Mei Fun Noodles Recipe in 6 Easy Steps 

ren ren singapore mei fun

My Mei Fun Noodles recipe is the most popular and best known dish made with these rice noodles – Singapore Mei Fun.


Mei Fun Noodles are flavoursome, healthy, simple to make, and will suit the whole family.

Mei Fun Noodles Recipe in 6 Easy Steps

What is usually in Mei Fun?

Although Mei Fun originated in China, it is probably best known in the popular dish Singapore Mei Fun.

Singapore Mei Fun is made with rice noodles, soy sauce, curry powder and a variety of stir-fried vegetables. Proteins can vary but the dish often has Char Siu (Chinese BBQ Pork), eggs and prawns/shrimp.

Are Mei Fun Noodles Healthy?

Yes they are healthy on their own.

1 Cup of Plain Mei Fun Rice Noodles has 224 calories, 1g protein, 56g carbs and 0g of fat.

Once you cook them in oil, sauce and add your proteins and vegetables, 1 serving of Singapore Mei Fun Noodles will have 30g net carbs, 21g protein, 290 calories, and 8g fat.

You can reduce calories and fat by making a vegetarian version, and leaving out the meat.

Are Mei Fun Noodles Vegan?

Yes, the noodles themselves are vegan and plant-based. They are made mostly from rice flour and water. 

Sometimes tapioca and cornflour/corn starch are added to improve the texture, but these starches are also free of any animal products.

Singapore Mei Fun usually contains eggs, prawns/shrimp and pork however.

Are Mei Fun Noodles Gluten Free?

Yes, Mei Fun Noodles are gluten free, as they are made from water and rice flour.

How Do You Pronounce Mei Fun?

This dish is pronounced ‘May Fun.’ It is very straightforward once you know how, but not all Chinese dishes or phrases are so easy to say in English. 

The Chinese language is written down using Chinese characters, and it does not have an alphabet. 

Knowing how to pronounce a word or phrase in Chinese is not always useful for Westerners because it won’t really give you any idea on how to write it, unless you know how to use Chinese characters.

What’s the Difference Between Lo Mein and Mei Fun?

The Chinese word for noodles is ‘mein,’ so a literal translation of Lo Mein would be ‘tossed,’ or ‘stirred,’ noodles. This refers to the way that they are cooked.

Mei Fun means rice noodles referring to the type of noodles used.

Mei Fun Noodles Near Me – Where Can I Buy Them?

You may have to go to an Asian Grocery Store to buy Mei Fun Rice Noodles. Not all supermarkets sell them as they are quite specialised ingredients.

They can also be ordered online, on Amazon or on Walmart.

This Mei Fun Noodles recipe will feed two people – if you need to feed more just double or triple the quantities.

Mei Fun Noodles Recipe

Ingredients

Tablespoon of Groundnut (Peanut) Oil or Rice Bran Oil

90g Mei Fun Rice Noodles 

2 cloves garlic finely chopped

1 thumb sized piece of ginger peeled and finely chopped

1 tablespoon Madras curry powder

2 eggs, lightly beaten

10 Peeled Prawns/Shrimp

50g of Chinese BBQ Pork or Char Siu (substitute chicken or

1/2 Chinese Cabbage shredded

1 Medium-Sized Carrot cut into batons

100 g bean sprouts

2 stalks of scallions cut on the diagonal to serve

Freshly chopped coriander (cilantro) leaves to garnish

For the Sauce 

1/2 tablespoon Oyster Sauce 

1/2 tablespoon Sesame Oil

Pinch of salt or to taste

1/2 teaspoon of honey or sugar

1/2 tablespoon of Chinese Rice Wine

Juice of half a lime

1 tablespoon of Water

1 teaspoons of Cornflour/Corn Starch to thicken


Mei Fun Noodles Recipe Method

Step 1 – Cook the Mei Fun Noodles according to the packet instructions (probably around 5mins in boiling water). Remove the noodles and put the beansprouts in the same boiling water the noodles were in. Leave the beansprouts in for a couple of minutes until they are just beginning to cook. Set them aside for now.

Step 2 – Make your sauce by adding all the ingredients together in a small bowl. You will need to whisk it for a while to let the cornflour dissolve.

Step 3 – Add your cooking to wok or pan on a medium heat and add the beaten eggs. Let them settle into shape and cook. When they are fulled cooked and set break them up into pieces with a spoon or spatula and set aside.

Step 4 – Add the prawns and pork (or chicken/beef strips) to the pan and fry them off until cooked. Don’t overdo the prawns/shrimp – they are done when their tails begin to curl up and they turn pink. Set aside with your cooked eggs.

Step 5 – Now add the ginger and garlic to the wok or pan as well as some more Peanut Oil (or Rice Bran Oil if using). Turn the heat down a little. Add the Madras Powder to the oil and let the flavours infuse for 30 seconds or so. Don’t let the garlic or curry powder burn or they will taste bitter.

Step 6 – Add in your cooked noodles and use a pair of tongs to make sure the noodles get evenly coated in all that lovely flavour. Turn the heat up to medium high and add your vegetables (beansprouts, carrots and cabbage). Add the pork, prawns and egg to the pan. We want our veg to be just cooked, but still retain a crunchy texture. Add in the sauce and toss to coat. Finally add your garnishes – the chopped scallions and coriander. Serve straight away in bowls.

If you enjoyed this article you might also like to read our article on ‘Ramen Noodle Recipes.’

https://asiankitchenrecipes.com/2022/02/23/ramen-noodle-recipes/

Or our article on ‘Recipes for Egg Noodles – 30 of the Best Suggestions:’

https://asiankitchenrecipes.com/2022/02/20/recipes-for-egg-noodles/

For another great article on Mei Fun Noodles try here:

https://thewoksoflife.com/chicken-mei-fun/

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