Description
A vibrant and flavorful vegetable mei fun dish packed with fresh vegetables and a savory brown sauce. This recipe is a quick and satisfying option for a weeknight dinner, offering more vegetables and texture than takeout versions.
Ingredients
Scale
- 5 oz dried thin rice vermicelli noodles (yields 1 lb / 450 g after soaking)
- 4 eggs, beaten with a pinch of salt
- 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
- Stir fry:
- 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” pieces, greens sliced to 1” pieces
- 1 cup bean sprouts
- 4 green onions, sliced to 2” pieces
Instructions
- Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. Cook the noodles 1 minute less than the package indicates. Once done, drain and set aside.
- Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry.
- Mix all the sauce ingredients together in a small bowl and set aside.
- Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until shimmering.
- Add the beaten eggs into the pan. Lightly scramble the eggs until just cooked. Transfer to a plate.
- Add the remaining 2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook to release fragrance, 30 seconds or so.
- Add the carrot and cabbage. Cook and stir for 2 minutes, until the carrot just starts to turn soft. Sprinkle with a pinch of salt and stir to mix well.
- Add the bok choy white and bean sprouts. Cook and stir for 1 minute.
- Add the noodles, sauce mixture, bok choy greens, and green onion. Stir a few times and cover the pan to steam for 1 minute.
- Then toss with a pair of tongs until the sauce is mixed evenly.
- Add back the eggs and toss again.
- Transfer everything to serving plates and serve hot as a main.
Notes
- To make the dish gluten-free: use a gluten-free oyster sauce, use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine.
- This vegetable mei fun is best served immediately for optimal texture. Reheating leftovers may result in slightly soggy noodles and vegetables.
- Avoid overcooking the noodles 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