Ingredients Jump to Instructions ↓

  1. 2 tablespoons groundnut oil ( peanut )

  2. 1 tablespoon freshly grated ginger

  3. 1 red chile , seeded and finely chopped

  4. 5 fresh shiitake mushrooms , sliced

  5. 2 tablespoons ground turmeric

  6. 3 1/2 ounces diced smoked bacon

  7. 1 red bell pepper , seeded and sliced

  8. 1 handful julienned carrot strips

  9. 1 handful bean sprouts

  10. 3 1/2 ounces cooked chicken breast , shredded

  11. 9 ounces dried vermicelli rice noodles , pre-soaked in hot water for 10 minutes and drained

  12. 1 teaspoon crushed dried chiles

  13. 2 tablespoons light soy sauce

  14. 2 tablespoons oyster sauce

  15. 1 tablespoon clear rice vinegar or cider vinegar

  16. 1 egg, beaten

  17. Dash toasted sesame oil

  18. 2 spring onions (green), sliced lengthwise

Instructions Jump to Ingredients ↑

  1. Heat the groundnut oil in a wok , and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots , and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.

  2. Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.

  3. Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

  4. Cook's Note: You could also add 6 ounces raw Tiger prawns ( shrimp ), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.

  5. 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!


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