Morning! I hope everyone had a lovely Valentine’s Day! I know mine was pretty amazing, I got a gorgeous pair of earrings and ate my bodies worth of calories at dinner. Of course I made it and I went over the top, especially the molten lava cake. Mmm… Anyway! I could use something light today and this recipe is just that.
I love mei fun, have you had it? I was turned on to it a year or two ago and was instantly hooked! I used to get this huge container of mei fun or Taiwanese or rice noodles (whichever the delivery place decided to call them). All amazing, bursting with flavor but greasy and definitely loaded with extra fat and calories.
I never tried making it at home but I knew there had to be a better way for me to be able to enjoy the Mei Fun & not feel terrible afterward. This recipe is chock full of fresh veggies, a little scrambled egg and some heat! I think I’ve mentioned this before but I like spice.
I’m listing the ingredients for a recipe that won’t scorch the mouths of those who despise spicy foods. You can make it extra spicy by adding another serving to both the chili sauce and honey. The best part of this dish, especially if you’re super hungry, is that it’s quick and easy to make. Your ingredients MUST be ready to go when cooking in a wok. Here’s my lightened up Veggie Mei Fun…
Vegetable Mei Fun
by Lacy DeVeney
1 package Mei Fun noodles
3 tablespoons grape-seed oil
4 scallions, sliced thin, whites & greens separated
1 egg, whisked
3 cups broccoli, cut into small pieces
2 carrots, cut into matchsticks
1 zucchini, peeled & cut into matchsticks
1/2 bunch of spinach leaves, cut into ribbons
1/3 cup reduced sodium soy sauce
1 1/2 tablespoon chili garlic sauce
1 tablespoon honey
2 teaspoons sesame oil
salt & pepper
Bring a large pot of water to a boil. Place your mei fun noodles in a large bowl. Once the water is boiling pour it over the bowl of uncooked noodles. Let it sit for 10 minutes then drain. Set the noodles aside until needed.
Heat 2 tablespoons of grape-seed oil in the wok. Once smoking lightly add the whites of the scallions and stir until lightly browned. Remove the scallions and quickly add the egg scrambling. Remove once cooked through.
Add the remaining tablespoon of grape-seed oil, allow to heat up then add the broccoli and carrots, season with a little salt and pepper. Stir frequently until veggies are beginning to get tender (they will continue cooking) then add the spinach and scallion greens. Mix and cook until spinach is wilted.
At this point you’ll want to add your noodles to the wok. Mix to combine the ingredients. Add the egg and browned scallion whites back to the wok. Mix to disperse the ingredients throughout.
Stir together the soy sauce, chili sauce, honey and sesame oil. Add to the wok and stir to cover the noodles. Taste and adjust to your liking by adding more soy sauce, honey or chili sauce. Remove from heat & serve immediately.