Fried rice vermicelli noodles (chow mein fun) is a street food in Taiwan. So you can eat it easily or your mother cooks it often. The secret to its deliciousness is that the meat must be fried separately first. The rice noodles should be tossed with the sauce before adding other ingredients.
Rice vermicelli recipe
This dish is easy to prepare and in less than 20 minutes you’ll have a delicious and healthy dinner. If you want to be ready faster (in 10 minutes), you can marinate the meat and the cooked rice noodles and put them in the fridge the day before. The next day, come home from work and follow the recipe’s cooking instructions to fry them up. Your delicious dinner will be ready in less than 10 minutes. This dish is very healthy because it contains a variety of vegetables and protein which makes a great nutritious dinner or lunch.
Ingredients
- Rice vermicelli – The main ingredient is rice, so it smells slightly of rice when cooked. It doesn’t need to be cooked, just soak it in hot water for 5 minutes until it’s soft. Then drain in a bowl and let cool.
- Protein – chicken breast, ground beef, boneless pork or shrimp. I used boneless pork, like most Taiwanese rice noodles. The pork should be marinated for at least 20 minutes, but you can marinate it the day before.
- Bean sprouts – Don’t take too long to fry them for a crunchy texture.
- Cabbage – Sliced, you can use half the cabbage if it’s small. If it’s large, 1/4 will do.
- Carrots – cut in half and slice.
- Shiitake mushrooms (or button mushrooms) – Shiitake mushrooms are most commonly used in Chinese cooking. If you use dried shiitake mushrooms, soak them in water first.
- Scallions – The white part of the scallions is fried first with the carrots and mushrooms to create the fragrance, and the green part is added last.
How to make
- Mix rice vermicelli noodle sauce – It's best to mix the sauce beforehand in a medium bowl and set it aside. This way you can pour the sauce into the pot and cook it all at once, which is more convenient.
- Cook rice noodles – Bring water to a boil, take the pot off the stove, and put in the rice noodles. You don't have to boil the rice noodles, just let them soak in the water until they're soft, about 5 minutes. Drain in a bowl and let cool. Set aside.
- Pan-fried the pork in a pan – Heat the oil in a pan over high heat until it smokes. Put the pork in without turning it, and wait about 1 minute then stir-fry until cooked. This will sear the pork nicely and it'll smell good.
- Add mushrooms, scallions (white part) and carrots and stir fry for about 2 minutes. Transfer to a plate and set aside.
- Bring the sauce to a boil in the same pan.
- Toss rice noodles – Add the rice noodles and toss for 1 minute before you add any ingredients.
- Add cabbage – stir fry for 1 to 2 minutes to soften a bit and you can easily add other greens later. Add mushrooms, carrots, scallions and pork back- stir-fry for 1 minute.
- Add scallion (green part) and bean sprouts– stir-fry for 1 ~ 2 minutes more. Then ready to serve.
What is rice vermicelli made of?
- Rice vermicelli noodle is a thin form of rice noodle made from ground rice.
- They are sometimes called rice noodles or rice sticks.
- The picture above is usually available in supermarkets or online shopping.
For vegetarian rice noodles
You can add fried dried tofu or eggs for protein. Or you can add just vegetables for vegan chow mein fun.
Other substitutions
- For protein- chicken thighs or breast; ground beef, flank steak, shrimp, boneless pork.
- For vegetables- you can also add any other veggies you love, such as zucchini, red bell peppers, snow peas, etc.
Dishes to serve with this recipe
TARO MILK TEA
BUBBLE TEA
WONTON SOUP
POTSTICKERS
Rice vermicelli noodles stir fry is also known as chow mein fun and is made from ground rice. The rice vermicelli recipe is easy to make at home and ready in less than 20 minutes.
Ingredients
- 300 g rice vermicelli
- 1 handful fresh bean sprouts
- half cabbage
- 1 cup carrots, sliced
- 1 cup shiitakes mushrooms, sliced ( or button mushrooms )
- 3 scallions, cut into 1 1/2-inch (4-cm) pieces
- 1 tablespoon cooking oil,
MARINADE PORK:
- 200 g boneless pork, sliced to thin strips
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine, or dry sherry
- white pepper or black pepper
SAUCE:
- 60 ml water or chicken broth
- 1 tablespoon oyster sauce
- 1.5 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Cook rice vermicelli- Bring a medium sized pot of water to a boil, remove the pot from the heat and add the rice vermicelli. Let the rice noodles soak in the water until they're soft, about 5 minutes. Drain in a bowl and let cool. Set aside.
- Mix sauce- mix soy sauce, oyster sauce, sesame oil, and water in a medium bowl. Set aside.
- Fry the aromatics- Heat the oil in a skillet over high heat until it smokes. Add pork and stir-fry until cooked. (Note 1)
- Add mushrooms, scallions (white part) and carrots and stir fry for about 2 minutes. Transfer to a plate and set aside.
- Toss rice noodles – Bring the sauce to a boil in the same pan. Add the rice noodles and toss for 1 minute. (Note 2)
- Add cabbage- stir-fry for 1 minute.
- Add mushrooms, carrots, scallions and pork back- stir-fry for 1 minute.
- Add scallion (green part) and bean sprouts– stir-fry for 1 minute more.
- Serve hot as a main dish or side dish.
Tips & Notes:
- Pan-fried pork must be fried after the pot is hot so that the pork will sear and give off a good smell.
- The rice noodles must be mixed with the sauce before adding the other ingredients. This allows the rice noodles to absorb the sauce and become tasty. This is a PRO TIP from Chinese restaurants and this secret applies to all fried noodles. The sauce must be cooked before you add the rice noodles.
Nutrition Information:
Serving: 300g Calories: 609kcal (30%) Carbohydrates: 95g (32%) Protein: 22g (44%) Fat: 14g (22%) Saturated Fat: 2g (13%) Cholesterol: 40mg (13%) Sodium: 1259mg (55%) Potassium: 717mg (20%) Fiber: 5g (21%) Sugar: 4g (4%) Vitamin A: 7248IU (145%) Vitamin C: 5mg (6%) Calcium: 53mg (5%) Iron: 2mg (11%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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