Popular stir-fry noodles in Southern China and Singapore include mei fun (Mai fun). Mei fun is typically made with rice and water without salt. They can be quite good in soups and stir fries. Numerous varieties of noodles made from rice and water are available. They share lots of similarities but popular in different region. We have thicker rice noodles in western China in places like Sichuan and Yunnan (also known as rice sticks, ). Mei fun is much thinner than rice sticks.
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.
1. Drain the pre-soaked rice noodles after 20 to 30 minutes to make them pliable. (The noodles must be completely drained; otherwise, they may become very stick when stir-frying.) Using a small bowl, combine the stir fry sauce with the other cut ingredients.
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.
3. About 1 tablespoon oil should be heated in a wok over medium heat. Add shrimp and cook for 10–20 seconds or until fragrant. Transfer shrimp out.
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.
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.
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.
What Is Mei Fun?
Asking what fun is in the context of Chinese cuisines, as opposed to the English definition, will help us better understand mei fun. Fun is a general term that can be used to describe any rice noodle in any shape or configuration in Chinese characters across the myriad languages: Fresh in a sheet, rolled and then cut, broad, wide, medium, or thin—all of these are fun.
Particularly light and airy, mei fun is thinner than angel hair and more fragile and similar in diameter to vermicelli. This characteristic gives the component its most popular English name: rice vermicelli. However, some companies will refer to their mei fun as “rice noodles” or “rice sticks.” “.
Mei fun is traditionally made with ground rice and water, regardless of what they call it. As a result, it is naturally free of gluten (provided that it was processed in a facility that was). The majority of producers use that straightforward, conventional recipe, but a few might also include egg, wheat, tapioca, beans, or other starches.
Rather than nests or straight strands, like pasta, the noodles are dried in long, loosely gathered bundles. They have a plasticine-like sheen to the outer layers and a semi-opaque center when they’re raw. They will remain fresh indefinitely as long as they are sealed, dry, and kept in a dark, cool pantry corner until you are ready to reconstitute them. They’ll be bright white and pliable after being rehydrated, with a propensity to stick together.
Mei fun is a type of noodle; on a menu, it refers to an entrée called chow mei fun (with the word “chow” frequently left out). The ultra-thin noodles that make up this stir-fried dish’s main ingredient, along with whatever else gets the title billing, are called chow mei 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.
1. Drain the pre-soaked rice noodles after 20 to 30 minutes to make them pliable. (The noodles must be completely drained; otherwise, they may become very stick when stir-frying.) Using a small bowl, combine the stir fry sauce with the other cut ingredients.
3. About 1 tablespoon oil should be heated in a wok over medium heat. Add shrimp and cook for 10–20 seconds or until fragrant. Transfer shrimp out.
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.
FAQ
What is mei fun noodles made of?
Mei fun is a kind of rice-based noodle that comes from China and is popular throughout Asia. Additionally, it refers to dishes made with the noodles, such as stir-fries, soups, and spring rolls.
What is the difference between lo mein and mei fun?
(E. g. Typically, lo mein is made with wheat noodles, whereas mei fun is made with fine rice noodles. ).
Is mei fun the same as rice noodles?
Mei fun noodles are thin rice noodles, so what are they? In the production process, precooked, dried rice noodles are used in this recipe.
Is mei fun the same as vermicelli?
Mei Fun, also known as rice noodles or rice vermicelli, is a type of thin noodle made from water and ground rice. Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish.
