Best Mei Fun Recipes

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SHRIMP CHOW MEI FUN RECIPE - (4.6/5)



Shrimp Chow Mei Fun Recipe - (4.6/5) image

Provided by boandozzy

Number Of Ingredients 11

1 pound large fresh shrimp
6 ounce mei fun noodles, or vermicelli
1 onion, thinly sliced
3 green onions
3 slice fresh ginger root
Peanut oil or olive oil for frying
1 tablespoon Chinese cooking wine (may substitute dry sherry or gin)
1 tablespoon light soy sauce
1/2 teaspoon hoisin sauce
1 teaspoon white sugar
1/3 teaspoon salt

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



Chicken Mei Fun image

Make and share this Chicken Mei Fun recipe from Food.com.

Provided by Cooking Creation

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces rice noodles, thin (rice vermicelli)
2 tablespoons sesame oil
1 carrot, julienne cut
1/2 cup onion, sliced
1 1/2 cups cabbage, shredded
1/2 lb chicken breast, boneless and skinless cut in thin strips
2 large eggs
1 teaspoon fresh ginger, minced
1 cup bean sprouts, drained and rinsed
1/4 cup water
1/4 teaspoon brown sugar
2 tablespoons soy sauce (to taste)
salt, to taste
fresh ground black pepper, to taste

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



Mei Fun 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.

Provided by Michael M.

Categories     Chinese

Time 3h20m

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, Fat 3.8, SaturatedFat 0.6, Sodium 406.8, Carbohydrate 38.8, Fiber 2.7, Sugar 4.2, Protein 5.4

SINGAPORE MEI FUN



Singapore Mei Fun image

I love these I can eat them all day. I love to pour a little sweet chili sauce on top. Yum. Good thing this makes a lot.

Provided by barbara lentz

Categories     Pasta

Time 45m

Number Of Ingredients 19

8 oz rice sticks
3 large eggs
2 tsp sesame oil
2 Tbsp curry powder
5 Tbsp canola oil
8 oz medium shrimp peeled and deveined
4 oz each pork tenderloin and chicken breast thinly sliced
1 Tbsp ginger grated
3 clove garlic minced
2 chili peppers seeded and minced
1 each yellow and red bell pepper thinly sliced
1 medium onion julienne
12 scallions thinly sliced
1 1/2 c bean sprouts
1/2 c chicken broth
3 Tbsp soy sauce
2 Tbsp dry sherry
1/4 c brown sugar
fresh cilantro chopped for garnish

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



Pork Mei Fun with Sweet Shiitake Mushrooms image

Tasty Asian dish

Provided by barbara lentz @blentz8

Categories     Pork

Number Of Ingredients 18

FOR THE SWEET SHIITAKE MUSHROOMS
12 dried shiitake mushrooms
1/2 cup(s) soaking water
1 1/2 tablespoon(s) soy sauce
1 tablespoon(s) mirin and sugar
FOR THE MEI FUN
8 ounce(s) ground pork
12 - sweet shiitake mushrooms sliced
1 cup(s) thinly sliced carrots
2 cup(s) garlic minced
1 inch piece ginger shredded
1 tablespoon(s) sesame oil
1 cup(s) fresh bean sprouts
1/2 teaspoon(s) five spice powder
3 tablespoon(s) sake
2 tablespoon(s) fish sauce
6 ounce(s) rice vermicelli
cilantro for garnish

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

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