Chicken mei fun is a satisfying one-pan dinner of tender chicken, crisp vegetables, and delicate mei fun rice vermicelli tossed in a savory sauce. It’s lighter and often fresher-tasting than takeout, and comes together quickly for weeknight meals.
Note: This post was originally published in December 2022 and has been updated with new photos and small recipe improvements.
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 refers to thin, dried rice vermicelli—often called rice sticks—and is a staple in Chinese and Southeast Asian cooking. The term also identifies dishes prepared with those delicate noodles. In Cantonese, chow mei fun is pronounced like “mai fun” or “mi fen,” meaning stir-fried rice vermicelli.
In Western adaptations you might recognize similar dishes such as Singapore noodles, which typically have curry seasoning. Plain rice vermicelli are usually made from ground rice and water; some brands add tapioca or cornstarch to improve texture. You can find bundles of dry mei fun in most Asian groceries or the international aisle at supermarkets.
Chicken mei fun combines soft, slightly chewy rice noodles with marinated chicken, crunchy vegetables, and aromatic garlic. The components are pan-fried and finished with a simple sauce of soy and oyster sauce, plus a touch of toasted sesame oil for nuttiness. The result is a balanced dish with varied textures and bright, savory flavor.
This recipe is fast and straightforward: you can make it in one pan in about 30 minutes, making it ideal for busy weeknights. It reheats well, and the recipe is flexible—swap proteins or vegetables to suit what you have on hand.
Ingredients Breakdown
Notes on key ingredients. See the recipe card below for exact measurements.
Mei fun noodles: thin rice vermicelli; soak in hot water until pliable, then rinse and drain.
Chicken: lean chicken breast works well; thighs can be used for richer flavor.
Vegetables: cabbage, carrot, and celery are classic choices—slice into thin strips so they cook quickly.
Onion and garlic: essential aromatics for depth of flavor.
Salt and white pepper: white pepper gives an authentic mild heat and aroma.
Oil: use a neutral oil such as vegetable, canola, peanut, or sunflower for stir-frying.
Soy sauce: light soy sauce provides the primary salty-savoury note.
Oyster sauce: a key ingredient for the characteristic umami of mei fun—choose a good-quality brand.
Toasted sesame oil: a small amount added at the end brings a warm, nutty finish.
Chicken powder (optional): adds extra savory depth but can be omitted.
Instructions (Step-By-Step)
1. Prep the chicken, onion, garlic, carrot, cabbage, celery, and scallions. Have everything ready before you heat the pan.
2. In a bowl, combine the chicken strips with a pinch of salt, ground white pepper, cornstarch, a tablespoon of water, and half a teaspoon of oil. Mix and let marinate for 10–15 minutes.
3. Soak the dried rice vermicelli in hot (not boiling) water for 5–8 minutes until pliable. Test by tasting a strand—if tender, drain.
4. Rinse the softened noodles under cold water to stop cooking, then drain thoroughly.
5. Beat the egg lightly and set aside.
6. Heat a large wok or pan over medium-high heat. Add 1 tablespoon oil, swirl to coat, pour in the beaten egg, let it set briefly, break into pieces, and remove. Don’t overcook.
7. Increase the heat to high. Add 1 tablespoon oil, then stir-fry the marinated chicken until cooked through and lightly browned. Remove and set aside.
8. Mix the sauce: combine light soy sauce, oyster sauce, toasted sesame oil, and optional chicken powder in a small bowl.
9. Return the pan to high heat and add 1½ tablespoons oil. Stir-fry the sliced onion and minced garlic for about 30 seconds.
10. Add carrot, cabbage, and celery; stir-fry another 30 seconds until vegetables begin to soften but stay crisp.
11. Return the cooked egg and chicken to the pan, sprinkle in ground white pepper, and combine.
12. Add the drained rice noodles and toss gently until heated through—take care not to tear the noodles.
13. Pour in the stir-fry sauce and add scallion greens. Toss until everything is evenly coated and hot.
14. Turn off the heat and serve immediately.
Helpful Tips
- Prep and measure all ingredients before you start—stir-fries move quickly.
- Marinate the chicken briefly to keep it tender and flavorful.
- Soak the noodles in plenty of hot water with room to move so they soften evenly.
- Avoid overcooking the noodles; slightly under-softened noodles hold up better in the wok.
- Add the sauce at the end so it coats the ingredients without over-reducing.
- Transfer the mei fun to a serving dish right after cooking to avoid residual heat continuing to cook it.
Variations
Spicy: Add a drizzle of chili oil, sriracha, or chili sauce to taste.
Other proteins: Swap chicken for shrimp, pork, or sliced beef; tofu works for a vegetarian option.
Extra vegetables: Add bell pepper, bok choy, snow peas, broccoli, mushrooms, or bean sprouts—use whatever you have on hand.
Vegetarian/vegan: Replace chicken with firm tofu and use vegan oyster sauce; omit the egg and chicken powder.
Gluten-free: Use gluten-free soy sauce and oyster sauce to make the dish safe for gluten-sensitive diners.
Serving Suggestions
Chicken mei fun is substantial enough to serve as a main dish. It works well for weeknight dinners, lunches, potlucks, or casual gatherings. Pair with simple sides like steamed greens or a light soup if you want a fuller spread.
How to store leftovers
Store leftover chicken mei fun in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave with a few drops of water or briefly in a pan over medium heat to restore moisture.
FAQs
Add a few drops of oil to the hot soaking water and stir gently while they soak. After soaking, rinse with cold water and drain well to keep strands separate.
Ensure the noodles are not over-softened before frying, heat the pan and oil until very hot, swirl the oil to coat the surface, and keep stir-frying brief to avoid sticking.
Both are rice noodles, but chow fun is a wide, flat noodle while mei fun is thin and vermicelli-like. The textures and dishes made with them differ accordingly.
Plain rice vermicelli made from rice and water is naturally gluten-free. However, check sauces and additional ingredients for hidden gluten if you need a strict gluten-free meal.
Tried This Recipe?
If you make this dish, please leave a comment and rating—feedback helps others decide whether to try it.
Recipe
Chicken Mei Fun Home-Style Noodle Recipe
Ingredients
- 150 gram (5.3 oz) dried thin rice vermicelli noodles
- 1 large egg
- 3 ½ tablespoon vegetable oil, divided
- 1 teaspoon garlic, minced
- ½ medium onion, thinly sliced
- ½ medium carrot, thinly julienned
- ¼ cup cabbage, thinly sliced
- ¼ cup celery, thinly sliced
- 2–3 scallion greens, cut into 2-inch pieces
- ¼ teaspoon ground white pepper
For the chicken
- 150 gram (5.3 oz) skinless chicken breast, cut into strips
- Salt, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/6 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 and measure all ingredients before cooking.
- Marinate the chicken with salt, white pepper, cornstarch, water, and oil for 10–15 minutes.
- Soak the rice vermicelli in hot (not boiling) water for 5–8 minutes until pliable; drain and rinse with cold water.
- Beat the egg. Heat 1 tablespoon oil in a hot pan, scramble the egg briefly, break into pieces, and remove.
- Heat the pan until very hot, add 1 tablespoon oil, and stir-fry the marinated chicken until cooked; remove and set aside.
- Mix the sauce: light soy sauce, oyster sauce, toasted sesame oil, and optional chicken powder.
- Add 1½ tablespoons oil to the pan, stir-fry onion and garlic for 30 seconds.
- Add carrot, cabbage, and celery; stir-fry about 30 seconds until tender-crisp.
- Return egg and chicken to the pan, season with ground white pepper.
- Add the drained noodles and toss gently until heated through.
- Pour in the sauce and add scallion greens; toss to coat evenly.
- Turn off the heat and serve immediately.
Notes
Have all ingredients prepped before heating the pan. Do not skip the brief chicken marinate for better texture. Soak the noodles in plenty of hot water and avoid over-softening. Add sauce at the end and transfer to a serving dish immediately to prevent overcooking from residual heat.
Nutrition
Nutrition Disclaimer:
Nutrition information is an estimate. Actual values vary by ingredients and brands. For precise values, consult a nutrition calculator or registered dietitian.