Fried Maifun with Pork & Mushroom Strips (肉絲米粉)

Maifun is Cantonese for thin rice noodles or vermicelli. Fried Maifun is a quick dish to prepare – takes 5-10 minutes to cook.  All you need is vermicelli, cabbage, pork and mushrooms.  It makes a simple but tasty lunch.


  • 300 gm maifun (vermicelli / thin rice noodles) – soak in cold water
  • 100 gm cabbage (shredded)
  • 100 gm pork meat (cut into strips, cut off the fat and cut into small cubes)
  • Marinade pork for 15 minutes with:
    • 1 tablespoon soya sauce
    • 1/2 teaspoon sugar
    • 1/2 sesame oil
    • 1 teaspoon cornflour
    • 2 teaspoons water
    • Dash of white pepper
  • 2 Chinese mushrooms (soaked in hot water & sliced)
  • 1 tablespoon Canola oil
  • 1 clove garlic (minced)
  • Sauce – mix together:
    • 1 tablespoon oyster sauce
    • 1 tablespoon dark soya sauce
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • Dash of white pepper
    • 1/2 cup water


1. Ensure all ingredients are prepared and ready for use before frying.

2. Heat 1 tablespoon Canoli oil, add garlic and fry till fragrant. Add pork fat cubes and fry till crispy. Remove to a dish.

3. Add marinaded pork and fry till cooked. Add mushrooms and continue frying till tender. This step should take no more than 5 minutes. Remove to a dish.

4. Add maifun and let it sit in the pan for a couple of minutes to sear. This will give maifun “wok hei” – literally a fragrance from hetaed wok. Fry the maifun with chopsticks to avoid breaking the maifun strands into tiny pieces.

5. Add shredded cabbage and toss well with the maifun. Add fried pork and mushrooms and keep tossing with chopsticks.

6. Add sauce and fry till maifun has absorbed all the sauce.

7. Taste it and add salt or soya sauce if needed. It’s ready to be served.

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