1/2 block tofu then mince 4 cloves garlic combine and set aside in a bowl. Next cut 1 carrot, 4 cups sliced cabbage & 1/2 red bell pepper set aside in a bowl. Next thinly slice 1/2 red onion and 2 scallions then add to another bowl.
Beat 2 eggs in a small bowl and set aside for later.
Measure out 1/4 cup sake or a Chinese cooking wine a set aside.
Start by heating a wok or a large heavy bottom sauté pan on medium high heat. Once hot add 2 tablespoons vegetable oil. Once oil heats up add tofu, garlic, 1 teaspoon salt and 1 tablespoon curry powder.
Cook until tofu has browned slightly about 6 minutes. Add 1/4 sake or Chinese cooking wine to deglaze the pan. after alcohol is burned off about 1 minute remove from heat and dump tofu mixture into a bowl and set aside for later. If you pan is crusty which it should not be give it a rinse or wipe it out.
Know add 1 tablespoon of oil to the pan on medium high heat. Once oil is hot add 2 beaten eggs. Season egg 1/4 teaspoon salt let the eggs cook for 2 minutes then start to scramble them in the pan. Make sure the egg is in pieces so it can be evenly distributed throughout the dish. Once the eggs are cooked add them to the tofu mixture.
Next get a medium size sauce pot and fill with water set on burner and bring to a boil for the noodles. Follow the directions on the package of the noodle you bought. Place noodles in pot once the next step is done.
Place pan back on medium high heat & add the cabbage, carrots & red bell pepper to the pan. Season with 1 teaspoon salt and cook until carrots and tender about 5 minutes. Make sure you are stirring the veggies as they are cooking (A.K.A STIR FRYING). After the veggies are cooked toss in 1/2 red onion & 2 green onions and cook for another minute than turn off heat.
Know its time to start to cook your noodles. While noodles are cooking add the tofu and egg back to the pan on medium heat and toss together with the veggies until everything is heated up.
Once the noodles are done strain them through a colander and give them a rinse in cold water and cut them with a scissor in 1/2. Add the sauce to the pot you just boiled the noodles in. Then place noodles the pot and toss them in the sauce. know add the noodles and any extra sauce they haven't soaked up to the pan and toss everything together until well combined.
Now it's time to plate and enjoy this amazing taste of Hong Kong in a bowl. I hope you enjoy this dish as much as I do. This was my favorite noodle dish when I was in Hong Kong and it bring back memories every time I eat it.
Check out this recipe on youtube!
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