Red Meat Allergy Friendly Gluten Free Singapore Mei Fun
Total time50 min
Prep time25 min
Cook time15 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 6 oz rice vermicelli (thin rice noodles)
For the sauce
- 3 tbsp tamari
- 1 tbsp madras curry powder
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp ground turmeric
- ¼ tsp white pepper
For the stir-fry
- 3 tbsp neutral oil (such as canola oil or avocado oil), divided
- 2 large eggs, lightly beaten
- 8 oz medium shrimp, peeled and deveined
- 6 oz chinese bbq pork (char siu) or cooked ham, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups bean sprouts
- 4 scallions, cut into 1-inch pieces (green parts only for low-fodmap; both parts used here)
- ¼ tsp salt, or to taste
For serving
- fresh cilantro leaves (optional)
- lime wedges (optional)
Instructions
- 1
Place the rice vermicelli in a large bowl and cover with boiling water. Soak for 4–5 minutes, until the noodles are pliable and just tender but still have a slight chew — they will finish cooking in the wok. Drain, rinse under cold water, and set aside.
- 2
In a small bowl, whisk together the tamari, curry powder, sesame oil, sugar, turmeric, and white pepper until the curry powder is fully dissolved. Set the sauce aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!