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Quick Chicken Mei Fun Noodles – Easy 30-Minute Recipe

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This quick chicken mei fun is a weeknight lifesaver—tender chicken, chewy rice noodles, and crunchy veggies come together in a savory, slightly sweet sauce in just 30 minutes. It’s faster than takeout and tastes like you spent hours on it.

Ingredients

Scale
  • 8 oz boneless, skinless chicken breast or thigh, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 8 oz dried rice vermicelli noodles
  • 2 tablespoons vegetable or avocado oil, divided
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 cup shredded carrots
  • 1 cup bean sprouts
  • 2 green onions, sliced into 2-inch pieces (white and green parts separated)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce (optional)
  • 1/2 teaspoon sugar
  • 1/4 cup chicken broth or water

Instructions

  1. Soak the Noodles: Place the dried rice vermicelli in a large bowl and cover with hot tap water. Let them soak for 8-10 minutes until soft but still with a slight bite. Drain and set aside.
  2. Marinate the Chicken: In a small bowl, combine sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper. Mix well and let sit for 10 minutes.
  3. Make the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce (if using), 1/2 teaspoon sugar, and 1/4 cup chicken broth. Set aside.
  4. Cook the Chicken: Heat 1 tablespoon vegetable oil in a wok or skillet over high heat. Add marinated chicken in a single layer. Sear for 1 minute, then stir-fry for 2-3 minutes until golden and cooked through. Transfer to a plate.
  5. Stir-Fry Aromatics and Veggies: Reduce heat to medium-high and add remaining 1 tablespoon oil. Add minced garlic and white parts of green onions. Stir-fry for 15 seconds. Add sliced onion and shredded carrots. Stir-fry for 1-2 minutes until onion softens.
  6. Add Noodles and Sauce: Add drained noodles to the wok. Pour sauce over top. Using tongs or chopsticks, gently toss to coat evenly. Stir-fry for 2 minutes.
  7. Add Bean Sprouts and Chicken: Add bean sprouts and cooked chicken. Stir-fry for 1-2 minutes until heated through and bean sprouts are tender-crisp.
  8. Finish and Serve: Sprinkle green parts of green onions over top. Toss once more. Serve immediately.

Notes

Soak rice noodles in hot water, not boiling, to keep them chewy. Don’t overcrowd the pan; cook chicken in batches if needed. Add bean sprouts at the end for crunch. For gluten-free, use tamari and gluten-free oyster sauce.

Nutrition

Keywords: chicken mei fun, rice noodles, stir-fry, quick dinner, weeknight meal, 30-minute recipe, Chinese noodles

Find it online: https://emacrave.com/quick-chicken-mei-fun-noodles-easy-30-minute-recipe/