Fried Rice Vermicelli
Fried Rice Vermicelli - easy rice noodles recipe stir-fried with chicken, bean sprouts and scallion. Learn how to cook vermicelli at home with this recipe!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz (230g) rice vermicelli
- 1 handful fresh bean sprouts
- 8 oz (230g) boneless & skinless chicken breast (cut into small pieces)
- 1 teaspoon cornstarch
- 4 tablespoons cooking oil
- 3 cloves garlic (minced)
- 3 stalks scallion (cut into 2-inch (5 cm) length)
- 4 tablespoons soy sauce (Kimlan Light Soy Sauce)
- 1 tablespoon sweet soy sauce (ABC Brand)
- 4 tablespoons water
- 1 tablespoon sugar
- 3 dashes ground white pepper
Instructions
- 1
Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain the rice noodles in a colander.
- 2
Rinse the bean sprouts with water and set aside to drain. Lightly coat the chicken meat with the corn starch. This step will tenderize the chicken.
- 3
Mix all the Seasoning Sauce ingredients in a small bowl. Set aside.
- 4
Heat up a wok or skillet on high heat. Add the cooking oil. When the oil is heated, add the minced garlic. Stir-fry until aromatic or turn light brown. Add in the chicken and stir fry until the chicken turn white on the surface.
- 5
Add the rice vermicelli noodles and the Seasoning Sauce. Stir the rice noodles continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet.
- 6
Add the bean sprouts and scallions. Stir-fry for another minute or until the bean sprouts are cooked. Dish out and serve immediately.