# Chicken Mei Fun

Cuisine: chinese · Time: 30 minutes · Servings: 4

## Ingredients

- 5 oz (140 g) dried thin rice vermicelli noodles ((yield 1 lb / 450 g after soaking))
- 8 oz boneless skinless chicken breast (, thinly sliced (or thigh))
- 2  eggs (, beaten with a pinch of salt)
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
- 3 tablespoons peanut oil ((or vegetable))
- 1  thumb ginger (, minced)
- 2 cloves garlic (, minced)
- 1/2  white onion (, sliced)
- 1  medium carrot (, julienned)
- 2 cups cabbage (, shredded)
- 3  green onion (, sliced to 2” pieces)

## Steps

1. Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
2. Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
3. Mix all the sauce ingredients in a small bowl and set aside.
4. Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until hot. Add the chicken and spread out so the pieces are not overlapping. Sear until the bottom is lightly browned, 2 minutes or so. Flip to cook the other side until the chicken is just cooked through. Transfer to a plate.
5. Pour in 1/2 tablespoon of oil and add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to the plate with the chicken.
6. Add the remaining 1 1/2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook for 1 minute.
7. Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
8. Add the noodles, cooked chicken, green onion and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.

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Source: omnivorescookbook — https://omnivorescookbook.com/chicken-mei-fun/
Page: https://findfood.fun/vi/recipes/7086
Language: en (requested translation unavailable)