FRIED RICE VERMICELLI
Fried Rice Vermicelli is a simple rice noodle stir-fry meal with chicken, bean sprouts, and scallion.
Like portions of pasta, Noodles are available in various sizes, shapes, colors, textures, and forms.
There are several types of noodles available, including rice vermicelli, Taiwanese noodles, chow mein, egg noodles, pan-fried chow mein, Shanghai noodles, glass noodles, lo mein, yellow noodles, crispy noodles, cellophane noodles, laifen, flat rice noodles, and vegan noodles such as green (spinach) noodles.
Additionally, dried packaged noodles from Asia; the list and brands go on indefinitely.
I never have to think twice when purchasing noodles at the market. Regardless of the abundance of options on the market, selecting the correct noodles for the perfect fried noodle bowl is a natural skill.
However, for many non-Chinese, non-Asian, or Asian culinary novices, the experience may be overwhelming.
Purchasing noodles is an intimidating, perplexing, and tedious affair.
There are just too many varieties of noodles to pick from, particularly at Asian stores. In the United States, vermicelli rice is called rice noodles or rice sticks.
In Cantonese dialect, they refer to it as mifen or maifun. These are simple rice flour and water noodles. Occasionally, starch is used in the ingredients.
It goes by the name beehoon or meehoon in Malaysia and Singapore. The Vietnamese refer to them as bun, whereas the Filipinos refer to them as bihon.
Vermicelli rice noodles are ubiquitous in Asian cuisines, whether Chinese, Malaysian, Indonesian, Thai, or Vietnamese.
Rice vermicelli is always a safe pick if you’re new to Chinese noodles.
I use the simplest of ingredients in my vermicelli bowl with a chicken recipe:
- Breast flesh from chicken.
- Bean sprouts give the rice noodles a “crunchy” texture and a pleasant flavor.
- Soy sauce and sweet soy sauce are used as seasoning sauces.
Despite their simplicity, fried rice sticks are incredibly delectable. Fried rice sticks or make an excellent and filling supper.
Assemble your wok and skillet on high heat. It is ready when smokes begin to billow from a wok or pan.
Additionally, the oil must be thoroughly heated. To begin, I recommend using a nonstick skillet. This vermicelli dish has a calorie count of 319 per serving.
- Rice vermicelli, 8 oz. (226 g)
- 1 handful freshly sprouted bean
- Chicken breast (use boneless and skinless, 8 oz. or 226 g), chopped into tiny pieces
- 1 teaspoon starch de maize
- 4 tsp. cooking oil
- 3 minced garlic cloves
- 3 scallion stalks, cut into 2-inch (5-centimeter) lengths
SAUCE FOR SEASONING:
- 4 tbsp soy sauce (Kimlan Light Soy Sauce)
- 1 tbsp sugar-sweetened soy sauce (ABC Brand)
- 4 tbsp water
- 1 tbsp sugar
- 3 sprigs freshly ground white pepper
- Soak the rice vermicelli until they become soft in warm water (about 20 minutes). In a colander, drain the rice noodles.
- Rinse the bean sprouts under running water and drain. Coat the chicken flesh lightly with corn starch. This step is necessary to tenderize the chicken.
- In a small bowl, combine all of the Seasoning Sauce ingredients. Place aside.
- Preheat (use high heat) a wok or large pan. Incorporate the frying oil. Add the minced garlic to the hot oil. Stir-fry until fragrant and light brown. Stir-fried the chicken until it becomes white on the surface.
- Combine the rice vermicelli noodles and the Seasoning Sauce in a medium bowl. Continuously stir the rice noodles to incorporate them completely into the sauce. Stir fry for another 2-3 minutes, or until noodles are tender and no longer moist. Combine the bean sprouts and scallions in a small bowl. The bean sprouts are cooked for one more minute or soft to the touch. Remove from the oven and serve immediately.