Vegetable Mei Fun
My favorite thing about homemade vegetable mei fun is that I can load it with fresh vegetables and eggs to make it a vibrant dish full of texture. My recipe contains a lot more vegetables than the takeout version and is finished with a rich and fragrant brown sauce.
Ingredients
- 5 oz dried thin rice vermicelli noodles (yields 1 lb / 450 g after soaking)
- 4 eggs , beaten with a pinch of salt
Sauce
- 1/4 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
Stir fry
- 3 tablespoons peanut oil (or vegetable oil)
- 1 thumb ginger , minced
- 2 cloves garlic , minced
- 1/2 medium carrot , julienned
- 2 cups cabbage , shredded
- 2 baby bok choy , white sliced to 1/2” pieces, greens sliced to 1” pieces
- 1 cup bean sprouts
- 4 green onions , sliced to 2” pieces
Instructions
- Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry.
- Mix all the sauce ingredients together in a small bowl and set aside.
- Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until shimmering. Add the beaten eggs into the pan. Lightly scramble the eggs until just cooked. Transfer to a plate.
- Add the remaining 2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook to release fragrance, 30 seconds or so.
- Add the carrot and cabbage. Cook and stir for 2 minutes, until the carrot just starts to turn soft. Sprinkle with a pinch of salt and stir to mix well.
- Add the bok choy white and bean sprouts. Cook and stir for 1 minute.
- Add the noodles, sauce mixture, bok choy greens, and green onion. Stir a few times and cover the pan to steam for 1 minute. Then toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.
Notes
- To make the dish gluten-free: use a gluten-free oyster sauce, use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine.
Nutrition
Serving: 1serving, Calories: 346kcal, Carbohydrates: 38.1g, Protein: 11.6g, Fat: 17g, Saturated Fat: 3.5g, Cholesterol: 186mg, Sodium: 477mg, Potassium: 393mg, Fiber: 2.4g, Sugar: 4.5g, Calcium: 111mg, Iron: 2mg