Fried Rice Vermicelli
Fried Rice Vermicelli - easy rice noodles recipe stir-fried with chicken, bean sprouts and scallion. Learn how to cook vermicelli at home with this recipe!
Servings: 3 people
Ingredients
- 8 oz (230g) rice vermicelli
- 1 handful fresh bean sprouts
- 8 oz (230g) boneless & skinless chicken breast cut into small pieces
- 1 teaspoon cornstarch
- 4 tablespoons cooking oil
- 3 cloves garlic minced
- 3 stalks scallion cut into 2-inch (5 cm) length
Seasoning Sauce:
- 4 tablespoons soy sauce Kimlan Light Soy Sauce
- 1 tablespoon sweet soy sauce ABC Brand
- 4 tablespoons water
- 1 tablespoon sugar
- 3 dashes ground white pepper
Instructions
- Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain the rice noodles in a colander.
- Rinse the bean sprouts with water and set aside to drain. Lightly coat the chicken meat with the corn starch. This step will tenderize the chicken.
- Mix all the Seasoning Sauce ingredients in a small bowl. Set aside.
- Heat up a wok or skillet on high heat. Add the cooking oil. When the oil is heated, add the minced garlic. Stir-fry until aromatic or turn light brown. Add in the chicken and stir fry until the chicken turn white on the surface.
- Add the rice vermicelli noodles and the Seasoning Sauce. Stir the rice noodles continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet.
- Add the bean sprouts and scallions. Stir-fry for another minute or until the bean sprouts are cooked. Dish out and serve immediately.
Video
Notes
- You can substitute chicken with pork, beef, shrimp, other seafood such as squid and scallops. You can also combine a few protein together.
- Once you master the techniques of stir-frying noodles, you can start experimenting with other noodles such as Chow Mein using egg noodles or Lo Mein noodles.
- For the best rice noodles, I recommend the brands without starch.
- Make sure your wok and skillet is fully heated on high heat. As soon as smokes swirl out of a wok or skillet, it’s ready.
- The oil must be fully heated, too. For starters, I recommend using a non-stick skillet.
Nutrition
Serving: 3people | Calories: 594kcal | Carbohydrates: 77g | Protein: 22g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 1678mg | Potassium: 400mg | Fiber: 2g | Sugar: 9g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg