Mei Fun
A versatile and economical vegetarian Chow Mei Fun dish features curry-laden noodles and a variety of vegetables.
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Instructions
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Soak dried mushrooms in warm water for several hours, then slice, reserving liquid.
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Soak noodles in hot water for 30 minutes until tender, then drain.
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Slice cabbage, bell pepper, and red onion; julienne carrots; halve thick broccoli florets.
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Mix curry powder, salt, white pepper, and optional MSG.
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Heat 1 tablespoon oil in a wok over medium heat.
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Scramble eggs in the wok, break into small pieces, cook through, and set aside.
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Increase heat to medium-high, add remaining 1 tablespoon oil, then stir-fry bell pepper and broccoli.
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Add carrots and onion; stir-fry until crisp-tender, about 2 minutes.
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Increase heat to high, add mushrooms, and stir-fry for 2 minutes.
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Create a well, add cabbage, fold vegetables over to wilt for 1 minute, pressing to sear.
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Form another well; add noodles, curry mixture, and fish sauce; toss to coat.
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Reduce heat to medium-high; add cooked eggs and stir-fry.
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When dry, add Shaoxing wine and 2 tablespoons reserved mushroom liquid. Toss, scrape, and cook until dry, pressing into the wok for crispness. Serve immediately.