Vegetable Mei Fun

4 standard portions

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Ingredients

• 5 oz dried thin rice vermicelli noodles ((yields 1 lb / 450 g after soaking))
• 4 eggs (, beaten with a pinch of salt)
• 1/4 cup chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil
• 3 tablespoons peanut oil ((or vegetable oil))
• 1 thumb ginger (, minced)
• 2 cloves garlic (, minced)
• 1/2 medium carrot (, julienned)
• 2 cups cabbage (, shredded)
• 2 baby bok choy (, white sliced to 1/2” pieces, greens sliced to 1” pieces)
• 1 cup bean sprouts
• 4 green onions (, sliced to 2” pieces)

Method

1. Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry.
2. Mix all the sauce ingredients together in a small bowl and set aside.
3. Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until shimmering. Add the beaten eggs into the pan. Lightly scramble the eggs until just cooked. Transfer to a plate.
4. Add the remaining 2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook to release fragrance, 30 seconds or so.
5. Add the carrot and cabbage. Cook and stir for 2 minutes, until the carrot just starts to turn soft. Sprinkle with a pinch of salt and stir to mix well.
6. Add the bok choy white and bean sprouts. Cook and stir for 1 minute.
7. Add the noodles, sauce mixture, bok choy greens, and green onion. Stir a few times and cover the pan to steam for 1 minute. Then toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.