- 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.
Types of Rice Noodles
Rice noodles are an ingredient in basically all Asian cuisines. They are sold fresh and dried. Dried rice noodles are the most popular type found in most grocery stores in the United States. Fresh rice noodles are more likely to be located in the refrigerator section in Asian markets.
Depending on the size and shape of the noodles, each nation has a different name for them. However, they are merely referred to as “rice noodles” or “rice stick” noodles in the majority of US grocery stores.
The width of the noodles is the primary distinction among all varieties of rice noodles.
The packaging rarely says exactly what size the noodles are. Luckily, the packaging is usually transparent so you can see the noodles for yourself! The brand “A Taste of Thai” has a good visual of all 4 widths of noodles that they sell.
4 common types of rice noodles
Although uncommon, brown rice noodles are also available in grocery stores. Regular rice noodles and brown rice noodles have very similar tastes and textures. The same methods for cooking and preparing regular rice noodles also work with brown rice noodles.
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.
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.
FAQ
What is the best way to cook rice noodles?
- Boil a pot of water, then turn off the heat.
- Add the rice noodles to the pot or cover the noodles completely in a large bowl with the hot, boiling water.
- Swish the noodles around briefly to separate.
- Noodles should be soaked for six to ten minutes to make them tender but chewy.
- Drain the noodles.
Do you boil or soak rice noodles?
Rice noodles can be boiled in the same way as wheat pasta, but be prepared to remove them from the water immediately afterward. Even thicker flat rice noodles can be prepared quickly. No matter how thick or thin the noodles are, most of our sources advised soaking and rinsing them before boiling.
How do you cook pad Thai noodles so they don’t stick?
Vermicelli noodles are known in China as maifun, despite the fact that the Italian word vermicelli literally translates to “little worms.” “I guarantee they taste much better than their Italian name suggests.
