Everyday dishes in Chinese households are mainly vegetarian and quite simple. So, if you want to get a taste of the popular Chinese vegetarian dishes, then you can easily prepare a vegetable mei fun. Mei fun or mai fun is a traditional Chinese noodle recipe, which is cooked with rice vermicelli sticks or noodles. The rice vermicelli sticks are translucent white in color and are usually pretty thin. They resemble cellophane noodles quite closely but they are not the same. The ingredients used in this recipe are quite basic and easy to find. So go grab the ingredients and prepare your mei fun to have some fun with your family.
Difficulty Level: Easy
Servings Per Recipe: 3-4
Preparation Time Required: 25-30 Minutes
Cooking Time Required: 10-15 Minutes
1 sharp knife
1 medium sized bowl
1 stirring spoon
8 oz. of rice vermicelli sticks
10-12 shiitake mushrooms, soaked and sliced
A handful of bean sprouts
2 carrots, julienned
1 red bell pepper, thinly sliced
1 teaspoon of sugar
1-inch ginger, grated
1 cup of broccoli florets
2 cloves of garlic, grated
2 stalks of green onion, chopped
Peanut oil, for frying
For The Sauce
3 tablespoons of light soy sauce
½ cup of low-sodium chicken stock
A pinch of salt
Method Of Cooking
1. Take the required vegetables in a colander and rinse them thoroughly until they are completely free of dirt and other impurities. Then shake the colander a few times to drain off as much water from the vegetables as possible. Once done, transfer the vegetables to your working table and keep the colander aside.
Now take a large saucepan and put the rice vermicelli sticks in it. Pour enough hot water over the vermicelli sticks to completely cover them up. Let the vermicelli sticks soak up the water for a few minutes and cook them al-dente.
2. Next, take the green onions and cut off some of the dead green portions from the top and also chop off the roots. Then chop the green onions into fairly thin slices. Once done, take the carrots and peel off their skin.
Then cut the carrots into thin slices and then cut the slices into very thin pieces to julienne the carrots. Finally, take the red bell pepper and cut it into halves. Then remove the core and the seeds from the halves and then cut them into thin slices.
3. Once all the vegetables are chopped, set them aside in a bowl. Next, take another bowl and put some warm water in that. Put the shiitake mushrooms in the water to soak them. Once the mushrooms are reconstituted, take them out of the water and gently squeeze them to take out all the water from them. Then cut the mushrooms in slices.
4. Now take a medium sized bowl and combine the chicken stock, a pinch of salt and the soy sauce in it. Give the mixture a good stir to combine everything nicely and then set aside. Check back the vermicelli sticks after 20-25 minutes.
If they have turned soft and elastic then it means that they are cooked al-dente. Once that happens, tip the noodles into a colander to drain away all the excess water. Let the colander sit in the sink for 1-2 minutes to completely dry out the noodles.
5. Next, take a wok and place it on the hob. Light up the flame and set it on medium. Wait for the wok to heat up nicely and then put 3-4 tablespoons of peanut oil in it. Once the oil heats up, add-in the grated garlic and the grated ginger and sauté them for 1 minute or until they turn fragrant.
Next, add-in the green onions and the chopped bell peppers, chopped carrots and the broccoli florets. Stir fry the vegetables for 4-5 minutes or until they turn a little soft.
6. Once all the vegetables are fried, add the vermicelli sticks and the bean sprouts and then pour the prepared sauce over those. Toss the noodles with the vegetables to combine and then cook the mei fun for 3-4 minutes more. Once done, serve the warm mei fun in separate serving plates and garnish with a little green onion on top.
1. You should not boil the mei fun just as you do with any other noodles. These noodles are quite thin and lose their texture on boiling.
2. To understand whether the noodles are cooked al-dente, just pull a thin strand of noodle lightly. If the noodle strand has become a little elastic and soft, then it means that the noodles are cooked al-dente.