These mei fun noodles are loaded with vegetables and tossed in a savory, sweet Chinese five-spice sauce. Both vegetarian and vegan, this Asian-inspired dish with shiitake mushrooms and broccoli is ready in under 30 minutes.
They make a complete lunch or you can top them with Mock Chicken Tofu for a more substantial meal. Because it's a cold rice noodle dish that gets better as it sits, it travels well and makes a colorful party dish for gatherings or picnics.
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Why the recipe works
- Gluten-free and wholegrain.
- Shiitake mushrooms and broccoli soak up seasonings.
- Tender noodles and crisp, saucy vegetables are delicious topped with almonds and scallions.
- Can be made in advance.
- Delicious both cold and at room temperature.
Ingredients
Vegetable mei fun
- Mei fun noodles - Annie Chun's brand is whole-grain and gluten-free.
- Broccoli - Broccolini is equally delicious.
- Shiitake - Use fat dried whole mushrooms with pale gills, and edges that curl in.
- Chinese cabbage - Mild tasting heading cabbage such as Napa or Wong Bok.
- Tamari - Soy sauce is fine if you don't need gluten-free.
Sauce
The sauce for this fresh noodle toss is driven by bright spices and is non-greasy. A touch of toasty sesame oil is all it takes to cinch the other flavors.
- Chinese five-spice - Homemade and fresh ground is ideal.
- Szechuan pepper - Our favorite, but you can substitute white pepper if neccesary.
- Tangerine juice - Substitute an equal mix of lime and orange juice if tangerine isn't available.
- Agave syrup - Maple syrup works as well.
- Toasted sesame oil - This one is essential, so be sure to include it.
Step by step
Start by pre-soaking shiitake mushrooms. You can check out our Shiitake Vegan Stew recipe if you want some tips on how to rehydrate dried shiitake for velvety, plump mushrooms.
- Whisk dressing ingredients together.
- Slice cabbage and scallions. Measure out julienne bamboo shoots and sliced almonds.
- Toss presoaked mushrooms and blanched broccoli in tamari.
- Boil rice noodles to al dente and rinse in cold water. Shake dry.
Assemble noodle plates
- Toss cooked noodles with cabbage, bamboo shoots, green onions, sliced almonds and noodle sauce.
- Place tossed mixture on individual plates. Top with broccoli and mushrooms seasoned with tamari. Garnish with a few scallions and green onions.
Expert tips
- Blanch broccoli briefly just until bright green and still crisp.
- Choose high quality dried shiitake mushrooms and soak until plump and easy to slice. Squeeze excess water out before seasoning in tamari with blanched broccoli.
- Cook rice noodles to al dente texture. It will only take a couple of minutes. Rinse immediately in cold water and drain well.
- Store sauce, tossed cabbage and noodle mixture, and seasoned broccoli with mushrooms in three separate containers if making recipe ahead of time or traveling to a gathering. Then dress and assemble vegetable mei fun noodles just before serving.
FAQ
Mei fun, sometimes called maifun, is a long, thin rice noodle that originated in China. Now that it has become popular around the world, it is sometimes sold as rice vermicelli or rice sticks.
The noodles are sold dry and cook very quickly to a delicate texture. They are especially delicious in stirfrys, soup, spring rolls, and tossed with flavorful sauce and vegetables.
Yes, if made in the traditional way with just rice and water, these noodles are naturally gluten-free.
However, some manufacturers add wheat, eggs, or other ingredients and label their packaging as mei fun. To be sure, check the label and look for certified gluten-free.
No. While both glass noodles and mei fun are long, thin, gluten-free noodles sold dried, they are made with different ingredients and have different textures after cooking.
MEI FUN - also called maifun, rice noodles, rice vermicelli, and rice sticks are made with whole white or brown rice.
Mei fun rice noodles cook very quickly to a delicate texture and light color. They are opaque when cooked and absorb sauces well. They are especially delicious in stir-fries, soup, spring rolls, and tossed with flavorful sauce and vegetables.
GLASS NOODLES - also called cellophane noodles, bean thread, bean vermicelli, long rice, and saifun are made from starch extracted from mung beans. Glass noodles can also be made with sweet potato or tapioca starch. In spite of the name long rice, they don't contain any rice.
They are delicious in many of the same types of dishes as mei fun. However, they have a bouncy, chewy, sturdy texture and are more slippery than mei fun. They're almost transparent when cooked, thus the name glass noodles.
I hope you give this healthy and delicious brown rice noodle dish a try. I think you will love it!
More noodle recipes
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📖 Recipe
Cold Vegetable Mei Fun Noodles - Vegan
Ingredients
Sauce
- 1 tablespoon tangerine juice
- 1 tablespoon agave or maple syrup
- ⅛ tsp. Szechuan or white pepper
- ⅛ tsp. Chinese five spice
- ½ tsp. salt, to taste
- 1 tablespoon toasted sesame oil
Broccoli and Mushroom
- ¼ cup dried shiitake
- 1 cup broccoli florets
- 1 ½ tablespoon tamari for gluten-free, or soy sauce
Cabbage and Mei Fun Noodles
- 3 cups thinly sliced Chinese cabbage
- 2 tablespoons sliced almonds
- 2 tablespoons sliced green onions
- ¾ cup julienne bamboo shoots
- 2 oz. dry whole brown rice Maifun noodles
Garnish
- 2 tablespoons sliced green onions
- 2 tablespoons sliced almonds
Instructions
Rehydrate dry shiitake mushrooms ahead of time
- See recipe notes for full instructions.
Sauce
- Whisk tangerinejuice, agave, Szechuan pepper, Chineses five-spice, salt and toasted sesame oil together.
Broccoli and mushroom
- Drop broccoli in boiling water for 1-2 minutes. Rinse in cold water and drain.
- Squeeze water from rehydrated shiitake mushrooms. Toss blanched broccoli and squeezed mushrooms in tamari to season. Mix until tamari is absorbed. Hold aside.
Cabbage and mei fun noodles
- Cook noodles according to package and keep al dente. Rinse and drain well. Pat them in a cloth or paper towels to remove remaining moisture.
- Snip noodles in half one or twice with kitchen shears to make them easier to toss with vegetables.
- Slice cabbage and green onions thin.
Put in all together
- Place cooked noodles, sliced cabbage, julienne bambo shoots, green onions and sliced almonds in a large bowl. Toss together lightly.
- Place cabbage and noodle mixture on individual plates. Top with the broccoli and mushrooms that have been seasoned with tamari.
Serve
- Garnish with a few scallions and green onions. Serve with sriracha or chili oil is desired.
Store
- Vegetable Mei Fun Noodles will keep 4-5 days in the refrigerator as long as you hold the sauce aside to add just before serving.
- Once the noodles are dressed, eat them in 1-2 days. I actually love them this way- they get a little juicier and make a fabulous instant lunch!
Notes
- Long soak - Place mushrooms in a jar twice their volume. Fill the jar with cool water, submerge the mushrooms and top off water to the very brim. Screw on a lid, and soak 12-24 hours in the refrigerator. Shake the jar once or twice to distribute mushrooms while soaking. This method preserves the most umami in the mushrooms themselves while restoring a buttery texture.
- Quick soak - Place mushrooms in a heat-proof jar and cover them with boiling water. Submerge the mushrooms and fill the jar to its brim with boiling water. It's important that all the mushrooms stay underwater. You can use a glass or small jar that fits just inside the soaking vessel to keep them wet. Let mushrooms sit for 30 minutes, stirring halfway through. Mushrooms won't be quite as soft or retain as much flavor with this method, but it's perfect for when you haven't planned ahead.
- Blanch broccoli briefly just until bright green and still crisp.
- Squeeze excess water firmly from soaked shiitake before seasoning in tamari with blanched broccoli.
- Cook mei fun noodles to al dente texture. It will only take a couple of minutes. Rinse immediately in cold water and drain well.
- Store sauce, cabbage and noodle mix, and seasoned broccoli with mushrooms in three separate containers if making the recipe ahead of time or traveling to a gathering.
- Then dress and assemble vegetable mei fun noodles just before serving.
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