Chicken Chow Mei Fun (Rice Noodles) – My All Time Favorite (30 mins)

14 May
0

The weather is really crazy. It was freezing cold for the few days and all of a sudden it’s warm again.  I was thinking about making Lap Cheong (Chinese Sausage) with Sweet Rice.  But now the weather is so warm, I didn’t feel like having that. I needed something more refreshing.  I made some Chicken Chow Mei Fun.  Mei Fun is rice noodles.  I just found out from the package that they have lower calories than egg noodles.  Ya, I do care about calories these days.  I love mei fun.  It doesn’t matter whether it is Mei Fun in a soup, or Chow (stir fry) Mei Fun.  My favorite is Singapore Mei Fun.  I used to order Chow Mei Fun as lunch when I was in high school.  My good friend ordered the same thing. She munched a little bit, and she was stuffed, and she didn’t plan to finish it.  So, I ate mine, and I ate hers. :D   I was such a pig back then LOL. I have never resisted any Chow Mei Fun just like I have never resisted any fried chicken in my life. LOL…  I thought Chow Mei Fun was more like a Chinese dish, I was just surprised that a lot of my American friends love Chow Mei Fun too.  My ex coworkers and my ex boss would order House Special Mei Fun whenever we ate in a Chinese take-out place for lunch.  My ex boss said it was a good complete meal because there was some meat, some veggie, and some carbs all in the dish. I totally agreed.  Like fried rice, you can put whatever ingredients you like, and be creative.

NOTE: you can make a vegetarian version if you skip the chicken.  I make this once for my Indian coworkers, they loved it.

    

Mei Fun, about 100 calories per piece
Mei Fun, about 100 calories per piece

 

 

Cook egg first. Then cut it into pieces

Cook egg first. Then cut it into pieces

 

 

Cut Onion, Celery and Carrot into Strips

Cut Onion, Celery and Carrot into Strips Cook chicken, veggie first, then add mei fun

Add Egg back after the mei fun is almost done

Add Egg back after the mei fun is almost done

Chicken Chow Mei Fun

Chicken Chow Mei Fun

Ingredients: 

  • Chicken, 1 pound
  • Onion, 1
  • Celery, about 4 or 5 stalks
  • Carrots, about 4 stalks
  • Mei Fun, 1 pack, about 1 pound
  • Egg, 1
  • Garlic, 2 cloves
  • Scallion, 3 stalks
  • Fish sauce, 1 Tbsp
  • Soy Sauce, 1 tsp
  • Oyster sauce, 1 tsp
  • Chinese cooking wine, 1 Tbsp
  • Cornstarch, 1 Tbsp
  • Water, 3 Tbsp

Steps:

  1. Boil a big pot of water. When water boils, put the mei fun in the pot just like cooking any pasta.  Separate the mei fun with a fork or pair of chopsticks.  Let it cook in high heat for 3 mins.  Remove the pot from the heat.  Pour the noodles in a colander, and run it in cold water to get rid of extra starch.  Put it aside and let it drain.
  2. Prepare the sauce first. Put the cornstarch, chinese cooking wine, oyster sauce, fish sauce and water in a bowl. Mix it well. Put it aside.
  3. Cut onion, celery and carrots all into small strips.  Put them aside.
  4. Finely chop the garlic. Put it aside.
  5. Cut scallions into strips. Put it aside.
  6. Cut chicken into small strips, put it in a bowl. Add soy sauce, and mix it well.  Put it aside.
  7. Crack an egg and stir it well like making an omlette.  Put it aside.
  8. Use a non stick frying pan. Add a little of oil. Use high heat.  Add the egg to the pan.  Let it cook untouched for a minute.  Flip it over to the other side and cook for another minute. Turn off the heat. Put the egg on a cutting board, and cut it into small pieces. Put it aside.
  9. Spray a little more oil to the pot. Add chicken to the pot. Use high heat. Stir fry it, and let it cook for couple of minutes. When it is half cooked, add garlic, celery, carrots, and onion to the pot.  Stir fry for a few minutes.
  10. Add the mei fun to the pot.  Add more oil if needed.  Mix it well.  Add the sauce to the mei fun.  Mix it well.  Let it cook for 3 minutes of so.
  11. Add the egg to the pot.  Mix it well.  Taste it. Add a dash of salt if needed.
  12. Add scallion to the pot. Mix it well and turn off the heat immediately.

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