MAI FUN RECIPE VEGETABLE RECIPES

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VEGETARIAN MEI FUN | CHINA SICHUAN FOOD



Vegetarian Mei Fun | China Sichuan Food image

A healthy and quick vegetarian mei fun

Provided by Elaine

Categories     Main Course

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 11

2 eggs
2 garlic cloves
2 bok choy ( ,cut into small pieces)
3 shiitake mushroom ( ,cut into small strips)
1/4 bell pepper ( ,cut into small pieces)
2 servings thin rice noodles ( ,50g)
2 tbsp. cooking oil
1 tbsp. light soy sauce + 1 tsp. dark soy sauce
1/4 tsp. sugar
1/2 tsp. salt ( ,divided)
1/4 tsp. Chinese five spice powder

Steps:

  • Pre-soak the thin rice noodles with hot water until soft. Or you can cook the noodles in hot boiling water according to the instruction on the package (pan-frying). Transfer out and drain. Whisk egg with salt in a small bowl with a tiny pinch of salt.
  • Heat around 2 tablespoons of cooking oil in wok until really hot. Pour in egg liquid and break into smaller pieces using chopstick or a spatula. Transfer the eggs out and keep the oil in the work.
  • Add chopped garlic, fry until aromatic and then place fresh ingredients including shiitake mushrooms, bok choy and red peppers. Fry until those ingredients becomes slightly soft.
  • Add the rice noodles in and the eggs. Add light soy sauce, sugar, dark soy sauce and salt. Sprinkle five spice powder and mix well quickly.

Nutrition Facts : Calories 331 kcal, CarbohydrateContent 24 g, ProteinContent 19 g, FatContent 20 g, SaturatedFatContent 2 g, CholesterolContent 163 mg, SodiumContent 1503 mg, FiberContent 9 g, SugarContent 11 g, ServingSize 1 serving

SINGAPORE MAI FUN RECIPE - FOOD.COM



Singapore Mai Fun Recipe - Food.com image

From Cooking Light. Terrific recipe--tastes even better cold, the next day! The snow peas and mung sprouts were my own addition, so feel free to leave them out. Perfect to take to lunch the day after serving for dinner!

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 18

1 (6 ounce) package skinny rice noodles (py mai fun)
1/2 cup reduced-sodium fat-free chicken broth
3 tablespoons low sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
cooking spray
1 tablespoon peanut oil, divided
1 large egg, beaten lightly
1/2 cup red bell pepper, cut in strips
1 tablespoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper flakes
3 -5 garlic cloves, minced
8 ounces boneless skinless chicken breasts, thinly sliced (I used 8 more oz of shrimp, you could also use cubed tofu)
1 tablespoon curry powder
8 ounces medium shrimp, peeled and deveined
1 cup sliced green onion (1-inch slices)
1/2 lb snow peas, sliced thinly
1/2 lb mung bean sprouts

Steps:

  • Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
  • Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
  • Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
  • Add 1 tsp oil.
  • Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
  • Remove from pan, and set aside.
  • Wipe down pan with cloth or paper towel.
  • Heat remaining oil (about 2 tsp) in pan over med-high heat.
  • Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
  • Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
  • Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
  • Sprinkle with green onions.

Nutrition Facts : Calories 255.1, FatContent 5, SaturatedFatContent 1, CholesterolContent 103.2, SodiumContent 791.2, CarbohydrateContent 33.8, FiberContent 3.3, SugarContent 4.9, ProteinContent 18.5

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