Ingredients:

  • 8 oz (225 g) Dried Mei Fun (Thin Rice Vermicelli)
  • 1 lb (450 g) Boneless, skinless chicken breast or thigh, thinly sliced into strips
  • 1 Tbsp (15 ml) Light Soy Sauce (or Tamari) [Marinade]
  • 1 tsp (5 ml) Sesame Oil [Marinade]
  • 1 tsp (5 g) Cornstarch
  • ½ tsp (2 g) Ground White Pepper
  • 3 Tbsp (45 ml) Neutral Cooking Oil (e.g., Peanut, Canola, or Vegetable Oil), divided
  • 4 cloves Garlic, minced
  • 1 inch (2.5 cm) Ginger, peeled and minced
  • ½ Medium White Onion, thinly sliced
  • 1 large Carrot, julienned
  • 2 cups (150 g) Shredded Green Cabbage (or Napa Cabbage)
  • 4-5 dried Shiitake Mushrooms, rehydrated and sliced (optional)
  • 2 Spring Onions (Scallions), sliced diagonally for garnish
  • 3 Tbsp (45 ml) Light Soy Sauce [Sauce]
  • 1 Tbsp (15 ml) Dark Soy Sauce
  • 2 Tbsp (30 ml) Oyster Sauce (or Vegetarian Stir-Fry Sauce)
  • 1 tsp (5 g) Granulated Sugar or Honey
  • 2 Tbsp (30 ml) Water or Chicken Stock

Instructions:

  1. Hydrate the Noodles: Place the dried Mei Fun noodles in a large bowl. Cover them completely with hot tap water (not boiling, just very hot). Soak for 5–7 minutes, until they are pliable but still slightly al dente in the centre. Drain immediately in a colander, rinse briefly with cold water to stop the cooking, and set aside.
  2. Marinate the Chicken: In a medium bowl, combine the sliced chicken with the marinade ingredients (Light Soy Sauce, Sesame Oil, Cornstarch, White Pepper). Toss well and set aside for the full prep time (about 15 minutes).
  3. Prepare the Sauce: Whisk together all the Stir-Fry Sauce ingredients (Light Soy, Dark Soy, Oyster Sauce, Sugar, Water/Stock) in a small bowl. Set aside.
  4. Heat the Wok: Place the wok or frying pan over high heat until smoking hot. Add 1 Tbsp of the neutral oil, swirling to coat the surface.
  5. Cook the Chicken: Add the marinated chicken to the hot wok in a single layer (cook in batches if necessary). Stir-fry for 2–3 minutes until lightly browned and mostly cooked through. Remove the chicken from the wok and set aside, leaving any residual oil behind.
  6. Sauté Aromatics and Hard Vegetables: Add the remaining 2 Tbsp of oil to the wok. Immediately add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant. Add the sliced onion, carrots, and optional mushrooms. Stir-fry for 2 minutes until the carrots start to soften slightly.
  7. Add Soft Vegetables: Add the shredded cabbage. Continue to stir-fry vigorously for 1–2 minutes until the cabbage wilts but retains a pleasant crunch.
  8. Combine & Sauce: Return the cooked chicken to the wok. Immediately add the prepared noodles and the pre-mixed sauce.
  9. Toss and Finish: Using tongs, toss the ingredients quickly and vigorously for 1–2 minutes, ensuring the sauce is evenly distributed and the noodles are coated and heated through. This quick toss helps the noodles absorb the sauce and prevents clumping.
  10. Serve: Transfer the noodles immediately to a serving platter. Garnish generously with the sliced spring onions.