Chicken Mei Fun

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• 5 oz dried thin rice vermicelli noodles (yield 1 lb / 450 g after soaking)
  Ingredient note

  Source: 5 oz (140 g) dried thin rice vermicelli noodles (yield 1 lb / 450 g after soaking)
• 8 oz boneless skinless chicken breast (, thinly sliced or thigh)
  Ingredient note

  Source: 8 oz boneless skinless chicken breast (, thinly sliced or thigh)
• 2 each eggs (, beaten with a pinch of salt)
  Ingredient note

  Source: 2 eggs (, beaten with a pinch of salt)
• 2 teaspoons + 1 tablespoon Shaoxing wine
  Ingredient note

  Source: 2 teaspoons Shaoxing wine; Source: 1 tablespoon Shaoxing wine
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 1 teaspoon cornstarch
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  Source: 1 teaspoon cornstarch
• 2 tablespoons oyster sauce
  Ingredient note

  Source: 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
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  Source: 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
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  Source: 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
  Ingredient note

  Source: 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
  Ingredient note

  Source: 1/4 teaspoon white pepper
• 1/4 teaspoon sugar
  Ingredient note

  Source: 1/4 teaspoon sugar
• 3 tablespoons peanut oil (or vegetable)
  Ingredient note

  Source: 3 tablespoons peanut oil (or vegetable)
• 1 each thumb ginger (, minced)
  Ingredient note

  Source: 1 thumb ginger (, minced)
• 2 cloves garlic (, minced)
  Ingredient note

  Source: 2 cloves garlic (, minced)
• 1/2 each white onion (, sliced)
  Ingredient note

  Source: 1/2 white onion (, sliced)
• 1 each medium carrot (, julienned)
  Ingredient note

  Source: 1 medium carrot (, julienned)
• 2 cups cabbage (, shredded)
  Ingredient note

  Source: 2 cups cabbage (, shredded)
• 3 each green onion (, sliced to 2” pieces)
  Ingredient note

  Source: 3 green onion (, sliced to 2” pieces)

1. Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
2. Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
3. Mix all the sauce ingredients in a small bowl and set aside.
4. Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until hot. Add the chicken and spread out so the pieces are not overlapping. Sear until the bottom is lightly browned, 2 minutes or so. Flip to cook the other side until the chicken is just cooked through. Transfer to a plate.
5. Pour in 1/2 tablespoon of oil and add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to the plate with the chicken.
6. Add the remaining 1 1/2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook for 1 minute.
7. Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
8. Add the noodles, cooked chicken, green onion and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.