A lot of my friends have tried and requested my Mei Fun recipe. They asked? I comply!!! Here is the recipe that to this day gets their mouth-watering.
Mei fun, or mai fun simply means “rice vermicelli noodles.” The best ones I have had are from Taiwan – two brands called Pu-li or Hsin-Tsu. But if you live in the US, like I do, then you’ll just have to live with the ones available to you in your local Chinese supermarket. My local Chinese supermarket in California is Ranch 99 and can be found in most cities. If you don’t have one available to you nearby, you can also go on to Amazon.com to purchase dry vermicelli.
These noodles are usually soaked and then stir fried with a variety of ingredients. The best thing about these noodles is that you can add almost any vegetable or meat and create endless combinations of flavors! In this recipe, I am going to make my mei fun with shrimp, pork and chicken.
Vermicelli enough for desired serving (I find that 1 pack is usually enough to serve 4-6 people)
Dry small shrimp (a handle, not too much or it gets overwhelming)
1 teaspoon Sesame oil
1 tablespoon Soya sauce
6 o.z. shredded pork and shredded chicken
6 Dry mushroom (Soak in water and shred before use )
6 eggs scrambled
salt (a pinch)
3 teaspoon sugar
carrot (shredded to desired amount)
2 teaspoon cornstarch
-bean sprouts – 1 bunch
-scallions – 1 bunch – cut into 1″ matchsticks
-1 clove garlic – minced
-1/4 cup chicken broth
1. Shred the pork and marinate with salt, soya sauce, cornstarch, sesame oil and sugar. Let it sit for 15-20 mins. Longer if you want the flavor to sink in more.
2. Fill a large bowl with luke warm water. Remove the noodles from their package and submerge them in the water. Let them soak for 20 to 30 minutes. Once the noodles have finished soaking, check to make sure they are “al dente,” and then drain them in a colander and set them aside.
3. Wash and clean the shredded carrots,bean sprouts, mushroom,dry shrimp.
4. In a hot wok with oil, stir fry the minced garlic, bean sprout, carrots, shredded mushroom and add a tiny bit of salt. Remove from pan and put aside. Repeat this process with the chicken, pork and shrimp (cook them separately). Wash wok between each use to prevent sticking.
5. Clean the wok, and in hot oil add the above ingredients and stir for a minute. Then mix in your vermicelli and add the chicken broth and stir for another minute. If you’re not able to use chopcticks to cook with, tongs work really well too! Add soya sauce to taste. Add salt to taste. Next, mix in your scrambled egg and the sliced up scallions. You can add water into the mix intermittently so as not to allow mei fun to dry up. At this point, if you like oyster sauce, add to desired taste. Stir another 1 minute until done.
Voila! The easy way to make mei fun for family and friends to enjoy! Please leave comments or questions you may have for me…even suggestions!!!
Thanks for reading The Epicurious Life.
Mei fun is served!!! Dig in 🙂
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