In terms of fast, satisfying, and healthful meals, vegetable mei enjoyable is one among my go-to choices. I adore it simply as a lot as my favourite hen mei enjoyable. However once I don’t have meat in my fridge, I can whip this dish collectively utilizing pantry substances and no matter leftover greens I’ve within the fridge. 

This Cantonese traditional balances delicate skinny rice vermicelli, tender-crisp greens, mushy eggs, and a savory sauce to create a dish that’s each comforting and contemporary. It’s a incredible foremost dish that’s filling and filled with vitamin, and it comes collectively shortly, making it excellent for a weeknight dinner.

Components

My favourite Chinese language rice vermicelli for stir frying

Rice vermicelli is available in totally different sizes and shapes. In terms of stir fried mei enjoyable, my favourite model is “Jiang Males Rice Sticks”. They’re fairly skinny in dried type, however will change into thicker as soon as hydrated. The most effective factor about these rice noodles is, they maintain their form and keep just a little chewy even after they’re cooked at excessive warmth. You may typically discover this model in Chinese language markets or massive Asian markets.

Sauce substances

The sauce makes use of oyster sauce, Shaoxing wine, and light-weight soy sauce for the savory spine. Darkish soy sauce provides a darker colour to the sauce, however you may skip it should you don’t have it readily available. White pepper provides a gentle kick and sesame oil provides nuttiness.

The sauce is delicate and barely candy, bringing out the pure flavors of the greens. In the event you suppose the dish is simply too delicate for you, be happy to stir in some chili oil or chili crisp on the finish of the cooking. 

Vegetable choices

My recipe makes use of carrot, cabbage, bean sprout and child bok choy for colour and texture. I are likely to overload the do-it-yourself mei enjoyable with greens, however be happy to tweak it with no matter you have got readily available.

A few of my favourite different greens are:

• Onion: Slice half an onion thinly and add it originally of the cooking, with the aromatics. You may cut back the quantity of scallion if utilizing onion. 
• Napa cabbage: You should utilize it to switch the cabbage and / or bok choy. Watch out, napa cabbage tends to launch lots of liquid if cooked for too lengthy. Ensure you at all times use excessive warmth so the liquid evaporates correctly.
• Purple pepper or bell pepper: You may slice half a pepper very thinly and use it as a substitute of bean sprouts, for the crisp texture. Keep away from chili peppers, because the spiciness often takes over and makes the dish unbalanced. 
• Spinach and choy sum: Each add tenderness and colour. You should utilize them to switch the child bok choy. 

The best way to make

1. Soak the vermicelli till al dente, then reduce the strands to shorter items so that they’re simpler to stir fry. At all times verify the package deal of your rice vermicelli, since totally different manufacturers name for various preparation strategies.

2. Scramble the eggs. I like to make use of a beneficiant quantity of oil and warmth it up actually sizzling. So the eggs brown barely on the floor and the within is tender and fluffy. 

3. Subsequent, cook dinner the aromatics to infuse the oil, then cook dinner the greens in line with their tenderness. On this recipe, I cooked the cabbage and carrot first, then proceeded with the bok choy whites and bean sprouts. Bok choy greens and scallions are added on the finish. It is very important use salt to season the greens as you go, to construct taste. 

4. After including the vermicelli and the sauce, I prefer to cowl the pan to steam it briefly. It helps to convey the pan temperature again up and ensure the greens added later are cooked via. 

5. Then toss every thing till the sauce is absorbed and the greens are totally cooked. It’s essential to style the dish at this level. You may barely alter the seasoning by sprinkling extra salt, or you may cowl the pan to steam just a little longer if the greens are usually not tender sufficient. 

Continuously requested questions

Different noodle recipes you may like

My favourite factor about do-it-yourself vegetable mei enjoyable is that I can load it with contemporary greens and eggs to make it a vibrant dish filled with texture. My recipe accommodates much more greens than the takeout model and is completed with a wealthy and aromatic brown sauce.

Prepare dinner ModeStop your display screen from going darkish

• Prepare dinner or soak vermicelli noodles in boiling water in line with package deal directions till al dente. I prefer to cook dinner the noodles 1 minute lower than the package deal signifies. As soon as performed, drain and put aside. Use a pair of scissors to chop the vermicelli into quick strands so it’s simpler to stir fry.

• Combine all of the sauce substances collectively in a small bowl and put aside.

• Add 1 tablespoon of oil into a giant skillet and warmth over medium-high warmth till shimmering. Add the crushed eggs into the pan. Flippantly scramble the eggs till simply cooked. Switch to a plate.

• Add the remaining 2 tablespoons of oil and the garlic, ginger and onion into the identical pan. Stir and cook dinner to launch perfume, 30 seconds or so.

• Add the carrot and cabbage. Prepare dinner and stir for two minutes, till the carrot simply begins to show mushy. Sprinkle with a pinch of salt and stir to combine properly.

• Add the bok choy white and bean sprouts. Prepare dinner and stir for 1 minute.

• Add the noodles, sauce combination, bok choy greens, and inexperienced onion. Stir a number of occasions and canopy the pan to steam for 1 minute. Then toss with a pair of tongs till the sauce is combined evenly. Add again the eggs and toss once more. Switch every thing to serving plates and serve sizzling as a foremost.

Ingredient Substitution Information

1. To make the dish gluten-free: use a gluten-free oyster sauce, use tamari to switch soy sauce, and use dry sherry as a substitute of Shaoxing wine.

Serving: 1serving, Energy: 346kcal, Carbohydrates: 38.1g, Protein: 11.6g, Fats: 17g, Saturated Fats: 3.5g, Ldl cholesterol: 186mg, Sodium: 477mg, Potassium: 393mg, Fiber: 2.4g, Sugar: 4.5g, Calcium: 111mg, Iron: 2mg

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