Singapore Mai Fun

Mei Fun? Mei Fan? Mai fan? Seems like there are a million ways to spell this, and I have NO idea which is right! I would guess “Mai Fun”, but the restaurant I usually order this at, it’s “Mai Fan”. Ack!

No matter how you spell it, this is my very favorite Asian takeout dish of all time. I’ll never forget the first time I had it – it was at a little restaurant called “Magic Wok” in St John’s Newfoundland, over a decade ago. I’d made the mistake of ordering it “hot”, and… I’ve never been in so much spice-related pain in my life. My mouth was burning, and I SWEAR my tears had fire in them, also. It took hours to dissipate.

… holy crap, was it EVER good, though!

From then on – til I moved to Minnesota, anyway – whenever, wherever I ordered it, I asked for “medium” heat. (In Minnesota, “hot” means something very different than the rest of the world, and you basically have to specify “Hot-hot, not “Minnesota hot”, LOL!). SO good.

Feeling too lazy to go out one day, I decided to make my own “wing it” version. While this won’t leave you in pain for hours, this version is full of flavor and sure to become a favorite for any fan of the dish.


Singapore Mai Fan

1 package mai fan noodles
Pan spray
2 large eggs
1 Tbsp, plus 1/2 tsp hot curry powder – divided
pinch salt
2 Tbsp olive or vegetable oil, divided
1/2 – 1 lb boneless, skinless chicken breasts, cut into bute sized pieces
1/2 -1 lb lean pork, trimmed and cut into thin strips
1/2 lb raw shrimp, shells removed.
1 small onion, cut into strips
2-3 ribs celery, cut into thin slices on a diagonal
1 cup fresh bean sprouts
1 tsp+ dried hot pepper flakes
1/2 tsp ginger powder
1/2 cup chicken stock or broth
3 Tbsp soy sauce
1 tsp rice vinegar
1/2 tsp salt
3 green onions, sliced thin on a diagonal

Place mai fan noodles in a pot or heat safe bowl. Cover with very hot water, allow to soften for 10 minutes. Drain well, set aside.

Spray a LARGE pan (or wok) with pan spray. Whisk eggs, 1/2 tsp curry powder, and salt together. Pour into frying pan, cook until solid enough to flip. Flip, heat until cooked through. Transfer to a plate, cut into chunks.

Heat 1 Tbsp oil in frying pan. Cook the chicken and pork together, until almost cooked through. Add shrimp, cook just until shrimp is fully cooked (pink). Remove from heat, add to plate with egg.

Heat another 1 Tbsp oil in the frying pan. Saute onion and celery together for about 1 minute. Add bean spouts, remaining curry powder, hot pepper flakes, and ginger – toss to combine.

Add drained noodles, chicken stock, soy sauce, rice vinegar, and salt, toss to combine. Cook until almost all liquid is absorbed. Add egg, chicken, pork, and shrimp, continue cooking until everything is heated through and liquid is fully absorbed – about another minute. Remove from heat, stir in green onions, and serve hot!

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