Easy Chow Mei Fun

5 from 18 votes

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 Time8

Cook Time6

Marinate10

Total Time24

Course: Main Course

Cuisine: Chinese

Servings:

Author: Wei Guo

Ingredients

For the chicken

1 piece chicken breast
½ tablespoon cornstarch or tapioca, potato starch
1 pinch salt
1 tablespoon Shaoxing rice wine
1 teaspoon neutral cooking oil

For the noodles

3½ oz dried mei fun aka rice vermicelli/thin rice noodles

For the seasoning

1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ tablespoon oyster sauce
¼ teaspoon ground white pepper
½ teaspoon sesame oil

You also need

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

US Customary - Metric

Instructions

Marinate the chicken

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.

Prepare the noodles

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.

Mix the seasoning

Add light soy sauce, dark soy sauce, oyster sauce, white pepper, and sesame oil to a small bowl. Mix well then set aside.

Sear the chicken

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.
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).

Combine the dish

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).
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.
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.

Video

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