Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with cellophane noodles, which is another type of vermicelli.
Rice vermicelli are part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. Rice vermicelli are particularly prominent in the cuisines of People’s Republic of China, Hong Kong, Taiwan and Southeast Asia.
Stir frying rice vermicelli noodles are pretty much the same with other types of noodles (at least to me). All you need are oil, some veggie, some meat, eggs and seasoning such as soy sauce, pepper, fish sauce, chili, etc. You can even have it plain with just seasoning.
I have mine stir-fry with eggs, chinese sausages, spring onions, chili powder and seasoning mentioned aboved. Another easy and convenient dish to whip up when you don’t want to spend too much time cooking.
RICE VERMICELLI STIR FRY (4-5 servings)
1 package of Rice Vermicelli (soaked until soft and then drain off water)
2 cloves garlic (crushed)
4 stalks spring onions (finely chopped)
2 Tbsp soy sauce (add more as needed)
1 Tbsp fish sauce
2 Tbsp chili powder (optional)
Dash of Pepper
Meat of choice (chicken, pork, beef, etc)
4 Tbsp of canola oil
1. Preheat your wok/skillet with oil. It is best if you have iron cast wok/skillet to cook this with. Make sure your wok is really hot
2. Add in garlic and saute briefly until it is fragrant, be careful not to burn them
3. Add in meat (if use) and saute until they are cooked, push to the side of the wok. Crack the 3 eggs in the middle of the wok and slightly break the yolks a bit and let them settle and fry a little bit. Once they start to harden, mix everything in the wok, slightly breaking the eggs into medium size pieces and saute for another 1 minute
4. Add in the pre-soaked vermicelli and season with soy sauce, fish sauce, chili powder and pepper. Continue to saute and mix everything well in the wok. You may add a bit of water if it’s a bit too dry and continue to saute for another 1-2 minutes. Add in spring onion, mix well and turn off the heat
5. Serve on individual serving plate
Another variation I made by adding seafood to the stir fry. Really, you are limited only by what you think you can add 🙂
Or you can make it with sliced beef/pork 🙂