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 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 piece chicken breast
- ½ tablespoon cornstarch (or tapioca, potato starch)
- 1 pinch salt
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon neutral cooking oil
- 3½ oz dried mei fun (aka rice vermicelli/thin rice noodles)
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 2 tablespoon neutral cooking oil (divided)
- 3 stalk 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
- 1
Marinate the chicken
- 2
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.
- 3
Prepare the noodles
- 4
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.
- 5
Mix the seasoning
- 6
Add light soy sauce, dark soy sauce, oyster sauce, white pepper, and sesame oil to a small bowl. Mix well then set aside.
- 7
Sear the chicken
- 8
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.
- 9
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).
- 10
Combine the dish
- 11
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).
- 12
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.
- 13
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.