Chicken Mei Fun
A tangle of vermicelli noodles tossed with chicken (or other protein) and a hodgepodge of veggies in a savory sauce are the essential components of mei fun, the versatile Chinese stir-fry whose name means “rice noodles” in Cantonese. Here, chicken, cabbage, carrot and bell pepper are used, but feel free to switch up ingredients as you wish, subbing in strips of pork tenderloin, thinly sliced beef or bite-sized shrimp for the chicken, and celery, onion or broccoli for the veggies. While mei fun, or chow mei fun as it is sometimes known, can serve as a blank canvas for whatever is hanging out in your fridge, some versions have become a dish in their own right, including Singapore mei fun, a bright yellow variation seasoned with curry powder.
Ingredients
- 8ounces boneless, skinless chicken breast, thinly sliced
- 1/4cup plus 1 tablespoon low-sodium soy sauce
- 1/4cup canola or vegetable oil
- 1tablespoon cornstarch
- 3/4teaspoon five-spice powder
- 1/2teaspoon ground white pepper
- 8ounces dried rice vermicelli noodles
- 1 1/2cups chicken broth or water
- 1tablespoon toasted sesame oil
- 2large eggs, beaten
- 1(1-inch) piece ginger, peeled and minced
- 3cups thinly sliced cabbage, preferably napa (5 or 6 medium leaves)
- 1medium carrot, peeled and thinly sliced into matchsticks
- 1medium red bell pepper, thinly sliced into matchsticks
- 2medium scallions, sliced into 1-inch pieces
Directions
In a medium bowl, combine chicken, 1 tablespoon soy sauce, 1 tablespoon canola oil, 1 tablespoon water, cornstarch, 1/4 teaspoon five-spice powder and 1/4 teaspoon white pepper. Toss until everything is fully coated. Marinate at room temperature for 10 minutes.
Meanwhile, hydrate the vermicelli noodles according to package directions. Transfer to a colander to drain, and rinse with cold water, shaking off excess. In a small bowl, whisk the remaining 1/4 cup soy sauce, remaining 1/2 teaspoon five-spice powder, remaining 1/4 teaspoon white pepper, chicken broth and sesame oil.
Heat 1 tablespoon of the canola oil in a wok or large nonstick skillet over medium-high. Once oil starts to shimmer, add the beaten eggs. Once the sides bubble up slightly, about 30 seconds, flip and cook the other side; the omelet should be just set. Using a rubber spatula, roughly break up the omelet into large pieces, then transfer to a bowl.
To the wok, add 1 tablespoon of the canola oil, and once it shimmers, add the marinated chicken in an even layer. Do not touch the meat until the edges start to become slightly golden brown, about 1 minute. Using a wooden spoon or spatula, flip the chicken slices over and cook until the other side is golden brown. (It will not be fully cooked.) The chicken should not stick to the pan; if it does, leave it alone for 30 seconds to 1 minute more. Transfer the chicken to a medium bowl, leaving as much oil in the wok as possible.
Add the remaining 1 tablespoon of canola oil to the wok. Once shimmering, add the ginger, cabbage and carrot. Cook until cabbage begins to wilt, about 1 minute. Whisk the sauce one last time before adding it to the wok, then cook until it is reduced by half, about 4 minutes. Stir in the bell pepper and scallions, and return the chicken and any accumulated juices to the wok. Let simmer until the chicken is fully cooked, about 2 minutes. Return the vermicelli noodles and egg to the wok, and toss until everything is combined. Serve immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 23 gramsCalories: 553Saturated Fat: 3 gramsUnsaturated Fat: 18 gramsSodium: 1015 milligramsSugar: 5 gramsFiber: 4 gramsCarbohydrate: 61 gramsProtein: 25 grams
Source: https://cooking.nytimes.com/recipes/1024676-chicken-mei-fun