VEGETABLE MEI FUN NOODLES 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

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

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