Fried Rice Noodles (Chow Mei Fun)

Name: Fried Rice Noodles (Chow Mei Fun)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 15g (1 Tbsp) low sodium soy sauce; 36g (2 Tbsp) low sodium oyster sauce; 15g (1 Tbsp) Chinkiang black vinegar; 120g (1/2 cup) sodium-free chicken stock; 368g (13 oz) thin rice noodles; 56g (4 Tbsp) neutral oil; 15g (3 to 4 thin slices) ginger; 454g / 1 lb ground chicken; 227g / 1/2 lb (about 1/4 head of cabbage) cabbage, shredded; 6g (2 cloves) garlic, minced; 57g / 2 oz (about 1 medium carrot) carrots, shredded; 1 medium red bell pepper, thinly sliced; 2 medium scallions (optional), thinly sliced

ChineseEntree

August 08, 2026

These fried rice noodles come together quickly in a hot wok with ground chicken, shredded vegetables, and a savory-tart soy-oyster and black vinegar sauce.

4 servings

15 mins

30 mins

Ingredients

15g (1 Tbsp) low sodium soy sauce
36g (2 Tbsp) low sodium oyster sauce
15g (1 Tbsp) Chinkiang black vinegar
120g (1/2 cup) sodium-free chicken stock
368g (13 oz) thin rice noodles
56g (4 Tbsp) neutral oil
15g (3 to 4 thin slices) ginger
454g / 1 lb ground chicken
227g / 1/2 lb (about 1/4 head of cabbage) cabbage, shredded
6g (2 cloves) garlic, minced
57g / 2 oz (about 1 medium carrot) carrots, shredded
1 medium red bell pepper, thinly sliced
2 medium scallions (optional), thinly sliced

Nutrition Facts

Makes 4 servings

Serving size1 serving

Per serving

Calories550

% Daily Value*

Total Fat 13g17%

Cholesterol 95mg

Sodium 390mg17%

Total Carbohydrate 78g28%

Dietary Fiber 3g11%

Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tools I Used

Dutch Oven

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Instructions

Stir together the soy sauce, oyster sauce, Chinkiang black vinegar, and chicken stock in a small bowl.
Soak the rice noodles in hot water for 7 minutes, or according to package directions. Drain well.
Heat a cast iron Dutch Oven or wok over medium-high heat, add the oil, and fry the ginger slices and minced garlic until brown and fragrant.
Add the ground chicken and stir continuously to break up clumps. Cook until fully browned and cooked through, about 4 to 5 minutes.
Add the shredded cabbage, carrots, and sliced red bell pepper, then stir-fry until the vegetables begin to soften.
Add the stir-fry sauce, drained noodles, and scallions. Toss and stir-fry for 2 to 3 minutes until the noodles are evenly coated and crisp in spots.