RICE VERMICELLI STIR FRY RECIPES

Name: Rice Vermicelli with Vegetables
Prep time: 9 min
Cook time: 24 min
Total time: 34 min
Yield: 4
Cuisine: Chinese
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

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

FRIED RICE VERMICELLI (FRIED BEE HOON) | ASIAN INSPIRATIONS

Fried Rice Vermicelli (Fried Bee Hoon) | Asian Inspirations image

There are so many variations you can do to this dish; make it vegetarian, add seafood, make it spicy, or cook it up with whatever bits of meat and leftover veg in your fridge. The combination is endless! Try this go-to recipe for busy weeknights, or cook up a large portion to pack away for your weekday lunches at work.

Provided by AsianInspirations

Total Time 20S

Prep Time 10S

Yield 3-4

Number Of Ingredients 15

Ingredients

½ pack bee hoon (also known as mee hoon or rice vermicelli)
3 cloves garlic (chopped)
2 cups of fresh bean sprouts (rinsed and drained)
3 stalks spring onions (cut into 5cm length)
1 chicken breast (cut into small strips)
2 eggs
1 tsp soy sauce
½ tsp cornstarch
Fried shallots (for garnishing)
6 tbsp oil (for cooking)
4 tbsp soy sauce
1 tbsp sweet soy sauce (or caramel sauce)
4 tbsp water
½ tbsp sugar
White pepper (to taste)

Steps:

To Cook Prepare rice vermicelli by soaking in warm water until they turn soft. Drain and set aside in a colander to rid of excess water. In a small bowl, mix chicken slices with cornstarch and 1 tsp soy sauce then, set aside to marinate. Heat 2 tbsp oil a frying pan or wok. In the meantime, whisk 2 eggs in a bowl and fry the omelette. Set aside to cool then, slice omelette into thin long strips. The omelette will be the finishing touch to the fried bee hoon. Mix all the seasoning ingredients in a bowl and set aside. In a frying pan or wok, heat 4 tbsp oil over medium-high heat. Stir-fry garlic until aromatic, then add chicken slices and continue cooking until half done. Add in rice vermicelli to the frying pan/wok, then followed by the seasonings. Using a pair of chopsticks or tongs, stir and mix the rice vermicelli continuously to blend well with the seasoning. Continue cooking for a few more minutes until the rice vermicelli is soft and no longer wet. Then, add in the bean sprouts and chopped spring onions and stir-fry for another couple of minutes. Remove from heat and serve on a sharing platter or in individual plates. Top with sliced omelette, a sprinkling of chopped spring onions and fried shallots.

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