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Recipes
Pork Mei Fun (Rice Noodles)
Recipe

26 INGREDIENTS • 21 STEPS • 55MINS

Pork Mei Fun (Rice Noodles)

4.9
9 ratings
Mei Fun which is translated to rice noodles or rice vermicelli are thin noodles made from grounded rice and water.
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Pork Mei Fun (Rice Noodles)
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Mei Fun which is translated to rice noodles or rice vermicelli are thin noodles made from grounded rice and water.
55MINS
Total Time
$7.95
Cost Per Serving
Ingredients
Servings
2
US / Metric
Rice Noodles
5.5 oz
Rice Noodles
Lean Pork
12.5 oz
Lean Pork, sliced
Salt
1 1/4 tsp
Ground White Pepper
3 pinches
Ground White Pepper
Garlic Powder
1/8 tsp
McCormick® Garlic Powder
Water
1 Tbsp
Water
Green Cabbage
3.5 oz
Green Cabbage, sliced
Napa Cabbage
1/2 cup
Napa Cabbage, sliced
Carrot
1/3 cup
Carrot, sliced
Celery
1/3 cup
Celery, sliced
Onion
1/3 cup
Onion, sliced
Scallion
1 bunch
Scallion, sliced
1 scallion per 2 servings
Bean Sprouts
1/4 cup
Corn Starch
1/2 Tbsp
Vegetable Oil
1 tsp
Vegetable Oil
Vegetable Oil
3 1/2 Tbsp
Vegetable Oil
Garlic
1 Tbsp
Garlic, minced
Fish Sauce
1/2 Tbsp
Fish Sauce
or 1/2 tsp Chicken Powder
Oyster Sauce
1/2 tsp
Sesame Oil
1/2 Tbsp
Sesame Oil
Sriracha
to taste
Sriracha
optional
Nutrition Per Serving
VIEW ALL
Calories
916
Fat
42.7 g
Protein
47.9 g
Carbs
85.4 g
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Pork Mei Fun (Rice Noodles)
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
Add Rice Noodles (5.5 oz) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
step 1 Add Rice Noodles (5.5 oz) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
step 2
Cut Lean Pork (12.5 oz) into thin strips. Make sure to slice against the grain to help the meat become tender.
step 2 Cut Lean Pork (12.5 oz) into thin strips. Make sure to slice against the grain to help the meat become tender.
step 3
Mix the pork with Salt (1/2 tsp), Ground White Pepper (1 pinch), McCormick® Garlic Powder (1/8 tsp), Shaoxing Cooking Wine (1/2 Tbsp), and Water (1 Tbsp) and marinade for 10 to 15 minutes.
step 3 Mix the pork with Salt (1/2 tsp), Ground White Pepper (1 pinch), McCormick® Garlic Powder (1/8 tsp), Shaoxing Cooking Wine (1/2 Tbsp), and Water (1 Tbsp) and marinade for 10 to 15 minutes.
step 4
Cut Napa Cabbage (1/2 cup) into strips.
step 4 Cut Napa Cabbage (1/2 cup) into strips.
step 5
Cut Green Cabbage (3.5 oz) into strips.
step 5 Cut Green Cabbage (3.5 oz) into strips.
step 6
Cut Onion (1/3 cup) into strips.
step 6 Cut Onion (1/3 cup) into strips.
step 7
Cut a stick of Celery (1/3 cup) in half, then cut it again and slice into thin strips.
step 7 Cut a stick of Celery (1/3 cup) in half, then cut it again and slice into thin strips.
step 8
Take the Carrot (1/3 cup) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
step 8 Take the Carrot (1/3 cup) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
step 9
Cut the Scallion (1 bunch) long strips. Take the white portion and slice lengthwise to make thinner strips.
step 9 Cut the Scallion (1 bunch) long strips. Take the white portion and slice lengthwise to make thinner strips.
step 10
In addition to the other vegetables, get the Bean Sprouts (1/4 cup) and Bamboo Shoot Strips (1 1/2 Tbsp) ready.
step 10 In addition to the other vegetables, get the Bean Sprouts (1/4 cup) and Bamboo Shoot Strips (1 1/2 Tbsp) ready.
step 11
Add in Corn Starch (1/2 Tbsp) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 tsp) and mix until combined.
step 11 Add in Corn Starch (1/2 Tbsp) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 tsp) and mix until combined.
step 12
Drain the soaking noodles.
step 12 Drain the soaking noodles.
step 13
Beat the Farmhouse Eggs® Large Brown Eggs (2) in a bowl.
step 13 Beat the Farmhouse Eggs® Large Brown Eggs (2) in a bowl.
step 14
Heat a wok until hot, add Vegetable Oil (1 1/2 Tbsp) and cook the beaten eggs. Do not overcook the eggs. Set aside.
step 14 Heat a wok until hot, add Vegetable Oil (1 1/2 Tbsp) and cook the beaten eggs. Do not overcook the eggs. Set aside.
step 15
Heat your wok until smoking hot, add Vegetable Oil (2 Tbsp) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
step 15 Heat your wok until smoking hot, add Vegetable Oil (2 Tbsp) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
step 16
Add in the Garlic (1 Tbsp) and stir fry.
step 16 Add in the Garlic (1 Tbsp) and stir fry.
step 17
Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
step 17 Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
step 18
Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
step 18 Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
step 19
Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 Tbsp), Salt (3/4 tsp), Granulated Sugar (3/4 tsp), Ground White Pepper (2 pinches) and Fish Sauce (1/2 Tbsp). Stir and toss for 30 seconds without breaking the noodles.
step 19 Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 Tbsp), Salt (3/4 tsp), Granulated Sugar (3/4 tsp), Ground White Pepper (2 pinches) and Fish Sauce (1/2 Tbsp). Stir and toss for 30 seconds without breaking the noodles.
step 20
Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 tsp), Sriracha (to taste), and Sesame Oil (1/2 Tbsp) then toss for another 45 seconds to a minute.
step 20 Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 tsp), Sriracha (to taste), and Sesame Oil (1/2 Tbsp) then toss for another 45 seconds to a minute.
step 21
Transfer to a plate and serve.
step 21 Transfer to a plate and serve.
Tags
Dairy-Free
Asian
Dinner
Chinese
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