Fried Rice Vermicelli/Rice Sticks/Rice Noodles Recipe (炒米粉)
July 04th, 2008 63 Comments

Fried Rice Vermicelli/Rice Sticks/Rice Noodles Recipe (炒米粉)

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Recipe: Fried Rice Vermicelli/Rice Sticks/Rice Noodles with Chicken (炒米粉)


1/2 pack rice sticks (8 oz)
2-3 cloves garlic (chopped)
1 big handful of fresh bean sprouts
3 stalks scallions (cut into 2-inch length)
1 boneless & skinless chicken breast (cut into small pieces)
1/2 teaspoon corn starch (to marinate the chicken)
4 tablespoons oil


4 tablespoons soy sauce (Kimlan Light Soy Sauce)
1 tablespoon ABC sweet soy sauce
4 tablespoons water
1 tablespoon sugar
3 dashes of white pepper powder


Soak the rice sticks in warm water for 30 minutes or until they turn soft. Set aside in a colander to drain the excess water. Rinse the bean sprouts with water and set aside to drain excess water. Lightly coat the chicken meat with the corn starch (to tenderize the chicken).

Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Add in the chicken meat and stir fry until the chicken is half done.

Add in the rice sticks and then follow by the seasonings. Stir the rice sticks continuously to blend well with the seasonings. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet, then add in the bean sprouts and chopped scallions. Stir-fry for another minute or until the bean sprouts are cooked.

Dish out and serve hot.

Cook’s Notes:

You can substitute chicken with pork, beef, shrimp, or other seafood. You can also do a combination of them.
Once you master the techniques of stir-frying noodles, you can start experimenting with other noodles. Eventually, you will discover what makes that perfect fried noodles dish for you. :)

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63 comments... read them below or add one

  1. Claire says:

    I tried this recipe out the other night and it turned out great (and it all disappeared so I know my guys liked it), it’s the best way to get my son to eat his veggies! I’ve been really pleased with the recipes on your site :)

  2. Tricia says:


    How many servings will this recipe come up to?

    Thanks in advance!

  3. Jared says:

    Tricia, I made this and it was enough for five people (and a little extra for each).

    Outstanding recipe though! I used soy glaze in place of the sweet soy sauce, everyone loved it!

  4. wajiha says:

    I fried the rice sticks noodles after soaking them in water but it became a big lump when I put them in the oil to fry. what did I di wrong?

  5. Kit Lee says:

    Marco Polo was give a recipe book when he left the service of Kublai Khan’s court that included many pasta dishes eg spaghetti is our mee, vermicelli is our mifun, fettuccine is our Horfun, ravioli is our wanton. Peporoni is our lup cheong. The Italians added tomatoes, not native of China. And then, cheese.

  6. jkgourmet says:

    This was great. I’ve been looking for a good base recipe for these kind of dishes and this was the winner. I only added a small shallot and some mushrooms. Just outstanding. Super tender chicken – what a great new thing to learn with the corn starch!

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