Vegetable Chow Mei Fun

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

5 from 5 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Side Dish

Cuisine: Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 243kcal

Author: Meesha

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

US Customary - Metric

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.

Nutrition