This Chicken Mei Fun, also known as Bihun Goreng in Malaysia, is a simple stir fry consisting of thin rice noodles, chicken, and veggies. It’s versatile and a great way to finish up your veggies from the fridge!
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If you’re looking to clear up any leftover ingredients you have left in your fridge, give this Chicken Mei Fun a try! It’s an incredibly versatile and flexible dish where you can swap out the veggies or even the chicken with any protein of your choice.
Mei Fun or Bihun Goreng
Chicken Mei Fun is a Chinese stir fry dish that’s traditionally made using thin rice Mei Fun noodles such as rice vermicelli. And though it’s a pretty easy and simple dish where one just throws everything together, it’s one of those comforting meals that’s rich, savory, and flavorful.
The bones of this dish is similar to the Malaysian-style noodle cult favorite called Bihun Goreng (aka Mee Hoon Goreng), which literally translates to fried rice vermicelli noodles. However, certain bihun goreng recipes calls for blended dried chilis (cili kisar) for that spicy oomph that most Malaysians love.
There’s really no wrong time for you to enjoy it – be it for breakfast, lunch, or dinner!
Another thing to note is the difference between this recipe and the one for Singapore Mei Fun. The latter uses curry powder as its special ingredient that lends to its beautiful bright yellow color.
Notes for Chicken Mei Fun (Bihun Goreng)
- Protein & Veggies – Feel free to use any protein or vegetables you want. This is a great way to finish up those leftover veggies that you have in the fridge before it goes bad.
- Don’t oversoak noodles – Very important to not overcook/soak the noodles for too long or it will be too soft and break.
- Toss noodles with chopsticks to prevent breakage – Using tongs/spatula will usually cause the noodles to break. I find that the best way is to use chopsticks and lightly toss it. You can do so with two spatulas too. Do not over cook.
Other Noodle recipes for you to try:
- Beef Chow Fun (30 minutes)
- Easy Chow Mein (10 minutes)
- Chicken Udon Stir Fry
- Malaysian Chili Pan Noodles
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Chicken Mei Fun (Bihun Goreng)
- 1/4 lb chicken thigh/breast
- 1/2 lb Mei Fun Noodles/Rice Vermicelli
- 2 eggs
- 1 cup napa cabbage julienned
- 1/2 cup carrots julienned
- 1/4 bell pepper julienned
- 1 green onion julienned
- 1/2 inch ginger julienned
- 1/2 onion sliced
- 2 cloves garlic minced/sliced
- salt optional– to taste
- 2 tbsp oyster sauce
- 4 tbsp light soy sauce
- 1 tbsp sugar
- 1 tsp white pepper
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1/4 tsp sugar
- 1/2 tsp white pepper
- 1 tsp corn starch
- Cut chicken into long thin strips and marinade with the ingredients listed.
- Let it marinate for at least 15 minutes.
- Soak the noodles in hot/boiling water for 2-3 minutes or per package instructions.
- Drain and run under cool water. Set aside.
Frying the Noodles
- In a bowl, combine the sauce ingredients and stir.
- In a different bowl, break two eggs and whisk.
- Over medium heat, heat up some cooking oil in a wok or a pan and scramble the eggs. Remove and use for later.
- Add 2 tbsp of cooking oil and fry the chicken with ginger until cooked through.
- Add the onions and garlic. Sauté for 1-2 minutes.
- Add the napa cabbage, carrots and bell pepper. Pour in 1/4 of the noodle sauce. Sauté for 3-4 minutes or until the veggies are soft.
- Add the egg, noodles and green onions. Drizzle the sauce all over.
- Toss the noodles with chopsticks to evenly coat it (see notes) for another 2-3 minutes. Taste for seasoning and serve while hot. Enjoy!
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