Pork Mei Fun

Pork Mei Fun is a classic noodle dish with rice vermicelli, tender pork, vegetables, and mushrooms, all tossed together for a quick and delicious meal.

When I was growing up, this was one of my favorite noodle dishes. My grandmother made it for me when I was about 7 or 8 years old, and as someone who has always loved thin noodles, I was instantly hooked. The combination of tender pork, onions, and delicate rice vermicelli was simple but incredibly flavorful.

Not only is Pork Mei Fun delicious, it also comes together in just 20 minutes, making it the perfect meal for busy weeknights.

What is Mei Fun?

Mei Fun is a stir-fried dish made with thin rice vermicelli noodles, vegetables, and a protein. It is a versatile dish that can be adapted to your preference.

I usually make mine with pork, but you can easily substitute chicken or shrimp. For a vegetarian version, try adding scrambled eggs and vegetables like carrots, cabbage, or bean sprouts.

What you Need

• Rice vermicelli – Soak the noodles in hot water for about 10 minutes until softened, Drain well and cut into shorter lengths using kitchen scissors for easier cooking and eating.
• Mushrooms – I used shitake but brown beechwood mushrooms or wood ear mushrooms are great alternatives.
• Bell peppers – Red, orange or yellow peppers add natural sweetness and color to the dish.
• Green onions
• Minced garlic
• Boneless pork loin – Thinly slice the pork cut to about 1 ½ -inch pieces for quick, even cooking.
• Salt
• Starch
• Neutral oil

Asian Condiments

These pantry staples are key to building flavor in Pork Mei Fun.

• Oyster sauce – I’ve been using Lee Kum Kee oyster sauce for years. It is a must-have in many Asian dishes. It is thick, rich, and adds a deep savory flavor without being fishy.
• Chinese cooking wine – Shao Xing wine adds a subtle sweetness and complexity. If you don’t have Shao Sing wine, you can substitute with Japanese cooking sake.
• Chili Oil – If you like to spice up your food, Chili oil is another must have condiment. I came across Chuannan brand chili oil made by Sichuan Province Chuannan Brewing Co. few years ago at a local Chinese grocery store and fell in love. Just a small drizzle adds the perfect amount of heat and flavor. Many of Chuannan products are available through Yami.

How to Make Pork Mei Fun

• Start by soaking your rice vermicelli in hot water until just softened. The noodles should be pliable but not too soft, as they will continue cooking in the pan. Drain well and cut into shorter lengths for easier tossing and serving.
• Next, slice the pork thinly and coat it lightly with salt and cornstarch. This helps keep the pork tender. Cook in a hot skillet until just no longer pink, then remove and set aside to avoid overcooking.

• In the same pan, sauté the garlic, bell peppers, and mushrooms until they are tender and fragrant. This is where the dish starts to build its flavor.
• Add the green onions and cook until just tender.

• Return the cooked pork to the pan, then add oyster sauce and cooking wine. Toss everything together until well combined.
• Finally, add the softened noodles to the pan and gently toss until everything is evenly mixed. The noodles will absorb all the savory sauce and flavors from the pork and vegetables. Give it a quick taste and adjust seasoning if needed.

How to Serve

My beautiful Blue Willow pudding bowls from Burleigh Pottery are perfect for serving this dish. They are large and deep enough to hold a generous portion of noodles while showcasing them beautifully.

I like to finish my Pork Mei Fun with a drizzle of chili oil, fresh herbs like cilantro, Italian parsley, or basil, and a squeeze of lime for brightness.

This dish is perfect with Vietnamese Egg Rolls, Vietnamese Spring Rolls, Pork Shu Mai or Asian Chili Shrimp .