Vegetable Mei Fun

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)

Steps

1. 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. 2

   Mix all the sauce ingredients together in a small bowl and set aside.

3. 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. 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. 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. 6

   Add the bok choy white and bean sprouts. Cook and stir for 1 minute.

7. 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.