Chicken Mei Fun
If you are in mood for some Asian food, Chicken Mei Fun Noodles is a great recipe to try. I made this Asian stir fry using rice noodles, sauces, veggies, and boneless chicken. I’ve a perfect recipe which you would love! Go ahead and make it today.
I love making noodles at home and if you are someone who shares my love, here are some more recipes to try: Chicken Pad Woon Sen, Chicken Hakka Noodles, and Chicken Drunken Noodles.
After the huge success of my Shrimp Mei Fun recipe, I’d wanted to try it with chicken. No surprise here; it also turned out great and now I’ve two amazing handy Asian meals with me. The chicken mei fun recipe is pretty much very similar to my shrimp version, I just used small pieces of chicken breast in place of shrimp.
About Chicken Mei Fun
Chicken Mei Fun (Mai Fun) is a noodle dish that you can prepare easily in your kitchen. It is made with thin rice noodles cooked with Chinese sauces, crunchy vegetables and juicy chicken pieces. You might have seen this Asian stir-fry recipe being popularly served in many Asian restaurants.
While you can always order them at a restaurant, it’s way more fun making them at home. This gives you a chance to adjust the sauces to your taste, add more or less of veggies, and make them gluten-free if you have any dietary preferences.
As you can see, this is a complete recipe on its own with noodles, veggies, and chicken all in a single bowl. If you like; you can also serve them with a Chinese-style curry.
Ingredients
For The Noodles
This dish is usually prepared with thin rice vermicelli noodles. I made it using dried rice noodles, but you can also use fresh noodles if they are available to you.
You will also need oil and soy sauce to coat the noodles. If you have gluten free dietary preference, replace soy sauce with tamari.
For The Chicken
Chicken – I used boneless skinless chicken breasts cut into small pieces, you can also use chicken thighs if you like.
Others Ingredients – You will need oyster sauce, cornstarch, Shaoxing wine, white pepper powder, and oil. You can use white wine vinegar if Shaoxing wine is unavailable.
For The Rest Of The Recipe
Veggies – I added carrots, green cabbage, and green onions (shallots) which go better in Asian meals You can also add bean sprouts, red and yellow bell pepper, mushrooms etc.
Others Ingredients – You will also need oil, ginger, soy sauce, sesame oil, white pepper powder, and salt to make this chicken chow mei fun.
How To Make Chicken Mai Fun Noodles
Prepare The Noodles
Cook 7 oz dry thin rice vermicelli noodles, you can look at the instructions on the back of the package you are using. To test whether they’ve been cooked fully, take a noodle and chew on it to make sure they don’t taste dry.
Rinse the cooked noodles with running cold water to stop cooking; otherwise they can turn mushy.
Drain the water thoroughly before moving on.
Take a large bowl, mix the cooked noodles with 2 tablespoon oil and 2 teaspoon soy sauce until evenly coated. Keep them aside on your kitchen counter.
Prepare The Chicken
To prepare the chicken for this recipe, take 7 oz skinless, boneless chicken breasts (cut into thin slices) in a medium mixing bowl, and add the following ingredients.
- 2 teaspoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- ¼ teaspoon white pepper powder
- 1 teaspoon oil
Mix them well and marinate the chicken for 20 minutes at room temperature.
Stir Fry The Noodles
Keep all the ingredients close to you before stir-frying the noodles. We need to cook them on high heat, and will add the ingredients to the wok one after the other.
Take a large wok or a large skillet from your kitchen and heat it on high heat until very hot.
Add 1 tablespoon oil, and once you see the oil is hot and shimmery, add 2 tablespoon julienned ginger and 4-5 shallots (thinly sliced) to the wok. Stir-fry it for 10 seconds.
Add the marinated chicken with the marinade and cook for 5-6 minutes until the chicken is almost cooked, stirring frequently with your ladle.
Now it’s time to add the veggies; add 1 medium carrot (julienned), 5 oz green cabbage (thinly sliced), and 2 scallions (cut into 2-inch pieces), and stir-fry for another 30 seconds.
Add 1 tablespoon soy sauce, ½ teaspoon sesame oil, ¼ teaspoon white pepper powder, and ½ teaspoon salt to your wok and mix everything well with a ladle.
Finally, add the preapred noodles and stir-fry everything together. The idea is to heat the noodles through and distribute the chicken and vegetables in this step.
Check for salt and sauces and add more to taste.
Serve it hot out of the wok and enjoy the hearty bowl of this Asian recipe.
Pro Tips By Neha
If you have gluten free dietary preferences, you should check that the sauces you are using in the ingredients are gluten-free.
Noodles should be perfectly cooked as per instructions on the package, avoid overcooking or soaking the noodles too much. They should be cooked al dente, giving you a slight firmness when you bite them.
After cooking, rinse the noodles with cold water immediately to halt cooking. Ensure all the water is drained before you toss them with soy sauce and oil in your bowl.
Cut all vegetables and prepare and measure all ingredients before you start the stir-fry on the wok as all of them are used just one after the other.
Storage Suggestions
You can store the leftover noodles in ana airtight container in the refrigerator for 2-3 days. Reheat them in a pan or microwave before serving.
If reheating in a microwave, then sprinkle some water over them, cover loosely with a lid, and heat in short bursts of 1 minute, stirring in between.
If reheating in a pan, then add a few teaspoons of water or oil and stir-fry on medium heat for 3–5 minutes.
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Chicken Mei Fun Recipe
Ingredients
For The Noodles
- 7 ounces dry, thin rice vermicelli noodles
- 2 tablespoons oil
- 2 teaspoons soy sauce (use tamari for gluten-free)
For The Chicken
- 7 ounces boneless, skinless chicken breasts (cut into thin slices)
- 2 teaspoons cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or white wine vinegar)
- ¼ teapspoon white pepper powder
- 1 teaspoon oil
For The Rest Of The Recipe
- 3 tablespoons oil
- 2 tablespoons julienned ginger
- 4-5 shallots (thinly sliced)
- 1 medium carrot (julienned)
- 5 ounces green cabbage
- 2 scallions (green onions) (cut into 2-inch pieces)
- 1 tablespoon soy sauce (use tamari for gluten-free)
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper powder
- ½ teaspoon salt
Instructions
Prepare The Noodles
- Cook the noodles according to the instructions on the back of the package. To test whether they’ve been cooked enough, take a noodle and chew on it to make sure it’s no longer dry.
- Rinse the noodles with cold water to stop cooking; otherwise, they will become mushy.
- Drain thoroughly to get rid of excess water.
- In a large bowl, mix the noodles with oil and soy sauce until evenly coated. Set aside.
Prepare The Chicken
- Add chicken to a medium mixing bowl, along with cornstarch, oyster sauce, Shaoxing wine, white pepper powder, and oil. Marinate for 20 minutes.
Stir Fry The Noodles
- Gather all the ingredients before stir-frying the noodles. We need to cook them on high heat, adding ingredients to the wok one after the other.
- Heat a large wok on high heat until very hot.
- Add oil, and once the hot is hot and shimmery, add ginger and shallots. Stir-fry for 10 seconds.
- Add the marinated chicken with the marinade and cook for 5-6 minutes until the chicken is almost cooked, stirring frequently.
- Now add carrot, cabbage, and scallions, and stir-fry for another 30 seconds.
- Add soy sauce, sesame oil, white pepper powder, and salt, and mix everything well.
- Finally, add the prepared noodles and stir-fry everything together to heat the noodles through and distribute the chicken and vegetables.
- Check for salt and sauces and add more to taste.
- Serve hot.
This worked really well for me and it came out perfect. I am about to make it for the second time this week because i cant get enough of it!
Good to know this, Aubrey. Happy cooking