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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!


  • 2 tablespoons groundnut oil

  • 1 tablespoon freshly grated root ginger

  • 1 red chilli, deseeded and finely chopped

  • 5 fresh shiitake mushrooms, sliced

  • 2 tablespoons turmeric

  • 100g/3½oz diced smoked bacon

  • 1 red pepper, deseeded and sliced

  • 1 handful of julienne carrot strips

  • 1 handful of bean sprouts

  • 100g/3½oz cooked chicken breast, shredded

  • 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained

  • 1 teaspoon crushed dried chillies

  • 2 tablespoons light soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon clear rice vinegar or cider vinegar

  • 1 egg, beaten

  • a dash of toasted sesame oil

  • 2 spring onions, sliced lengthways


  • 1.

    Heat the groundnut oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Add the beaten egg, stir gently until the egg is cooked through for less than 1

  • 5.

    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.:



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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    2 comments • 3 ratings
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    Posted by Steve193Report
    Best Singapore
    Noodles Recipe ever!
    Posted by Tanya114Report
    This tasted excellent, Thank You