MIE FUN RECIPES

Name: Mei Fun
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 6-8 serving(s)
Ingredients: 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

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

Ingredients

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

SINGAPORE MEI FUN (MAI FUN) | CHINA SICHUAN FOOD

Singapore Mei Fun (Mai Fun) | China Sichuan Food image

Homemade Singapore Mei Fun-stir fried thin rice noodles with pork, shrimp, peppers and Chinese cabbage.

Provided by Elaine

Categories Main Course

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 18

Ingredients

100 g dried rice noodles
8 whole Shrimp ( ,peeled and deveined)
2 whole Eggs
1 cup Shredded Napa Cabbage
1/2 cup shredded carrot
1/2 cup shredded red onion
1 fresh green pepper ( ,shredded (I use half green and half red))
1 scallion or green onion ( ,cut into 2 inch sections)
1/3 cup Chinese Char Siu or sausage ( ,finely sliced or shredded)
1.5 tbsp. vegetable oil
1/2 tbsp. golden curry powder
1 tbsp. cooking wine
1/2 tbsp. light soy sauce
1 tsp. dark soy sauce
2 tsp. sesame oil
1/2 tbsp. oyster sauce ( ,optional)
1 tsp. sugar
1/2 tsp. salt or as needed

Steps:

Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain.
Heat up around 1/2 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
Slice other ingredients and mix the stir fry sauce in a small bowl.
Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or ham to fry for around 10 to 20 seconds until aroma. Add other side ingredients including carrot, green pepper, onion and cabbage to fry for another 30 seconds or until they are slightly soften.
Spread the curry power on the mixture and mix well.
Add rice noodles in and after that stir in the stir fry sauce in. Make quick movements to coat all the contents with stir fry sauce evenly.
Add shredded egg omelet and scallions or green onions. Fry for another 20 second or so.
Transfer out and serve hot.

Nutrition Facts : Calories 560 kcal, CarbohydrateContent 56 g, ProteinContent 22 g, FatContent 27 g, SaturatedFatContent 13 g, CholesterolContent 334 mg, SodiumContent 1538 mg, FiberContent 4 g, SugarContent 6 g, ServingSize 1 serving

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