Fried Rice Noodles
The key to making great Xiamen Fried Vermicelli lies in the wok hei, which translates literally to “The Breath of Wok.” To get the wok hei, your wok has to be super-hot. It’s this high heat that gives your fried vermicelli that special taste and aroma!
4 tablespoons oil
1/2 pack vermicelli or rice noodles, soaked in luke warm water to soften them first
4 oz boneless and skinless chicken breast, cut into thin strips
6 shrimp, shelled and deveined
2 stalks, scallion, cut into 2″ length
Some cabbages, julienned
1/2 small carrot, peeled and cut into thin strips
2 cloves garlic, minced
2 teaspoons light soy sauce
1 teaspoon oyster sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/2 teaspoon sesame oil
If you cook a lot, you have to get creative with using up what’s left over in your kitchen and fridge to prepare your meals. I have some leftover rice noodles in the pantry so I decided to make fried rice noodles Xiame-style as commonly found in Chinese restaurants here in the US.
I visited Xiamen in China earlier this year and fell immediately in love with the island and more importantly, the food. Located in the Fujian province, Xiamen is a beautiful island with abundant fresh produce and seafood. The food in Xiamen is very similar to the Chinese food in Malaysia since many of the early Chinese settlers in Malaysia came from the Fujian region. Other than rice, noodles and vermicelli are heavily consumed as daily staples. One of their common dishes is Xiamen Fried Vermicelli, a simple meal easy to prepare.
The key to making great fried rice noodles lies in the wok hei, which translates literally to “The Breath of Wok.” To get the wok hei, your wok has to be super-hot. It’s this high heat that gives your fried rice noodles that special taste and aroma. While it’s not easy to have wok hei in an American kitchen without setting off the smoke detector, I managed to capture the essence with this fried rice noodles.