Singapore Chow Mei Fun

Such a fancy name this is, when really, you would have hooked me if you just said vermicelli rice noodles and meat and veggies!

This recipe idea originated from having bought some vermicelli rice noodles for some reason a while back, and then ended up not using them. So, off to Pinterest to find some fun ideas to make with vermicelli rice noodles. The photo caught my eye, it looked so yummy, and was something a little different, so off we go . . . I pretty much followed the original recipe, which is rare, and thank you Tip Buzz, it was a winner! This is a special treat for me, I try not to make rice noodles a standard item as I mostly follow Whole30, but put a plate of rice noodles with Asian flavors in front of me?? Yes, please, I’m happy with this as a special treat!

The original recipe called for Chinese BBQ pork, which I picked up at my local Safeway Deli, but I do love the idea of making this recipe again and mixing up the proteins for this dish. There are so many options, chicken would be great, it is usually my “go-to”, or beef, maybe thin sliced flank steak, or just shrimp, or perhaps even skip all of that and make a vegetarian version.

INGREDIENTS -

6 oz rice vermicelli noodles
1 Tbsp avocado oil
1 tsp olive oil
1/4 pound Chinese BBQ pork, about 1 cup
1/2 pound large shrimp, peeled and tail off, cooked or raw
2 cups shredded Napa cabbage
1 cup carrot, julienned
(if you are in a hurry, you could replace the cabbage and carrot with a bag of pre-shredded slaw mix)
1/4 cup diced red onion
1/2 tsp red pepper flakes (or to taste, these heat things up fast! 1/4 tsp good for me!)
2 large eggs, slightly beaten
4 green onions, chopped, 2 for mixing in with vegetables, 2 for garnish
1/2 tsp toasted sesame oil
salt and pepper to taste
Lime wedges for garnish

Seasoning sauce -
1 Tbsp curry powder
1 Tbsp Shaoxing wine or cooking sherry
1 Tbsp coconut aminos, or soy sauce, I prefer coconut amino

Add the rice noodles to a medium bowl and pour very hot water on top to cover. Soak for about 10-15 minutes, until they are soft. You can start chopping vegetables while they soak. Drain the water and toss the noodles with about a teaspoon of olive oil, this will keep them from sticking and drying out. Using kitchen scissors, cut the noodles several times, into roughly 6” pieces, they will be more manageable to eat.

In a small bowl, whisk together the curry powder, Shaoxing wine or sherry, and coconut aminos. Set aside.

Heat a wok or very large skillet to medium high, add the tablespoon of avocado oil. Add the shrimp and pork, stir fry for two minutes, then remove and set aside on a plate. Or, if your shrimp is uncooked, stir that for 3-4 minutes before adding the pork in to warm.

Add the cabbage, carrot, red onion, 2 diced green onion, and red pepper flakes to the pan and saute for 3-4 minutes until tender.

Remove the vegetables to a plate OR if using a wok, push them to the side. Then pour the beaten eggs into the middle and scramble them, mixing to chop them up finely.

Blend the vegetables, shrimp, pork, noodles, and curry powder mixture all back into pan with the egg. Add the sesame oil. Toss well until everything absorbs the yellow curry color. Add salt and pepper to taste.

Serve in your favorite bowl, garnish with green onion and lime wedges. Enjoy!