Xiamen-style Fried Vermicelli Recipe (厦门炒米) http://rasamalaysia.com/recipe-fried-vermicelli-xiamen-style/
September 05th, 2006 10 Comments

Xiamen-style Fried Vermicelli Recipe (厦门炒米)

Xiamen Fried Vermicelli

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. Last week I made Kerabu Bee Hoon in celebration of Hari Merdeka (Malaysia National Day). That being said, I now have a half pack of vermicelli remaining.

What to do, what to do…

It’s the perfect time to try making Fried Vermicelli, Xiamen Style (厦门炒米粉). I visited Xiamen 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 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. 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 Xiamen Fried Vermicelli.


10 comments... read them below or add one

  1. Rose says:

    Can I use bean sprouts instead of cabbage?

  2. toniXe says:

    I believe in KL they call this dish singapore fried beehoon ?

  3. Rasa Malaysia says:

    Rose – you can use bean sprouts instead of cabbage. Cooking is really a personal expression of your creativity – as long as you stay authentic and true to the original recipe. :)

  4. Rasa Malaysia says:


    Singapore fried beehoon uses ketchup and eggs and tastes sweet and sour. I believe the origin of our version of fried beehoon in Malaysia came from Fujian province. However, a lot of them are slightly “modified” to fit our palate.

    In the authenthic Chinese restaurants in the US, this kind of fried vermicelli are always called Xiamen Fried Vermicelli.

  5. Tummythoz says:

    ‘Alo there. Won’t d whole house smells after such vigorous oil frying or did u do it in d open? BTW, great pix + posts!

  6. Rasa Malaysia says:

    Hi Tummythoz,

    Yes, it did smell but in a good way. The Wok Hey with a little bit burned smell is great for this dish.

    Thanks for dropping in Tummythoz. :)

  7. speedoflight says:

    I’ve been looking for a VERY long time for the Sing Chow Mei recipe that is done in KL/PJ. A VERY long time ago, I had an amazing Sing Chow Mei from a shop there. It did not have curry powder in it like the way the Sing Chow Mei recipes in the US have. I feel the curry powder drowns the actual taste of the recipe. Someone mentioned that Sing Chow Mei has ketchup in it. Is this true? I cannot remember exactly what was in the sauce of that amazing Sing Chow Mei I had. It was more than 18 years ago. I don’t believe the Sing Chow Mei that is in the US is “authentic” at all because of the curry powder. Does anyone know what the actual Sing Chow Mei (KL/PJ style) recipe is? Thanks a lot.

  8. Katya says:

    I so love fried vermicelli! I will definitely try your fried vermicelly recipe. They sound easy enough for me.

  9. Eric says:

    I’ve started doing my wok cooking outside on my turkey fryer burner. Great benefits are lack of cleanup and that burner can really pump out the heat. Don’t need to worry about too much smoke or food falling out from tossing it around too much. Do need to worry about too much heat at times. Hardest part about it is getting your mise en place ready to bring out there because everything goes really fast.

  10. suealan says:

    You have omitted soaking the bee hoon first.

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