5.0 from 45 votes
Easy Chow Mei Fun
A quick stir-fry featuring springy noodles, tender chicken, and crunchy vegetables, this chow mei fun recipe takes little effort to cook but is so satisfying to eat.
Prep Time
8 mins
Cook Time
8 mins
Marinate
10 mins
Total Time
24 mins
Servings: 2
Calories: 531 kcal
Course:
Main Course
Cuisine:
Chinese
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 dried mei fun aka rice vermicelli/thin rice noodles
For the seasoning
- 1 tablespoon light soy sauce
- 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 fresh mushrooms shiitake, oyster, or button mushrooms, sliced
- 3½ oz bean sprouts
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.
Cup of Yum
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
Serving
1serving
Calories
531kcal
(27%)
Carbohydrates
54g
(18%)
Protein
31g
(62%)
Fat
21g
(32%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
12g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
1134mg
(47%)
Potassium
826mg
(24%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1156IU
(23%)
Vitamin C
52mg
(58%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 531
% 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.