Chicken Mei Fun
Chicken mei fun features juicy chicken, tender eggs, and crunchy vegetables stir fried with rice noodles in a rich savory sauce. It’s a colorful and delicious one-pot meal that you can whip up on any night of the week. {Gluten-Free adaptable}To make the dish gluten-free, use dry sherry to replace Shaoxing wine. Use tamari to replace soy sauce. And make sure to use a gluten-free oyster sauce.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 5 oz (140 g) dried thin rice vermicelli noodles ((yield 1 lb / 450 g after soaking))
- 8 oz boneless skinless chicken breast (, thinly sliced (or thigh))
- 2 eggs (, beaten with a pinch of salt)
- 2 tsp Shaoxing wine
- 1/4 tsp salt
- 1 tsp cornstarch
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp sugar
- 3 tbsp peanut oil ((or vegetable))
- 1 thumb ginger (, minced)
- 2 clove garlic (, minced)
- 1/2 white onion (, sliced)
- 1 medium carrot (, julienned)
- 2 cup cabbage (, shredded)
- 3 green onion (, sliced to 2” pieces)
Instructions
- 1
Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
- 2
Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
- 3
Mix all the sauce ingredients in a small bowl and set aside.
- 4
Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until hot. Add the chicken and spread out so the pieces are not overlapping. Sear until the bottom is lightly browned, 2 minutes or so. Flip to cook the other side until the chicken is just cooked through. Transfer to a plate.
- 5
Pour in 1/2 tablespoon of oil and add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to the plate with the chicken.
- 6
Add the remaining 1 1/2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook for 1 minute.
- 7
Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
- 8
Add the noodles, cooked chicken, green onion and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.