Comments on: Singapore Noodles (Mei Fun)

By: Linda

Linda — Mon, 06 Oct 2025 13:57:12 +0000

In reply to Auntiepatch. Hi, it goes in with the curry powder, salt and pepper. I have updated the recipe. Thank you!

By: Linda

Linda — Mon, 06 Oct 2025 13:52:03 +0000

In reply to ~Chrissie O.. Hi Chrissie, thank you for the love and your wonderful comments!

By: Auntiepatch

Auntiepatch — Sun, 05 Oct 2025 04:30:05 +0000

When does the sugar go in?

By: ~Chrissie O.

~Chrissie O. — Sun, 05 Oct 2025 02:31:19 +0000

This recipe is the closest thing to a perfect recipe I’ve seen in a long, long time! Singapore mei fun is a favorite (!!!), and I’ve even get vegetarian mei fun “Spicy, like Singapore!” Only thing I edit is order of ingredients. NORMALLY, I agree: protein, veg, etc. But in THIS dish, reheated cooked pork can be dry and shrimp cook in a FLASH! Carrots take longest of anything to cook, so I cook them first, in a drizzle of sesame oil. I let the chopped, cooked pork rehydrate a minute in the hot chicken broth which I cook the carrots, then rest of the veg with the shrimp, as they take about the same minute-plus, THEN I add the shrimp+broth, sprinkle the curry (omit salt, as I use the chicken broth), and lift-to-combine until color is uniform. I do add crushed red pepper, as I love the heat and the pork stands up to it! Your cooking directions are simple enough for even a more novice cook, and the taste is 100% restaurant!! If you don’t have a large enough skillet, cook in batches and remove to a large glass or aluminum mixing bowl (put a cookie sheet on top to retain heat). Then, mix-and-serve right from the bowl! It’s meant to be a “dry” curry – perfect!! Thank you so much for making this weeknight-easy-and-company-special!!

By: Sammy

Sammy — Mon, 24 Feb 2025 11:49:27 +0000

This came out very well! Thanks a bunch!!!

By: Dixie Carolyn Allen

Dixie Carolyn Allen — Sat, 01 Jun 2024 23:22:00 +0000

Loved it. I did make submissions. I had Brussels that needed used and leaves from home grown broccoli. I had “ice” cubes I made with dried red pepper paste last fall. Maybe a little hotter than what the author intended, but my husband loved them. But while we love the recipe, it isn’t what I’m looking for. I’m trying to find a creamy curry recipe that taste like what I ate in a restaurant 25 years ago.