Noodle Nirvana: Unraveling the Savory Secrets of Singapore Mei Fun vs. Mei Fun

In the grand arena of Chinese noodles, Mei Fun takes the stage with its light, airy persona. Thinner than a whisper of angel hair pasta, Mei Fun is akin to vermicelli in its fragile yet feisty form​​. But don’t let its delicate appearance fool you; Mei Fun is a versatile performer, ready to sway to the rhythm of various sauces and ingredients.

Difference Between Singapore Mei Fun And Mei Fun

The main difference between Singapore Mei Fun and traditional Mei Fun is that Singapore Mei Fun is spicy and bold, seasoned with curry powder, while traditional Mei Fun has a more subtle, lighter flavor without the use of curry.


  • Singapore Mei Fun: Aside from rice vermicelli, it includes a variety of ingredients such as eggs, shrimp, Char Siu (Chinese BBQ pork), bell peppers, onions, bean sprouts, and scallions. The key ingredient that sets it apart is the curry powder.
  • Mei Fun: Traditional Mei Fun also uses rice vermicelli and can include similar proteins and vegetables, but it doesn’t typically include curry powder or a complex mix of seasonings.

Preparation Method:

  • Singapore Mei Fun: The preparation involves stir-frying the noodles with curry powder and other ingredients, infusing the dish with a rich, curry-based flavor.
  • Mei Fun: The traditional method involves stir-frying or sometimes soaking the noodles with a simpler seasoning, aiming to preserve and highlight the natural flavors of the primary ingredients.

Chow Fun vs. Mei Fun: A Textural Tango

While Chow Fun boasts a bold presence with thick, flat rice noodles that offer a chewy bite, Mei Fun presents a contrast with its svelte, round rice noodles that promise a softer texture​​​​. This textural tango sets the stage for a culinary comparison that’s as much about feel as it is about flavor.

Singapore Mei Fun: The Spicy Spin-Off

Enter Singapore Mei Fun, a dish that’s as complex as the city-state it’s named after. It’s an evolution of the classic Chow Mei Fun, but with a twist – a generous dash of curry powder that partners with soy sauce, eggs, shrimp, Chinese BBQ pork, and an ensemble of crisp vegetables​​. This dish doesn’t just walk the flavor runway; it sashays with a spicy flair, turning the humble Mei Fun into a parade of piquancy and zest.

Flavor Face-Off: Subtlety vs. Spice

While traditional Mei Fun leans towards a ballet of subtler seasonings, allowing the natural flavors of the vermicelli and vegetables to take a gentle bow, Singapore Mei Fun isn’t shy about its spice-infused spectacle​​. It’s this very boldness that has food enthusiasts picking sides: do you prefer the understated elegance of Mei Fun or the dynamic, flavor-packed punch of Singapore Mei Fun?

Singapore Mei Fun vs Mei Fun

Mei Fun


  • Dried rice vermicelli (Mei Fun), typically 90g or according to serving size
  • Proteins such as shrimp, sliced chicken, or tofu
  • Sliced vegetables like bell peppers, carrots, and cabbage
  • Aromatics like garlic and ginger
  • Light soy sauce, oyster sauce, and sesame oil for seasoning
  • Scallions and bean sprouts for garnish


  1. Prepare the Vermicelli: Soak the dried rice vermicelli in hot water according to the package instructions until they are soft. Drain and set aside.
  2. Prepare the Proteins: If using shrimp, chicken, or tofu, cook them separately in a pan with a little oil until done and then set aside.
  3. Stir-Fry the Aromatics: In a wok or large pan, heat some oil and fry minced garlic and ginger until fragrant.
  4. Cook the Vegetables: Add the sliced vegetables and stir-fry until they’re tender but still crisp.
  5. Combine Ingredients: Add the pre-cooked protein to the vegetables.
  6. Season: Add the drained vermicelli to the wok, pour in the soy sauce, oyster sauce, and a dash of sesame oil. Stir well to combine.
  7. Garnish and Serve: Finish by adding scallions and bean sprouts, give everything a final stir, and serve while hot.

Singapore Mei Fun


For the Noodles:

  • 90 g dried rice vermicelli (Mei Fun)


  • ½ tablespoon light soy sauce
  • ½ tablespoon oyster sauce
  • ½ tablespoon Shaoxing rice wine (optional)
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt, or to taste
  • ½ teaspoon sugar
  • Juice of ½ lime
  • 1 tablespoon water

For Cooking:

  • 2 tablespoons neutral cooking oil, divided


  • 2 eggs, lightly beaten
  • 8 shrimps, peeled and deveined
  • 50 g Char Siu (Chinese BBQ pork), or substitute as needed


  • 2 cloves garlic, minced
  • 1 tablespoon yellow curry powder


  • 100 g mung bean sprouts
  • 60 g bell pepper, julienned
  • 60 g red onion, sliced
  • 1 stalk scallions, julienned


  • Prepare the Vermicelli: Soak the rice vermicelli in hot water until soft, about 2 minutes, then drain and cut into shorter sections.
  • Mix the Sauce: Combine the light soy sauce, oyster sauce, rice wine (if using), sesame oil, salt, sugar, lime juice, and water in a bowl.
  • Fry the Eggs & Shrimp: Heat half the oil in a wok until smoking, then fry the eggs until cooked and break
  • Final Touches: After combining the egg and shrimp back into the wok with the vermicelli and vegetables, pour the sauce mixture over the top. Use chopsticks and a spatula to toss everything together, ensuring that the noodles are well coated with the sauce and the ingredients are evenly distributed.
  • Garnish and Serve: Once everything is heated through and the vegetables are cooked to your desired tenderness, sprinkle the julienned scallions over the top for a fresh, oniony crunch.
  • Serve Hot: Dish out the Singapore Mei Fun onto plates or a large serving platter. It’s best enjoyed hot, with additional soy sauce or chili sauce on the side for those who prefer an extra kick.
  • Optional Additions: For an even heartier meal, you can include other vegetables such as shredded carrots or snow peas. Some recipes also include a small amount of tomato ketchup mixed into the sauce for a slight tang and sweetness.

Noodle popularity trend

The Verdict

So, who wins in the tussle of taste and texture? It’s not just about the choice between the soft whisper of Mei Fun or the spicy shout of Singapore Mei Fun; it’s about what dance your palate prefers. Some days, the subtle notes of Mei Fun hit the right spot. On others, the bold beats of Singapore Mei Fun’s curry-infused performance are what you crave.

About the author

Terri Williams

Terri resides in Birmingham, Alabama, and works as an independent writer. She specializes in reviewing mattresses and bedding products, possessing extensive experience in this field. Over the years, she has meticulously evaluated numerous home and technology items, earning recognition for her work in publications such as Architectural Digest, Popular Science, CNN Underscored, NBC News, The Daily Beast, USA Today, Homes & Gardens, Bob Vila, and Tom's Guide. When she isn't engaged in product testing, Terri dedicates her time to conducting interviews with some of the world's most influential figures for The Economist. Furthermore, she seeks out legal experts for contributions to the American Bar Association Journal. To keep up with her various pursuits and adventures, you can follow her on social media @Territoryone.

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