Singapore Mei Fun with Shrimp and Char Siu

By Sprig Originals ✓ · cooked up in Sprig

Feather-light rice vermicelli stained gold with curry powder, tangled with shrimp, roast pork, egg ribbons and crisp peppers. The trick is soaking the noodles in hot tap water instead of boiling them, then blooming the curry powder in oil before the noodles ever hit the wok — you get separate, springy strands and even color instead of a clumped yellow brick.

Ingredients

• 8 oz thin rice vermicelli (mei fun / rice stick)
• 2 tsp neutral oil, for tossing

• 2 tbsp Madras curry powder
• 1/2 tsp ground turmeric
• 2 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt
• 1/4 cup low-sodium chicken broth

• 8 oz medium shrimp, peeled and deveined
• 1/2 tsp cornstarch
• 1 pinch white pepper
• 5 oz Chinese barbecue pork (char siu), thinly sliced
• 2 large eggs, beaten with a pinch of salt

• 4 tbsp neutral oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 small yellow onion, sliced thin
• 1 medium red bell pepper, cut in thin strips
• 1 medium green bell pepper, cut in thin strips
• 2 cups bean sprouts
• 4 scallions, cut in 2-inch lengths
• 1 lime, cut in wedges
• 1 tsp chili oil or sambal, optional

Instructions

1. Put the rice vermicelli in a large bowl and cover with hot tap water (about 120°F — hot to the touch but not steaming). Soak 12 to 15 minutes, swishing once or twice, until the strands are fully pliable and bend easily around your finger but still feel firm at the center. Do not boil them; boiled vermicelli turns to paste in the wok.
2. Drain the noodles well in a colander and shake out as much water as possible. Snip through the mass 3 or 4 times with kitchen shears so the strands are 6 to 8 inches long, then toss with 2 teaspoons neutral oil so they stay loose. Spread them out on a sheet pan and let them air-dry while you prep everything else.
3. Whisk the sauce: in a small bowl combine the soy sauce, Shaoxing wine, sugar, sesame oil, salt and chicken broth. Keep the curry powder and turmeric separate in a second small dish — they get bloomed in oil, not stirred into liquid.
4. Toss the shrimp with the cornstarch, white pepper and a small pinch of salt. Slice the char siu, cut all the vegetables, and set every bowl within arm's reach of the stove. Stir-frying this dish takes under 10 minutes and there is no time to chop mid-cook.
5. Heat a 14-inch wok or your widest skillet over high until a drop of water vanishes on contact. Add 1 tablespoon oil, swirl, and cook the shrimp in a single layer for 45 seconds per side, just until pink and barely opaque. Scrape onto a plate.
6. Add 1 teaspoon oil, pour in the beaten eggs, and let them set for 20 seconds, then scramble in large soft curds, about 40 seconds total. Slide onto the shrimp plate.
7. Lower the heat to medium and add the remaining 3 tablespoons oil. Add the curry powder and turmeric and stir constantly for 30 to 45 seconds — the oil will turn deep gold and smell toasty. Do not let it scorch; if it starts to smell sharp, pull the pan off the burner for a few seconds.
8. Add the garlic and ginger to the curry oil, stir 15 seconds, then raise the heat to high and add the onion and both bell peppers. Stir-fry 90 seconds until the peppers are streaked but still crunchy.
9. Add the drained noodles all at once. Using tongs or two spatulas, lift and fold the noodles through the curry oil for about 1 minute until every strand is coated and evenly yellow. Pour the sauce mixture around the edge of the pan and keep tossing 2 more minutes, until the liquid is absorbed and the noodles are tender and springy.
10. Return the shrimp and egg to the pan along with the char siu, bean sprouts and scallions. Toss over high heat 60 to 90 seconds, just long enough to heat through — the sprouts should stay snappy. Taste and add a splash more soy sauce or a pinch of salt if needed.
11. Pile onto a warm platter and serve immediately with lime wedges and chili oil on the side.

Chef's tips

Nutrition (per serving, estimated)

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