Chow mai fun ,or mai fun simply means “rice vermicelli noodles” as well as Singapore mai fun. The satisfying thing about these recipes are the combination flavors by adding any vegetables or meat.
- 8 ounces mai fun
- 3 ounces carrot nibs (come from prepackaged in a little bag)
- 1/2 pound shiitake mushrooms
- 4 cups cabbages, julienne.
- 1/2 cup reduced-sodium fat-free chicken broth
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon salt
- 3 tablespoon peanut oil, divided
- 2 eggs beaten lightly
- 1 tbsp chopped garlic
- 1 tbsp chopped green onion
- Fill a large bowl with cold water, Submerge mai fun in for about 30 mins.drain and cool it at room temperature.
- Take shiitake mushrooms caps only. Stack three of them up at a time and julienne.
- Cut the carrots right apart into thin strips.
- Heat pan with 1/2 tbsp oil, low heat when it is hot, pour in egg and pan fry to just set.
- Remove egg and cut into pieces.
- Reheat the large pan with 2 1/2 tbsp peanut oil over medium-high heat, add garlic and stir around until it browns
- Add in mushrooms, cook about 1 minute or until it browns, add carrots, sprinkle them right around, then the cabbage and soy sacue. Stir and cover this right up and let it go for about two mins.
- Open up and flip it around a little bit, make sure not to over cook it.
- Add cooled mai fun, eggs and chicken brothe, stir up with chopsticks or spoons. This will take 2-3 minutes.
- Combine salt and mix well before just serveing.
- Garnish with green onions.