Chicken Mei Fun Home-Style Noodle Recipe
User Reviews
5
Chicken Mei Fun Home-Style Noodle Recipe
Description
The Chicken Mei Fun recipe starts by prepping rice vermicelli noodles through soaking in hot water until softened but not mushy. The chicken breast is cut into thin strips and marinated briefly in a mixture of white pepper, salt, cornstarch, water, and oil, which tenderizes and seasons it well.
Vegetables including onion, garlic, carrot, cabbage, celery, and scallions provide a balanced mix of flavors and crunch. The egg is cooked first in the wok and set aside to add lightness. The sauce, a blend of light soy, oyster sauce, toasted sesame oil, and optional chicken powder, is added at the end to enhance flavor without overpowering.
This dish offers a pleasant combination of tender chicken, soft but firm noodles, and crisp vegetables. It works well as a standalone meal or a hearty side, with home-style cooking techniques preserving the distinct elements' textures.
Useful tips from the notes emphasize preparation of all ingredients before cooking, proper soaking to avoid over-soft noodles, timely sauce addition at the end, and quick plating to prevent residual heat from continuing to cook the noodles.
Ingredients
- 150 gram rice vermicelli noodles dried, thin, 5.3 oz
- 1 egg large
- 3 ½ tablespoon vegetable oil
- 1 teaspoon garlic minced
- ½ onion thinly sliced, medium size
- ½ carrot thinly striped, medium size
- ¼ cup cabbage thinly striped
- ¼ cup celery thinly striped
- 2-3 scallion greens cut into 2-inch pieces, aka spring onion greens
- ¼ teaspoon white pepper ground
For the chicken
- 150 gram chicken breast cut into strips, skinless, 5.3 oz
- salt
- 1 teaspoon cornstarch
- 1 tablespoon water
- ⅙ teaspoon white pepper ground
- ½ teaspoon vegetable oil
For the sauce
- ½ teaspoon soy sauce light
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil toasted
- ½ teaspoon chicken powder optional
Instructions
- Prepare the chicken, onion, garlic, carrot, cabbage, celery, and scallions. Have everything ready to go before you turn on the stove.
- Soak the thin dried rice noodles in hot water (not boiling hot) for about 5-8 minutes. To test whether the noodle is soaked enough, you can take and chew on one noodle.
- When softened, rinse in cold water to stop cooking. Drain and set aside. You can use a colander.
- Make the stir-fry sauce by mixing soy sauce, oyster sauce, toasted sesame oil, and chicken powder in a bowl until well combined.
- Take chicken in a bowl, add ground white paper, salt, water, cornstarch and vegetable oil. Mix well and let it marinate for 10-15 minutes.
- Crack the egg and beat it.
- Heat a large pan or wok over a medium-high flame. Once the pan is hot, add 1 tablespoon of oil and swirl the pan to spread oil all over.
- Add the beaten egg and once they start to become solid, break them into pieces and immediately take them out. Make sure not to overcook the eggs.
- Heat your pan or wok over high heat until smoking hot. Then add 1 tablespoon of oil. Add the marinated chicken and stir fry over medium-high flame until the chicken is cooked through. When done, take them out and set aside.
- Heat 1.5 tablespoons of oil in the same pan. Once the oil is hot enough, add onion and minced garlic, and stir fry for 30 seconds.
- Next, add the carrot, cabbage, and celery, stir-fry for another 30 seconds or so.
- Add the prepared rice noodles and toss the noodles until heated through.
- Next, add the cooked eggs, chicken, and ground white pepper. Toss the noodles for about 30 seconds more. Take care not to break the noodles.
- Finally, add the stir-fry sauce and scallion greens and toss for about a minute.
- Then turn off the flame and serve hot.
Notes
- Prepare all ingredients before cooking to ensure smooth stir-frying.
- Marinate chicken briefly with white pepper, salt, cornstarch, water, and oil for tender, flavorful meat.
- Soak rice vermicelli in sufficient hot water without overcrowding to soften adequately but not overcook.
- Add the stir-fry sauce only at the end and transfer the dish quickly to a serving plate after cooking to retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 283mg | 12% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1437IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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