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Chicken Mei Fun
5 from 10 votes

Chicken Mei Fun

Chicken Mei Fun is a stir-fried vermicelli noodle dish featuring marinated chicken, beaten eggs, and vegetables such as onion, carrot, cabbage, and green onions. The noodles are cut shorter for easier cooking, and the sauce blends oyster sauce, soy, Shaoxing wine, and sesame oil for a savory, balanced flavor. This dish offers a tender yet slightly chewy noodle texture paired with lightly cooked vegetables.

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) 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

    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 (9%) Fiber 2.3g (9%) Sugar 4.6g (9%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

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.