This chicken mei fun is a versatile and delicious thin rice noodle dish easily prepared with just a few basic ingredients. This mei fun recipe reminds me very much of a Filipino Pancit Bihon and offers endless flexibility. It features juicy chicken, shrimp, bacon, and crunchy vegetables stir-fried with vermicelli noodles in a rich, savory sauce.
![Chow Mei Fun in a wok with a wooden spoon.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Chicken-and-Shrimp-Mei-Fun.jpg)
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Why You'll Love This Recipe
Whether new to Chinese cooking or a seasoned pro, this stir-fry will become a favorite in your recipe repertoire.
One of the best things about a Chow Mei Fun recipe is that it's so customizable. Feel free to change out any vegetables or proteins you have on hand, such as pork or beef.
This makes it a perfect one-pot meal for any night of the week.
If you're also looking for a great appetizer to serve with this chicken mei fun, check out this Easy Shrimp Toast Recipe.
Chicken Mei Fun Ingredients
![Chicken Mei Fun Ingredients labeled and laid out on a wooden table.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Chicken-Mei-Fun-Ingredients.jpg)
- Chicken Breast
- Cornstarch
- Shaoxing
- Stir-Fry Oil
- Bacon
- Large Shrimp
- Green Onions
- Red Bell Pepper
- Sliced Mushrooms
- Fresh Green Beans
- Head of Cabbage
- Rice Vermicelli (See Expert Tips)
This Chicken Mai Fun recipe can be configured with any vegetables and proteins. So, if there is something here that you aren't crazy about, feel free to remove it or substitute a different ingredient.
I do highly recommend keeping the bacon in this Chow Mei Fun. It gives this noodle dish a ton of extra flavor. Also, if you can find it, try some Chinese bacon.
![Chow Mei Fun Sauce Ingredients labeled and laid out on a wooden table.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Chow-Mei-Fun-Sauce-Ingredients.jpg)
- Light Soy Sauce
- Dark Soy Sauce
- Oyster Sauce
- Shaoxing Wine
- Pure Roasted Sesame Oil (See Expert Tips)
- Minced Garlic
- Corn Starch
- White Pepper
- Accent (MSG) (See Expert Tips)
The sauce for this Chicken Mei Fun is pretty straightforward, and the ingredients should be easy to find.
I have learned that not all sesame oil is created equal, so be sure to check the expert tips below to see my thoughts on that.
Also, while Accent, aka MSG, is optional, it does bring out a lot of flavor and keeps the sodium lower in this recipe.
Step-by-Step Instructions
![Chicken breast being thinly sliced on a cutting board with a butcher knife.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Sliced-Chicken-Breast.jpg)
Step 1: Begin by slicing the chicken breast into thin strips. *See expert tips
![A head of cabbage being sliced on a cutting board.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Sliced-Cabbage.jpg)
Step 2: Cut the bell pepper and cabbage into chunks, and dice the onion. Set aside.
![Diced bacon frying in a large nonstick wok.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Bacon-frying-in-wok.jpg)
Step 3: Add stir-fry oil to the wok and heat medium-high for 3-5 minutes. Then, add the chopped bacon. Cook until barely turning brown.
While the bacon is cooking, whisk together the chicken mei fun sauce ingredients in a medium-sized mixing bowl.
![Shrimp being poured into a wok with cooked slices of chicken and diced bacon.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Bacon-Shrimp-Chicken-Mei-Fun.jpg)
Step 4: Add sliced chicken and stir with bacon, making sure it's coated in oil. Cook until the chicken is no longer pink, then add shrimp. Continue cooking until the shrimp is done (completely pink). Transfer the mixture to a separate bowl and cover it with foil.
![Mixed vegetables in a large nonstick wok.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Chicken-Mei-Fun-Vegetables.jpg)
Step 5: Add the rest of the stir-fry oil to the wok. Add the mixed vegetables (minus the cabbage) to the wok, incorporating them into the oil. Let them cook down until softened and fragrant. Then, add the cabbage and stir to combine.
Cover with a lid and allow the vegetables to steam until the cabbage is slightly softened—about 5 minutes. Once done, transfer to a separate bowl, uncovered
![Vermicelli being folded into Chow Mei Fun sauce in a large wok.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Vermicelli-in-sauce.jpg)
Step 6: Pour chicken mei fun sauce into the wok and heat until it bubbles around the edges, but do not bring it to a full boil. Then, fold the rice vermicelli noodles in batches, tossing to coat before adding more.
![Cooked chicken, shrimp, and bacon added to vermicelli in a large wok.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Chicken-Shrimp-Bacon-and-Noodles.jpg)
Step 7: Add the chicken, shrimp, and bacon mixture to the noodles, gently tossing with chopsticks, tongs, or a wooden spatula.
![Mixed steamed vegetables being added to Chow Mei Fun in a wok.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Chow-Mei-Fun-Noodles-and-Vegetables.jpg)
Step 8: Add the vegetable mixture and gently toss it with chopsticks, tongs, or a wooden spatula.
Expert Tips
- Not all Sesame Oil is created equally. And while there is not much of it in this Chow Mei Fun recipe, having the right oil is essential as it packs a ton of umami flavor. I highly recommend Kedoya Roasted Sesame Oil. You'll be able to tell the difference just by the smell alone.
- I use Accent in almost all Asian dishes I make at home. I use it sparingly, as it doesn't take much to bring out the flavors. MSG has gotten a really bad rap over the years, and I am no medical expert, but I have found some very useful articles about why MSG isn't as bad as we have been led to believe.
- When slicing the chicken for this Chow Mei Fun, I like the slices to be big but thin. First, use a sharp butcher knife and place the chicken breast in the freezer for about 45 minutes to an hour. This will allow you to slice the chicken very thin. I also slice the chicken breast against the grain.
- Most regular grocery stores do not sell the proper Rice Vermicelli Noodles, at least not in my area. You can order them online or visit your local Asian market. I recommend the Three Ladies Vietnamese Rice Vermicelli.
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📖 Recipe
![Chicken Mei Fun served with shrimp in a vintage bowl on a wooden table.](https://chickenfriedkitchen.com/wp-content/uploads/2024/04/Chicken-Mei-Fun-300x300.jpg)
Equipment
- 1 Wok with a Lid
Ingredients
- 1 Large Chicken Breast
- 1 tablespoon Cornstarch
- 1 Tbsp Shaoxing Rice Wine
- 1 teaspoon Stir-Fry Oil
- 3 Bacon strips Cut into pieces
- 1 lb Large Shrimp Peeled, Deveined, Tail-off
- 3 Green Onions
- 1 Red Bell Pepper
- 4 Oz Sliced White Mushrooms
- 4 Oz Fresh Green Beans
- ½ Head of Cabbage
- 1 lb Rice Vermicelli
Chichen Mei Fun Sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Oyster Sauce
- ¼ teaspoon Ground White Pepper
- ½ teaspoon Roasted Sesame Oil
- 1 teaspoon Accent
Instructions
- Begin by slicing the chicken breast into thin strips.
- Cut the bell pepper and cabbage into chunks, and dice the onion. Set aside.
- Add stir-fry oil to the wok and heat medium-high for 3-5 minutes. Then, add the chopped bacon. Cook until barely turning brown.
- While the bacon is cooking, whisk together the chicken mei fun sauce ingredients in a medium-sized mixing bowl. Set aside.
- Add sliced chicken and stir with bacon, making sure it's coated in oil. Cook until the chicken is no longer pink, then add shrimp. Continue cooking until the shrimp is done (completely pink). Transfer the mixture to a separate bowl and cover it with foil.
- Add the rest of the stir-fry oil to the wok. Add the mixed vegetables (minus the cabbage) to the wok, incorporating them into the oil. Let them cook down until softened and fragrant. Then, add the cabbage and stir to combine.
- Cover the wok with a lid and allow the vegetables to steam until the cabbage is slightly softened—about 5 minutes. Once done, transfer to a separate bowl, uncovered
- Pour chicken mei fun sauce into the wok and heat until it bubbles around the edges, but do not bring it to a full boil. Then, begin to fold in the rice vermicelli noodles in batches, tossing to fully coat before adding more.
- Add the chicken, shrimp, and bacon mixture to the noodles, gently tossing with chopsticks, tongs, or a wooden spatula.
- Add the vegetable mixture and gently toss it with chopsticks, tongs, or a wooden spatula.
Video
Notes
- Not all Sesame Oil is created equally. And while there is not much of it in this Chow Mei Fun recipe, having the right oil is essential as it packs a ton of umami flavor. I highly recommend Kedoya Roasted Sesame Oil. You'll be able to tell the difference just by the smell alone.
- I use Accent in almost all Asian dishes I make at home. I use it sparingly, as it doesn't take much to bring out the flavors. MSG has gotten a really bad rap over the years, and I am no medical expert, but I have found some very useful articles about why MSG isn't as bad as we have been led to believe.
- When slicing the chicken for this Chow Mei Fun, I like the slices to be big but thin. First, use a sharp butcher knife and place the chicken breast in the freezer for about 45 minutes to an hour. This will allow you to slice the chicken very thin. I also slice the chicken breast against the grain.
- Most regular grocery stores do not sell the proper Rice Vermicelli Noodles, at least not in my area. You can order them online or visit your local Asian market. I recommend the Three Ladies Vietnamese Rice Vermicelli.
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