A red table laid with a plate and pan filled with thin noodles, a fried egg and shredded chicken

Malaysian fried rice vermicelli

  • serves 2
  • Easy

This fried mee hoon rice vermicelli is a popular addition to any Malaysian meal. Here, served with chicken and a soy seasoning, it provides a quick, no-fuss, one-pot meal

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Try this recipe for fried rice vermicelli, then check out our ginger chicken stir-fry, healthy chicken stir-fry and more stir-fry recipes.

This fried rice vermicelli recipe is adapted from Sambal Shiok: The Malaysian Cookbook by Mandy Yin (£25, Quadrille). Mandy says: “This fried mee hoon rice vermicelli is a popular addition to any meal, and from a busy parent’s perspective a godsend as it provides a quick, no-fuss, one-pot meal. You will find this at many hawker stalls, available at all times of the day, in Malaysia. It is also a perfect dish for any potluck or dinner parties, as it can be scaled up and cooked a day or so in advance, and simply warmed up in a microwave before tucking in.”

For more information on this vibrant cuisine, read our guide to Malaysian food.

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Ingredients

  • flavourless oil 3 tbsp
  • garlic 3 cloves, finely chopped
  • skinless chicken thighs or breasts finely sliced (or you can use any other meat, small raw prawns or, to make it vegan, use fried tofu puffs or robust vegetables such as carrots or green beans)
  • rice vermicelli 200g, soaked in cold water for at least 30 minutes, then drained
  • bean sprouts a large handful
  • spring onions 2, finely sliced

SEASONING

  • light soy sauce 3 tbsp
  • oyster sauce 1 tbsp, (or replace with ½ tsp salt to make it vegan)
  • white sugar 1 tsp
  • ground white pepper ½ tsp
  • fried egg or omelette to serve (optional)
  • fresh chillies in soy sauce to serve (optional)
  • sambal to serve (optional)

Method

  • Step 1

    Heat the oil in a wok over a high heat for at least 1 minute before adding the garlic. Stir-fry quickly and then add the chicken, cooking for 1 minute, stirring frequently.

  • Step 2

    Add the vermicelli and seasoning with 1 tbsp of water. Stir-fry for 3-5 minutes depending on how dry you like your noodles. Add the bean sprouts and spring onions. Stir-fry for another minute to incorporate everything.

  • Step 3

    This works well served with a fried egg or thinly sliced omelette, as well as any sambal or finely cut chillies in a light soy sauce.

This fried rice vermicelli recipe is adapted from Sambal Shiok: The Malaysian Cookbook by Mandy Yin (£25, Quadrille). Photographs by Louise Hagger. 

Try more quick and easy stir-fry recipes

Sticky Chicken and Noodles Recipe with Red Pepper

Nutritional Information

  • Kcals 733
  • Fat 24.2g
  • Saturates 3.2g
  • Carbs 91g
  • Sugars 6.3g
  • Fibre 2g
  • Protein 36.2g
  • Salt 4.2g
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