Veg Singapore Mei Fun is a delectable, vibrant noodle dish packed with thin rice vermicelli and a medley of stir-fried vegetables. With its inspiration drawn from both Chinese and Indian cuisines, this colorful bowl not only stands out for its lighting-fast prep but also for its captivating mix of flavors – thanks to fragrant curry notes, a splash of soy, and a hint of heat from fresh chilies. Popular in cosmopolitan street food scenes and beloved at home, it makes for a wholesome main course any time of day, whether you’re after a speedy weeknight dinner or a fun brunch treat.
The real delight of Singapore Mei Fun lies in its flexibility; you can pack it with your favorite vegetables like carrots, cabbage, and bell peppers, all quickly tossed on high heat to maintain just the right crunch. The delicate rice noodles absorb the aromatic blend of spices and seasoning, delivering a savory kick with every bite. This recipe is entirely plant-based but you can add scrambled eggs or tofu for extra protein, making it a universal crowd-pleaser for vegetarians, vegans, and noodle lovers alike.
Veg Singapore Mei Fun Recipe
Print RecipeIngredients
- 4 cup water
- 1 pack rice vermicelli
- 2 tbsp sesame oil
- 2 clove garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 chilli, finely chopped
- 4 tbsp spring onion, chopped
- ½ onion, finely chopped
- 1 carrot, julienne
- ¼ cup cabbage, shredded
- ¼ capsicum, chopped
- ¼ tsp turmeric
- ¼ tsp kashmiri red chilli powder
- ½ tsp garam masala
- ½ tsp coriander powder
- ¼ tsp pepper
- ½ tsp salt
- 2 tbsp soy sauce
- ½ tsp sesame seeds, roasted
Instructions
Begin by soaking rice vermicelli in hot water until just tender but not mushy, then drain and set aside.
Heat sesame oil in a large wok or skillet over medium-high heat. Add the chopped garlic, ginger, chilli, and half of the spring onions; sauté until fragrant.
Toss in the onion and continue to stir-fry until it turns translucent.
Add the julienned carrot, shredded cabbage, and chopped capsicum. Stir-fry on high heat until vegetables are just crisp-tender.
Lower the flame and mix in the turmeric, kashmiri chilli powder, garam masala, coriander powder, pepper, and salt. Stir well to coat the veggies with the spices without burning them.
Pour in the soy sauce and combine thoroughly.
Add the cooked rice noodles, gently tossing everything together to ensure the noodles are evenly coated with the sauce and veggies.
Serve immediately, garnished with remaining spring onions and a sprinkle of roasted sesame seeds on top.
Notes
Tips:
Avoid over-soaking vermicelli; cook just until soft to prevent stickiness., Use a large pan and high heat to keep vegetables crisp while stir-frying., Feel free to mix in your choice of veggies or toss in tofu for extra protein., As a flavor boost, you can add a pinch of curry powder during spice mixing if you like more pronounced Singaporean notes.