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Xiamen-style Fried Vermicelli Recipe (厦门炒米)

Xiamen Fried Vermicelli


Recipe: Xiamen-style Fried Vermicelli (厦门炒米)


4 tablespoons oil
1/2 pack of Vermicelli/Bee Hoon, soaked in luke warm water to soften them first
Some chicken breast meat (cut into thin strips)
6 shrimp (shelled and deveined)
2 stalks of scallion (cut into 2″ length)
Some cabbages (julienned)
1/2 small carrot, peeled and cut into thin strips
2 cloves garlic (chopped)
2 teaspoons of light soy sauce
1 teaspoon of oyster sauce
1/2 teaspoon of dark soy sauce
1/2 teaspoon of sugar
A dash of white pepper powder
A dash of sesame oil


Heat up the wok until it starts smoking. Pour in the cooking oil and wait for it to be fully heated. Add in the chopped garlic and quickly stir a few times, then follow by chicken strips, shrimp, julienned cabbages, and carrot strips. Stir and mix the ingredients well with the garlic until you smell the aroma from the ingredients. Add the vermicelli, soy sauce, oyster sauce, dark soy sauce, sugar, chopped scallions and stir fry vigorously over high heat. Just when the vermicelli starts to burn, add in a dash of white pepper powder and sesame oil, stir for 1 minute. Serve immediately.

10 COMMENTS... read them below or add one

  1. Rasa Malaysia

    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. :)

  2. Rasa Malaysia


    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.

  3. Tummythoz

    ‘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!

  4. Rasa Malaysia

    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. :)

  5. speedoflight

    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.

  6. Eric

    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.

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