What Is Mei Fun? Rice Vermicelli Explained
By The Chowmi Test Kitchen · Updated June 12, 2026
Mei fun (米粉, mǐfěn) is thin rice vermicelli — delicate, hair-like noodles made from rice flour and water, naturally gluten-free. They're sold dried in wiry bundles, soaked in warm water until pliable, then stir-fried or added to soup. The big difference from chow mein is the noodle itself: chow mein is made from wheat (and usually egg) and is chewier and yellow, while mei fun is made from rice, is much thinner and whiter, and cooks up light and slightly springy. Because they're so thin, mei fun soak up flavor and the wok's smokiness quickly, which is why stir-fried versions like Singapore mei fun — tossed with curry powder, shrimp, char siu, egg and vegetables — are so popular. The keys to cooking it are soaking (not boiling) the noodles so they don't turn mushy, and keeping the wok hot and the noodles moving so they don't clump.
What mei fun is
Mei fun (also spelled mai fun or bee hoon) is rice vermicelli: very thin noodles made only from rice flour and water, with no wheat or egg, so they're naturally gluten-free. Dried, they look like stiff white wire; once soaked in warm water for a few minutes they become soft and flexible. They're light, mild, and slightly springy, and they take on the flavor of whatever they're cooked with — which makes them a blank canvas for bold stir-fry sauces and soups.
Mei fun vs chow mein vs chow fun
These three are easy to confuse but distinct. Mei fun is thin rice vermicelli (rice, gluten-free). Chow mein is stir-fried wheat-and-egg noodles — yellow, chewy, sometimes crispy. Chow fun uses wide, flat rice noodles (ho fun) — broad, silky ribbons, as in beef chow fun. So the quick guide: thin white strands are mei fun, thin yellow strands are chow mein, and wide flat ribbons are chow fun. Two are rice-based (mei fun, chow fun) and one is wheat-based (chow mein).
Singapore mei fun (and why it's curry-yellow)
The most famous mei fun dish on Western menus is Singapore mei fun (or Singapore noodles) — stir-fried rice vermicelli tossed with curry powder, which turns it bright yellow, plus shrimp, char siu, egg, bell pepper and onion. Despite the name, it's a Cantonese/Hong Kong creation, not actually from Singapore. The thin noodles are perfect here because they soak up the curry and the wok's aroma in seconds. It's light, fragrant, and a little spicy.
How to cook mei fun without clumping
Two rules. First, soak rather than boil: cover the dried vermicelli in warm (not boiling) water for 5–10 minutes until just pliable, then drain well — over-soaking or boiling makes them mushy and prone to breaking. Second, stir-fry hot and fast: get the wok ripping hot, keep the noodles moving with tongs or chopsticks, and add a little oil and sauce so they don't stick together. A splash of stock can loosen them if they tighten up. Serve immediately.
What Is Mei Fun? Rice Vermicelli Explained FAQ
What is mei fun?
Mei fun is thin rice vermicelli — delicate, hair-like noodles made from rice flour and water, naturally gluten-free. Sold dried in wiry bundles, they're soaked in warm water until soft, then stir-fried or added to soup. They're light and mild and absorb flavor quickly, which is why stir-fried versions like Singapore mei fun are so popular.
What's the difference between mei fun and chow mein?
The noodle. Mei fun is thin rice vermicelli — made from rice, white, very thin, and gluten-free. Chow mein is made from wheat and usually egg — yellow, chewier, and sometimes crispy. So mei fun is rice-based and delicate; chow mein is wheat-based and chewy. They look and eat quite differently despite both being stir-fried noodles.
Is mei fun gluten-free?
The noodles are — rice vermicelli is made purely from rice flour and water with no wheat. But a finished mei fun dish often isn't gluten-free, because it's usually seasoned with soy sauce (which contains wheat) and may include other wheat-based sauces. To keep it gluten-free, use tamari or a certified GF soy sauce and check any other condiments.
What is Singapore mei fun?
Singapore mei fun (Singapore noodles) is stir-fried rice vermicelli flavored with curry powder — which gives it its bright yellow color — along with shrimp, char siu pork, scrambled egg, and vegetables. Despite the name, it's a Hong Kong/Cantonese invention, not from Singapore. It's light, fragrant, and mildly spicy.
How do you cook mei fun so it doesn't clump?
Soak the dried vermicelli in warm (not boiling) water for 5–10 minutes until just pliable, then drain well — don't over-soak or boil, which makes it mushy. Then stir-fry over high heat, keeping the noodles moving and adding a little oil and sauce so they separate. A splash of stock loosens them if they stick. Serve right away.
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