Question - Mei Fun Noodles

[TeresaYo]

I have a favorite Chinese restaurant that I go to and they have veggie Mei Fun Noodles (have even seen it with shrimp in it). Just wondering if anyone has a good tried & true recipe for it that you wouldn't mind sharing. Thank you in advance.

[Kitchen Witch]

I don't know fi this will help any -

8oz Mai Fun (Rice Vermicelli Noodles)
2 stalks green onion
16oz bag frozen stir fry vegetables
2 tbsp stir fry oil

Sauce:
½ cup chicken broth
3 tbsp soy sauce
½ tsp salt


Fill a large bowl with luke warm water. Remove the noodles from their package and submerge them in the water. Let them soak for 20 to 30 minutes, or until “al dente.”

While the noodles are soaking, prepare the other ingredients. Rinse the green onion stalks under cold running water and dry them with paper towels. Then cut off the ends and about ½ inch from the green tops and discard. Cut the remaining stalks into tiny pieces and set them aside.

In a large microwave safe bowl, microwave the frozen vegetables on high for about 5 minutes, or just until they are cooked through. Then drain them in a colander and set them aside.

In a large cup, mix together all of the ingredients for the sauce. If you prefer, you can use ¼ tsp of salt instead of ½ depending on your tastes. Then set this sauce mixture aside.

Once the noodles have finished soaking, check to make sure they are “al dente,” and then drain them in a colander and set them aside.

Heat a non stick pot or wok on high and then add the stir fry oil. Stir fry oil can usually be found in the ethnic section of your local grocery store. This oil is already infused with flavors of garlic, onion, and ginger and is very important in adding flavor to this dish.

Once the oil is hot, add the green onion, vegetables, and noodles to the wok. Mix everything together for about 3 minutes. Then add the sauce and toss until everything is completely combined.

Makes 3 servings.



Crisp Noodles With Shrimp - And - Pork Sauce
(Mee Krob)


What You Need:


6 to 8 medium-sized scallions
1 pound medium-sized uncooked shrimp (21 to 25 to the pound)
Vegetable oil for deep-frying
2 eggs, lightly beaten
½ pound or 2 layers of py mei fun (rice stick noodles) 1each layer pulled gently in half lengthwise
¼ cup finely chopped onions
1 tablespoon finely chopped garlic
½ pound lean boneless pork, sliced ¼ inch thick and then cut into strips 2 inches long and ¼ inch wide
¼ cup yellow bean paste or thick bean sauce
2 tablespoons tomato paste
¾ cup sugar
¼ cup tamarind water
¼ cup fish's gravy
½ cup strained fresh lemon juice
1 tablespoon fresh lemon peel, cut into slivers about 1 inch long and 1/8 inch wide
½ pound fresh young bean sprouts, washed and with husks removed, or substitute 4 cups drained, canned bean sprouts, washed in a sieve under cold water
2 fresh hot red chilies, washed and seeded, one cut lengthwise into strips about 1 inch long and 1/8 inch wide and one shaped into a fringed "cap" by slicing it lengthwise at ¼ -inch intervals to within 1 inch of the top


How To Cook:

1. First make scallion "brushes" in the following way: Wash the scallions under cold running water. With a small, sharp knife, trim off the roots and cut off all but about 2 inches of the green tops, leaving firm stalks 3 or 4 inches long. Holding each stalk firmly in the center, make 4 intersecting cuts about 1 inch deep into each end. Place the scallions in ice water and refrigerate them.


2. Shell the shrimp and devein them by making a deep incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold water and set them aside on paper towels to drain.


3. Pour 4 cups of vegetable oil into a 12-inch wok and heat until the oil reaches a temperature of 350° on a deep-frying thermometer.


4. Scoop about a tablespoon of the beaten eggs with your fingers and, moving your hand in a circle over the wok, dribble the egg into the hot oil so that it forms a network of strands. The eggs will instantly coagulate into irregular lacy shapes.


5. Fry for 30 seconds, then turn the egg lace gently with a slotted spatula, and continue frying for 30 seconds longer, or until golden brown. Transfer to paper towels to drain. Dip your hand in cold water and repeat the process until the remaining eggs have been fried. As you proceed, lay each batch on the towels.


6. Raise the heat of the oil to 400°. Drop in one piece of py mei fun; it will immediately begin to splutter and within a moment will have swelled to 3 or 4 times its original size. Fry about one minute; turn the piece gently with two spoons and fry for 30 seconds longer, or until the spluttering stops and the py mei fun browns lightly.


7. Carefully transfer it to drain on a double thickness of paper towels. In a similar fashion, deep-fry each of the remaining 3 pieces of py mei fun and set them side by side on the towels.


8. Pour off all but 1/3 cup of the oil and return the wok to high heat. Stirring for about 1 minute after each addition, add the onions and garlic, the pork, shrimp, bean sauce and tomato paste. Bring the sauce to a boil, then stir in the sugar and as soon as the liquids become a thick glossy syrup, begin to add the tamarind water and fish's gravy.


9. Reduce the heat to low and, stirring occasionally, simmer uncovered for about 25 minutes, or until almost all of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon. Stir in the lemon juice and lemon peel and simmer for 4 or 5 minutes longer until the peel is limp. Remove the pan from the heat.


10. To assemble, place about ¼ of the py mei fun in a large, deep bowl and pour about ½ cup of the sauce over it. With two table forks, toss them together gently but thoroughly, taking care not to crush the noodles. Add another quarter of the noodles, and ½ cup of the sauce, toss them with the mixture in the bowl and repeat the procedure twice more until all the noodles and sauce are combined.


11. Mound the mee krob on a large platter, spread the egg lace attractively over it and arrange the bean sprouts in a ring around the edge. Place the chili "cap" on top of the mee krob. Then drain the scallion brushes and garnish the platter with the scallions and chili strips.



Singapore Mai Fun

1 (6 ounces) package skinny rice noodles (py mai fun)
1/2 cup reduced-sodium fat-free chicken broth
3 tablespoons low sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
cooking spray
1 tablespoon peanut oil, divided
1 large egg, beaten lightly
1/2 cup red bell peppers, cut in strips
1 tablespoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper flakes
3-5 cloves garlic, minced
8 ounces boneless skinless chicken breasts, thinly sliced (I used 8 more oz of shrimp; you could also use cubed tofu)
1 tablespoon curry powder
8 ounces medium shrimp, peeled and deveined
1 cup sliced green onion (1-inch slices)
1/2 lb snow peas, sliced thinly
1/2 lb mung bean sprouts

1. Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
2. Combine broth, soy sauce, sugar and salt, and stir togetehr till sugar dissolves.
3. Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
4. Add 1 tsp oil.
5. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
6. Remove from pan, and set aside.
7. Wipe down pan with cloth or paper towel.
8. Heat remaining oil (about 2 tsp) in pan over med-high heat.
9. Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
10. Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
11. Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
12. Sprinkle with green onions.

6 servings

[TeresaYo]

Wow! Thank you so much!!!

[Kitchen Witch]

RICE-STICK NOODLES WITH EXOTIC MUSHROOMS
Serves: 4 to 6

8-ounce bundle rice stick noodles
1 ounce dried shiitake or cloud-ear mushrooms
2 tablespoons light olive oil
1 teaspoon dark sesame oil
1 medium onion, halved and sliced
2 cloves garlic, minced
2 cups firmly packed thinly sliced napa or savoy cabbage
15-ounce can oyster (shimeji) or straw mushrooms
2 tablespoons soy sauce
1 1/2 cups liquid from canned and dried mushrooms
1 1/2 tablespoons cornstarch
Bring water to a boil in a medium-sized saucepan. Immerse the bundle of rice sticks and soak for 20 to 30 minutes, or until they are al dente. When the noodles are done, drain them, place them on a cutting board, and chop in several places to shorten.

At the same time, combine the dried mushrooms in a heatproof dish with enough boiling water to cover them. Soak for about 30 minutes, then drain. Remove tough stems and cut them into thin strips about 2 inches long. Reserve the liquid.

In the meantime, heat the oils in a stir-fry pan or wok. Add the onion and stir-fry over medium heat until translucent. Add the garlic and cabbage and stir-fry over medium-high heat until the cabbage is tender-crisp. Add the mushrooms and soy sauce and stir-fry for another minute or so.

Use a bit of the mushroom liquid to dissolve the cornstarch. Pour the remaining liquid into the skillet or wok and stir in the dissolved cornstarch. Add the cooked rice sticks and toss the mixture together thoroughly but gently. Serve at once.


Rice sticks, flat and thin like linguini, and rice chips are made from rice flour. They are placed in a bowl and soaked in cold water, drained and stir-fried. Rice vermicellis are similar to angel's hair, and much thinner than rice sticks. These are soaked at least 30 minutes in cold water and drained before cooking. The "mei fun" rice sticks come in a green package, and are broken into clusters, not soaked, before being deep-fat-fried for a few seconds in very hot oil.


Singapore Mei Fun with Shrimp


1 pkg (8.8 oz) Mei Fun (rice vermicelli)
1 Tbsp plus 2 tsps Hot Madras Curry Powder
1/4 cup Oyster Sauce 1/4 cup Thai Culinary Stock or chicken stock
1 egg
1 lb. frozen, peeled and deveined shrimp (41-50 ct)
1 Tbsp +2 tsp vegetable oil
1/2 large onion, peeled, thinly sliced (about 1 cup)
12 oz. Cleaned & Cut Asian Slaw (a mix of Napa cabbage, carrots & celery)
1 cup scallions, thinly sliced

Follow directions for preparing mei fun; drain well and set aside.

Combine curry powder, oyster sauce, and stock in small bowl; set aside.

Blanch shrimp 30 to 60 seconds in large pot of boiling salted water. Add slaw and green onion; blanch 5 seconds. Drain well; set aside.

Drizzle 2 tsp oil around sides of the largest wok you have; tilt pan to distribute evenly. Heat oil in pan on high until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add egg; cook, scrambling it, just until set. Set aside. Wipe out pan with paper towel.

Drizzle remaining Tbsp oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on high until oil faintly smokes. Add onion slices; cook, stirring, about 2 min.

Add noodles and curry powder/stock mixture to pan. Stir fry about 1 min. Add shrimp, vegetables, and egg. Stir fry 1 min.

[Bean]

Yummy! I can see the Singapore Mai Fun with chicken!

[Kitchen Witch]

Enjoy! Let us know how close it is to what you are looking for!

[TeresaYo]

I sure will! Thank you again.