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‘Mee-fun’ or ‘rice noodles’ made their way to Singapore via travelling Fujianese Chinese traders – rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don’t let the long list of ingredients faze you, it’s worth it to create the layers of flavours!
Heat the groundnut oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.
Add the bacon and cook for less than 1 minute. Add the rest of the vegetables and cook for 1 minute, then add the cooked chicken and stir well to combine.
Add the noodles and stir-fry well for 2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar and stir to combine.
Add the beaten egg, stir gently until the egg is cooked through for less than 1
Minute and then season with sesame oil. Sprinkle with the spring onions and serve immediately.
Tip: You could also add 175g/6oz uncooked tiger prawns, shelled and de-veined. Add them to the pan and cook for 1 minute, until they start to turn pink, just before the bacon.:
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