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.
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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.
Needing an appetizer to go with? Dynamite Lumpia will get the party started with a bang!
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 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.
Another one of my Favorite Wok Recipes is this Easy Thai Yellow Chicken Curry!
- 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.
See the recipe card below for full information on ingredients and quantities.
If you want other umami-filled dishes, try this Filipino Picadillo Recipe!
Step-by-Step Instructions
Step 1: Begin by slicing the chicken breast into thin strips. *See expert tips
Step 2: Cut the bell pepper and cabbage into chunks, and dice the onion. Set aside.
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.
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.
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
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.
Step 7: Add the chicken, shrimp, and bacon mixture to the noodles, gently tossing with chopsticks, tongs, or a wooden spatula.
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.
Recipe FAQs
Lo Mein and Chow Mei Fun are both popular Chinese noodle dishes, but they differ primarily in the type of noodles used and their preparation. Lo Mein uses thick, soft wheat noodles tossed with a savory sauce and stir-fried with vegetables and proteins. In contrast, Chow Mei Fun features thin rice noodles that are typically stir-fried with veggies, meats, and a light sauce. The texture of Lo Mein is chewy, while Chow Mei Fun is lighter and slightly more delicate due to the rice noodles.
Chow Mei Fun, a popular Chinese dish, is a light and healthy option for a satisfying meal. Made with thin rice noodles, known as "Mei Fun" or "rice vermicelli," These delicate noodles are stir-fried with a variety of ingredients like chicken, shrimp, beef, or tofu, along with vegetables such as carrots, bell peppers, and onions. The dish is typically seasoned with soy sauce, garlic, and other flavorful spices, creating a light yet satisfying meal. Chow Mei Fun's lightness is a key part of its appeal, making it a healthy and satisfying choice for any meal.
Chow Mei Fun and Pancit are similar but not the same. Both dishes feature thin rice noodles, but they come from different culinary traditions. Chow Mei Fun is a Chinese dish where the rice noodles are stir-fried with a mix of vegetables, proteins, and a light sauce. Pancit, on the other hand, is a Filipino dish that also uses rice noodles but is typically flavored with a combination of soy sauce, citrus, and other local seasonings. Additionally, Pancit often includes a variety of vegetables and meats like chicken, pork, and shrimp, reflecting the diverse influences in Filipino cuisine. While the dishes share some similarities, they have distinct flavors and origins.
Yes, you can easily make Chicken Mei Fun gluten-free! The rice noodles used in this dish are naturally gluten-free, which is a great start. However, you'll need to ensure that the soy sauce or any other sauces you use are labeled gluten-free, as traditional soy sauce contains wheat. Tamari is a popular gluten-free alternative to soy sauce that works perfectly in this recipe.
You can use a variety of vegetables in Chicken Mei Fun to suit your taste or whatever you have on hand. Common choices include bell peppers, carrots, onions, snow peas, and cabbage. You can also add bean sprouts, bok choy, or even green peas for extra flavor and texture. The beauty of this dish is its versatility, so feel free to mix and match your favorite veggies!
To store Chicken Mei Fun, place any leftovers in an airtight container and refrigerate them for up to 4 days. When it comes to reheating, the best method is to stir-fry the noodles in a hot pan with a little oil to bring back the original texture and flavor. If you're short on time, you can also microwave the dish, but I recommend also having some toasted sesame oil on hand to top you bowl off with. This will help the noodles from drying out and brighten up the flavors.
Yes, you can make Chicken Mei Fun ahead of time by prepping the ingredients in advance. Chop the vegetables and cook the chicken, then store them separately in the fridge. When you’re ready to eat, simply stir-fry the prepped ingredients with the noodles and sauce for a quick and fresh meal. This approach helps maintain the best texture and flavor. Plus it works great when cooking for company.
There are plenty of ways to vary Chicken Mei Fun to suit your preferences. For a seafood twist, try adding shrimp or a mix of seafood. If you’re looking for a vegetarian option, tofu works wonderfully in place of chicken. You can also switch up the sauce—try adding a splash of chili oil or hot sauce for a spicy kick, or use hoisin sauce for a sweeter flavor profile. The possibilities are endless!
More Recipes You'll Love
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📖 Recipe
Chicken Mei Fun
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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