- Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain. Slice other ingredients and mix the stir fry sauce in a small bowl.
- Heat up around 1 tablespoon oil in pan and make a thin omelet. …
- Heat up around 1 tablespoon oil in wok over medium fire. …
- Slow down your heat and add Mai Fun in.
Mei Fun for Breakfast, Lunch or Dinner
When I first started working in Manhattan, I can still clearly recall eating mei fun for breakfast. I worked as a quality control manager for an apparel company, and my office was on 7th Avenue. Since this happened so long ago, I can’t even recall the company’s name!
Money was scarce because Bill and I were young when we got married and had children (I was 23 when Sarah was born!). Even though there were only a few scallions and bean sprouts in that takeout mei fun, and no chicken, that $2 Breakfast with a 50 carton of Mei Fun was still occasionally a treat.
There are some things that never change, and I still value a good basic mei fun with chili oil.
Simple mei fun, lo mein, or fried rice—three dishes that can be found at any Chinese buffet or delivery service—never fail to impress me. I think it’s all about texture. These three dishes retain their texture when left out for a while. It’s kind of like cold pizza. All pizza is good pizza!.
Mei fun noodles are thin rice noodles. In the production process, precooked, dried rice noodles are used in this recipe. All that is required before adding them to soups or stir-fries is a brief pre-soaking.
I prefer very thin rice noodles when it comes to noodle dishes (i e. vermicelli), but they come in a variety of forms. They vary from rounded to flat, narrow to wide.
Although thin rice vermicelli is typically used to make mei fun, you can substitute another type of rice noodle if you have any on hand. Just make sure to adhere to the preparation guidelines on the package’s back.
Rice noodles are naturally gluten-free because they are only made from rice and water. Use gluten-free soy sauce, oyster sauce, and cooking sherry in place of the Shaoxing wine in this recipe to make it gluten-free. You can omit it entirely or substitute our dark soy sauce in its place.
How To Make Shrimp Mei Fun Noodles
According to the directions on the back of the package, prepare 7 oz (200 g) of dried rice noodles. Take a noodle and chew on it to ensure that it is no longer dry to determine whether or not they have been sufficiently soaked.
To stop the cooking process and prevent the noodles from becoming mushy, rinse them with cold water.
Drain thoroughly to get rid of excess water.
Mix the noodles in a sizable bowl with 2 teaspoons of dark soy sauce and 1 teaspoon of vegetable oil until evenly coated. Set aside.
In a medium mixing bowl, combine 7 oz (200 g) cleaned and deveined shrimp, 2 teaspoons cornstarch, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1/4 teaspoon white pepper powder, 1 teaspoon curry powder, and 1 teaspoon vegetable oil. Marinate for 20 minutes.
Gather all the ingredients before stir-frying the noodles. On a high heat, we must cook them while adding each ingredient to the wok one at a time.
Heat a large wok on high heat until very hot.
When the oil is hot and shimmering, add 3 tablespoons, 2 tablespoons of julienned ginger, and 4 to 5 shallots (peeled and thinly sliced). Stir-fry for 10 seconds.
Stirring frequently during the three minutes of cooking, cook the shrimp in the marinade until they are pink and almost cooked.
Then stir-fry for an additional 30 seconds with 1 medium carrot that has been julienned, 5 oz (150 g) of shredded cabbage, and 2 scallions that have been cut into 2-inch pieces.
Mix well after adding 1 tablespoon dark soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper powder, and 1/2 teaspoon salt.
Then, add the cooked noodles and stir-fry everything together until the noodles are thoroughly heated and the shrimp and vegetables are distributed.
Check for salt and sauces, then adjust the amount to your liking.
Even on its own, Shrimp Chow Mein Fun is a substantial meal. Serve it at potlucks, game or movie nights, casual weeknight dinners, or even weekend brunch.
To make it more filling, you can also serve an Asian soup or appetizer on the side.
When kept in an airtight container that is clean, dry, and ventilated, Singapore Mei Fun will keep in the refrigerator for two to three days. Before serving, reheat in a pan or microwave until nicely warmed.
Frequently Asked Questions:
How can I make this dish vegetarian or vegan? You can do this by replacing the chicken stock with vegetable stock, leaving out the shrimp and pork and replacing them with tofu or another vegetarian protein. If you do this and take out the eggs, the dish will become vegan.
This dish is gluten-free because rice noodles don’t contain gluten, so the answer is yes!
After the dish has cooled, store it in a container in your refrigerator for 48–72 hours to enjoy some delectable leftovers!
FAQ
What are the noodles made of in Chow Mei Fun?
Mei fun noodles are thin rice noodles. In the production process, precooked, dried rice noodles are used in this recipe. All that is required before adding them to soups or stir-fries is a brief pre-soaking.
Is mai fun the same as vermicelli?
Mai fun. These round, thin noodles, also referred to as “rice vermicelli,” are on the chewier and drier side. Their heartier shape makes them ideal for stir-fries and salads.
How do you cook dry rice noodles?
Bring three to four quarts of water to a boil in a 6- to 8-quart pan over high heat. Cook rice noodles for 2 to 3 minutes, stirring occasionally, until just barely tender to the bite. Drain. Rinse thoroughly if not using right away to prevent the noodles from sticking together, then drain once more.
Is Mei Fun noodles healthy?
Even though the noodles have almost no fat or sodium, they have little nutritional value. Stir frying with sauces or other flavorings adds sodium. Making your chow mei fun healthier by including vegetables
