Saifun Vs Maifun Recipes

SAIFUN NOODLES

Steps:

• Make a marinade by combining 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 minced clove of garlic, and 1 tablespoon of ginger. Marinate the chicken and the beef for at least 30 minutes if not 2 hours in the refrigerator.
• Soak the saifun noodles in hot water for 15 minutes until they are clear, then drain. Reserve.
• In a wok or big heavy pot on high heat, add 2 tablespoons of oil and once is hot, add half of the drained pieces of chicken and beef. Cook 3 or 4 minutes until the chicken is done. Remove the chicken to a bowl and keep warm. Repeat the same operation with the second half of chicken and beef then remove.
• Add the remaining 1 tablespoon of oil to the same pot and then cook the vegetables garlic, green pepper, shallots, soybean sprouts, spinach, snap peas and carrots). Cook on high heat, stirring occasionally for about 5 minutes until the vegetables are done.
• Then, add the remaining 2 tablespoons of soy sauce, noodles and chicken to the vegetables, mix it well for 2 minutes, add all the chopped cilantro, then remove from heat and serve!

TAIWANESE MEEFUN

Steps:

• In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.
• Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.
• Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.
• Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.
• Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

SINGAPORE MAI FUN

Steps:

• Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
• Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
• Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
• Add 1 tsp oil.
• Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
• Remove from pan, and set aside.
• Wipe down pan with cloth or paper towel.
• Heat remaining oil (about 2 tsp) in pan over med-high heat.
• Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
• Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
• Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
• Sprinkle with green onions.