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.
4. After that, add the side ingredients, such as the carrot and red onion shreds, and cook for an additional 30 seconds, or until they start to soften. Place rice noodles in.
You have the option of ordering a chow ho fun or chow mei fun. Ho fun is steamed wide rice noodles. You may hear of the famous beef ho fun. Singapore-style stir-fried mai fun is the most well-known dish made with mai fun.
2. Make a thin omelet by heating about 1 tablespoon of the oil in the pan. Once the egg omelet has cooled, shred it on your cutting board.
5. Add shredded egg omelet, shrimp, bean sprouts and chive sections. Add the sauce while sprinkling salt and Chinese five spice powder. Move quickly to evenly distribute the stir fry sauce over all the ingredients. Transfer out and serve hot.
Using chopsticks is the best way to add fun to a chow mai. Before setting some of the noodles down, pick some up and shake them. Repeat the procedure up until all the ingredients are thoroughly combined.
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.
FAQ
What are mai fun noodles made of?
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.
What noodles are used in Ho fun?
Wide rice noodles: The kind of noodles used to prepare ho fun noodles is one of the dish’s distinctive features. Instead of the thin rice noodles found in a Pad Thai, they are made with wider rice noodles. Green onions: these give the ho fan noodles a delicious flavor.
What is Chow Mei Fun made of?
Fried rice vermicelli noodles, or Chow Mei Fun (also known as Chow Mai Fun), are what are known as the dish in Cantonese. The rice noodles, which are made from rice and water, are soaked in hot water to soften them before being stir-fried with pork from the barbecue, eggs, vegetables, and occasionally shrimp or chicken.
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
