Mei Fun Food
MEI FUN
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
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
CHICKEN MEI FUN
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
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!
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