Chicken Mei Fun
User Reviews
5
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Prep Time
15 mins
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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
Description
This Chicken Mei Fun recipe begins by marinating thinly sliced chicken breast with Shaoxing wine, salt, and cornstarch to tenderize and flavor the meat. Vermicelli rice noodles are soaked or cooked to just under the advised time and then cut into shorter strands for easier stir-frying and even mixing. A sauce combining oyster sauce, Shaoxing wine, light and dark soy sauces, sesame oil, white pepper, and sugar provides a rich and balanced savory seasoning.
The stir-fry process starts by cooking the chicken in hot oil until lightly browned and just cooked through, then removing it from the pan. Beaten eggs with salt are then scrambled in the same pan. Aromatics including minced ginger, garlic, and sliced white onion are added next, followed by julienned carrot, shredded cabbage, and sliced green onions. The noodles and chicken are returned to the wok or skillet with the sauce to combine all ingredients and finish cooking together. This method results in a dish with tender chicken, tender-crisp vegetables, and noodles that hold their shape without being mushy.
Chicken Mei Fun is typically served as a main dish with its hearty combination of noodles, protein, and vegetables. Its mix of textures and savory-sweet flavors makes it suitable for a full dinner or lunch. The dish showcases light layering of tastes through the umami-rich sauce and fresh aromatics.
Ingredients
- 5 oz (140 g) vermicelli rice noodles yield 1 lb / 450 g after soaking, dried thin
- 8 oz chicken breast thinly sliced (or thigh, boneless, skinless
- 2 egg 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 soy sauce light
- 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 ginger minced, thumb-sized piece
- 2 cloves garlic , minced
- 1/2 white onion , sliced
- 1 carrot julienned, medium
- 2 cups cabbage , shredded
- 3 green onion , sliced to 2” pieces
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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