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4.9 from 141 votes

Chicken Mei Fun

This Chicken Mei Fun recipe (AKA mai fun) is a basic, flexible, home-style Chinese rice noodle dish. Use whatever vegetables you have on hand to make it!

Prep Time
40 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 4
Calories: 399 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the rice noodles:
  • 7 ounces dried thin rice vermicelli noodles
  • 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 small shallots (thinly sliced)
  • 1 medium carrot (julienned)
  • 5 oz. cabbage (shredded)
  • 3 scallions (cut into 2-inch pieces)
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • salt to taste
  • 2 tablespoons water (optional)

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, mix the rice noodles with 1 teaspoon of oil and ½ teaspoon dark soy sauce until evenly coated. Set aside.
  3. 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.
  4. Meanwhile, prepare the ginger, shallots, carrot, cabbage, and scallions. Have everything ready to go before you turn on the stove.
  5. 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.
  6. Season everything with 1½ tablespoons light soy sauce, ½ teaspoon sesame oil, and ¼ teaspoon white pepper. Mix well.
  7. 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.
  8. 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

Calories 399kcal (20%) Carbohydrates 51g (17%) Protein 15g (30%) Fat 15g (23%) Saturated Fat 11g (55%) Cholesterol 32mg (11%) Sodium 650mg (27%) Potassium 430mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2687IU (54%) Vitamin C 18mg (20%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 399

% 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.