Why You’ll Love Mei Fun Recipe

You’ll love this recipe because it offers so much:

Plenty of color and texture, thanks to the mix of vegetables and delicate rice noodles.
A flavorful curry undertone that elevates what might otherwise be a simple stir‑fry.
It’s highly adaptable—whether you’re vegetarian or want to add some protein, you can easily make it your own.
It uses economical and accessible ingredients, making it a smart choice for everyday cooking.
Leftovers reheat well and make for a satisfying next‑day meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dried Chinese black mushrooms or dried shiitake mushrooms
vermicelli rice noodles (also called mai fun, mei fun, or thin rice sticks)
Napa cabbage
red bell pepper
red onion
carrots
broccoli florets
curry powder
kosher salt
ground white pepper
MSG (optional)
neutral cooking oil, divided
large eggs
fish sauce
Shaoxing cooking wine

Directions

Soak the dried mushrooms in warm water until rehydrated (several hours).
Soak the rice noodles in hot tap water until tender, about 30 minutes (or a little longer if needed).
Meanwhile, prepare the vegetables: thinly slice the Napa cabbage, bell pepper, red onion; peel and julienne the carrots; halve thick broccoli florets.
Drain the mushrooms and cut them into thin slices. Reserve the soaking liquid.
In a small bowl, combine the curry powder, kosher salt, ground white pepper, and optional MSG; set aside.
Drain the noodles and set aside.
Heat a large wok over medium heat and add half the oil. Swirl to coat. Add the eggs and scramble until cooked through; transfer eggs to a plate.
Increase heat to medium‑high. Add the remaining oil, then add the red bell pepper and broccoli; stir‑fry until they start to brighten.
Add carrots and red onion; continue stir‑frying until crisp‑tender (about 2 minutes).
Increase heat to high. Add the mushrooms; stir‑fry by pushing veggies up the sides of the wok and pressing them into the pan, shaking the wok, about 2 minutes.
Create a well in the center of the wok. Add the Napa cabbage and fold veggies over it immediately so the heat wilts the greens. Cook undisturbed for 1 minute, then press the veggies into the wok surface to lightly sear.
Make another well in the centre. Add the noodles, the curry‑salt‑pepper mixture, and the fish sauce. Toss to coat everything evenly.
Add the cooked eggs back in; stir‑fry, making sure to scrape the bottom of the wok so nothing sticks.
When the wok looks dry, pour in the Shaoxing wine and about 2 tablespoons of the reserved mushroom soaking liquid down the side of the wok. Continue tossing and scraping the mixture so the noodles dry out slightly and develop a bit of crispness.
Divide among bowls and serve immediately.

Servings and timing

Serves: 4
Prep time: ~35 minutes (plus ~4 hours soaking time for mushrooms)
Cook time: ~20 minutes
Total time: ~4 hours 55 minutes

Variations

Add marinated tofu or pre‑cooked shrimp for extra protein.
Use thinly sliced chicken or char‑siu pork to bring it closer to a more traditional version.
Swap or add vegetables: snow peas, bean sprouts, celery, bok choy, whatever you have on hand.
For more heat, incorporate sliced chili or a dash of chili oil.
Make it vegan by omitting fish sauce (swap with soy sauce or tamari) and skipping eggs (or using scrambled tofu).

Storage/Reheating

Store cooked mei fun in an airtight shallow container in the fridge for up to 5 days.
To reheat: fluff the noodles, then microwave loosely covered with a damp paper towel to retain moisture. Alternatively, reheat on the stovetop in a pan over medium heat until hot throughout (this method may dry it a bit), or steam to keep noodles and vegetables moist.

FAQs

What kind of noodles are best for this dish?

Thin rice vermicelli (also called mei fun or mai fun) made strictly from rice and water work best. Avoid varieties that include tapioca, glass noodles, or bean thread noodles, as they behave differently.

Can I use fresh mushrooms instead of dried?

You can, but dried mushrooms offer a more concentrated flavor and the soaking liquid adds depth to the dish. Fresh mushrooms won’t give quite the same impact.

Is the soaking step for noodles really necessary?

Yes, soaking the noodles in hot water makes them tender and ready for stir‑frying. Boiling like pasta can make them mushy.

What can I substitute for the Shaoxing wine?

If you don’t have Shaoxing cooking wine, you can use dry sherry or a light rice wine. Alternatively, a mild dry white wine or even a bit of water with a splash of soy sauce can work in a pinch.

Can I make this ahead of time?

Yes — you can soak the noodles ahead of time (for up to a couple of hours) and chop your vegetables a day in advance (store them tightly covered in the fridge). The mushrooms can soak in their liquid ahead too. Then when you’re ready, finish the stir‑fry fresh.

How do I keep the noodles from sticking during stir‑frying?

Make sure the noodles are properly drained before adding to the wok. Also, toss them right away with the seasonings and sauce so they coat evenly and don’t clump together. A hot wok and plenty of movement help too.

My vegetables got soggy — how can I prevent that?

Use high heat and a hot pan/wok so vegetables get crisp‑tender rather than steamed. Don’t overload the pan; let space between pieces so they sear rather than steam.

Can I adjust the seasoning for less salt or no fish sauce?

Absolutely. You can reduce the salt or omit the fish sauce (use soy sauce or tamari instead) for a lighter or vegetarian‑friendly version. Taste and tweak to your preference.

How spicy is this dish by default?

This version isn’t very spicy — the main flavor comes from curry powder and vegetables rather than chili heat. If you like it spicier, add chopped fresh chili or a drizzle of chili oil.

Can I freeze leftover mei fun?

It’s not ideal to freeze this kind of stir‑fry with rice vermicelli — after thawing the texture of the noodles may degrade and get mushy. It’s better stored refrigerated and eaten within a few days.

Conclusion

This recipe for Mei Fun delivers a satisfying blend of tender rice noodles, crisp vibrant vegetables, and aromatic seasoning. It’s both accessible and adaptable—from a simple vegetarian weeknight dish to a more elaborate protein‑rich version. With a bit of planning (soaking mushrooms and noodles ahead), you’ll have a flavorful, full‑bodied meal ready in about 20 minutes of active cooking. Enjoy bringing this versatile and delicious dish into your weekly rotation.

Mei Fun