Chicken Mei Fun Recipe

I’m sharing my Chicken Chow Mei Fun, where juicy chicken, tender eggs, and crunchy vegetables meet silky rice noodles in a rich savory sauce, a colorful one-pot meal that’s gluten-free adaptable.

I can’t stop ordering Chicken Mei Fun at my favorite takeout spot so I taught myself to make it at home. The mix of thinly sliced chicken and slippery rice vermicelli grabbed me right away, tangled in a rich savory sauce that somehow tastes deeper than it looks.

It’s not just pretty on the plate, it’s messy and satisfying, you know the kind that makes you reach for more. I started calling my take on it Chicken Chow Mei Fun because of the textures, and honestly it ranks with the best Stir Fried Rice Noodles I’ve had.

Try it and see.

Ingredients

• Rice vermicelli: light, mostly carbs for energy, low fat, soaks up sauces, silky texture
• Chicken: lean protein, builds muscle, keeps dish savory, absorbs marinades well
• Eggs: add protein and richness, give silkiness and slight eggy umami to noodles
• Soy sauce: salty, gives umami and color, adds sodium so use moderately
• Bean sprouts: crisp low calorie fiber, fresh crunch balances soft noodles and chicken
• Scallions: bright oniony notes, vitamins, fragrance, great garnish for freshness
• Sesame oil: intense nutty aroma, a little goes far, adds finishing flavor
• Carrot: adds sweetness color and fiber, tiny crunch and vitamin A boost

Ingredient Quantities

• 8 oz dried rice vermicelli (mei fun / rice sticks)
• 1 lb boneless skinless chicken thighs or breasts thinly sliced
• 2 large eggs
• 3 tablespoons vegetable oil or peanut oil
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• 3 scallions (green onions)
• 1 cup bean sprouts
• 1 medium carrot julienned or cut into thin matchsticks
• 1/2 cup snow peas or snap peas
• 3 tablespoons soy sauce or tamari if you need gluten free
• 1 tablespoon oyster sauce or gluten free mushroom stir fry sauce
• 1 teaspoon granulated sugar
• 2 tablespoons chicken stock or water
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon white pepper or black pepper
• 1 tablespoon cornstarch optional for a slightly thicker sauce
• sesame seeds for garnish optional

How to Make this

1. Soak the 8 oz rice vermicelli in warm water for 5 to 8 minutes until pliable but not mushy, drain and set aside, keep a few tablespoons of soaking water in case you need to loosen the sauce later.

2. Marinate the thinly sliced 1 lb chicken with 1 tbsp soy sauce or tamari, a pinch of the 1/2 tsp white pepper, and if you want velvety chicken add 1 tsp cornstarch, toss and let sit while you prep everything else.

3. Whisk together the sauce: 3 tbsp soy sauce or tamari, 1 tbsp oyster sauce or gluten free mushroom stir fry sauce, 1 tsp granulated sugar, 2 tbsp chicken stock or water, 1 tsp toasted sesame oil and the rest of the white pepper; if you want a thicker sauce mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry and keep it nearby.

4. Heat a wok or large skillet over high heat until very hot, add 1 tbsp of the 3 tbsp oil, pour in the beaten 2 eggs, scramble quickly until just set, transfer eggs to a plate.

5. Add another 1 tbsp oil to the hot wok, spread the chicken in a single layer and stir fry until just cooked through about 2 to 4 minutes depending on slice thickness, remove chicken and set aside. Dont overcrowd, do it fast on high heat so it stays juicy.

6. Add the last 1 tbsp oil, toss in the thinly sliced yellow onion and sauté 1 minute, add the minced 3 cloves garlic and cook 20 seconds until fragrant, then add the julienned carrot and 1/2 cup snow peas or snap peas and stir fry 1 to 2 minutes until bright and crisp tender.

7. Return the chicken and scrambled eggs to the wok, add the drained noodles and pour the prepared sauce over everything, toss and stir on high so the noodles soak up the sauce; if the sauce looks too thin add the cornstarch slurry a little at a time until it coats the noodles.

8. Fold in the 1 cup bean sprouts and most of the 3 scallions sliced, stir 30 seconds more just to warm the sprouts so they stay crunchy, if it seems sticky add a splash of the reserved noodle soaking water or extra chicken stock.

9. Taste and adjust: more soy or tamari for salt, a pinch more sugar to balance, a little extra toasted sesame oil for aroma, finish with a grind of pepper.

10. Serve immediately sprinkled with sesame seeds if you like, and a few extra scallion slices on top; for gluten free use tamari and the gluten free mushroom stir fry sauce instead of regular oyster sauce.

Equipment Needed

1. Wok or large heavy skillet (for quick, high heat stir frying)
2. Large heatproof bowl to soak the rice vermicelli
3. Colander or fine mesh sieve to drain noodles
4. Chef knife and cutting board for slicing chicken, onion, carrot and scallions
5. Sturdy spatula or wok spatula plus tongs for tossing and turning ingredients
6. Measuring spoons and measuring cup for sauces and stock
7. Small bowls (for the marinade, sauce and optional cornstarch slurry) and a whisk or fork
8. Plate or shallow dish to hold the scrambled eggs and cooked chicken before finishing

FAQ

Chicken Mei Fun Recipe Substitutions and Variations

• Rice vermicelli: swap with thin rice noodles (pho or pad thai style), glass noodles (mung bean vermicelli), or slightly wider rice sticks if you want more chew — they all soak up sauce well.
• Chicken: use peeled shrimp (cook a few minutes less), firm tofu pressed and pan fried for a vegetarian option, or thin pork tenderloin strips; each one cooks fast and grabs the flavors.
• Soy sauce: replace with tamari for gluten free, coconut aminos for lower sodium, or just use low sodium soy if you want less salt.
• Oyster sauce: sub hoisin in a pinch, use a mushroom-based stir fry sauce for a vegetarian swap, or stir a little miso into soy sauce for extra umami.

Pro Tips

1) Soak the rice sticks just shy of done so they finish in the wok. Keep a few tablespoons of that soaking water and use tiny splashes to loosen the noodles if they start sticking. Toss the noodles with a little oil before you add them so they separate easier.

2) Slice the chicken across the grain and pat it dry first. A light dusting of cornstarch plus a quick sear on a screaming hot pan makes the meat juicier and gives a nicer bite. Don’t crowd the pan — do it fast in batches if you need to, otherwise the chicken steams and gets rubbery.

3) For better egg texture try making a thin omelet, roll it up and slice into ribbons instead of scrambling. You get bigger silky pieces that mix with the noodles way nicer. Also cook veg in order of toughness so carrots/snap peas get a head start and bean sprouts go in last to stay crunchy.

4) Finish for flavor not salt. Taste the whole pan and only then add more soy, sugar or a splash of vinegar/lime to brighten it. Add toasted sesame oil at the very end or it will lose its aroma. If you need the sauce to thicken, stir a cold cornstarch slurry into hot sauce a little at a time so it doesnt go gluey.