If chicken mei fun is a favorite from your local Chinese takeout place, you may just find it more “fun” to make at home! This homemade version lets you fill it to the brim with more vegetables and chicken to create a one-pot main dish.
Chicken mei fun ingredients
Rice vermicelli
Mei fun, or rice vermicelli (米粉), is the key ingredient in this recipe. Make sure you purchase the thin type, which is the one you should be using here.
In the picture below I included some of the brands I prefer. You can find them at Chinese or large Asian grocery stores. If you don’t live near an Asian grocery store, you can also find it on Amazon.
Mise en place
When you’re ready to cook chicken mei fun, your table should have:
- Beaten eggs
- Marinated chicken
- Rice vermicelli
- Mixed sauce
- Sliced vegetables (cabbage, carrot, onion)
- Aromatics (ginger, garlic, green onion)
Chicken mei fun cooking process
- Boil or soak the vermicelli noodles
- Pan fry the chicken
- Lightly scramble the eggs
- Saute the aromatics and onion
- Cook the cabbage and carrot
- Add the noodles, sauce, cooked chicken and green onion
- Mix with the scrambled eggs
- Stir everything together
Use a generous amount of oil
It’s important to use a generous amount of oil in this recipe, especially if you’re not using a nonstick pan. The eggs will be fluffier and the noodles more fragrant if you don’t skimp on the oil.
Cook the vermicelli until al-dente
I usually cook or soak the vermicelli for at least 1 to 2 minutes less than the package indicates. Since they will continue to cook and absorb the sauce during the stir fry, you don’t want them to get overcooked.
It’s also important to cut the vermicelli into shorter strands once you soak them, so they won’t get too entangled together during the stir fry.
Do not overcrowd the pan
It’s important to not overcrowd the pan during cooking, so everything will be properly seared instead of steamed. And that’s why I take out the chicken and the eggs, to prevent them from overcooking.
Also pay attention to the fact that the vermicelli expands a LOT once cooked / soaked, so make sure you don’t use too much.
How to change up the vegetables
Many vegetables work in chicken mei fun, and you can replace them with whatever ingredients you have on hand.
Some of my other favorite vegetables include: napa cabbage, baby bok choy, peppers, bean sprouts, Chinese broccoli, and bamboo shoots.
If you use a different vegetable, make sure to add it to the pan according to the time needed to cook it, to prevent overcooking.
How to serve chicken mei fun
Feel free to serve up some sides with this, like sweet and sour brussels sprouts, Chinese broccoli with oyster sauce, or stir-fried cauliflower with tomato sauce. While chicken mei fun is a hearty and plentiful meal on its own, you can’t go wrong by adding more delicious Chinese side dishes to the table!
Other delicious noodle dishes
- Vegetarian Chow Mein
- Green Bean Noodles (豆角焖面)
- Chicken Lo Mein (Restaurant Style Without A Wok)
- Singapore Noodles (星洲炒米粉, Singapore Mei Fun)
- Chicken Chow Mein (鸡肉炒面)
- Wonton Char Siu Noodle Soup (叉烧云吞面)
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Chicken Mei Fun
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
Marinade
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
Stir fry
- 3 tablespoons peanut oil (or vegetable)
- 1 thumb ginger , minced
- 2 cloves garlic , minced
- 1/2 white onion , sliced
- 1 medium carrot , julienned
- 2 cups cabbage , shredded
- 3 green onion , sliced to 2” pieces
Instructions
- Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
- 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.
- Mix all the sauce ingredients in a small bowl and set aside.
- 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.
- 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.
- 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.
- Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
- 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.
Video
Nutrition
Have a question or feedback? Add a Comment
Did you make this? I want to see! Tag @OmnivoresCookbook on Instagram, and rate the recipe below.
Susanne
Yet another successful dish thanks to Maggie! Seriously you are the reason people think I’m a good cook lol
Thanks so much!
Aylazon
Just made a huge batch of this! Added lots of veggies and some extra sauce. We really like this and will make it again! Thank you!
Bethany
This was delicious! Any tips for keeping the chicken from sticking to the pan?
Maggie Zhu
It depends on the type of pan you use. For cast iron pan or carbon steel pan, you need to gradually heat up the pan very well then add oil. It helps a lot of the pan is well seasoned. You should let the chicken cook without moving until turned golden brown, before flipping. If the pan is not well seasoned, or have any debris from previous cooking, it will stick. Sometimes a bit more oil help, but it’s more about heating up the pan very well before adding the ingredients.
Stainless steel pan is trickier. It’s also about heating up the pan to the proper temperature but it might still stick due to the cornstarch in the marinade. I do not recommend using a stainless steel pan for this dish.
ELow
I’ve made this 2x and it was a hit both times. The 1st time I used shrimp and the 2nd time I served it with veggies only as a side dish to salmon. I had bought thin wonton noodles and shrimp at the Asian market and then looked for a recipe that I could use them both. We liked the noodles so much, I bought them on purpose the 2nd time. I used mixed mushrooms both times but changed up the veggies. It’s a versatile recipe that’s great for adaptation to dietary needs or your mood.
ELow
Used this recipe as a jumping off point for the ingredients I had. I used the marinade and sauce recipe as written, with the soy substitute for the oyster sauce. My version had shrimp, mushrooms and a some type of Chinese greens that I forgot the name of. Delicious and satisying!
Maggie Zhu
The combination sounds very tasty! Glad to hear you enjoyed the dish and thanks for leaving a positive review 🙂
Tracy
I made this twice now. I can’t find the wine or the dry sherry in our town but I have used the regular cooking sherry and maybe it isn’t as good as it would be with the wine or the dry sherry but it has been good. I wonder if you can tell me if there is a good vegetarian sub for the oyster sauce. We have enjoyed this recipe! I have put it in my recipes to do more!