Singaporean (Curry Flavored) Bifun

Singaporean (Curry Flavored) Bifun

Stir fried curry flavored bifun is called Singapore bifun. It's an easy yet impressive dish that's perfect for a weekend lunch. It goes well with beer too.

Ingredients: 2 to 3 servings

100 g
Chicken breast meat
50 g
Japanese leek
50 g (about 1-2 leaves)
Dried shiitake mushrooms
Ginger (finely chopped)
1 piece
Chicken stock granules
1 teaspoon
Curry powder
1/2 tablespoon
Salt and pepper (a little), sake (1 teaspoon)


1. Soak the bifun in lukewarm water. Finely mince the ginger and chop up the other ingredients. Sprinkle the chicken with 1 teaspoon of sake.
2. Heat some oil in a frying pan, add the ginger, chicken, carrot, leek, cabbage in that order and stir fry. Add the curry powder.
3. Drain the bifun and add to the frying pan. Add enough hot water to the soaking water from the dried shiitake mushrooms to make it 100 ml. Dissolve the chicken stock granules in the liquid, and add to the pan.
4. Stir fry until there is no moisture left in the pan. Season with salt and pepper (I doubled the recipe in the photo).

Story Behind this Recipe

I re-created a dish I had once at a Thai restaurant in Washington D.C.