Vegetable Mei Fun

Vegetable mei fun is an easy weeknight dish you can make in 45 minutes. I highly recommend making this in a nonstick pan as rice noodles tend to stick to anything that isn't nonstick.

5 from 1 vote

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Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine Cantonese, Chinese

Servings people

Ingredients

5 ounces dried thin rice noodles
2 tablespoons oil (divided)
1 cup sliced shiitake mushrooms (see notes for dried)
3 cloves garlic (minced)
1 medium onion (sliced)
2 medium carrots (shredded)
1 ½ cups shredded cabbage
2 scallions (julienned)

For the sauce

1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons chicken bouillon powder (or ½ teaspoon of salt)
1 teaspoon dark soy sauce
1 teaspoon sugar
⅛ teaspoon MSG (optional)

Instructions

Soak the noodles in cold water for 10-15 minutes or follow the instructions on the packaging.
Combine the sauce ingredients in a small bowl and set aside.
Heat a large nonstick pan over high heat until hot. Add 1 tablespoon of oil and cook the mushrooms for 3 minutes until most of their moisture is evaporated.
Add the remaining 1 tablespoon of oil.
Add the garlic, onions, carrots, and cabbage and cook for 3 minutes, making sure to toss constantly so that steam can escape.
Transfer the soaked noodles directly from the water to the pan. Add the sauce and scallions and cook for 1 minute until everything is evenly coated. Taste test a small piece of noodle. If the noodle is still raw, add a few tablespoons of water and cook until it's absorbed. Enjoy!

Notes

Shiitake mushrooms: You can also used dried shiitake mushrooms for this. Rehydrate them in cold water for at least 8 hours, then cut off and discard the stems. Squeeze out the excess water and then slice into thin pieces.