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The noodles are dried in long, loosely-gathered bundles as opposed to nests or straight-cut strands, like pasta. Uncooked, they are semi-translucent, with an opaque center and a plasticine sheen to the outer layers. Sealed, dry, and stored in a dark and cool corner of your pantry, they’ll stay fresh indefinitely until you’re ready to reconstitute them.
House Special Soup
Alternatively, use brown-looking curry powder and add extra turmeric for the colour. Replace one or two of the above ingredients with shredded chicken, sliced Chinese sausage, beef strips (learn how to prepare it in my recipe for Beef Chow Fun), etc. Use the same method I introduced in Tomato & Egg Stir-fry and Egg Fried Rice Noodles. When it turns solid, break into small pieces with a spatula. You might find Mei Fun of various brands made in different Asian countries. Generally speaking, you can use any of them for this dish.
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As with any quick stir-fry, make sure you have all your ingredients prepared before you start. You can refrigerate any leftovers in covered containers. This dish also works well as a couple of days of meal prep. Allow individual portions to fully cool before placing them in the fridge. Add 1 cup of the mushroom soaking liquid to rehydrate the dried shiitake mushrooms. Place a smaller bowl on top to keep the mushrooms fully submerged.
Chicken Cabbage Stir Fry
Don’t miss the stir-fried lobster sticky rice, lamb stew, and winter melon soup. Colette delivers an unforgettable culinary experience. Henry’s Cuisine is a small restaurant specializing in Cantonese cuisine with a hint of Vietnamese influence. Their menu features classic dishes like XO fried rice, vermicelli noodles, salted egg shrimp, and deep-fried salted pig feet. They also offer a selection of higher-priced fresh seafood options, including garlic-steamed Alaska king crab, lobster, tiger prawns, live fish, Dungeness crab, and various clams.
You can find it in Cantonese eateries and Hong Kong style tea restaurants (茶餐厅). Also, it’s a favourite on menus of Chinese takeaways (take-out) in the West. You'll know when the mei fun noodles are done cooking when the bottom of the pan is fairly dry after the noodles have absorbed most of the sauce.
To ensure the tenderness of the chicken, it’s best to marinate it before cooking. When it comes to noodles, do you ever find yourself puzzled by their Chinese names? I’ve created the table below comparing a few types that are often confused with mei fun. Another feature that makes Singapore Mei Fun stand out is its bright yellow colour. This appetizing look comes from yellow curry powder which contains turmeric (a spice known as poor man’s saffron). Please feel free to use any type of yellow-coloured curry powder that’s available to you.
In a pinch, ramen noodles, fresh egg noodles, yakisoba noodles, or angel hair pasta can also work. They might not get as crispy as wheat-based chow mein noodles, but they won’t compromise the flavor. Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling). To prepare packaged mei fun for use, all you need is a big bowl and hot (not boiling) water. Take out as much as you need and immerse it in the water, allowing it to slowly reconstitute to the chewiness you prefer. You can test this by eating a strand, as temperature causes variations in time.
Mixed Vegetable Chow Mein
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Bistro 1968 is considered one of the most expensive dim sum restaurants in Los Angeles, but its specialty items and high quality distinguish it from others. Bistro 1968 stands out as one of the few dim sum restaurants serving dim sum all day. Nature Pagoda is a tiny mom-and-pop spot that has been around since the ’90s. The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The place serves traditional herbal teas and herbal medicinal soups, but the star dish is the clay pot rice.
Ingredients USMetric
The dish is often made with a mix of meats, vegetables, and sauces, giving it a rich and complex flavor. The thin rice noodles used in the dish are also unique, offering a light and delicate texture that’s different from other types of Chinese noodles like egg noodles or wheat noodles. To make house special mei fun, start by soaking the rice noodles in hot water for about 10 minutes until they’re soft and pliable.
With such a wide range of uses, it’s impossible to say whether or not eating mei fun contributes to your overall health. The noodles alone have little nutritional value, but also have almost no fat or sodium. Stir frying with sauces or other flavorings adds sodium. Adding vegetables to chow mei fun will make your dish more nutritious. In Vietnamese bun, pho, or other soups, mei fun is a lovely, light blank canvas for fresh ingredients to shine against. Then there’s lo mein, which is made with wheat and eggs.
Chow/炒 means “to stir-fry” while Mei Fun/米粉 refers to thin, round rice noodles that are often labeled as rice vermicelli. While the stir-frying process for this dish is fast, there is a bit of prep involved. To shorten your total time in the kitchen, prepare the sauce and vegetables in advance, use shrimp that’s already been peeled and deveined, or use leftover cooked chicken or beef.
It has a variety of textures and flavors that are truly pleasing to the tastebuds and make a tasty meal. House Special Mei Fun is typically stir-fried in a wok with some oil. The noodles and vegetables are added first, followed by the meat. Once everything is cooked through, the soy sauce and oyster sauce are added to taste. When cooked properly, mei fun should be fluffy and light. It is usually made with rice noodles, but it can also be made with other types of noodles such as wheat noodles or bean threads.
Start on one side of the wok and work your way around, making sure to firmly scrape the bottom of the wok with your spatula to prevent sticking. You’ll see the curry color gradually coat everything to create a uniform color. It takes about 2 minutes to combine and warm everything through. All the vegetables should be cut into approximately the same shape. This is a noodle dish, so everything (except the shrimp of course) must be in thin strips to match the shape of the noodles. You can prepare your noodles in advance by soaking them in warm water for about 2 hours.
Make sure they’re dry and covered tightly in airtight containers, and refrigerated until ready for use. Additionally, the mushrooms can sit in their liquid for days at room temperature. Want to get recipe updates, pro cooking tips, and nutrition info on Asian ingredients straight to your inbox?
Specializes in all things traditional Cantonese and American Chinese takeout. Alternatively, you can stir-fry the noodles longer until the scallions and onions are cooked through to your preference. Stir-fry for 1 minute, lifting the rice noodles with your spatula to loosen them. Drain the noodles in a colander just before you’re ready to cook. Use kitchen shears to cut the long strands into 8-10 inch lengths, so they are easier to stir-fry and eat.
I focus on simple, affordable, and easy-to-follow recipes for everyday life. Always add the sauce ingredients at the end of the cooking process. First, ensure the noodles are not overly cooked but slightly undercooked before frying. A versatile noodle dish that you can swap the protein and vegetables to your own preference. Rice vermicelli are mainly made with ground rice and water.
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