Chicken Mei Fun Home-Style Noodle Recipe

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

150 gram 5.3 oz dried thin rice vermicelli noodles

1 large egg

3 ½ tablespoon vegetable oil

1 teaspoon garlic (minced)

½ medium size onion (thinly sliced)

½ medium size carrot (thinly striped)

¼ cup cabbage (thinly striped)

¼ cup celery (thinly striped)

2-3 scallion (green onion) greens (cut into 2-inch pieces)

¼ teaspoon white pepper (ground)

150 gram 5.3 oz skinless chicken breast (cut into strips)

salt

1 teaspoon cornstarch

1 tablespoon water

⅙ teaspoon white pepper (ground)

½ teaspoon vegetable oil

1 tablespoon light soy sauce

1 teaspoon oyster sauce

½ teaspoon toasted sesame oil

½ teaspoon chicken powder (optional)

Instructions

Prepare the chicken, onion, garlic, carrot, cabbage, celery, and scallions. Have everything ready to go before you turn on the stove.

Take chicken in a bowl, add ground white paper, salt, water, cornstarch and vegetable oil. Mix well and let it marinate for 10-15 minutes.

Soak the thin dried rice noodles in hot water (not boiling hot) for about 5-8 minutes. To test whether the noodle is soaked enough, you can take and chew on one noodle.

When softened, rinse in cold water to stop cooking. Drain and set aside. You can use a colander.

Crack the egg and beat it.

Heat a large pan or wok over a medium-high flame. Once the pan is hot, add 1 tablespoon of oil and swirl the pan to spread oil all over. Add the beaten egg and once they start to become solid, break them into pieces and immediately take them out. Make sure not to overcook the eggs.

Heat your pan or wok over high heat until smoking hot. Then add 1 tablespoon of oil. Add the marinated chicken and stir fry over medium-high flame until the chicken is cooked through. When done, take them out and set aside.

Make the stir-fry sauce by mixing soy sauce, oyster sauce, toasted sesame oil, and chicken powder in a bowl until well combined.

Heat 1.5 tablespoons of oil in the same pan. Once the oil is hot enough, add onion and minced garlic, and stir fry for 30 seconds.

Next, add the carrot, cabbage, and celery, stir-fry for another 30 seconds or so.

Next, add the cooked eggs, chicken, and ground white pepper.

Add the prepared rice noodles and toss the noodles until heated through. Take care not to break the noodles.

Finally, add the stir-fry sauce and scallion greens and toss everything until well coated.

Then turn off the flame and serve immediately.

Nutrition

• Calories: 660 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 24 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 130 mg
• Sodium: 985 mg
• Glucides Totaux: 71 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 23 g