9 Reviews of Singapore Mai Fun

From: karen in tbay

On Nov 12, 2004

Doubled the recipe right off and wasn't disappointed, Used chicken breasts and shrimp. Had ctns of sprouts in the fridge so used some alfafa, radish, broccoli and bean sprouts in lieu of the mung bean. No snow peas on hand. Took me couple of hours or 2 cd's later to complete.

From: Marsha D.

On Apr 12, 2005

We enjoyed this recipe. I lefted out the mung bean spouts and egg. DH told me to add more shrimp next time but other than that we enjoyed the dish.It has a nice flavor. I will probably not use as much rice noodles next time either,we're more vegs and meat people. Thanks for sharing your recipe!

From: BerrySweet

On Oct 10, 2008

Tastes just like the Singapore Street Noodles we get for carry-out. Used pre-cooked mini salad shrimp (on sale). It does not specify when to cook the chicken, so I cooked it alone after the egg but before the veggies, and just set it aside until the end when I stirred it back in. I also added some baby bok choy to this to give some extra crunch & color. The bok choy worked well in this dish. Thanks for the great recipe!

From: grace chang

On Dec 22, 2005

My husband who is Singaporean enjoyed this dish. I'm not from Singapore so i've been trying to find some recipes to remind him of home. I omited the bell pepper, added shitakes and bamboo shoots. Very healthy dish and very easy. took me about 1/2 hour.

From: merst21

On Oct 11, 2006

This was perfect! Just like what I've ordered take-out. I added carrots for extra veggie and color appeal. Thanks for the great recipe!

From: lilquiz

On Nov 5, 2007

The new Chinese restaurant here in Opelika, Alabama makes this and I'm so glad to find it here at zaar! Wonderful curry taste and so easy to adjust to your liking. Used shitakes along with the other veggies. Lovely dish and now I can make it at home!

From: stonecoldcrazy

On May 14, 2009

Delicious! I will definitely be making this one again. Thank you!

From: Chef #1279667

On May 27, 2009

I think this reipe was right on. I first tried this dish at a Chinese Restaurant and i wanted to re-create it. For the meat i used left over boneless spare ribs. This added the perfect sweetness and color that was needed. I also didn't have curry powder so i used instant Japanese curry. It worked great.

From: Chef #1299147

On Jul 26, 2009

Great flavor and perfect!! My partner can't get enough of this stuff.