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House Special Mei Fun: Discover the Star of Chinese Takeout

house special mei fun with pork and shrimp on rustic table

A Chinese-American takeout classic featuring delicate rice noodles stir-fried with shrimp, chicken, roast pork, and colorful vegetables in a savory soy-sesame sauce with a hint of curry.

Ingredients

Scale
  • 200g rice noodles (mei fun)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 scallions, chopped
  • 1/2 tsp curry powder (optional)
  • 100g shrimp, peeled and deveined
  • 100g chicken breast or thigh, thinly sliced
  • 100g roast pork or beef, thinly sliced
  • 1/2 cup julienned carrots
  • 1/2 cup bean sprouts
  • 1 cup napa cabbage or bok choy, shredded
  • 1/2 cup bell peppers, thinly sliced

Instructions

  1. Soak the rice noodles in warm water for about 20 minutes until pliable. Drain well.
  2. Prepare all ingredients: slice proteins thinly, julienne vegetables, and set sauces and aromatics aside.
  3. Heat oil in a large wok or skillet over medium-high heat.
  4. Cook shrimp, chicken, and pork/beef until just done. Remove and set aside.
  5. Add garlic, ginger, and vegetables to the pan. Stir-fry until tender-crisp.
  6. Return cooked proteins to the pan along with drained noodles.
  7. Add soy sauce, sesame oil, and curry powder. Stir-fry until everything is evenly coated and heated through.
  8. Garnish with extra scallions or chili oil if desired. Serve hot.

Notes

Soak noodles only until pliable—don’t over-soften. Curry powder is optional but adds subtle warmth. For a vegetarian version, replace meats with tofu or mushrooms.

Nutrition