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.
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.
Nutrition
Serving: 1serving, Calories: 366kcal, Carbohydrates: 41.6g, Protein: 16.3g, Fat: 15.1g, Saturated Fat: 2.6g, Cholesterol: 118mg, Sodium: 554mg, Potassium: 438mg, Fiber: 2.3g, Sugar: 4.6g, Calcium: 60mg, Iron: 2mg