Stir Fry Rice Vermicelli

Ingredients

• 500 gdried rice vermicelli noodles
• 200 gchicken breast, thinly sliced
• 200 gshelled and deveined prawns
• 2 tbspdried prawns, soaked in hot water for 30 minutes
• 270 g (3 cups)bean sprouts
• 190 g (1½ cups)carrots, cut into julienne strips
• 2–3spring onions, cut into 3 cm pieces, white and green parts separated
• 140 g (2 cups)cabbage, chopped
• 2 tbspgarlic, minced
• 1 largeonion, thinly sliced
• 6eggs
• 6–7 tbspoil
• to tastesalt
• to tastepepper
• to tastesoy sauce
• 1½ tbspdark soy sauce
• 2 tbspsoy sauce
• 3 tbspoyster sauce
• 2 tbspfish sauce
• 1–2 tbspsweet soy sauce
• 1 tspchicken stock powder
• 1½ tbspsugar
• 1 tspwhite pepper
• 2 tsp, or to tastechilli powder
• to tastefried shallots
• to tastesliced chilli

Instructions

1. 1

   Cook the noodles

   Cook the rice vermicelli according to the packet instructions. Drain and set aside.

2. 2

   Season the meat

   Lightly season the chicken with soy sauce and pepper. Season the prawns with a little salt.

3. 3

   Mix the sauce

   Combine the seasoning ingredients in a bowl.

4. 4

   Cook chicken and prawns

   Heat 5 tbsp oil in a wok. Stir-fry the chicken until cooked and slightly charred, and the prawns until pink. Transfer both to a bowl.

5. 5

   Fry aromatics

   Using the same wok, stir-fry the dried prawns until fragrant. Add the onion and white spring onion parts and cook for 30 seconds, then stir in the garlic.

6. 6

   Cook the vegetables

   Add the carrots and cabbage and stir-fry until they are just beginning to wilt.

7. 7

   Scramble the eggs

   Push the vegetables to one side of the wok and add the remaining oil to the other side. Add the eggs, let them set for a few seconds, then scramble and mix with the vegetables.

8. 8

   Add noodles and sauce

   Add the cooked rice vermicelli and seasoning mixture. Lower the heat and toss until well combined.

9. 9

   Finish and serve

   Return the cooked chicken and prawns to the wok and add the bean sprouts and green spring onion parts. Mix well for 2–3 minutes, then serve.

What is stir-fry rice vermicelli?

Rice vermicelli is a thin noodle made from rice, used in many dishes across South and Southeast Asia. Stir-frying it with meat, seafood, vegetables and a seasoned sauce makes it a filling one-pan meal.

This version combines chicken and prawns with egg, dried prawns and a mix of fresh vegetables. The combination of soy, oyster and fish sauces gives the noodles a savoury depth, while sweet soy sauce and sugar round out the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 46g protein, 123g carbs, 30g fat.

Most of the carbohydrates come from the rice vermicelli, while the oil and eggs contribute much of the fat. Chicken, prawns and eggs provide most of the protein. For a more balanced plate, serve a smaller helping of noodles alongside extra vegetables.

Getting the noodles ready

Follow the packet directions for cooking the vermicelli, as soaking or boiling times can differ between brands. Drain it well before it goes into the wok so excess water does not dilute the sauce.

Rice vermicelli can break or clump if it is handled roughly. Toss it gently with the sauce and use a lifting motion to distribute the ingredients.

Build flavour in the wok

Dried prawns: soaking them first softens them, and frying them until fragrant brings out their savoury flavour.

Aromatics: cook the onion and white spring onion parts briefly before adding garlic, which needs less time in the wok. The green spring onion parts go in at the end to keep their freshness.

Cook the protein separately

Chicken: thin slices cook quickly and are easier to combine with the noodles. Stir-fry them until cooked through and slightly charred, then remove them so they do not overcook while the vegetables cook.

Prawns: cook them just until pink, then take them out of the wok. They return near the end, when there is less chance of them becoming tough.

Keep the vegetables crisp-tender

Carrots and cabbage go in before the bean sprouts because they need more time to soften. Stop cooking them when they have just started to wilt; they will cook a little more as you finish the noodles.

Bean sprouts are added near the end to retain some bite. Toss them through for the stated 2–3 minutes, taking care not to leave the wok unattended.

Toss and serve

Adding the sauce with the noodles and lowering the heat helps coat the vermicelli without scorching the sugars in the mixture. If the noodles are difficult to turn, lift and fold them rather than stirring forcefully.

Serve straight from the wok, topped with fried shallots and sliced chilli if using. The seasoning is already savoury, so taste before adding any extra salt or soy sauce at the table.

Recipe notes & tips

• Prepare and measure the sauce ingredients before heating the wok, as the cooking moves quickly.
• Drain the dried prawns after their 30-minute soak before adding them to the wok.
• Keep the noodles, cooked protein and prepared vegetables close by so they are ready when needed.
• Use a wide wok or pan so you can toss the noodles without spilling them.
• Taste the finished noodles before adding extra salt, since several of the sauces are already salty.

Variations

• More vegetables: Add extra cabbage or bean sprouts, keeping the overall quantity manageable for your wok.
• Hotter noodles: Increase the chilli powder or add extra sliced chilli at the table.
• No dried prawns: Leave them out if you prefer a milder seafood flavour.
• Vegetarian version: Replace the chicken and prawns with extra vegetables and use vegetarian alternatives to the fish and oyster sauces.
• Extra herbs: Finish with chopped coriander for a fresh note.

Common mistakes to avoid

• Wet noodles: Drain them thoroughly so they do not water down the sauce.
• Overcooked prawns: Take them out as soon as they turn pink and return them near the end.
• Burnt garlic: Add it after the onion and spring onion, then stir it in briefly.
• Mushy vegetables: Cook the carrots and cabbage only until they begin to wilt, and add sprouts at the end.
• Broken noodles: Toss gently with a lifting motion instead of stirring aggressively.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a wok or frying pan, adding a small splash of water if the noodles seem dry.

Frequently asked questions