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    Home » Recipes » Pantry

    Homestyle Mai Fun

    Last Modified: December 9, 2021 by Elaine| 13 Comments

    16.8K shares
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    Jump to Recipe - Print Recipe

    Learn how to prepare a yummy restaurant style homestyle Mai Fun stir fry.

    homestyle mei fun | chinasichuanfood.com

    Mei fun (Mai fun) is a popular stir fry noodle in Southern China and Singapore. Usually mei fun is made from rice and water without salt. They can be quite good in soups and stir fries. There are several types of noodles made from rice and water. They share lots of similarities but popular in different region. In western part of China, like Sichuan and Yunnan, we have thicker rice noodles (sometimes also called rice sticks, 米线). Mei fun is much thinner than rice sticks.

    homestyle mei fun | chinasichuanfood.com

    When ordering a chow fun, you can choose to chow ho fun or chow mei fun. Ho fun is steamed wide rice noodles. You may hear of the famous beef ho fun. The most famous dish using mai fun is Singapore style mai fun stir fry.

    Ingredients

    • 100g thin rice noodles
    • 10 whole shrimp (peeled and deveined)
    • 2 tablespoons cooking oil
    • 2 eggs, beaten
    • ½ cup shredded carrot
    • ½ cup shredded red onion
    • 1 small bunch of bean sprouts
    • 1 small bunch of Chinese chive
    • 1 teaspoon Chinese five spice powder
    • pinch of salt

    Stir-fry sauce

    • 1 tablespoon light soy sauce
    • ½ teaspoon sugar
    • 1 teaspoon sesame oil

    Instructions

    1.Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain. (You need to drain the noodles completely, otherwise they can be quite stick when stir-frying).  Slice other ingredients and mix the stir fry sauce in a small bowl.

    homestyle mei fun | chinasichuanfood.com

    2. Heat up around 1 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.

    3. Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp to fry for around 10 to 20 seconds until aromatic. Transfer shrimp out.

    homestyle mei fun | chinasichuanfood.com

    4. Then place side ingredients including carrot and red onion shreds to fry for another 30 seconds or until they are slightly softened. Place rice noodles in.

    homestyle mei fun | chinasichuanfood.com

    5. Add shredded egg omelet, shrimp, bean sprouts and chive sections. Spread salt and Chinese five spice powder and stir in the sauce. Make quick movements to coat all the contents with stir fry sauce evenly. Transfer out and serve hot.

    homestyle mei fun | chinasichuanfood.com

    homestyle mei fun | chinasichuanfood.com

    The best way to make a chow mai fun is use chopsticks. Pick some of the noodles up, shake shake before putting down. Then repeat the process until all the ingredients are well mixed.

    homestyle mei fun | chinasichuanfood.com

    Homestyle Mai Fun

    Elaine
    A homestyle chow mai fun
    5 from 1 vote
    Print Recipe
    Prep Time 20 mins
    Cook Time 8 mins
    Total Time 28 mins
    Course staple
    Cuisine Cantonese
    Servings 2
    Calories 494 kcal

    Ingredients
      

    • 100 g thin rice noodles
    • 10 whole shrimp , peeled and deveined
    • 2 tbsp. cooking oil
    • 2 eggs , beaten
    • ½ cup shredded carrot
    • ½ cup shredded red onion
    • 1 small bunch of bean sprouts
    • 1 small bunch of Chinese chive
    • 1 tsp. Chinese five spice powder
    • pinch of salt

    Stir-fry sauce

    • 1 tbsp. light soy sauce
    • ½ tsp. sugar
    • 1 tsp. sesame oil

    Instructions
     

    • Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain. Slice other ingredients and mix the stir fry sauce in a small bowl.
    • Heat up around 1 tablespoon oil in pan and make a thin omelet. Then shred the egg omelet on your cutting board after cooling down.
    • Heat up around 1 tablespoon oil in wok over medium fire. Add shrimp to fry for around 10 to 20 seconds until aromatic. Transfer shrimp out. Then place side ingredients including carrot and red onion shreds to fry for another 30 seconds or until they are slightly softened.
    • Slow down your heat and add Mai Fun in. Add shredded egg omelet, shrimp, bean sprouts and chive sections. Spread salt and Chinese five spice powder and stir in the sauce. Make quick movements to coat all the contents with stir fry sauce evenly. Transfer out and serve hot.

    Notes

    To avoid the noodles from sticky, you need to keep medium to slow fire after adding the noodles.

    Nutrition

    Calories: 494kcalCarbohydrates: 52gProtein: 18gFat: 23gSaturated Fat: 3gCholesterol: 286mgSodium: 909mgPotassium: 297mgFiber: 2gSugar: 4gVitamin A: 5835IUVitamin C: 9.9mgCalcium: 131mgIron: 3.3mg
    Keyword Mei Fun
    Tried this recipe?Mention @ChinaSichuanFood

    homestyle mei fun | chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Melissa

      April 29, 2017 at 4:08 am

      This turned out perfectly! Tasted just like in a restaurant!!

      Thanks for the extra stir-frying tips - Up until now have always had a lot of trouble frying noodles in the wok.

      Reply
      • Elaine

        April 30, 2017 at 8:06 am

        Thanks for the feedback, Melissa. Glad you love it and wish you have a nice cooking time with wok.

        Reply
    2. Taylor from On The Gas

      May 03, 2017 at 4:29 pm

      Wow Elaine! this is amazing. I am sure I can follow this recipe on your blog. Thanks for sharing. I was in Taiwan and I am looking for this recipe I can follow and found yours.

      Reply
      • Elaine

        May 03, 2017 at 8:26 pm

        Thanks Taylor, I'm glad you love it and let me know after you have tried this recipe.

        Reply
    3. chris 06

      May 08, 2017 at 4:09 am

      Je vais en faire la semaine prochaine, et je sais d'avance que je vais beaucoup aimer. Merci,et bises

      Reply
    4. Beatrice

      May 11, 2017 at 3:12 am

      Hello Elaine, I have tried this recipe this evening for dinner and everyone has enjoyed it in my family, also mum and dad who are usually not comfortable with ethnic food. (I'm from Italy) but they really liked the taste and the savours!
      Just one problem: My noodles (I have found the rice sticks instead of Mei fun noodles)came out too dry, maybe I cooked them too much into the wok, I don't know. I think I left them stir fry for about five, nope definitely more than five minutes, maybe ten. They were not very soft but the taste was good and I am going to give this recipe another try and another one and another one....

      Reply
    5. Jenine

      November 09, 2017 at 2:14 pm

      So glad I found your recipes can't wait to try some and tell you about them. I'm going to look for you on Instagram, so excited.

      Reply
      • Sharon

        July 05, 2021 at 7:06 am

        What kind of oil do you recommend for this dish?

        Reply
        • Elaine

          July 08, 2021 at 9:11 pm

          Around 4.5L to 4.8L. I actually use 5L water but the pulp may take some.

          Reply
    6. Marten

      April 15, 2020 at 11:26 pm

      5 stars
      5star for your hard work, explaining to us..

      Reply
      • Elaine

        April 18, 2020 at 3:48 pm

        My pleasure, Marten.

        Reply
    7. Raymond Puder

      August 11, 2020 at 4:21 am

      Shrimp Mai Fun, mixed with chunks of chicken and pork. Egg and cabbage, tastes like the Filipino dish Pancit de leon.

      Reply
    8. Emilia Rosa

      January 19, 2022 at 8:48 pm

      I love this dish--love Chinese food. Must try!

      Reply

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