Notes: 'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!
1) Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chillies, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than one minute. Add the red pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
2) Add the noodles, and stir-fry well, for two minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir to combine.
3) Add in the beaten egg, stirring gently until the egg is cooked through, less than one minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.
Cook's Note: You could also add 170 g raw Tiger prawns, shelled, and deveined. Add them to the pan, and cook for one minute, or until they start to turn pink, right before you cook the bacon.