Comments on: Fried Rice Vermicelli/Rice Sticks/Rice Noodles Recipe (炒米粉)

By: Alex

Alex — Tue, 09 Feb 2010 21:38:06 +0000

I have been trying to cook noodles like this for years and have always ended up with a noodle “deathstar”. bits all sticking to a ball of noodles. I used your no pre cooking of the noodle method and the results were immaculate, first time!! Thank you so much for a great recipe.

By: cd replication

cd replication — Sun, 27 Dec 2009 13:28:27 +0000

What do you call those green noodles often eaten with oyster sauce?! I often see them in Korean movies.

By: Mei Xu

Mei Xu — Fri, 04 Dec 2009 22:20:34 +0000

I just made this with the substitution of veggie mix instead of bean sprouts. DELICIOUS!

By: Rasa Malaysia

Rasa Malaysia — Tue, 09 Dec 2008 05:16:00 +0000

Jord – I used half a pack of the vermicelli or 4 oz. It serves 2 people. If they are mushy, it might be that your vermicelli is not of good quality. Some rice vermicelli tend to be soggy after cooking. You just have to try different brands to find a good ones.

By: jord

jord — Tue, 09 Dec 2008 03:02:00 +0000

hey this is a really good recipe just wondering how many this recipe serves? As i was making for 1 and the amount of seasoning i added im guessing was too much for how many noodles,and it kinda made it alot too liquidy and mushy. I hope next time by not adding so much seasoning it will come out better.

By: Aaron

Aaron — Sun, 26 Oct 2008 07:17:00 +0000

Keeping rice vermicelli from sticking:

- Use a non-stick skillet
- You have to soak them
(these last 2 are pretty standard)

Even after that, they will stick when you start to fry them, though. Really what's going on is there isn't enough liquid. As you fry the noodles continue adding some sort of liquid while turning the noodles vigorously. They will eventually begin to separate; at this point you can just add a small bit more liquid to soften them as desired.

You can't just keep adding sauce, so when the dish is seasoned to your taste start using water. Give it a try; you might get better results.

By: Anonymous

Anonymous — Tue, 02 Sep 2008 16:14:00 +0000

When cooking the rice vermicelli one of the big problems i have is it sticking together. It was recommended i use salt but my doctor says no salt. What other options are there?

By: Azni

Azni — Wed, 20 Aug 2008 22:39:00 +0000

I prefer fried rice vermicelli to other noodles. I will make some using your fried rice vermicelli recipe.

By: Aaron

Aaron — Wed, 23 Jul 2008 07:12:00 +0000

If you're like me and you have run into frustration finding a quality brand of sweet soy sauce, there is a very simple solution.

I'm very particular to the flavor of my sauces, and I find it very frustrating switching brands - I can tell the difference and I usually don't like it. Most asian recipes call for sweetened soy sauce, but I like the flavor of Kikkoman which is definitely not sweetened.

Solving this problem is simple. Just make yourself some plain syrup - heat a cup of water and stir in sugar until it has a very sweet flavor. Store this, and any time a recipe calls for a tablespoon of sweet soy sauce, add a half tablespoon of the syrup with it.

This works very well for me.

By: wmw

wmw — Mon, 14 Jul 2008 11:07:00 +0000

I love bee hoon, can eat many helpings on it!