Chicken Mei Fun Recipe Whiskaffair

on Jul 12, 2024, Updated Sep 11, 2024 I love making noodles at home and if you are someone who shares my love, here are some more recipes to try: Chicken Pad Woon Sen, Chicken Hakka Noodles, and Chicken Drunken Noodles. After the huge success of my Shrimp Mei Fun recipe, I’d wanted to try it with chicken. No surprise here; it also turned out great and now I’ve two amazing handy Asian meals with me. The recipe is pretty much very similar to my shrimp version, I just used small pieces of chicken breast in place of shrimp.

About Chicken Mei Fun

Chicken Mei Fun (Mai Fun) is a noodle dish that you can prepare easily in your kitchen. It is made with thin rice noodles cooked with sauces, veggies and chicken pieces. You might have seen this recipe being popularly served in many Asian restaurants. While you can always order them at a restaurant, it’s way more fun making them at home. This gives you a chance to adjust the sauces to your taste, add more or less of veggies, and make them gluten-free if you have any dietary preferences. As you can see, this is a complete recipe on its own with noodles, veggies, and chicken all in a single bowl. If you like; you can also serve them with a Chinese-style curry. You will also need oil and dark soy sauce to coat the noodles. If you have gluten free dietary preference, replace soy sauce with tamari.

For The Chicken

Chicken – I used boneless skinless chicken breasts cut into small pieces, you can also use chicken thighs if you like. Others Ingredients – You will need oyster sauce, cornstarch, Shaoxing wine, white pepper powder, and oil. You can use white wine vinegar if Shaoxing wine is unavailable.

For The Rest Of The Recipe

Veggies – I added carrots, green cabbage, and green onions (shallots) which go better in Asian meals Others Ingredients – You will also need oil, ginger, dark soy sauce, sesame oil, white pepper powder, and salt. Rinse the cooked noodles with running cold water to stop cooking; otherwise they can turn mushy. Drain the water thoroughly before moving on.

2 teaspoon cornstarch 1 tablespoon oyster sauce 1 tablespoon Shaoxing wine ¼ teaspoon white pepper powder 1 teaspoon oil

Take a large wok from your kitchen and heat it on high heat until very hot. Add 1 tablespoon oil, and once you see the oil is hot and shimmery, add 2 tablespoon julienned ginger and 4-5 shallots (thinly sliced) to the wok. Stir-fry it for 10 seconds. Serve it hot out of the wok and enjoy the hearty bowl of this Asian recipe. Noodles should be perfectly cooked as per instructions on the package, avoid overcooking or soaking the noodles too much. They should be cooked al dente, giving you a slight firmness when you bite them. After cooking, rinse the noodles with cold water immediately to halt cooking. Ensure all the water is drained before you toss them with soy sauce and oil in your bowl. Cut all vegetables and prepare and measure all ingredients before you start the stir-fry on the wok as all of them are used just one after the other.