July 10, 2010

I was planning to make Steamed Garlic Shrimp tonight.  I went to the grocery store and tried to get some jumbo shrimp for that.  Guess what? All the jumbo shrimp were all sold out.  How could that be?  Oh well… my dinner plan had to change.  I got some medium sized cooked shrimp. I was going to make Shrimp Chow Mei Fun instead.  Then when I got home, I really felt like making some Singapore Noodles instead.  Crap.  My mind changed too much, and I didn’t have all the ingredients to make the dish. I improvise. Hahahha..  I didn’t have Cha Siu (Roast Pork) and green peppers.  I added some bacon strips instead of Cha Siu, and I skipped the green peppers.  The result was still very yummy.  I had so many Singapore Noodles dishes when I grew up.  That was one of my favorite lunch dishes.  I like mei fun, and I like the curry taste.  Singapore noodles have my favorite combo.  I liked it so much that I could eat two lunch boxes of Singapore Noodles back then.  I could probably still eat this much, but I had to watch out for the amount of food I have these days. You know, old people have slower metabolism. Whatever I eat gets stored. LOL.

Mei Fun (rice noodles)
Mei Fun (rice noodles)
Cook roast pork (or bacon), carrot and onion first.
Cook roast pork (or bacon), carrot and onion first.
Add mushroom, celery.
Add mushroom, celery.
Add noodles
Add noodles
Add shrimp and sauce
Add shrimp and sauce
Singapore noodles. Yummy!!
Singapore noodles. Yummy!!

Ingredients (serves 3 – 4):

  • Rice noodles, 1 pack (about 1 pound). You can get this from any Chinese grocery store.
  • Cha Siu/roast pork, ½ pound (I didn’t have it tonight. I used 4 pieces of bacon instead)
  • Cooked shrimp, 1 pound
  • Celery, 4 stalks
  • Carrot, 3 stalks
  • Onion, 1
  • Mushroom, 1 pack
  • Scallion, 3 stalks
  • Garlic, 2 cloves
  • Ginger, 3 slices
  • Chinese wine, 1 tsp
  • Oyster sauce, 1 Tbsp
  • Fish sauce, 1 Tbsp
  • Cornstarch, 1 tsp
  • Chicken powder, 1 tsp
  • Curry powder, 1 Tbsp
  • Water, 5 Tbsp



  1. Boil a big pot of water.  Use high heat.  When the water boils, add the dried mei fun noodles in the pot.  Use a pair of chopsticks or a fork to separate the noodles.  Cook it for 3 or 4 minutes.  Turn off the heat.  Discard the hot water from the pot.  Add cold running water to the pot to rinse the noodles.  Put the noodles in a colander and let it drain well.
  2. If you are using frozen cooked shrimp (which I did), defrost them first.
  3. Cut carrots into thin strips about 3 inches long.  Put it aside.
  4. Peel and cut carrots into thin strips about 3 inches long.  Put it aside.
  5. Cut onion into thin strips, put it aside.
  6. Cut mushrooms into slices, put them aside.
  7. Finely chop garlic and ginger.  Put both aside.
  8. Cut scallions into strips, put them aside.
  9. Cut roast pork into thin strips about 2 inches long, put it aside. I used bacon as substitutes, I cut the bacon into thin strips.
  10. In a small bowl, prepare for the sauce.  Mix oyster sauce, fish sauce, chicken powder, Chinese cooking wine, cornstarch, water and half of the curry powder to the bowl.  Mix them well.  The reason of only adding half of the curry powder is that I wasn’t sure if the curry powder will make the dish too spicy or not.  Different brand of curry powder have different spiciness.  I could add the rest of the curry powder later.
  11. In a large non-stick frying pan or shallow non-stick pan, spray oil to the pan.  Add the roast pork (I added bacon), garlic, ginger, and stir fry for a minute or so.  Add the carrot, celery, onion, and mushroom, and stir fry it for 3 or 4 minutes.  Then add green pepper.  Add a pinch of salt.  Stir fry it for a minute.
  12. Add mei fun to the pot.  Spray or add a little bit more oil.  Mix it well with the ingredients.  Let if cook for couple of minutes.
  13. Add cooked shrimp and pour sauce to the noodles.  Mix it well.  Let it cook for 3 or 4 minutes.  Taste it.  Add a pinch of salt or more curry powder if desired.  Turn off the heat.  Add scallion.  Mix it well.  Serve hot.

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