Simple Asian family favourite easy vegetable mei fun recipe made with mixed vegetables, mei fun rice vermicelli noodles, and simple savoury sauce. If you are looking for a fuss-free, light, tasty dinner, perfect for busy nights.

A white bowl containing stir fried mei fun noodles with colourful vegetables.

We just add whatever vegetables are left in the fridge, our pantry staple dried vermicelli packet, and stir-fry sauces. Perfect fridge cleaning noodle recipe, simple, nutritious, and so satisfying.

I love noodles, and I love to cook them in many different ways, so my family never gets bored with them.

From simple Chicken and Rice Noodle Stir Fry to Shrimp Mei Fun, sometimes I just make it with only veggies or only with scrambled egg if I don’t have any veggies or protein.

Khin’s Mei Fun Prep Tips & Tricks

First, choose the right rice vermicelli noodles which is good for making stir fry. Some rice vermicelli are soft and sticky which are great for soups and salads and not for stir fry.

The one that doesn't turn mushy or sticky, doesn't break apart easily, and holds up well to high heat. Always check the packet before buying.

Second is the preparation. Preparing vermicelli is the key to making the perfect vegetable mei fun. You can boil the noodles in the hot boiling water for 1-2 minutes or just soak in the warm water.

And the little trick is never over-boil the noodles and stop at the soft and flexible but still slightly firm al dente stage.

Here’s what you need for this recipe

Labelled ingredients of making vegetable mei fun displayed on the white table.

1. Rice Vermicelli aka Mei Fun Noodles

I don’t usually mention a typical brand to choose on my blog because availability depends on the region you're in. I am based in the UK, but my readers are worldwide. But whenever I post recipes on my socials, I’ve always asked what type of noodle brand I use.

So for most of my mei fun recipes or recipes like Pancit Bihon ( Filipino Fried Rice Vermicelli Noodle ) I usually use Ko Lee, Wai Wai, Tiger Tiger, or even the supermarket brands which are available in the UK.

Choose fine rice vermicelli made mainly from rice flour and water, ideally labelled for stir-fry, and make sure the noodles are round, not flat sheets.

2. Vegetables

I used cabbage, carrots, bell peppers, spring onions, garlic, and onions.

Honestly, you can add almost anything, veggies that you can add to your stir-fries. All vegetables should be shredded or julienned into the same size pieces so they look beautiful and cook evenly.

And when you are stir-frying, always start with the hard vegetables, which soften more slowly than other veggies. If you are adding a bit harder veggies like broccoli or baby corn, you might want to blanch them before stir-frying.

3. Mei Fun Sauce

We made a simple sauce with hoisin sauce, regular soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. (Oyster sauce is great if you don’t like hoisin sauce. )

How to Make this Mei Fun with Vegetables! ( 4 Simple Steps! )

A black wok containing stir fried garlic and onions.

Soak rice vermicelli: in warm water until softened. Drain well and set aside. Heat oil in a wok over medium-high heat. Sauté minced garlic and onion until fragrant.

An image showing how to stir fry mix vegetables in a large wok.

Then stir-fry the rest of the veggies: carrot, cabbage, bell pepper, and snap peas for 3-4 minutes until tender-crisp. Follow with the bean sprouts.

An image showing adding mei fun noodles and sauce to the wok.

Add noodles and prepared sauce to the wok, tossing everything over high heat until evenly coated.

An image of stir fried mixed vegetables and rice vermicelli in a large wok.

Stir in spring onions, make a final quick toss, taste and adjust seasoning to taste. Serve hot.

Cooking Big Batch

If you want to prepare a big batch for potlucks and parties, cook noodles and vegetables slightly underdone and keep the sauce separate to prevent sogginess.

Keep in airtight containers and reheat on-site by tossing everything together in a pan. Add fresh garnishes like spring onions just before serving, and bring extra sauce on the side so guests can adjust the flavour.

A small bowl containing, fried mei fun with colourful vegetables.

For my friends who love meal prep like me!

For meal prep, cook noodles, vegetables, and sauce separately.
Store in airtight containers in the fridge for quick assembly. Just toss pre-soaked noodles and pre-chopped veggies in a hot pan with sauce for 3 to 5 minutes.
You can store cooked stir-fry leftovers in the fridge for up to 3 days, and reheat in a hot pan or in a microwave with a splash of water.
Slightly undercooked noodles and vegetables turns out best texture when reheating.

Common Mei Fun Mistakes and How to Fix Them?

Mushy noodles usually mean they were over-soaked or boiled too long. Rice vermicelli should be soft and flexible but still slightly firm, as they will finish cooking in the wok.
If noodles stick together, the pan may not be hot enough or there is not enough oil. Always heat the wok well, lightly oil it, and avoid overcrowding so the noodles can fry instead of steaming.
A large wok or wide, heavy-bottom pan works best for mei fun, giving the noodles enough space to cook evenly. High heat is key to evaporating excess moisture and keeping the noodles light and separate.

How we love serving it together

Vegetable mei fun is delicious on its own, but Homemade Chilli Oil or sambal adds a nice kick, while salads like Smashed Cucumber Salad, Japanese Cucumber Salad brings freshness.

It also pairs well with light soups and appetisers like Hot and Sour Soup, Tomato Egg Drop Soup and makes a great side for Prawn Gyoza ( Pan-Fried Dumplings ), Chinese Cabbage Rolls or Vegetable Spring Rolls.

Try More Delicious Stir Fry Recipes

Love this Recipe?

I’d love to hear how it turns out in your kitchen. If you've tried out this vegetable mei fun recipe, don’t forget to leave me ⭐ ratings and share your thoughts in the comments below!

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Vegetable Mei Fun

Khin’s Mei Fun Prep Tips & Tricks