Many peoples and locations have affected the tastes, textures, procedures, and ingredients of Asian cuisine. We frequently wonder about the differences in comparable foods whether we are looking for recipes to make at home or choose which choice to buy at a restaurant.

Here we will compare Chow Fun and Mei Fun.

These are two commonly used Asian rice noodles that go well with most veggies and meats. While the findings on the plate may seem identical, there are some significant variances between them.

So, what exactly is the difference between chow fun and mei fun?

The thickness of the noodles distinguishes chow fun from mei fun. While both are formed from rice grain and water, chow fun is a thick flat noodle, and mei fun is thin like vermicelli.

Chow Fun vs Mei Fun: How do they compare?

• Chow fun has a thick and flat appearance. Mei fun is made of tiny threads similar to angel hair pasta.
• Both have a mild, somewhat sweet taste. Noodles aren’t supposed to be the star of Asian meals.
• Both noodles have a shelf life of 2-3 years when stored in their original packaging. After cooking, put leftovers in the refrigerator and consume within five days.
• Chow fun is most typically found in stir-fries, although it may also be found in certain soups. Mei fun is a kind of noodle that is used in stir-fries, soups, and cold noodle salads.
• Gluten-Free: Rice noodles are gluten-free by nature. However, the sauces that go with these noodles often include wheat ingredients.

Comparison table

Can you substitute Chow Fun for Mei Fun?

You should not switch one noodle for another since it alters the flavor of the meal. Chow fun noodles are required for making chow fun. You have created mei fun stir-fry if you utilize mei fun.

Many common threads may be found while searching for recipes for Asian noodle meals. Stir-fry dishes are comparable to chow fun and mei fun meals.

The majority of noodle stir-fries have one or more types of protein, veggies, and sauce. There are other comparable recipes for chow fun and mei fun, as you will see later in this essay. The noodles make a significant impact.

It may seem perplexing at first, but the name is determined by the kind of noodle used. Assume you have chicken, chopped onions, and green peppers, as well as soy sauce. These items are used to produce two stir-fries. Chow fun noodles are used in one, while mei fun noodles are used in the other.

You really prepared two dishes. You made chicken chow and chicken mei enjoyable. The noodles in chow and mei fun are different in size and form.

What is chow fun?

Chow fun, often spelled hor fun, is a kind of broad rice noodle. They are at least an inch broad, but larger sizes are available. They are available as dried strips or sheets.

You will find it mainly in stir-fries and soups.

The Legend of Chow Fun

Chow Fun’s exact origins are lost to history, however there is a fascinating narrative from WWII. According to folklore, Mr. Hui came from Canton to Hunan to become a chef. The Japanese invasion prompted him to return home, where he worked at his family’s noodle business.

A hungry military captain sought food from the household one day. They were out of potato starch powder, which was required to thicken the sauce. Mr. Hui chose to dry stir fry the noodles, resulting in the cuisine we now know as Chow Fun.

How to Use Chow Fun

There are practically infinite ways to make chow enjoyable. These noodles go nicely with practically any protein and veggie combination. Beef Chow Fun, a Cantonese classic, is the most popular meal.

Beef Chow Fun is made out of marinated beef strips, chow fun noodles, bean sprouts, onions, and soy sauce. Brown the meat in a wok first. Continue to stir-fry the noodles, onions, and soy sauce. Finally, boil the bean sprouts until they are soft.

Two Ways to Prepare Chow Fun

Wet frying and dry frying are the two most frequent methods for stir-frying chow fun.

Wet Frying

When you wet fried the chow fun, you’ll add a thickening sauce to the stir-fry. Mr. Hui was unable to wet fry the noodles for the military commander due to a lack of potato starch powder. Flour, cornstarch, and arrowroot are other typical thickening agents.

Dry Frying

The term “dry frying” might be deceptive. The meal does not lack moisture since, of course, any stir-fry has oil. A dry-fried chow fun has no thickening ingredient and simply seasonings such as soy sauce.

Nowadays, dry frying is the preferred technique for chow fun.

Blanch the dry noodles first, whether you wet-fry or dry-fry your chow fun. Bring some water to a boil, then add the noodles and cook for around 30 seconds. Rice noodles are far more delicate than wheat-based pasta and so need much less cooking time.

Key Factor for Great Chow Fun

Noodles are the second most crucial component of tasty chow fun. Cooking in a wok is the key to preparing the greatest chow fun at home.

In Asian cuisine, wok frying has a long history. A frying pan will bring you near to the real tastes and texture, but a wok will take your cuisine to the next level.

Heat the wok over high heat and stir briskly while the food cooks, thus the term stir-fry. Make cautious not to stir too vigorously, or the noodles may break apart. Learn to toss the stir-fry for the finest results.

What is mei fun?

Mei fun, often known as rice vermicelli, is a thin rice noodle. Cellophane noodles, which are manufactured with mung bean starch or rice starch, are often mistaken with mei fun.

Mei fun is produced with water and crushed rice grains. The flavor of these noodles is light with a dash of sweetness. Mei fun is available in both pre-cooked and dry forms. Soak them in hot water for a few minutes to soften them up again.

How to Use Mei Fun

Mei fun may be found in Japanese, Singaporean, Malaysian, Indonesian, Cambodian, Vietnamese, and Thai cuisine. In each language, the name of these noodles translates to rice vermicelli.

A simmering broth with fish balls, beef balls, or fish slices is a Cantonese meal that includes mei fun.

Stir Fry

Singapore Mei Fun is a popular dish similar to chow fun. It’s unclear how it earned its moniker since it didn’t originate in Singapore. It’s most likely Cantonese, like Chow Fun.

Mei fun, on the other hand, is a stir-fry meal composed with noodles, various proteins, curry powder, and crispy sliced veggies. Singapore Mei Fun is available in both wet-fried and dry-fried varieties.

When ordering Mei Fun at a restaurant, the most common proteins are pork and shrimp. Multiple meats are often included in a single order. You may also have Mei Fun with chicken or beef. The only limitation at home is your palette.

Cook these thin noodles in boiling water but do not boil them. They are fragile and must be handled with care to ensure that the noodles in the final meal remain intact.

For Mei Fun at home, your wok is once again your best buddy. If you don’t have a wok, you may use a saut pan or skillet. However, using the proper instruments will provide the greatest results.

Salad

Mei fun outperforms chow fun in terms of versatility. Cold noodle salads are one way mei fun departs from the stir-fry mold.

Many Asian noodle salads are intended to be served cold and taste fantastic.

Cold noodle salads provide a diverse range of textures. Soft, chilled noodles are served with crisp veggies, chopped herbs, sprouts, and nuts. Everything is mixed in a spicy and delicious dressing.

You don’t have to leave out the protein in these cold salads. In a cold meal, both chicken and shrimp shine.

Prepare the mei fun noodles according per package directions. Typically, they are momentarily immersed in a dish of hot water. Eight ounces of noodles yields four servings. The length of your noodles is the difference between cooking stir-fry and salad. To serve in a salad, cut cooked noodles into shorter pieces. This post is related to Corn Flour vs Cornmeal Difference Comparison

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