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Home » Recipes » Vegan Main Dishes

Published: Jun 3, 2024 by Jim Mee Sha · This post may contain affiliate links · 2 Comments

Vegetable Chow Mei Fun (Singapore-inspired)

Jump to Recipe

This vegetable mei fun features bouncy noodles and crunchy veggies cooked in a rich, savory sauce! It is a hearty, filling, and flavorsome meal that your whole family will love. Ready in 20 minutes and only calls for simple everyday ingredients.

2 plates of chow mei fun topped with scallions with chopsticks and dish of chili flakes beside.

This recipe is a recreation of my childhood favorite - the classic hawker stall chow mei fun! You can find it almost anywhere in Malaysia and Singapore, be it the local street vendor or high-end buffet dinner. In this version, we will add tons of colorful veggies for a more nutrient-dense meal. 

Although commonly served on its own, I like serving it with other local delicacies such as the Chinese yam cake, mung bean soup, popiah and a glass of lemon barley water.

Jump to:
  • 💚Why you will love this recipe
  • 🤔What is chow mei fun
  • 🧅What you will need
  • 📃Ingredients notes and substitutions
  • 🔪How to make
  • ✔Helpful tips
  • ❄️Storing and reheating suggestions 
  • 🍲How to serve 
  • ❔Commonly asked questions
  • 🍽More vegan noodle dishes
  • 📖 Recipe

💚Why you will love this recipe

  • Satisfying, hearty, and packed with tons of flavors 
  • A quick and easy meal idea that is ready in 15 minutes, 
  • Highly customizable - feel free to switch up veggies and seasonings used, or even add ingredients (especially a source of protein like chicken pieces, eggs, or tofu) 
  • A wholesome recipe that is packed with veggies and lighter than takeout

🤔What is chow mei fun

Chow mei fun is a Chinese dish especially popular in Hong Kong, Singapore, and other parts of Asia. It is an easy one-pan stir-fry noodle that typically involves vermicelli stir-fried with vegetables (such as bean sprouts and onion) and protein (like seared chicken pieces and eggs). 

The name can be broken into “chow” (炒), which refers to the act of frying, and “mei fun” (米粉) - a thin rice noodles, also known as vermicelli. 

Many variations of mei fun exist, and in this recipe, we will be making Singapore-style mei fun, which includes curry powder that gives the noodles a yellowish hue. However, this dish is incredibly forgiving, and you can swap out any ingredients or add whatever sounds good!

🧅What you will need

Ingredients needed like noodles, cabbage, red pepper, bean sprout, onion and garlic on a grey background.

For stir-fry

Ingredients needed for sauce like soy sauce, sesame oil and oyster sauce on a grey background.

For the sauce

📃Ingredients notes and substitutions

  • Rice vermicelli - Thin, delicate noodles made from rice flour. It can be found in most Asian markets or groceries (usually in the noodles or international food aisle). I usually purchase it online.
  • Vegetables - I am using bell peppers, cabbage, and bean sprouts. However, other veggies such as napa cabbage, mushrooms, carrots, and broccolini will also work.
  • Curry powder - I recommend going for Indian curry powder to give Singapore chow mei fun its distinctive yellow hue.
  • Oyster sauce - Opt for a vegan oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee’s stir-fry sauce (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce).

🔪How to make

Cooked vermicelli on a plate.

Soak rice vermicelli in boiling-hot water for 2-3 minutes or until al dente. Drain and set aside.

Stir-fry sauce for mei fun in a ramekin with a spoon beside.

While the noodles are soaking, make the stir-fry sauce by combining all the ingredients needed.

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Cooked onion in a cast iron skillet on a folded white checkered teacloth.

Heat some oil in a pan, then add onion and saute until translucent.

Cooked onion and garlic in a skillet on a folded white teacloth.

Add garlic and fry for a minute until fragrant.

Cooked vegetables in a skillet on a folded white checkered teacloth.

Stir in bell pepper and cabbage, cooking for 2-3 minutes until veggies are tender.

A pan of vegetable mei fun on a folded white checkered teacloth.

Add bean sprouts, cooked vermicelli, and stir-fry sauce. Toss to combine and fry until everything is hot. Remove from heat and serve your vegetable mei fun.

✔Helpful tips

  • Slightly undercook your rice vermicelli - Overcooking noodles will cause them to clump, making them difficult to cook. I find soaking in hot water for 2-3 minutes optimal, but it will vary depending on the thickness of your noodles. 
  • Customize this recipe - Switch up the veggies and amount of seasonings used to your liking. 
  • Add a source of protein - I recommend adding some protein to this dish for a more substantial meal. Seared chicken breast, thin strips of cooked beef, eggs, and tofu work great in this vegetable mei fun. 
  • Use a large enough pan/wok - Avoid overcrowding your pan to ensure the ingredients cook evenly and properly. 
  • Make it spice-free - Omit the curry powder, or use a mild one.

❄️Storing and reheating suggestions 

Storing - Vegetable mei fun can be refrigerated in an airtight container for up to 5 days. 

Reheating - The best way to reheat mei fun is in a wok or pan. Heat some oil in the pan, then add leftovers. Stir-fry for 3-4 minutes until hot, adding a splash of water if needed. A quicker method is to reheat noodles in the microwave at 30-second intervals until hot, stirring in between.

🍲How to serve 

Chow mei fun is commonly served as breakfast, especially in Malaysia and Singapore. However, it is good to serve at any meal. Before serving, you could top noodles with chili oil or sriracha for heat or a squeeze of lime/lemon juice for tanginess. A warm bowl of soup (especially my Chinese spinach soup and napa cabbage soup) pairs great with this dish. 

I also love making and serving it as a side dish for gatherings and parties, alongside vegan wontons, air fryer rice paper rolls, and mains such as Szechuan tofu or mushroom tofu stir-fry. 

Noodles in a deep dish topped with sesame seeds and chopped scallions with chopsticks beside.

❔Commonly asked questions

What are the differences between rice noodles and rice vermicelli?

Although both are rice-based noodles, vermicelli is much thinner when compared to regular rice noodles. Due to their shape, cooked vermicelli is springy and delicate, while regular rice noodles are chewy in texture.

Are mei fun noodles gluten-free?

Mei fun uses vermicelli noodles, which is a rice-based noodles. Hence, it is naturally gluten-free.

How to cook rice vermicelli?

The easiest way to cook rice vermicelli is by soaking them in boiling water for 2-3 minutes. Alternatively, boil them for 1-2 minutes or soak them in warm water for 20-30 minutes.

A bowl of chow mei fun with a dish of ketchup, glass of water and chopsticks beside.

🍽More vegan noodle dishes

  • A plate of stir-fry noodles served with chopsticks with chili flakes and a cup of tea beside.
    Stir-fry Rice Vermicelli Noodles (fried bee hoon)
  • Teriyaki soba noodles in a pan with a dish of sesame seeds, scallions and a wooden spatula beside.
    Easy Teriyaki Soba Noodles
  • Gochujang pasta topped with green onion and chili flakes with a wooden stirrer beside.
    Creamy Korean Gochujang Pasta
  • Bowl of wonton noodles with choy sum and vegan roast pork beside with chopsticks.
    Dry Wonton Noodles/Wantan Mee (Vegan)

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📖 Recipe

A plate of Singapore noodles topped with chopped green onions with a pair of chopsticks beside.

Vegetable Chow Mei Fun

Meesha
This vegetable mei fun features bouncy noodles and crunchy veggies cooked in a rich, savory sauce! It is a hearty, filling, and flavorsome meal that your whole family will love. Ready in 20 minutes and only calls for simple everyday ingredients.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 2 servings
Calories 243 kcal

Ingredients
 
 

For the noodles

  • 3 oz rice vermicelli
  • ½ medium yellow onion sliced
  • 3 cloves garlic minced
  • 2 cup shredded cabbage
  • 1 medium red bell pepper julienned
  • 1 cup bean sprout
  • 2 teaspoons Indian curry powder

For stir-fry sauce

  • 1 tablespoon soy sauce or tamari (use gluten-free if needed)
  • ½ tablespoon shaoxing wine (Chinese cooking wine)
  • ½ tablespoon vegetarian oyster sauce or regular oyster sauce
  • ½ teaspoon sesame oil
Prevent your screen from going dark

Instructions
 

  • Soak rice vermicelli in boiling-hot water for 2-3 minutes or until al dente. Drain and set aside.
    3 oz rice vermicelli
  • While the noodles are soaking, make the stir-fry sauce by combining all the ingredients needed.
    1 tablespoon soy sauce, ½ tablespoon shaoxing wine, ½ tablespoon vegetarian oyster sauce, ½ teaspoon sesame oil
  • Heat some oil in a pan over medium-high heat. Add onion, and saute until translucent.
    ½ medium yellow onion
  • Add garlic and fry for a minute until fragrant.
    3 cloves garlic
  • Stir in bell pepper and cabbage, cooking for 2-3 minutes until veggies are tender.
    1 medium red bell pepper, 2 cup shredded cabbage
  • Add bean sprouts, cooked vermicelli, curry powder, and stir-fry sauce. Toss to combine and fry until everything is hot. Remove from heat and serve.
    1 cup bean sprout, 2 teaspoons Indian curry powder

Notes

Helpful tips
  • Slightly undercook your rice vermicelli - Overcooking noodles will cause them to clump, making them difficult to cook. I find soaking in hot water for 2-3 minutes optimal but it will vary depending on the thickness of your noodles. 
  • Customize this recipe - Switch up the veggies and amount of seasonings used to your liking. 
  • Add a source of protein - I recommend adding some protein to this dish for a more substantial meal. Seared chicken breast, thin strips of cooked beef, eggs, and tofu work great in this vegetable mei fun. 
  • Use a large enough pan/wok - Avoid overcrowding your pan to ensure the ingredients cook evenly and properly. 
 
Storing - Vegetable mei fun can be refrigerated in an airtight container for up to 5 days. 
Reheating - The best way to reheat mei fun is in a wok or pan. Heat some oil in the pan, then add leftovers. Stir-fry for 3-4 minutes until hot, adding a splash of water if needed. A quicker method is to reheat noodles in the microwave at 30-second intervals until hot, stirring in between.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 243kcalCarbohydrates: 51gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 413mgFiber: 5gSugar: 8gVitamin A: 1943IUVitamin C: 112mgCalcium: 63mgIron: 2mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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Comments

    5 from 5 votes (4 ratings without comment)

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    Recipe Rating




  1. Sandra says

    August 22, 2023 at 4:21 am

    5 stars
    Thank you for the recipe

    Reply
    • Jim Mee Sha says

      August 22, 2023 at 9:41 am

      Its my pleasure!

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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