Chicken mei fun is a quick, satisfying one-pan noodle dinner made with tender chicken, crisp vegetables, thin rice vermicelli noodles, and a savory stir-fry sauce. It is light, flavorful, and a great homemade alternative to takeout.
Note: This post was originally published in December 2022. It has been updated with fresh photos and a few small improvements to the recipe.
Reader Comment
I just made this recipe, with my daughter’s help. We also added snow peas. It was so light, refreshing and DELICIOUS! This is something we’ll be making regularly. Thank you for making such a yummy recipe.
Ana
Mei fun is the Chinese name for thin, dried rice vermicelli noodles. These noodles are also known as rice sticks and are commonly used in Chinese and Southeast Asian cooking. The name can also refer to dishes prepared with these delicate noodles.
In Cantonese, chow mei fun refers to stir-fried rice vermicelli noodles. In many Western restaurants, fried rice vermicelli is often recognized through dishes such as Singapore noodles, which usually have a curry-style flavor. This chicken mei fun recipe keeps the seasoning savory and simple, with soy sauce, oyster sauce, sesame oil, and aromatics.
Rice vermicelli noodles are typically made from ground rice and water. Some varieties may include tapioca or cornstarch to improve the texture. They are usually sold dried in bundles and can often be found in Asian grocery stores or in the Asian aisle of larger supermarkets.
Chicken mei fun is a popular Chinese-style noodle dish made by stir-frying softened rice vermicelli with chicken, garlic, egg, and vegetables. The noodles are light and chewy, the vegetables stay crisp, and the sauce coats everything with deep savory flavor. It is filling enough for dinner, but it does not feel heavy.
This homemade chicken mei fun recipe is especially useful for busy weeknights because everything comes together in one pan or wok. Once the ingredients are sliced and the noodles are soaked, the actual stir-frying is fast. It is also flexible, so you can change the vegetables or protein depending on what you have on hand.
Because mei fun noodles are very thin, they do not need to be boiled. The easiest method is to soak them in hot water until they soften, then rinse and drain them before stir-frying. This helps prevent the noodles from becoming mushy in the pan.
If you enjoy quick Chinese noodle recipes, this chicken mei fun is a simple, economical, and flavorful meal that can easily become part of your regular dinner rotation.
Ingredients Breakdown
Here are a few helpful notes about the ingredients. Exact measurements are included in the recipe card below.
Mei fun noodles: Use thin dried rice vermicelli noodles. They should be soaked, not boiled, before stir-frying.
Chicken: Lean chicken breast works well here, but chicken thighs can also be used if you prefer a juicier texture.
Vegetables: This recipe uses cabbage, carrot, and celery. Slice them thinly so they cook quickly and blend well with the noodles.
Onion and garlic: These essential aromatics build the base flavor of the stir-fry.
Salt and white pepper: A small amount seasons the chicken and the finished noodles without overpowering the sauce.
Oil: Use vegetable oil or another neutral-flavored cooking oil such as peanut, canola, soybean, or sunflower oil.
Light soy sauce: This adds saltiness and savory depth to the stir-fry sauce.
Oyster sauce: Oyster sauce gives the dish its rich, classic flavor. Use a good-quality oyster sauce for the best result.
Toasted sesame oil: A small amount adds a warm, nutty aroma.
Chicken powder: This is optional, but it adds extra savory flavor to the sauce.
Instructions (Step-By-Step)
1. Prepare the chicken, onion, garlic, carrot, cabbage, celery, and scallions before you start cooking. Stir-frying moves quickly, so everything should be ready.
2. Place the chicken in a bowl. Add salt, ground white pepper, water, cornstarch, and vegetable oil. Mix well and let it marinate for 10 to 15 minutes.
3. Soak the thin dried rice noodles in hot water, not boiling water, for about 5 to 8 minutes. To check if they are ready, taste one noodle. It should be flexible and slightly tender.
4. Once softened, rinse the noodles under cold water to stop the cooking process. Drain well in a colander and set aside.
5. Crack the egg into a small bowl and beat it until combined.
6. Heat a large pan or wok over medium-high heat. Add 1 tablespoon of oil and swirl it around the pan. Pour in the beaten egg. Once it begins to set, break it into pieces and remove it from the pan immediately. Do not overcook the egg.
7. Heat the pan or wok over high heat until very hot. Add 1 tablespoon of oil, then add the marinated chicken. Stir-fry over medium-high heat until the chicken is cooked through. Remove it from the pan and set aside.
8. In a small bowl, mix the light soy sauce, oyster sauce, toasted sesame oil, and chicken powder, if using. Stir until well combined.
9. Heat 1 ½ tablespoons of oil in the same pan. Add the sliced onion and minced garlic, then stir-fry for about 30 seconds until fragrant.
10. Add the carrot, cabbage, and celery. Stir-fry for another 30 seconds or until the vegetables begin to soften but still have some crunch.
11. Add the cooked egg, cooked chicken, and ground white pepper.
12. Add the prepared rice noodles and gently toss until the noodles are heated through. Handle them carefully so they do not break.
13. Add the stir-fry sauce and scallion greens. Toss everything together until the noodles are evenly coated.
14. Turn off the heat and serve the chicken mei fun immediately.
Helpful Tips
- Prepare all ingredients before turning on the stove. This makes the stir-frying process smooth and prevents overcooking.
- Do not skip the quick chicken marinade. It helps keep the chicken tender, juicy, and flavorful.
- Use enough hot water when soaking the rice vermicelli. The noodles need room to loosen and soften evenly.
- Do not over-soak the noodles. If they become too soft, they may turn mushy while stir-frying.
- Add the sauce near the end of cooking so the noodles absorb the flavor without becoming soggy.
- Transfer the finished mei fun to a serving plate as soon as the heat is turned off to avoid overcooking from residual heat.
Variations
Make it spicy: Add a little chili oil, sriracha, or chili sauce if you prefer spicy chicken mei fun.
Use another protein: Shrimp, crab, pork, or another preferred protein can be used in place of chicken.
Add more vegetables: Chinese cabbage, bell peppers, bok choy, bean sprouts, bamboo shoots, broccoli, snow peas, spinach, or mushrooms can all work well in this stir-fry.
Make it vegetarian or vegan: Replace the chicken with tofu, use vegan oyster sauce, and omit the egg and chicken powder.
Make it gluten-free: Use gluten-free soy sauce and gluten-free oyster sauce. Plain rice noodles are usually naturally gluten-free, but always check the ingredient label.
Serving Suggestions
Chicken mei fun is hearty enough to serve as a complete meal. It works well for lunch, dinner, potlucks, game nights, movie nights, or a casual Chinese-style meal at home.
If you want to serve it with other dishes, consider pairing it with Chinese chicken in garlic sauce, honey sriracha chicken, black pepper chicken, or kung pao shrimp.
How to Store Leftovers
Store leftover chicken mei fun in an airtight container in the refrigerator. It will keep well for 3 to 4 days. To reheat, sprinkle a few drops of water over the noodles and warm them in the microwave until heated through.
FAQs
Add a few drops of oil to the hot soaking water and gently stir the noodles. This can help keep the rice vermicelli from clumping together.
Make sure the noodles are not overcooked before stir-frying. The pan and oil should be fully heated before ingredients are added. Swirl the oil around the pan to coat the surface, and keep the stir-frying time short.
Both chow fun and mei fun are rice noodles made from rice and water, but they are different in shape and thickness. Chow fun noodles are wide and flat, while mei fun noodles are thin like vermicelli.
Plain rice noodles made with ground rice and water are naturally gluten-free. However, a mei fun dish is only gluten-free if the sauces and other added ingredients are also gluten-free.
Tried This Recipe?
If you try this chicken mei fun recipe, leave a comment and rating. Your feedback helps other readers who are planning to make it.
Recipe
Chicken Mei Fun Home-Style Noodle Recipe
Ingredients
- 150 grams 5.3 oz dried thin rice vermicelli noodles
- 1 large egg
- 3 ½ tablespoons vegetable oil
- 1 teaspoon garlic minced
- ½ medium onion thinly sliced
- ½ medium carrot cut into thin strips
- ¼ cup cabbage cut into thin strips
- ¼ cup celery cut into thin strips
- 2-3 scallion greens cut into 2-inch pieces
- ¼ teaspoon ground white pepper
For the chicken
- 150 grams 5.3 oz skinless chicken breast cut into strips
- salt to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
- ⅙ teaspoon ground white pepper
- ½ teaspoon vegetable oil
For the sauce
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon toasted sesame oil
- ½ teaspoon chicken powder optional
Instructions
-
Prepare the chicken, onion, garlic, carrot, cabbage, celery, and scallions before cooking.
-
Place the chicken in a bowl. Add salt, ground white pepper, water, cornstarch, and vegetable oil. Mix well and marinate for 10 to 15 minutes.
-
Soak the dried rice vermicelli noodles in hot water for 5 to 8 minutes, or until softened but not mushy.
-
Rinse the noodles under cold water, drain well, and set aside.
-
Beat the egg in a small bowl.
-
Heat a large pan or wok over medium-high heat. Add 1 tablespoon of oil, then add the beaten egg. Cook briefly, break into pieces, and remove from the pan.
-
Heat the pan again until very hot. Add 1 tablespoon of oil and stir-fry the marinated chicken until cooked through. Remove and set aside.
-
Mix the light soy sauce, oyster sauce, toasted sesame oil, and chicken powder in a small bowl.
-
Add 1 ½ tablespoons of oil to the same pan. Stir-fry the onion and garlic for about 30 seconds.
-
Add the carrot, cabbage, and celery. Stir-fry for another 30 seconds.
-
Return the cooked egg and chicken to the pan. Add the ground white pepper.
-
Add the drained rice noodles and toss gently until heated through.
-
Pour in the sauce and add the scallion greens. Toss until everything is evenly coated.
-
Turn off the heat and serve immediately.
Notes
Keep all ingredients ready before cooking. Do not over-soak the noodles, and add the sauce at the end for the best texture. Once cooked, move the chicken mei fun to a serving plate right away so the noodles do not continue cooking in the hot pan.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, use your preferred nutrition calculator or consult a registered dietitian.