Here’s a wonderful dish I get every time we order Chinese take-out. After a little trial and error, I came up with this version which closely matches my favorite from a local restaurant here. You can also add strips of chicken or pork to this.
Vegetable Mai Fun
Ingredients:
1/2 block dry Mai Fun rice noodles (sticks)
2 cups shredded cabbage
1-1/2 cups shredded carrot
3/4 cup yellow onion, coarsely chopped
2 bunches green onions, coarsely chopped
Soy sauce to taste (about 1-1/2 Tbsp)
3/4 cup chicken broth
Preparation:
Start by soaking the dry Mai Fun noodles in hot (not boiling) water in a covered dish for 5 - 8 minutes or until loose and pliable. Drain and set aside in a covered bowl.
In a large skillet or Wok (with a tablespoon or so of oil), stir fry the cabbage, carrot, and yellow onion for two minutes. Add the green onion and stir fry one minute more. Add the Mai Fun noodles and stir fry for one minute. Add the soy sauce and stir fry for 30 seconds. Add the chicken broth, cover the skillet/Wok, and remove from heat. The liquid will be absorbed by the noodles as it sits (about 5 or so minutes). Toss well before serving.
Notes:
The Mai Fun noodles are very long and sort of hard to work with. They clump together making it a bit difficulty to stir them into the vegetables before serving. It helps to use two tools for the job (a wooden spoon and wooden fork are good). Alternatively, you can cut or break the noodles in half prior to soaking.
I love this dish, and will often have it with just about anything (even if the rest of the meal isn't of an "oriental" theme) or simply eat a big bowl by itself.
These are the noodles I use.
Vegetable Mai Fun
Ingredients:
1/2 block dry Mai Fun rice noodles (sticks)
2 cups shredded cabbage
1-1/2 cups shredded carrot
3/4 cup yellow onion, coarsely chopped
2 bunches green onions, coarsely chopped
Soy sauce to taste (about 1-1/2 Tbsp)
3/4 cup chicken broth
Preparation:
Start by soaking the dry Mai Fun noodles in hot (not boiling) water in a covered dish for 5 - 8 minutes or until loose and pliable. Drain and set aside in a covered bowl.
In a large skillet or Wok (with a tablespoon or so of oil), stir fry the cabbage, carrot, and yellow onion for two minutes. Add the green onion and stir fry one minute more. Add the Mai Fun noodles and stir fry for one minute. Add the soy sauce and stir fry for 30 seconds. Add the chicken broth, cover the skillet/Wok, and remove from heat. The liquid will be absorbed by the noodles as it sits (about 5 or so minutes). Toss well before serving.
Notes:
The Mai Fun noodles are very long and sort of hard to work with. They clump together making it a bit difficulty to stir them into the vegetables before serving. It helps to use two tools for the job (a wooden spoon and wooden fork are good). Alternatively, you can cut or break the noodles in half prior to soaking.
I love this dish, and will often have it with just about anything (even if the rest of the meal isn't of an "oriental" theme) or simply eat a big bowl by itself.
These are the noodles I use.
