Easy Chow Mei Fun
User Reviews
5
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Prep Time
8 mins
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Cook Time
6 mins
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Marinate
10 mins
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Total Time
24 mins
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Servings
2
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Calories
531 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Chow Mei Fun
Description
Easy Chow Mei Fun involves marinating thinly sliced chicken breast with cornstarch, salt, Shaoxing rice wine, and a small amount of oil, which tenderizes the meat and helps it brown evenly. The dried mei fun rice noodles are soaked briefly in hot water, drained, and cut into shorter sections to facilitate stir-frying. The seasoning sauce combines light and dark soy sauce, oyster sauce, white pepper, and sesame oil to provide a complex savory base.
The cooking process begins with searing the marinated chicken in a hot wok or skillet to achieve a subtle browning. Garlic and scallion whites are stir-fried to release aroma, followed by adding julienned bell pepper, mushrooms, and bean sprouts, which contribute freshness and varied textures. The noodles are then tossed in with the seasoning to coat everything evenly. Finally, scallion greens are added for a mild onion flavor and color contrast.
This dish balances tender chicken, soft yet slightly chewy noodles, and crisp vegetables with a harmonious umami sauce. It works well as a standalone meal or paired with other light Chinese dishes.
Ingredients
For the chicken
- 1 piece chicken breast
- ½ tablespoon cornstarch or tapioca, potato starch
- 1 pinch salt
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon neutral cooking oil
For the noodles
- 3½ oz mei fun noodles aka rice vermicelli/thin rice noodles, dried
For the seasoning
- 1 tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
You also need
- 2 tablespoon neutral cooking oil divided
- 3 talk scallions cut diagonally, white and green parts separated
- 3 cloves garlic minced
- ½ bell pepper julienned
- 3½ oz mushrooms shiitake, oyster, or button mushrooms, sliced, fresh
- 3½ oz bean sprout
Instructions
Marinate the chicken
- Cut chicken breast into bite-sized, thin slices. Put them into a bowl. Add cornstarch, salt, and Shaoxing rice wine. Mix and rub until there is no more liquid to be seen. Add 1 teaspoon of cooking oil and stir to coat the chicken pieces evenly.
Prepare the noodles
- Put dried mei fun into a large bowl. Pour in just boiled water to fully submerge the noodles. Let sit for 2 minutes. Drain well then cut the noodles into shorter, more manageable sections.
Mix the seasoning
- Add light soy sauce, dark soy sauce, oyster sauce, white pepper, and sesame oil to a small bowl. Mix well then set aside.
Sear the chicken
- Heat a wok/deep skillet until very hot. Add 1 tablespoon of cooking oil (If using non-stick cookware, you need to add the oil first then start heating the wok/skillet). Swirl to coat a larger area of the wok. Put in the chicken slices and arrange them in a single layer.
- Once the bottom side browns slightly, flip and toss to sear further. As soon as the chicken no longer looks pink, transfer it out to a plate (do not overcook).
Combine the dish
- Add the remaining 1 tablespoon of cooking oil to the vacant wok. Sizzle the white part of the scallions and minced garlic until fragrant (do not burn).
- Put in the noodles then use chopsticks to loosen them. Add bell pepper, mushrooms, and bean sprouts. Stir and toss constantly to evenly cook everything.
- Once the mushrooms begin to wilt, put the chicken back into the wok, along with the seasoning mixture and the green part of the scallions. Give everything a final stir to well distribute the sauce. Dish out and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 531kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1134mg | 47% |
| Potassium | 826mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1156IU | 23% |
| Vitamin C | 52mg | 58% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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