Homestyle stir fried rice vermicelli

Rice vermicelli (mee fun, mee hoon or fine rice noodles) can be a
pain to stir fry. If anyone finds rice vermicelli always clump together,
broken into bits and sticking to the pan/wok, you may find this post

To make delicious stir fried rice vermicelli, there are a few rules to follow.

  • the noodles must be soaked with cold or lightly warm water, never use boiling water.
  • noodles must not be over soaked.
  • unless
    you pan or wok is guaranteed non stick with whatever you throw into it,
    one must not stir fry the noodles together with the vegetables or meat
    or you will find the noodles stick very quickly to the pan or wok.
Here is picture to show the noodles are nicely separated and not broken at all using this method.

Below is the recipe how I normally do it if you like to give it a try.
You can use various different vegetables and meat/prawns you have at
hand. I always add egg to fried noodles.

Other vegetables can be
used are woodears, shitake mushroom, pak choi, Chinese cabbage, onion,
leeks, Sichuan preserved vegetable (zha chai), jicama (mungkuang), fresh
green beans. All vegetables to be shredded quite fine.

For a vegetarian version, can sub meat and egg with fried or super firm tofu or seitan

Stir fried rice vermicelli


This qty makes a big plateful, enough for 3 - 4 people generously.

250g dried rice vermicelli or mee hoon (I like the superfine type, you and use any type you like)

2 large eggs, beaten

3 - 4 cloves garlic chopped
about a third cup minced (ground) pork, beef, chicken or roughly chopped prawns
a third to half cup sliced/shredded Chinese sausage (lap cheong), ham
any type or bacon, for non pork eater can use Chinese fried fish cake or
leftover roast beef, chicken or lamb or peeled cooked prawns
1 medium carrot shredded (I used the mandoline)
about 4 leaf of cabbage, finely shredded (about 1.5 cup)
about 1.5 cup beansprouts
about 3 - 4 stalks of spring onion (scallion), chopped
few tbsp light soy sauce, to taste
1 tsp of chicken stock granules/bullion (optional)
some ground pepper.

cooking oil

  1. Soak
    the dried noodles with cold or lightly warm tap water till soften.
    Drain with colander and shake the noodles to release as much water as
    you can. Leave aside for 10 minutes before stir frying.
  2. Prepare the other ingredients.
  3. When
    wok is hot add about 1 - 1.5 tbsp oil, spread oil around the wok. When
    almost smoking hot, add in the egg spread it evenly to form a thin
    omelette. Brown on one side, flip over and break the omelette into small
    bitesize. Remove and set aside.
  4. Add about 1.5 tbsp of oil
    in wok, when wok is really hot add half the chopped garlic follow by the
    noodles. Stir and toss with chopsticks, to loosen and stir fry till
    noodles are hot. Drizzle on some light soy while stirring to evenly mix
    soy with noodles. Stir till noodles are cooked through and hot. Remove
    and set aside.
  5. Add more oil in wok (about 1.5 tbsp) and the
    remaining garlic. Stir then add meat/prawn and lap cheong or bacon (if
    using cooked meat, fish cake or prawns, add in a little later till raw
    meat is cooked. Stir till meat is cooked and fragrant. Add dash of light
  6. Add cabbage and carrot, stir till vegetables are
    soften. Add more soy and chicken stock granules to taste. Can add a
    little water to create steam to cook the vegetables. When vegetables are
    soften add beansprouts. Stir briefly.
  7. Add in omelette, stir briefly.
  8. Turn
    off heat. Add in spring onion and noodles. Add ground pepper. Tease and
    toss the noodles, so the noodles are loosen and mix evenly with the
    vegetables, meat and egg. When done, if noodles are somewhat cooled
    down, turn the heat on, tossing the noodles while stirring. Heat till
    noodles are hot or when starting to stick to the pan/wok turn heat off.
    Ready to eat.

Can eat on its own or drizzle with your favourite chilli sauce.

If you like you can add some chopped fresh chilli to the stir fry.


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