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Chicken Mei Fun Home-Style Noodle Recipe
5 from 18 votes

Chicken Mei Fun Home-Style Noodle Recipe

Chicken Mei Fun is a stir-fried rice vermicelli noodle dish featuring marinated chicken strips, thinly sliced vegetables, scrambled egg, and a light sauce of soy, oyster, and sesame oils. The rice noodles are soaked until softened, rinsed to stop cooking, then stir-fried quickly over medium-high heat to keep a slight bite. The chicken is marinated briefly to ensure juiciness, and the mix of fresh vegetables adds texture and subtle sweetness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 328 kcal
Course: Lunch, Dinner
Cuisine: Chinese

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

    Cup of Yum
  1. Prepare the chicken, onion, garlic, carrot, cabbage, celery, and scallions. Have everything ready to go before you turn on the stove.
  2. 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.
  3. When softened, rinse in cold water to stop cooking. Drain and set aside. You can use a colander.
  4. Make the stir-fry sauce by mixing soy sauce, oyster sauce, toasted sesame oil, and chicken powder in a bowl until well combined.
  5. 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.
  6. Crack the egg and beat it.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Next, add the carrot, cabbage, and celery, stir-fry for another 30 seconds or so.
  12. Add the prepared rice noodles and toss the noodles until heated through.
  13. 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.
  14. Finally, add the stir-fry sauce and scallion greens and toss for about a minute.
  15. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 328

% 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.