Chicken Mei Fun

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This Chicken Mei Fun recipe is a quick and easy stir-fry that combines tender chicken, rice noodles, and vibrant veggies in a savory sauce.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Chinese, Comfort, Comfort Food

Servings: Servings

Calories: 428kcal

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.

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.