My family loves Chinese food and we could easily live the rest of our lives eating nothing but it. Every Monday as I am preparing meals for the week and making my grocery list, I ask my husband if there is anything specific he would like for dinner. He normally says the same thing: "Not really. Do whatever you want." Thanks for the help, dear. This week, however, was different. He surprised me with a list of four different meals that he would like, one of which was chicken mei fun. Chicken mei fun is a quick meal to prepare, perfect for busy week nights. It is ready within 30 minutes and the most time-consuming aspect is the preparation of ingredients. This is a healthy and tasty meal that I hope you will try. I normally add in scrambled egg, which is a lovely addition, but I was running low on them so they were omitted.
- 8 oz thin rice noodles (rice vermicelli)
- 2 tbsp sesame oil
- 1 carrot, julienne cut
- 1/2 c onion, sliced
- 1 1/2 c shredded cabbage (I used kale)
- 1/2 lb boneless, skinless chicken breast, cut in thin strips
- 1 tsp fresh ginger, minced
- 1 c bean sprouts, drained and rinsed
- 1/4 c water
- 1/4 tsp brown sugar
- 2 tbsp soy sauce, or more to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high to high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts, water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
Drain the rice noodles and add them to the skillet. Season with salt and pepper. Add additional soy sauce to taste.
Hmm. Not sure about these chopsticks...