Vegetable Mei Fun: 7 Reasons to Love This Delicious Dish

Homemade vegetable mei fun with fresh vegetables and eggs, finished with a rich brown sauce.

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Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. Drain and set aside. Cut the vermicelli into short strands.
Mix all the sauce ingredients together in a small bowl and set aside.
Add 1 tablespoon of oil into a big skillet and heat over medium-high heat. Add the beaten eggs and lightly scramble until just cooked. Transfer to a plate.
Add the remaining 2 tablespoons of oil, garlic, ginger, and onion into the same pan. Cook to release fragrance for about 30 seconds.
Add the carrot and cabbage. Cook for 2 minutes until the carrot starts to soften. Sprinkle with a pinch of salt.
Add the bok choy white and bean sprouts. Cook for 1 minute.
Add the noodles, sauce mixture, bok choy greens, and green onion. Stir and cover to steam for 1 minute. Toss everything until the sauce is mixed evenly. Add back the eggs and toss again. Transfer to serving plates and serve hot.