Description
This recipe for Vegetable Mei Fun is a vibrant and flavorful Cantonese classic. It features delicate thin rice vermicelli noodles stir-fried with a generous amount of fresh vegetables and scrambled eggs, all coated in a savory brown sauce. It’s a quick, satisfying, and wholesome meal perfect for weeknight dinners.
Ingredients
Scale
- 5 oz dried thin rice vermicelli noodles
- 4 eggs, beaten with a pinch of salt
- 3 tablespoons peanut oil (or vegetable oil)
- 1 thumb ginger, minced
- 2 cloves garlic, minced
- 1/2 medium carrot, julienned
- 2 cups cabbage, shredded
- 2 baby bok choy, white sliced to 1/2 inch pieces, greens sliced to 1 inch pieces
- 1 cup bean sprouts
- 4 green onions, sliced to 2 inch pieces
- Sauce:
- 1/4 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
- Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. Drain and set aside. Cut the vermicelli into short strands.
- Mix all the sauce ingredients together in a small bowl and set aside.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add beaten eggs and lightly scramble until just cooked. Transfer to a plate.
- Add the remaining 2 tablespoons of oil, garlic, ginger, and onion to the same pan. Stir and cook for 30 seconds.
- Add carrot and cabbage. Cook and stir for 2 minutes until the carrot starts to soften. Sprinkle with salt.
- Add bok choy white and bean sprouts. Cook and stir for 1 minute.
- Add noodles, sauce mixture, bok choy greens, and green onion. Stir a few times and cover the pan to steam for 1 minute.
- Toss with tongs until the sauce is evenly mixed and vegetables are cooked.
- Add back the scrambled eggs and toss again.
- Transfer to serving plates and serve hot.
Notes
- To make the dish gluten-free, use gluten-free oyster sauce, tamari instead of soy sauce, and dry sherry instead of Shaoxing wine.
- If you don’t have meat, this dish can be made using pantry ingredients and leftover vegetables.
- For a vegetarian version, replace chicken broth with vegetable broth and use vegetarian oyster sauce.
- To prevent soggy noodles, avoid overcooking and overcrowding the pan. Always cook over high heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Stir Fry
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 serving
- Calories: 346 kcal
- Sugar: 4.5 g
- Sodium: 477 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Carbohydrates: 38.1 g
- Fiber: 2.4 g
- Protein: 11.6 g
- Cholesterol: 186 mg