Best Mei Fun Recipes

SHRIMP CHOW MEI FUN RECIPE - (4.6/5)

Steps:

• Place warm water in a large bowl, add mei fun noodles, soak until tender (but not too soft). While the noodles are soaking, cut the onion into strips, set aside. Preheat wok over medium heat, add 2 tablespoons cooking oil and heat to hot, add ginger, stir briefly until aromatic (about 2 seconds), then add shrimp, stir fry until the color changes to pink and shrimp are cooked through. Add onions to wok and stir fry briefly, then add Chinese cooking wine, light soy sauce, hoisin sauce and sugar. Mix together well, bring to a boil. Add noodles into the center of sauce, completely soak and heat through. After the noodles are soft, stir around with meat and onions. (This step depends on how moist you want your chow mei fun noodles to be, if the noodles are too dry, just add some water into the wok, then boil through). Season with salt, taste and adjust the seasonings, sprinkle with green onions just before serving. Note: to cook chow fun noodles in sauce and not stick to the pan, the key is to heat the sauces to hot in advance with vegetables and/or meat, then add the noodles.

CHICKEN MEI FUN

Steps:

• Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
• While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
• Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
• Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
• Enjoy!

MEI FUN

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.

SINGAPORE MEI FUN

Steps:

• 1. Bring a large pot of water to a boil. Remove from heat and drop in the rice noodles. Let set about 4 minutes. Drain and rinse under cold water. Let sit and air dry for 30 minutes.
• 2. Whisk the eggs with 1 tbsp curry powder and the sesame oil. Add a little oil to a large skillet or wok. Scramble the eggs until cook remove from pan and set aside.
• 3. add more oil and cook the shrimp for about 1 minute. Remove and set aside. Add more oil and cook the chicken and pork for 2 minutes. Remove and set aside.
• 4. add more oil to skillet. Add the ginger, garlic, chilies and remaining curry powder. Stir fry until fragrant. Add the onions and bell peppers and stir fry 1 minutes.
• 5. Add the scallions, bean sprouts and noodles. Cook and stir for 1 minute. Add the meat and shrimp back to pan. Mix the chicken broth, soy sauce, dry sherry and brown sugar. Pour over noodles. cook 1 minutes. Add the scrambled eggs. Serve garnished with cilantro

PORK MEI FUN WITH SWEET SHIITAKE MUSHROOMS

Steps:

• Soak the shiitake mushrooms in water for at least 4 hours. Drain reserving 1/2 cup of soaking . Place the soaking water, soy sauce, mirin and sugar in a saucepan. Bring to a boil and add the mushrooms. Reduce heat to a simmer and simmer until the liquid is all absorbed. Let the mushroom cool and then slice.
• Cook the rice vermicelli according to package directions. Drain and set aside.
• Add the sesame oil to a wok or pan. Add the garlic and ginger and saute 1 minutes. Add the pork and cook until the pork is no longer pink. Mix the 5 spice, sake, and fish sauce together and pour over the pork. Add the carrots and cook 2 minutes. then add the mushrooms and bean sprouts. Cook 2 more minutes. Stir in the noodles and cook 1 more minutes. Serve garnished with cilantro