Chow Mei Fun Recipe

This recipe is a game-changer because it brings together the perfect mix of tender shrimp, juicy chicken, and crispy veggies, all coated in a mouthwatering blend of savory sauces and spices. Plus, it’s so quick and easy to whip up, making it my go-to dish for impressing friends without breaking a sweat!

Mei Fun Chow is a wonderful dish. The mixed flavors and textures come together so delightfully.

The dry vermicelli rice noodles serve as a light base. The shrimp—half a pound’s worth—along with the sliced chicken breast, offer the protein.

Then there are the vegetables. Shredded cabbage, thinly julienned carrots, and sliced bell peppers lend a beautiful, crunchy consistency.

The touch of curry powder, soy sauce, and oyster sauce quite frankly makes this dish more than delicious. Green onions bring up the flavor, and the lime?

It’s a necessary brightness.

Ingredients

• Rice Vermicelli Noodles: Rich in carbohydrates, they provide energy and a light texture.
• Shrimp: High in protein and low in fat, a healthy seafood choice.
• Chicken Breast: Lean protein source, beneficial for muscle maintenance.
• Garlic: Adds pungent flavor and potential health benefits, like boosting immunity.
• Cabbage: High in fiber, supports digestion, and offers vitamins C and K.
• Carrots: Rich in beta-carotene, they add sweetness and vibrant color.
• Bell Peppers: Provide vitamins A and C, with a crisp and sweet flavor.
• Soy Sauce: Adds umami and depth of flavor, enhances overall taste.
• Curry Powder: Provides warmth and a subtle spice, enhancing the dish’s complexity.

Ingredient Quantities

• 8 oz dried rice vermicelli noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1 chicken breast, thinly sliced
• 1/4 cup sliced onion
• 1/2 cup shredded cabbage
• 1/2 cup julienned carrots
• 1/2 cup sliced bell peppers (any color)
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp curry powder
• 1/2 tsp sugar
• Salt and pepper to taste
• 2 green onions, sliced
• Lime wedges (optional, for serving)

Instructions

1. Submerge the rice vermicelli noodles in warm water for approximately 15 minutes, allowing them to become tender. The noodles should be drained and put aside.

2. Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and quickly stir-fry until they are no longer translucent and have turned a nice coral color. Remove them from the skillet and set aside. Shrimp are very easy to overcook, so cook them just until they are no longer translucent and you see with your eyes the results that they are done!

3. In the pan, add the chicken slices and stir-fry until they are very well done. Remove and set aside with the shrimp.

4. Add the leftover tablespoon of oil from the pan. Sauté the minced garlic and the sliced onions in that oil until you’re gagging and the onions are transparent.

5. Include the cabbage, cut into shreds, carrots, cut into julienne, and bell peppers, cut into slices, in the pan. Stir-fry until they are just tender.

6. Move the vegetables over to one side of the pan and pour the eggs, which you’ve beaten lightly, into the clear space. Let them sit for a moment to start setting up before you scramble and mix them with the vegetables.

7. Put the shrimp and chicken back in the pan, mixing them back into the vegetable medley.

8. Drained rice vermicelli noodles are added to the pan, and everything is tossed together gently.

9. Add the soy sauce, oyster sauce, curry powder, and sugar. Stir well to coat everything evenly. Season with salt and pepper to taste.

10. Top with cut green onions. Serve it up nice and hot with a side of lime wedges, because that’s how I prefer it!

Equipment Needed

1. Mixing bowl
2. Large skillet or wok
3. Wooden spoon or spatula
4. Colander or mesh strainer
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Small bowl (for beating eggs)

FAQ

• Q: Can I use a different type of meat instead of chicken and shrimp?A: Yes, you can use beef, pork, or tofu as substitutes in place of this option for a meatless meal.
• Q: How can I ensure the noodles don’t stick together?A: Remove excess starch by rinsing the cooked noodles in cold water and tossing them with a little oil before adding them to the pan.
• Q: Is there a substitute for oyster sauce?You can use hoisin sauce or a mixture of soy sauce and sugar to sub for this.
• Q: What if I don’t have curry powder?A: You can bypass it or opt to use a pinch of turmeric, which offers a similar flavor profile.
• Q: How do I make it spicier?A: To increase the heat level, add sliced chili peppers or a dash of chili sauce.
• Q: Can I prepare this dish ahead of time?A: It’s best served fresh, but you can prepare the components in advance. You may dry your cooked noodles out in the fridge.
• Q: What side dishes go well with Chow Mei Fun?A: You might enjoy it with egg rolls, spring rolls, or a fresh salad of cucumber.

Substitutions and Variations

8 oz dried rice vermicelli noodles: Substitute with 8 oz of thin rice noodles or bean thread noodles.
1/2 lb shrimp, peeled and deveined: You can substitute with 1/2 lb sliced firm tofu or 1/2 lb pre-cooked shredded chicken.
1 chicken breast, thinly sliced: Substitute with 1/2 lb boneless pork loin, thinly sliced.
2 tbsp vegetable oil: Use 2 tbsp canola oil or peanut oil instead.
2 tbsp soy sauce: Substituting with 2 tbsp tamari makes for a gluten-free option.

Pro Tips

1. Noodle Preparation: To prevent the rice vermicelli noodles from becoming mushy, be careful not to soak them for too long. After soaking, rinse them in cold water to stop the cooking process and maintain their chewy texture.