Chicken Mei Fun
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
366 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Mei Fun
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Chicken mei fun features juicy chicken, tender eggs, and crunchy vegetables stir fried with rice noodles in a rich savory sauce. It’s a colorful and delicious one-pot meal that you can whip up on any night of the week. {Gluten-Free adaptable}To make the dish gluten-free, use dry sherry to replace Shaoxing wine. Use tamari to replace soy sauce. And make sure to use a gluten-free oyster sauce.
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Ingredients
- 5 oz (140 g) dried thin rice vermicelli noodles (yield 1 lb / 450 g after soaking)
- 8 oz boneless skinless chicken breast , thinly sliced (or thigh)
- 2 eggs , beaten with a pinch of salt
Marinade
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
Stir fry
- 3 tablespoons peanut oil (or vegetable)
- 1 thumb ginger , minced
- 2 cloves garlic , minced
- 1/2 white onion , sliced
- 1 medium carrot , julienned
- 2 cups cabbage , shredded
- 3 green onion , sliced to 2” pieces
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Instructions
- Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
- Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
- Mix all the sauce ingredients in a small bowl and set aside.
- Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until hot. Add the chicken and spread out so the pieces are not overlapping. Sear until the bottom is lightly browned, 2 minutes or so. Flip to cook the other side until the chicken is just cooked through. Transfer to a plate.
- Pour in 1/2 tablespoon of oil and add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to the plate with the chicken.
- Add the remaining 1 1/2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook for 1 minute.
- Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
- Add the noodles, cooked chicken, green onion and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.
Nutrition Information
Show Details
Serving
1serving
Calories
366kcal
(18%)
Carbohydrates
41.6g
(14%)
Protein
16.3g
(33%)
Fat
15.1g
(23%)
Saturated Fat
2.6g
(13%)
Cholesterol
118mg
(39%)
Sodium
554mg
(23%)
Potassium
438mg
(13%)
Fiber
2.3g
(9%)
Sugar
4.6g
(9%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 366kcal | 18% |
| Carbohydrates | 41.6g | 14% |
| Protein | 16.3g | 33% |
| Fat | 15.1g | 23% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 118mg | 39% |
| Sodium | 554mg | 23% |
| Potassium | 438mg | 9% |
| Fiber | 2.3g | 9% |
| Sugar | 4.6g | 9% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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