MEI FUN CALORIES RECIPES

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MEI FUN RECIPE - FOOD.COM



Mei Fun Recipe - Food.com image

This is a base Mei Fun recipe which you can add the protein of choice to and served with Asian condiments to be added as desired.

Total Time 3 hours 20 minutes

Prep Time 3 hours

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

2 large shiitake mushrooms
1 (8 ounce) package mei fun rice noodles
1 tablespoon soy sauce
3/4 teaspoon cornstarch
4 teaspoons vegetable oil, divided
1/2 cup julienne carrot
2 cups shredded Chinese cabbage
4 cups mung bean sprouts
1 scallion, thinly sliced
1 1/4 cups chicken broth
salt

Steps:

  • Soak mushroom is a bowl of cold water for 3 hours, or until softened. Drain and squeeze out excess liquid. Slice and set aside.
  • Soak rice noodles in cold water for 2 minutes. Drain and set aside.
  • In a small bowl, mix together soy sauce, and cornstarch. Set aside.
  • Heat 2 teaspoons vegetable oil in a wok or similar on medium high heat. Add carrot and stir for a minute. Add cabbage and some salt, stirring and tossing until softened (but still al dente). Add bean sprouts and scallion and toss until well mixed and bean sprouts are just cooked. Remove to a bowl/plate and set aside.
  • Return wok/pot to the medium high heat with 2 teaspoons vegetable oil. (Add protein of choice if so desired and stir fry until almost done.) Add mushrooms and stir for about a minute. Add the chicken broth, rice noodles, and pinch of salt. Stir until noodles are evenly moistened. (You won’t see extra liquid though.).
  • Turn off the flame and stir in the vegetables. Check and add salt to taste. (Rice noodles can be difficult to toss with vegetables because they clump together. Sometimes I use two sets of chopsticks to evenly distribute.).
  • Cover with a lid and rest for 5 minutes. Serve with choice of condiments (vinegar, oyster sauce or sriracha or or sambal) for guests to add on their own. Store any left-overs in an airtight container in the fridge. It will last for a week. You can reheat in the microwave.

Nutrition Facts : Calories 207.9, FatContent 3.8, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 406.8, CarbohydrateContent 38.8, FiberContent 2.7, SugarContent 4.2, ProteinContent 5.4

PORK MEI FUN (RICE NOODLES) RECIPE | SIDECHEF



Pork Mei Fun (Rice Noodles) Recipe | SideChef image

Mei Fun which is translated to rice noodles or rice vermicelli are thin noodles made from grounded rice and water.

Provided by theartofcooking

Categories     Weeknight Dinners    Nut-Free    Dairy-Free    Full Meal    Beginner    Gluten-Free    Soy-Free    Stove    Peanut-Free    Tree Nut-Free    Tomato-Free

Total Time 3300S

Yield 2

Number Of Ingredients 26

150 gram Rice Noodles
350 gram Lean Pork
1 1/4 teaspoon Salt
3 pinch Ground White Pepper
1/6 teaspoon Garlic Powder
1 tablespoon Water
2 teaspoon Shaoxing Cooking Wine
100 gram Green Cabbage
50 gram Napa Cabbage
50 gram Carrot
50 gram Celery
50 gram Onion
1 Scallion
30 gram Bean Sprouts
15 gram Bamboo Shoot Strips
2 teaspoon Corn Starch
1 teaspoon Vegetable Oil
3 1/2 tablespoon Vegetable Oil
2 Large Egg
1 tablespoon Garlic
1 tablespoon Shaoxing Cooking Wine
3/4 teaspoon Granulated Sugar
2 teaspoon Fish Sauce
1/2 teaspoon Oyster Sauce
1 1/2 teaspoon Sesame Oil
to taste Sriracha

Steps:

  • Add Rice Noodles (150 gram) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
  • Cut Lean Pork (350 gram) into thin strips. Make sure to slice against the grain to help the meat become tender.
  • Mix the pork with Salt (1/2 teaspoon), Ground White Pepper (1 pinch), Garlic Powder (1/6 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and Water (1 tablespoon) and marinade for 10 to 15 minutes.
  • Cut Napa Cabbage (50 gram) into strips.
  • Cut Green Cabbage (100 gram) into strips.
  • Cut Onion (50 gram) into strips.
  • Cut a stick of Celery (50 gram) in half, then cut it again and slice into thin strips.
  • Take the Carrot (50 gram) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
  • Cut the Scallion (1) into long strips. Take the white portion and slice lengthwise to make thinner strips.
  • In addition to the other vegetables, get the Bean Sprouts (30 gram) and Bamboo Shoot Strips (15 gram) ready.
  • Add in Corn Starch (2 teaspoon) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 teaspoon) and mix until combined.
  • Drain the soaking noodles.
  • Beat the Large Egg (2) in a bowl.
  • Heat a wok until hot, add Vegetable Oil (1 1/2 tablespoon) and cook the beaten eggs. Do not overcook the eggs. Set aside.
  • Heat your wok until smoking hot, add Vegetable Oil (2 tablespoon) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
  • Add in the Garlic (1 tablespoon) and stir fry.
  • Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
  • Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
  • Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (2 pinch) and Fish Sauce (2 teaspoon). Stir and toss for 30 seconds without breaking the noodles.
  • Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 teaspoon), Sriracha (to taste), and Sesame Oil (1 1/2 teaspoon) then toss for another 45 seconds to a minute.
  • Transfer to a plate and serve.

Nutrition Facts : Calories 454 calories, ProteinContent 23.5 g, FatContent 21.7 g, CarbohydrateContent 41.1 g, FiberContent 2.4 g, SodiumContent 1212.9 mg, SaturatedFatContent 13.4 g, TransFatContent 0.0 g, CholesterolContent 157.1 mg, SugarContent 3.4 g, UnsaturatedFatContent 4.0 g

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