Singapore Chow Mei Fun
Singapore Chow Mei Fun, although it includes Singapore in its name, does not originate from there. This dish is authentic Hong Kong cuisine.
Servings 2
Ingredients
- rice noodles Thai rice noodles, Taiwan Hsinchu rice noodles or Dongguan rice noodles are also fine.
- 100 g bean sprouts
- half a red onion
- 100 g garlic chives
- two eggs
- 1 squid
- a 50g piece of barbecued pork sliced
- 7-8 shrimp
- 1 green and 1 red chili
- two green onions
- curry powder 1 tablespoon cooking wine, light soy sauce, oil, salt
- Cut the roots off the bean sprouts; shred or finely slice all other ingredients lengthwise; beat the eggs
- 1 whole squid body sliced into circles
Instructions
- Fill a soup pot half way with water and add a tablespoon of curry powder and a teaspoon of oil. Bring to the boil.
- Carefully put the rice noodles into the boiling water, making sure the water does not splash.
- As soon as the noodles spread apart, take them out! Check out that golden yellow color!
- Drain the noodles, put them into a bowl and cover.
Cook the other ingredients
- After putting the noodles aside beat the eggs evenly with chopsticks. Add two tablespoons of peanut oil to the wok and pour in the eggs. Move the wok around, so the eggs coat the sides and don’t just sit at the bottom.This will ensure the eggs are cooked evenly all over. After two minutes, turn the egg over, and chop up the eggs with the spatula. Remove the eggs.
- Add a little more oil to the wok and saute the sliced onion with a teaspoon of curry powder until the onion is transparent.
- Add the chilis and barbecued pork and stir well. You can add the bean sprouts now or at the end (they will be crispier if added at the end), garlic chives and finally the rice noodles.
- In this step, do not shovel the noodles with a spatula. Toss quickly using two pairs of chopsticks so that you can distribute the individual ingredients better. Season with salt, and finally add the eggs back in. Sprinkle with chopped green onion.