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
Ingredients:
- 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?
Mei Fun
Ingredients:
- 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
Instructions:
- Prepare the Vermicelli: Soak the dried rice vermicelli in hot water according to the package instructions until they are soft. Drain and set aside.
- 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.
- Stir-Fry the Aromatics: In a wok or large pan, heat some oil and fry minced garlic and ginger until fragrant.
- Cook the Vegetables: Add the sliced vegetables and stir-fry until they’re tender but still crisp.
- Combine Ingredients: Add the pre-cooked protein to the vegetables.
- 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.
- Garnish and Serve: Finish by adding scallions and bean sprouts, give everything a final stir, and serve while hot.
Singapore Mei Fun
Ingredients:
For the Noodles:
- 90 g dried rice vermicelli (Mei Fun)
Seasonings:
- 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
Proteins:
- 2 eggs, lightly beaten
- 8 shrimps, peeled and deveined
- 50 g Char Siu (Chinese BBQ pork), or substitute as needed
Aromatics:
- 2 cloves garlic, minced
- 1 tablespoon yellow curry powder
Vegetables:
- 100 g mung bean sprouts
- 60 g bell pepper, julienned
- 60 g red onion, sliced
- 1 stalk scallions, julienned
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.
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