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Homestyle Mai Fun

April 26, 2017 10 Comments

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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
  • 1/2 cup shredded carrot
  • 1/2 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
  • 1/2 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

5 from 1 vote
Print
Homestyle Mai Fun
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 
A homestyle chow mai fun
Course: staple
Cuisine: Cantonese
Keyword: Mei Fun
Servings: 2
Calories: 494 kcal
Author: Elaine
Ingredients
  • 100 g thin rice noodles
  • 10 whole shrimp , peeled and deveined
  • 2 tbsp. cooking oil
  • 2 eggs , beaten
  • 1/2 cup shredded carrot
  • 1/2 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
  • 1/2 tsp. sugar
  • 1 tsp. sesame oil
Instructions
  1. 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.
  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. Then place side ingredients including carrot and red onion shreds to fry for another 30 seconds or until they are slightly softened.
  4. 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.
Recipe Notes

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

Nutrition Facts
Homestyle Mai Fun
Amount Per Serving
Calories 494 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Cholesterol 286mg95%
Sodium 909mg40%
Potassium 297mg8%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 5835IU117%
Vitamin C 9.9mg12%
Calcium 131mg13%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

homestyle mei fun | chinasichuanfood.com

Filed Under: Featured, Noodles, Recipes, staple food, Stir fry

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Comments

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  1. Melissa says

    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 says

      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 says

    May 3, 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 says

      May 3, 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 says

    May 8, 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 says

    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 says

    November 9, 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
  6. Marten says

    April 15, 2020 at 11:26 pm

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

    Reply
    • Elaine says

      April 18, 2020 at 3:48 pm

      My pleasure, Marten.

      Reply
  7. Raymond Puder says

    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

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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