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Fried Rice Vermicelli/Rice Sticks/Rice Noodles Recipe (炒米粉) http://rasamalaysia.com/recipe-fried-rice-vermicellirice/
July 04th, 2008 63 Comments

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

Fried Rice Vermicelli/Rice Sticks/Rice Noodles
Fried Rice Vermicelli/Rice Sticks/Rice Noodles pictures (2 of 3)

(Chinese recipes, prepare authentic Chinese food now!)

As a Chinese, I’ve never had to think hard when it comes to buying noodles at the market. Noodles are a staple in Chinese cuisine; the varieties of noodles available are just like pastas to the Italians–they come in different sizes, shapes, colors, texture, and forms. There are rice vermicelli, yellow noodles, green (spinach) noodles, egg noodles, steamed chow mein, pan-fried chow mein, lo mein, crispy noodles, Shanghai noodles, fresh noodles, glass noodles, udon-like “laifen,” flat rice noodles, Taiwanese noodles, etc. And then, there are dried packaged noodles from all over Asia and the lists and brands go forever on.

Despite the many offerings in the marketplace, picking out the right noodles for that perfect fried noodles dish is our natural ability. However, the experience could be overwhelming for others, a fact that I have just come to realize. For many non-Chinese/Asians and Asian food beginners, buying noodles is a somewhat daunting–not to mention confusing and frustrating–task. There are just too many different noodles to choose from–especially if you shop in Asian supermarkets. For example: how do you tell the difference between “steamed chow mein” and “pan-fried chow mein?” They look almost identical; the only difference is the texture of the noodles. So, how do you select the perfect noodles for a homemade fried noodle dish? I thought I would provide a simple example/recipe that is sure to please most people…

Rice sticks are also called rice vermicelli or rice noodles in the United States. In Chinese, we call them 米粉 or mifen as they are plain noodles made from rice flour and water. In Malaysia and Singapore, they are simply known as beehoon or meehoon. The Vietnamese call them bun. They are very common across all Asian cuisines, be it Chinese, Malaysian/Singaporean, Indonesian, Filipino (called pancit or bihon), Thai, or Cantonese. Rice vermicelli is always a safe bet if you are just starting to learn about Chinese noodles.

For this fried rice sticks with chicken recipe, I used the simplest of ingredients–chicken, rice sticks, and bean sprouts (which lend a “crunchy” texture and a refreshing taste to this dish). Despite the uninteresting and very humble look, fried rice sticks always rank high in the taste department. 炒米粉 or fried rice sticks do make a good and satisfying meal.

If you are a Chinese noodles newbie, do try this recipe. I think you would love it, especially if you top it off with a fiery hot chili paste. :)

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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:

    Hi,

    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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