Chicken Mei Fun Recipe

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Chicken Mei Fun 6 Submitted by Cooking Creation "This is a healthy and tasty meal that my family loves."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Cooking Creation Ready In: 35mins Ingredients: 14 Serves: 4 Nutrition information

ingredients

Units: US

• 8 ounces rice noodles, thin (rice vermicelli)
• 2 tablespoons sesame oil
• 1 carrot, julienne cut
• 1⁄2 cup onion, sliced
• 1 1⁄2 cups cabbage, shredded
• 1⁄2 lb chicken breast, boneless and skinless cut in thin strips
• 2 large eggs
• 1 teaspoon fresh ginger, minced
• 1 cup bean sprouts, drained and rinsed
• 1⁄4 cup water
• 1⁄4 teaspoon brown sugar
• 2 tablespoons soy sauce (to taste)
• salt, to taste
• fresh ground black pepper, to taste

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directions

• Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
• While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
• Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
• Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
• Enjoy!

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Questions & Replies

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1. 15 minutes of hot water soak turned my rice noodles into complete moosh. :( A different site has a recipe that calls for soaking them in cold water for 30 minutes. Others who have reviewed this did not report the same issue. What could be the issue?   icons / ellipsis / ellipsis-horizontal Priva C. Reply 1 See 1 Reply
2. "heat the sesame oil in a large skillet"... There isn't any sesame oil in the recipe...   icons / ellipsis / ellipsis-horizontal Jodi S. Reply See 2 Replies

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Reviews

MOST POPULARMOST RECENT Write A Review

1. It was delicious! I used carrots, broccoli stems cut very thin, eggs, garlic, scallops, crushed red peppers, soy sauce and salt & pepper...that's it and it was very simple to make.  
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   icons / ellipsis / ellipsis-horizontal mommag17 Reply 3
2. I soak mine in broth and that helps boost the flavor quite a bit. I also cook my veggies and meat down first and use the added moisture from that to add flavor.   icons / ellipsis / ellipsis-horizontal samantha.potter Reply 3
3. Looking forward to making this for dinner tonight   icons / ellipsis / ellipsis-horizontal ShaKaren D. Reply 2
4. I love this recipe. I tweaked it a bit to beef it up. Once cooked, my 8 oz of rice noodles gave me a lot more than I expected. I doubled the veggies, tripled the sauce, and added some crushed red pepper.   icons / ellipsis / ellipsis-horizontal Jamie F. Reply 1
5. Disgusting! I finally decided to try this recipe and it doesn’t even taste close to what you get at a Chinese restaurant! My daughter took a bite and started gagging.... never again   icons / ellipsis / ellipsis-horizontal Kelsie V. Reply

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Tweaks

MOST POPULARMOST RECENT

1. With all due respect... # 1. Per Wikipedia, sesame oil has virtually the same smoke point as corn oil. # 2. Ingredient #2 IS sesame oil. # 3. Nowhere in this recipe does it say to BOIL the noodles? You are instructed to SOAK them in a pot of water. Perhaps the author should have used the term “bowl”? Love the bullion idea!   icons / ellipsis / ellipsis-horizontal Timothy C. Reply 1
2. Sesame oil should not be used to stir fry. It has a low smoke point and can burn and taste bitter. It should be used as a finishing oil only, added after everything else is cooked. Use a neutral tasting oil with a high smoke point for the stir frying - like corn or canola oil.   icons / ellipsis / ellipsis-horizontal Gloria W. Reply 1

RECIPE SUBMITTED BY

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