How to Make Pork Mei Fun (Rice Noodles)

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How to Make Pork Mei Fun (Rice Noodles)

Mei Fun (rice noodles or rice stick) or also known “rice vermicelli” are thin noodles made from rice which has been grounded and water is added to form into noodles.  Rice noodles are most commonly eaten by East and Southeast Asian countries, although they vary in shapes and thicknesses.

If you want to make Singapore Mei Fun, there are a couple of ways to make it.  The first way would be to fry the noodles for about 5 sec in hot oil and then stir fry it but you would have to add in some stock/broth or water to soften it.  The second way is exactly the same as the video, just add curry powder and chili in there to give it some flavor and heat.  On a side note, this dish does not exist in Singapore so do not expect to find it if you are in Singapore, it is actually a Cantonese cuisine.  Also in Singapore Mei Fun, a lot of proteins are added to this dish: beef, chicken, pork, shrimp, and/or imitation crabmeat and eggs.

Last but not least, rice noodles are gluten free…yay.

Ingredients: (2-3 servings)
Mei Fun (Thin Rice Noodles): 150 g or 5.3 oz
Eggs: 2 Large
Cabbage: 100 g or 3.5 oz
Nappa: 50 g or 1.76 oz
Carrot: 50 g or 1.76
Celery: 50 g or 1.76 oz
Onion: 50 g or 1.76 oz
Spring Onion: 1
Bean Sprouts: 30 g or 1 oz
Bamboo Shoot Strips: 15 g or .5 oz
Garlic: 1 tbsp (minced)
Sesame Oil: 1 1/2 tsp
Shao Xing Wine: 1 tbsp
Salt: 3/4 tsp
Sugar: 3/4 tsp
White Pepper: 1/6 tsp
Fish Sauce: 2 tsp
Oyster Sauce: 1/2 tsp
Veg. Oil: 3 1/2 tbsp

Seasoning for pork
Lean Pork: 350 g or 12.35 oz
Salt: 1/2 tsp
White Pepper: 1/8 tsp or a sprinkle
Garlic Powder: 1/6 tsp or a couple of sprinkle
Shao Xing Wine: 2 tsp
Water: 1 tbsp
Corn Starch: 2 tsp
Veg. Oil: 1 tsp

Directions:

Step 1: Soak the Mei Fun (Rice) noodles in cold water for about an hour.

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Step 2: Cut the pork (chicken or beef) into thin strips.  For Shrimp, just peel and devein and skip the marinating process.

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Step 3: Marinate the pork in salt, white pepper, garlic powder, water, wine, and water.  After the liquid are all absorbed add the corn starch then mix.  Mix until there is no corn starch powder left then add in the oil and continue to mix.

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Step 4: Prep the vegetables and cut them into strips.  You can use any kind of vegetables you have available.  The vegetables give this dish crunch and the moisture from the vegetables will soften the noodles as you stir-fry.

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Step 5: Drain the Mei Fun noodles and set it aside.

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Step 6: Heat wok or pan then add in oil and cook the eggs first.  Remove the egg and set it aside, then partially cook the pork.

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Step 7: Add in the garlic, onion, cabbage, nappa, carrots, celery, bean sprouts, spring onions (white parts) and bamboo shoots. Stir fry for about a minute.

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Step 8: Once the vegetable began to wilt a little bit, add in the rice noodles, cooked eggs and the spring onion (green parts).  Continue to stir fry for another minute.

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Step 9: Season the Mei Fun with salt, sugar, chicken powder, wine, oyster sauce, white pepper and fish sauce.  Continue to stir-fry the mei fun until the noodles become soft.

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Step 10: Add in Sesame oil for added flavor and stir fry for a while then plate.

Pork Mei Fun

Pork Mei Fun

3 Comments

  1. Pingback: How to Make Pork Mei Fun (Rice Noodles) The Art Of Cooking

  2. Hello again Raymond, I just made the singapore mei fun from the pork mei fun recipe you posted. I wanted to let you know, it turned out perfect! At first, I added the curry powder while tossing in the pan. It didn’t mix evenly to coat everything, so I added it and 2 tablespoons of chicken stock to the sauce mixture and as I said, it turned out perfect! my sons swore it was even better than some of the local restaurants. thank you for another awesome recipe. Now I’m anxiously waiting for you to post the stir fried rice recipe while I make the others you posted. As I said before, YOU ROCK!!!!

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  3. This recipe looks great! I didn’t see in the ingredients list how much chicken powder I need to use.

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