Fried Rice Vermicelli - easy rice noodles recipe stir-fried with chicken, bean sprouts and scallion. This noodle dish originated in China and Indonesia. Learn how to cook vermicelli at home with this recipe!
Cut the dried vermicelli rice noodles into 4-5 inch lengths.
Put the wok over a medium-high flame and pour the ¾ cup of canola oil. Heat up the oil which will take for about 1 minute. To test if your oil is truly ready, put the end of 3 noodle strands into the oil. If the ends quickly puff up, then the oil is ready; otherwise, it is not.
Gently drop the noodles into the hot oil. Put noodles per batch so that it can be easier for you to monitor them. It only takes 5 seconds for one side to be cooked. After 5 seconds, flip onto the other side and wait. You’ll know that they’re cooked once they turned white and puffy. Remove the noodles using a slotted spoon or tongs and transfer on a plate lined with paper towels. The paper towels will absorb the excess oil and will render your noodles not too oily.
Do the same procedure in Step no. 3 for the rest of the noodles.
You can opt to sprinkle salt on the noodles or just leave them be. Serve the noodles with the lettuce and enjoy with every crunchy bite.
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Notes
For the best rice noodles, I recommend the brands without starch.
There are proper techniques involved in Chinese stir-frying.
Make sure your wok and skillet is fully heated on high heat. As soon as smokes swirl out of a wok or skillet, it’s ready.
Serve this vermicelli noodle bowl as a main dish or with other dishes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.