This cabbage chow fun is prepared with napa cabbage, egg and Mei Fun noodles, a simple side dish to serve with white rice.
“Chow” in Chinese refers to stir fry cooking method, “Fun” means the long and thin rice vermicelli and the wider and slippery noodles, know more How to Make Chow Fun Noodles, click the recipe link or check the recommend recipes.
- 3 1/2 oz. mei fun
- 1 small cabbage, or as needed
- 1 1/2 oz. pork
- 1 tbsp Asian light soy sauce
- 1/5 tsp five-spice powder for taste
- Peanut/canola oil for frying
- 3 red chilies, optional
- 1 scallion, sliced
- 3 slices ginger
- 1 tsp Chinese cooking wine
- 1/2 tsp light soy sauce
- 1/2 tsp cornstarch
- Dash of salt
- Remove the core and rinse the leaves for this cabbage chow fun recipe.
- Soften mei fun in warm water for 20-30 minutes until soft, use ho fun noodles for a substitute if desired.
- Drain the vegetable and then cut diagonally into tin strips, set aside.
- Thaw pork, cut across the grain into 1/4 inch thick pieces, marinate with marinade sauces for 15 minutes. Slice scallion, red chili and ginger diagonally into strips.
- Heat the wok to medium-high heat, add 1 tbsp cooking oil, when oil is 80 percent hot, add spices, and stir fry for a few seconds until aromatic. Stir in pork; stir constantly until mat color changed.
- Combine together cabbages, cook for 3-5 minutes until softened.
- Add mei fun noodles, stirring fast at high heat until well combined, splash the recipe with light soy sauce, stir in salt and sprinkle five-spice powder over the top, cook until ingredients are well coated.
- Remove and transfer hot with meat recipes if desired.