SHRIMP MEI FUN NOODLES RECIPES

MAI FUN NOODLES WITH SHRIMP - 500,000+ RECIPES, MEAL ...

Mai Fun Noodles with Shrimp - 500,000+ Recipes, Meal ... image

"An Asian rice noodle with lots of veggies and a little shrimp."

Total Time 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 8-oz package Mai Fun noodles
2 tablespoons curry powder (hot curry powder for a little kick)
6 tablespoons Oyster Sauce
6 tablespoons chicken broth
1 pound small shrimp peeled and deveined
4 leaves napa cabbage (Chinese cabbage) finely shredded
1 carrot peeled and shredded
1 stalk celery sliced very thin
1 cup broccoli florets
6 tablespoons red pepper sliced
6 scallions sliced thin
1 medium onion peeled, cut in half and sliced thin
2 tablespoons canola oil

Steps:

"The package directions on the rice noodles should be followed for the noodles to be softened. Set aside after draining. In a small bowl mix the curry powder with the Oyster sauce and broth and also set this aside. Bring a large pot of salted water to a boil. Blanch the shrimp for only a minute and set aside. In the same boiling water blanch for a minute or two the cabbage, carrot, celery, broccoli, red pepper and scallions. Set these veggies aside. In a large wok or skillet, heat the oil until almost smoking. Cook the sliced onion for 2-3 minutes while stirring. Toss in the drained noodles and add the curry mixture. Stir fry for a minute or so to mix well. Add the veggies, shrimp and continue stirring another minute or two. Serve while hot."

Nutrition Facts : Calories 122 calories, FatContent 4.42149344955764 g, CarbohydrateContent 6.78212062527169 g, CholesterolContent 110.5631401875 mg, FiberContent 1.94681872446026 g, ProteinContent 13.9145511954891 g, SaturatedFatContent 0.477772556165529 g, ServingSize 1 1 Serving (197g), SodiumContent 607.864863523611 mg, SugarContent 4.83530190081143 g, TransFatContent 0.250910281249718 g

TAIWANESE MEEFUN RECIPE - NYT COOKING

Taiwanese Meefun Recipe - NYT Cooking image

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

Provided by Sue Li

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 ounces dried rice vermicelli
4 dried shiitake mushrooms
5 tablespoons vegetable oil
2 eggs, lightly beaten
2 large shallots, thinly sliced
Kosher salt
1 large carrot, cut into thin matchsticks (about 2 1/2 cups)
1/4 small green cabbage, shredded (about 2 1/2 cups)
8 ounces baked or smoked tofu, cut into thin matchsticks (about 2 cups)
3 tablespoons soy sauce
1 teaspoon ground white pepper
1/4 cup fresh cilantro, roughly chopped
Chile oil, for serving

Steps:

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.
Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.
Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.
Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.
Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

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