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Chicken Mei Fun

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 366 kcal
Course: Main Course
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
  2. 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.
  3. Mix all the sauce ingredients in a small bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
  8. 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

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

% 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.