Taiwanese Meefun

Name: Taiwanese Meefun
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 5 ounces dried rice vermicelli; 4 dried shiitake mushrooms; 5 tablespoons vegetable oil; 2 eggs, lightly beaten; 2 large shallots, thinly sliced; Kosher salt; 1 large carrot, cut into thin matchsticks (about 2 1/2 cups); 1/4 small green cabbage, shredded (about 2 1/2 cups); 8 ounces baked or smoked tofu, cut into thin matchsticks (about 2 cups); 3 tablespoons soy sauce; 1 teaspoon ground white pepper; 1/4 cup fresh cilantro, roughly chopped; Chile oil, for serving

By Sue Li

Updated Sept. 18, 2020

Taiwanese Meefun — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 35 minutes
Rating: 4(1,953)
Comments: Read comments

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

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Ingredients

Yield:4 to 6 servings

5ounces dried rice vermicelli
4dried shiitake mushrooms
5tablespoons vegetable oil
2eggs, lightly beaten
2large shallots, thinly sliced
Kosher salt
1large carrot, cut into thin matchsticks (about 2½ cups)
¼small green cabbage, shredded (about 2½ cups)
8ounces baked or smoked tofu, cut into thin matchsticks (about 2 cups)
3tablespoons soy sauce
1teaspoon ground white pepper
¼cup fresh cilantro, roughly chopped
Chile oil, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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 ¼-inch thick.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.

Ratings

4 out of 5

1,953 user ratings

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Comments

JK4 years ago

My mom is also from Taiwan, and her mifen is arguably the favorite dish in our family, from young to old. Sharing some mods/notes that I hope will be helpful: -Use stock instead of water. She uses more than the cup this recipe calls for, which I think leads to a softer, silkier texture, but it’s a matter of preference. -If wanting meat, thin strips of velveted pork or chicken are a great addition and cook quickly. -Top with black vinegar in addition to the cilantro and chili oil. Next level!

Morgan4 years ago

Made this for my crew, which consists of a teen veggie who hates mushrooms, a teen vegan who gets the soapy taste from cilantro, a meat-eating wife who detests tofu and me, the human garbage disposal. I fried tofu, shrooms and eggs separately and set aside in bowls. I sautéed ground pork and turkey for the meat-eater and set aside. Then made the recipe as directed, without mixing in cilantro. Everyone topped their noodles as they liked, then I mixed what was left and happily devoured it. Awesome

EHSMD4 years ago

My mom, part of the generation of Taiwanese who came to the US in the late 1960s to attend graduate school, made this dish all the time. She always used shiitakes, plus sliced onion, scallions and garlic—I wonder if cilantro is a modern addition? Never came across meefun with cilantro ever. Also: this will be a fairly dry dish, the noodles absorb the flavoring, and there isn’t a coating of sauce as people might be expecting.

V17 hours ago

versatile recipe/ technique, but a word of warning to anyone who may want to use a heartier noodle than vermicelli: pre-cook noodles before adding to the vegetables or you'll end up with sad vegetable mush

HRD5 months ago

Definitely more stock than a cup. Shiitake water plus stock, about double the recipe calls for. Bamboo slices were a good addition. Oyster sauce and sesame oil are options but may not be true to the dish. Made with shrimp

peter8 months ago

I used a 397 gram bag of Cole slaw vs. cutting up carrots and shredding cabbage

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