Mai fun can usually be found in the ethnic section of your local grocery store. The package will say “mei fun,” “mai fun,” or simply “rice sticks.” Just make sure that they are the thin rice stick noodles. Below are two brands of these noodles found at Amazon.com that I frequently use.
To see a video of these instructions click here.
8oz Mai Fun (Rice Vermicelli Noodles)
2 stalks green onion
16oz bag frozen stir fry vegetables
2 tbsp stir fry oil
½ cup chicken broth
3 tbsp soy sauce
½ tsp salt
- Fill a large bowl with luke warm water. Remove the noodles from their package and submerge them in the water. Let them soak for 20 to 30 minutes, or until “al dente.”
- While the noodles are soaking, prepare the other ingredients. Rinse the green onion stalks under cold running water and dry them with paper towels. Then cut off the ends and about ½ inch from the green tops and discard. Cut the remaining stalks into tiny pieces and set them aside.
- In a large microwave safe bowl, microwave the frozen vegetables on high for about 5 minutes, or just until they are cooked through. Then drain them in a colander and set them aside.
- In a large cup, mix together all of the ingredients for the sauce. If you prefer, you can use ¼ tsp of salt instead of ½ depending on your tastes. Then set this sauce mixture aside.
- Once the noodles have finished soaking, check to make sure they are “al dente,” and then drain them in a colander and set them aside.
- Heat a non stick pot or wok on high and then add the stir fry oil. Stir fry oil can usually be found in the ethnic section of your local grocery store. This oil is already infused with flavors of garlic, onion, and ginger and is very important in adding flavor to this dish.
- Once the oil is hot, add the green onion, vegetables, and noodles to the wok. Mix everything together for about 3 minutes. Then add the sauce and toss until everything is completely combined.
- Makes 3 servings.