Chicken Mei Fun
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
4
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Calories
399 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Mei Fun
Description
This preparation involves soaking dried thin rice vermicelli noodles until tender but not mushy, then tossing them lightly with oil and dark soy sauce to prevent sticking and add color. The chicken is marinated with cornstarch, oyster sauce, Shaoxing wine, and seasonings for flavor and tenderness. Stir-frying starts with ginger and chicken until just cooked, then adding shallots, cabbage, carrots, and scallions for freshness and crunch.
The noodles join the wok last, stirred through with light soy sauce and sesame oil to blend all components and balance the salty-sweet flavors. White pepper adds a gentle warmth. The dish results in a harmonious combination of savory chicken, fresh-vegetable crispness, and soft rice noodles, ideal as a filling main dish.
Ingredients
For the rice noodles:
- 7 ounces vermicelli rice noodles dried thin
- 1 teaspoon vegetable oil
- 1/2 teaspoon dark soy sauce
For the chicken:
- 7 ounces chicken breast (cut into strips)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 1/2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon white pepper
- 1 pinch five spice powder (optional)
- 1 teaspoon vegetable oil
For the rest of the dish:
- 2 lices ginger (julienned)
- 4-5 shallots thinly sliced, small
- 1 carrot julienned, medium
- 5 oz. cabbage (shredded)
- 3 scallions (cut into 2-inch pieces)
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons soy sauce light
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- salt to taste
- 2 tablespoons water (optional)
Instructions
- Soak the dried rice noodles as per the instructions on the back of the package. To test whether or not they’ve been soaked enough, take a noodle and chew on it to make sure it’s no longer hard/dry. Drain thoroughly, shaking off the noodles to get rid of excess water.
- In a large bowl, mix the rice noodles with 1 teaspoon of oil and ½ teaspoon dark soy sauce until evenly coated. Set aside.
- Add the chicken to a medium bowl, along with the cornstarch, water, oyster sauce, Shaoxing wine, white pepper, five spice, and vegetable oil. Marinate for 20 minutes.
- Meanwhile, prepare the ginger, shallots, carrot, cabbage, and scallions. Have everything ready to go before you turn on the stove.
- Heat your wok over high heat. Add 3 tablespoons oil, followed by the ginger and chicken. Stir-fry until the chicken is just cooked through. Add the shallots, and stir-fry for 10 seconds. Add the cabbage and carrots, and stir-fry for another 30 seconds.
- Season everything with 1½ tablespoons light soy sauce, ½ teaspoon sesame oil, and ¼ teaspoon white pepper. Mix well.
- Finally, add the prepared rice noodles along with the scallions. Turn the heat down to medium and stir-fry everything together to heat the noodles through and distribute the chicken and vegetables. Salt to taste.
- If you like more al dente noodles, you can serve immediately. If you like softer noodles, add 2 tablespoons of water to the wok, cover, and cook for a minute over low heat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 32mg | 11% |
| Sodium | 650mg | 27% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2687IU | 54% |
| Vitamin C | 18mg | 20% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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