Name: Chicken Mei Fun Home-Style Noodle Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 150 grams (5.3 oz) dried thin rice vermicelli noodles; 1 large egg; 1 teaspoon garlic (minced); ½ medium onion (thinly sliced); ½ medium carrot (thinly striped); ¼ cup cabbage (thinly striped); ¼ cup celery (thinly striped); 2-3 scallion (green onion) greens (cut into 2-inch pieces); 150 grams (5.3 oz) skinless chicken breast (cut into strips); ¼ teaspoon ground white pepper; Salt (to taste); 1 teaspoon cornstarch; 1 tablespoon water; ½ teaspoon vegetable oil; 3 ½ tablespoons vegetable oil (divided); 1 tablespoon light soy sauce; 1 teaspoon oyster sauce; ½ teaspoon toasted sesame oil; ½ teaspoon chicken powder (optional); ¼ teaspoon ground white pepper (additional for seasoning)

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Introduction

Chicken Mei Fun is a classic home-style dish featuring tender chicken and delicate rice vermicelli noodles stir-fried with fresh vegetables and a savory sauce. This easy recipe delivers comforting flavors perfect for a quick weeknight meal.

Ingredients

150 grams (5.3 oz) dried thin rice vermicelli noodles
1 large egg
3 ½ tablespoons vegetable oil
1 teaspoon garlic (minced)
½ medium onion (thinly sliced)
½ medium carrot (thinly striped)
¼ cup cabbage (thinly striped)
¼ cup celery (thinly striped)
2-3 scallion (green onion) greens (cut into 2-inch pieces)
¼ teaspoon ground white pepper
150 grams (5.3 oz) skinless chicken breast (cut into strips)
Salt, to taste
1 teaspoon cornstarch
1 tablespoon water
⅙ teaspoon ground white pepper
½ teaspoon vegetable oil (for marinating)
1 tablespoon light soy sauce
1 teaspoon oyster sauce
½ teaspoon toasted sesame oil
½ teaspoon chicken powder (optional)

Instructions

Step 1: Prepare the chicken, onion, garlic, carrot, cabbage, celery, and scallions. Have everything ready before heating your stove.
Step 2: In a bowl, combine the chicken strips with ⅙ teaspoon ground white pepper, salt, water, cornstarch, and ½ teaspoon vegetable oil. Mix well and marinate for 10-15 minutes.
Step 3: Soak the dried rice noodles in hot (not boiling) water for 5-8 minutes until softened. Test by tasting one noodle.
Step 4: Rinse the softened noodles under cold water to stop cooking, then drain and set aside using a colander.
Step 5: Beat the egg in a small bowl.
Step 6: Heat a large pan or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. Pour in the beaten egg and cook until it starts to set, then break into pieces and remove immediately. Avoid overcooking.
Step 7: Increase heat to high until the pan is smoking hot. Add 1 tablespoon oil and stir-fry the marinated chicken over medium-high heat until fully cooked. Remove and set aside.
Step 8: In a small bowl, mix the light soy sauce, oyster sauce, toasted sesame oil, and chicken powder until well combined to make the stir-fry sauce.
Step 9: Heat 1.5 tablespoons oil in the same pan. Add the sliced onion and minced garlic, stir-frying for 30 seconds.
Step 10: Add carrot, cabbage, and celery, stir-fry for another 30 seconds.
Step 11: Return the cooked eggs and chicken to the pan along with ¼ teaspoon ground white pepper. Stir to combine.
Step 12: Add the drained rice noodles and toss gently until heated through, taking care not to break the noodles.
Step 13: Pour in the stir-fry sauce and add the scallion greens. Toss until everything is evenly coated.
Step 14: Turn off the heat and serve immediately for best flavor and texture.

Tips & Variations

For extra flavor, marinate the chicken with a little grated ginger along with the other seasonings.
Swap chicken with shrimp or tofu for a different protein option.
Use fresh rice vermicelli noodles if available; just adjust soaking time accordingly.
Add a splash of rice wine or a pinch of sugar to the sauce for a slightly sweeter balance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or oil to prevent sticking. Avoid microwaving to keep noodles from becoming mushy.

How to Serve

A white plate with a black rim holds a serving of stir-fried noodles made of thin, lightly browned strands mixed with thin green and orange vegetable strips, such as bell peppers and carrots. There are several pieces of cooked chicken that are light golden-brown on top of and mixed throughout the noodles. Small, irregular pieces of scrambled egg with a soft texture and light yellow color are scattered evenly in the dish. The plate sits on a white marbled surface with a soft, natural light shining on the food, giving it a warm, fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other noodles instead of rice vermicelli?

Yes, thin wheat noodles or glass noodles can be substituted, but cooking times and soaking may vary. Adjust accordingly to avoid overcooking.

How do I prevent the noodles from sticking together?

Rinsing the soaked noodles in cold water and draining well helps prevent sticking. Tossing the noodles gently with oil during cooking also keeps them separated.