FRIED RICE VERMICELLI RECIPES

Name: Malaysian fried rice vermicelli
Total time: 20 min
Cuisine: Malaysian
Ingredients: flavourless oil 3 tbsp; garlic 3 cloves, finely chopped; skinless chicken thighs or breasts, finely sliced (or you can use any other meat, small raw prawns or, to make it vegan, use fried tofu puffs or robust vegetables such as carrots or green beans); rice vermicelli 200g, soaked in cold water for at least 30 minutes, then drained; bean sprouts a large handful; spring onions 2, finely sliced; light soy sauce 3 tbsp; oyster sauce 1 tbsp, (or replace with ½ tsp salt to make it vegan); white sugar 1 tsp; ground white pepper ½ tsp; fried egg or omelette, to serve (optional); fresh chillies in soy sauce, to serve (optional); sambal, to serve (optional)

MALAYSIAN FRIED RICE VERMICELLI RECIPE - OLIVEMAGAZINE

Malaysian Fried Rice Vermicelli Recipe - olivemagazine image

This fried mee hoon rice vermicelli is a popular addition to any Malaysian meal. Here, served with chicken and a soy seasoning, it provides a quick, no-fuss, one-pot meal

Provided by Mandy Yin

Categories Quick and Easy

Total Time 20 minutes

Number Of Ingredients 13

Ingredients

flavourless oil 3 tbsp
garlic 3 cloves, finely chopped
skinless chicken thighs or breasts, finely sliced (or you can use any other meat, small raw prawns or, to make it vegan, use fried tofu puffs or robust vegetables such as carrots or green beans)
rice vermicelli 200g, soaked in cold water for at least 30 minutes, then drained
bean sprouts a large handful
spring onions 2, finely sliced
light soy sauce 3 tbsp
oyster sauce 1 tbsp, (or replace with ½ tsp salt to make it vegan)
white sugar 1 tsp
ground white pepper ½ tsp
fried egg or omelette, to serve (optional)
fresh chillies in soy sauce, to serve (optional)
sambal, to serve (optional)

Steps:

Heat the oil in a wok over a high heat for at least 1 minute before adding the garlic. Stir-fry quickly and then add the chicken, cooking for 1 minute, stirring frequently.
Add the vermicelli and seasoning with 1 tbsp of water. Stir-fry for 3-5 minutes depending on how dry you like your noodles. Add the bean sprouts and spring onions. Stir-fry for another minute to incorporate everything.
This works well served with a fried egg or thinly sliced omelette, as well as any sambal or finely cut chillies in a light soy sauce.

Nutrition Facts : Calories 733 calories, FatContent 24 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 91 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fibre, ProteinContent 36 grams protein, SodiumContent 4000 milligrams of sodium

RICE VERMICELLI WITH VEGETABLES RECIPE BY MADELINE BUIANO

Rice Vermicelli with Vegetables Recipe by Madeline Buiano image

Back in my family’s restaurant days in the 1980s and ’90s, there were many dishes that didn’t sell because they were unfamiliar. Dry-fried green beans, stir-fried potato strips, hot-and-sour cabbage, and rice vermicelli were among them. When customer demand forced us to shift to buffet-style, we included all of these dishes and many others. That’s when people learned to love rice vermicelli. I always keep a pack in the pantry and can make these noodles in a flash, using whatever veggies and protein I have on hand. This recipe will get you started. - Hsiao-Ching Chou (c)2021 by Hsiao-Ching Chou. Excerpted from Vegetarian Chinese Soul Food by permission of Sasquatch Books.

Provided by THEDAILYMEAL.COM

Total Time 34 minutes59S

Prep Time 9 minutes59S

Cook Time 24 minutes59S

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 stalks green onions, finely chopped
1/2 medium carrot, julienned (about ½ cup)
1 stalk celery, sliced ? inch thick on the bias
2 cup baby spinach leaves
1 cup beech mushrooms, separated
1/3 pound dried vermicelli noodles (also called rice stick), soaked in warm water for 20 minutes to soften
2 tablespoon soy sauce
2 tablespoon water
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil

Steps:

Step 1: Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in 1 tablespoon vegetable oil and let heat for a few seconds until it starts to shimmer.
Step 2: Add 2 stalks chopped green onions and stir-fry for about 10 seconds.
Step 3: Add 1/2 cup juienned carrot and 1 stalk sliced celery and stir for about 30 seconds.
Step 4: Add 2 cups spinach and 1 cup beech mushrooms and stir. Turn the heat down to medium.
Step 5: Add 1/3 pound dried vermicelli noodles, soaked in warm water for 20 minutes to soften noodles and stir-fry for 1 minute to combine. Add 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon hoisin sauce, and 1/2 teaspoon sesame oil. Stir-fry for 1 to 2 minutes, or until all the ingredients are incorporated. Serve while hot.

Nutrition Facts : ServingSize 1 serving, Calories 64 calories, SugarContent 2 g, FatContent 4 g, CarbohydrateContent 5 g, CholesterolContent 0.1 mg, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 0.4 g, SodiumContent 529 mg

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