This chicken mei fun recipe is one of those simple, satisfying noodle dishes that comes together fast and tastes like pure comfort in a bowl. It’s loaded with tender chicken, shrimp, bacon, and fresh veggies tossed with springy vermicelli noodles in a savory sauce that hits every craving at once. The flavor reminds me a lot of Filipino Pancit Bihon—but with a Chinese twist and endless room for customization. If you’re looking for a quick weeknight stir-fry that feels restaurant-level without any fuss, this one’s going to be a favorite.
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Why You'll Love This Chicken Mei Fun 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
Protein
- Chicken Breast
- Shrimp
- Bacon
Vegetables
- Bell Pepper
- Green Onions
- Mushrooms
- Green Beans
- Cabbage
Mei Fun Noodles
- Rice Vermicelli
Sauce Ingredients
- Light and Dark Soy Sauce
- Oyster Sauce
- Sesame Oil
- Shaoxing Wine
- Garlic
- White Pepper
- MSG (optional)
This Chicken Chow Mei 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 rice vermicelli stir-fry. 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!
The sauce for this Chicken Mei Fun Recipe 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
1. Slice the Chicken
Begin by slicing the chicken breast into thin strips. *See expert tips
2. Prep the Vegetables
Cut the bell pepper and cabbage into chunks, and dice the onion. Set aside.
3. Cook the Bacon
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.
4. Cook the Chicken and Shrimp
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.
5. Stir-Fry the Vegetables
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
6. Add the Sauce and Noodles
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 each batch before adding more.
7. Add the Proteins Back In
Add the chicken, shrimp, and bacon mixture to the noodles, gently tossing with chopsticks, tongs, or a wooden spatula.
8. Add the Vegetables Back In
Add the vegetable mixture and gently toss it with chopsticks, tongs, or a wooden spatula.
Expert Tips for the Best Chicken Mei Fun
- 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 Chinese rice noodles recipe, 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
It’s a Chinese rice noodle stir-fry made with thin vermicelli noodles, vegetables, and protein like chicken, shrimp, or pork.
Yes—most brands require soaking before stir-frying. It helps the noodles soften evenly and prevents clumping.
Absolutely. Mei fun is very flexible—swap in pork, beef, tofu, or leave it as chicken-only.
Mei Fun uses thin rice vermicelli noodles, while Chow Fun uses wide, flat rice noodles.
Yes, but reheat gently so the noodles don’t break. It reheats well for meal prep.
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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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