A delicious and unique stir-fry recipe that combines the flavors of Singaporean cuisine with the tangy kick of pickled plum umeboshi. This dish is a delightful blend of sweet, savory, and slightly sour notes that will tantalize your taste buds.

Ingredients: 200g rice vermicelli noodles. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 200g cooked chicken breast, shredded. 100g prawns, peeled and deveined. 2 eggs, beaten. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 50g pickled plum umeboshi, pitted and chopped. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon curry powder. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Soak the rice vermicelli noodles in hot water for 3-5 minutes until they soften. Drain and set aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and minced garlic. Stir-fry for 2-3 minutes until fragrant and slightly caramelized. Add the shredded chicken and prawns. Cook for another 3-4 minutes until the chicken is cooked through and the prawns turn pink. Push the meat and vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them with the meat and vegetables. Add the sliced red bell pepper and julienned carrot to the skillet. Stir-fry for 2-3 minutes until they begin to soften. Add the chopped pickled plum, soy sauce, oyster sauce, and curry powder to the skillet. Mix well to combine all the ingredients. Add the soaked and drained rice vermicelli noodles to the skillet. Toss and stir-fry everything together for another 2-3 minutes until the noodles are heated through and well-coated with the sauce. Season with salt and pepper to taste. Be mindful of the saltiness of the pickled plum, so adjust accordingly. Serve hot, garnished with fresh cilantro leaves. Enjoy your Singapore Chow Mei Fun with Pickled Plum!

Prep Time: 15 minutes

Cook Time: 15 minutes