Singapore Mei Fun

also called singapore mei fun · singapore mai fun · singapore noodles · rice vermicelli · xing zhou chao mi · 星洲炒米

The table

2 large(beaten)eggsscramble 1 min, into coarse curdsstir-fry 3 min, shrimp just opaquetoss over high heat 2 min
3 Tbspeanut oil
8 oz(225 g; peeled)shrimp
4 oz(115 g; julienned)char siu
1/2 medium(sliced)onion
1 medium(sliced thin)red bell pepper
1 cup(90 g)bean sprouts
8 oz(225 g; thin)rice vermicellisoak 10 min, drain, loosen with your hands
1 TbsMadras curry powderstir the curry sauce smooth
2 Tbslight soy sauce
1 TbsShaoxing wine
1 tspsugar
1/4 cup(60 mL)chicken stock
1/4 tspwhite pepper
3(cut in 2-in lengths)scallions
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1scramble 1 min, into coarse curds

2soak 10 min, drain, loosen with your hands

3stir the curry sauce smooth

4stir-fry 3 min, shrimp just opaque

goes in with what step 1 made

5toss over high heat 2 min

goes in with what steps 2, 3 and 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 12 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 35 min.

  1. soak 10 min, drain, loosen with your hands

    10 minwalk awayfrom the start

  2. stir the curry sauce smooth

    not timedfrom the start

  3. scramble 1 min, into coarse curds

    1 minneeds youfrom the start

  4. stir-fry 3 min, shrimp just opaque

    3 minneeds you1 min in

  5. toss over high heat 2 min

    2 minneeds you10 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need wok

Goes with

See how it is written
>> title: Singapore Mei Fun
>> category: Noodles
>> tags: noodles, curry, shrimp, pork, chinese, wok
>> counters: Takeout Counter
>> aka: singapore mei fun, singapore mai fun, singapore noodles, rice vermicelli, xing zhou chao mi, 星洲炒米
>> pairs-with: madras-curry-powder, char-siu
>> servings: 4
>> time: 35 min
>> step.1: soak 10 min, drain, loosen with your hands
>> step.2: stir the curry sauce smooth
>> step.3: scramble 1 min, into coarse curds
>> step.4: stir-fry 3 min, shrimp just opaque
>> step.5: toss over high heat 2 min

Soak @rice vermicelli{8%oz}(225 g; thin) in hot water for ~soak{10%min}, until bendy but not soft, then drain them and pull the nest apart with your hands.

Stir @Madras curry powder{1%Tbs}, @light soy sauce{2%Tbs}, @Shaoxing wine{1%Tbs}, @sugar{1%tsp}, @chicken stock{1/4%cup}(60 mL), and @white pepper{1/4%tsp} together in a bowl. The curry powder is the dish and it is why the name is a joke — nobody in Singapore orders this.

Scramble @eggs{2%large}(beaten) in @peanut oil{3%Tbs} in a hot #wok{} for ~fry{1%min}, breaking them into coarse curds.

Stir-fry @shrimp{8%oz}(225 g; peeled), @char siu{4%oz}(115 g; julienned), @onion{1/2%medium}(sliced), @red bell pepper{1%medium}(sliced thin), and @bean sprouts{1%cup}(90 g) with @&(~1)egg{} for ~stirfry{3%min}, until the shrimp are just opaque.

Toss @&(~4)noodles{} and @&(~3)curry sauce{} into @&(~1)wok{} over the highest heat the hob gives, lifting and folding with tongs for ~stirfry{2%min} until the strands are evenly yellow, then scatter @scallions{3}(cut in 2-in lengths) over.