A warm dish of stir fried rice noodles really hits the spot on a late winter afternoon. Here is a recipe from guest writer, Sue Sing Lim, MS, RDN, LDN that is delicious and easy to make. Note: As presented in this version, this dish is high in sodium, so if you are following a lower sodium diet, this is a dish for “once in a while,” not everyday. To reduce the sodium, omit the extra salt in the recipe and use “no salt added” tomato paste.
Xing Zhou Mi Fen (星洲米粉) Malaysian Style Noodles
By Sue Sing Lim, MS, RDN, LDN
Xing Zhou Mi Fen is a stir fried vermicelli or rice noodle dish that is very popular in Malaysia, Singapore, and Hong Kong. It can sometimes be found in the United States especially in Cantonese-style Chinese restaurants. The difference between the way Xing Zhou Mi Fen is made in Malaysia versus Hong Kong (or other countries) is that Malaysian recipes usually use tomato sauce as the base; whereas Hong Kong recipes use curry powder for the base. To reminisce about the dish I used to enjoy in Malaysia, I would like to share the tomato based Xing Zhou Mi Fen.
Xing Zhou Mi Fen (星洲米粉) Malaysian Style Noodles (serves 4)
- 1 package of rice vermicelli Dong Guan (rice sticks)
- 2 scallions (green onion), sliced thin
- 1 Tbsp. garlic, minced
- 1 Tbsp. curry powder
- 4 dried shiitake mushrooms
- ⅛ c onion, julienned
- ⅛ c carrots, julienned
- 1 egg
- 1 pound of shrimp, shelled and deveined
- ½ c bean sprouts, rinsed
- 3 Tbsp. canola oil
- 4 Tbsp tomato paste
- ½ c water
- 2 tsp. salt
- cilantro, chopped finely, to garnish
1. Soak rice noodles in hot water for 5 minutes. When noodles are soft, drain, and set aside.
2. At the same time, in a separate bowel, soak dried shiitake mushrooms in hot water for 5 minutes. When mushrooms are soft, drain and cut into bite size pieces.
3. Shell and devein shrimp. (If using frozen shrimp, defrost them under cold running water.)
4. Add 2 Tbsp. canola oil to a large wok or skillet and heat on high. Add curry powder, garlic, onion, carrots, and shiitake mushrooms. Stir and cook for 3-5 minutes until vegetables are soft. Remove from wok and set aside.
5. Scramble egg in a small bowl and add to the hot wok. Stir until cooked. Remove from the wok and set aside.
6. Add shrimp to the hot wok, stir and cook until done. Remove from the wok and set aside. Do not overcook.
7. Add 1 Tbsp. canola oil to hot wok. Add onion carrot mixture, bean sprouts, cooked egg, shrimp and rice noodles.
8. Add tomato paste and water and mix well. Cook for approximately 3 minutes or until bean sprouts are soft and crunchy.
9. Season with salt.
10. Place on serving platter and top with cilantro garnish. Serve immediately while it is hot!
Note: In Chinese cooking, we always cook ingredients separately to ensure we do not cook anything for too long which could affect the texture. We will also add the fastest cooking ingredients last. You may choose to add oil when you cook each of the ingredients separately but if you have a non-stick pan, or there is still some oil left on the pan, then you do not need to add more oil. Be careful to not add too much oil when you are cooking the separate elements of the dish, as the amount of oil can quickly add up.
I hope you enjoy this Malaysian style fried rice vermicelli, Xing Zhou Mi Fen!
Approximate nutrition information per serving: 390 calories; 12 grams fat; 1.5 grams saturated fat; 0 grams transfat; 230 mg cholesterol; 810 mg sodium; 44 grams carbohydrate; 2 grams dietary fiber; 26 grams protein.
Sue Sing Lim, MS, RDN, LDN is in charge of providing nutrition assessment and diet instruction for a hospital in Georgia. She is an expert on Malaysian and Chinese cuisine