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Malaysian fried rice vermicelli

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

Malaysian fried rice vermicelli

Name: Malaysian fried rice vermicelli
Total time: 20 min
Yield: Serves 2
Cuisine: Malaysian
Ingredients: 3 tbsp flavourless oil; 3 cloves garlic 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); 200g rice vermicelli soaked in cold water for at least 30 minutes, then drained; a large handful bean sprouts; 2 spring onions finely sliced; 3 tbsp light soy sauce; 1 tbsp oyster sauce (or replace with ½ tsp salt to make it vegan); 1 tsp white sugar; ½ tsp ground white pepper; fried egg or omelette to serve (optional); fresh chillies in soy sauce to serve (optional); sambal to serve (optional)

Mandy Yin

Published: November 4, 2021 at 2:31 PM

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Serves 2

Easy

Total time: 20 mins

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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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Alternatives

Complete the dish

Try this recipe for fried rice vermicelli, then check out our ginger chicken stir-fry, healthy chicken stir-fry, healthy fried rice and more stir-fry recipes. For another Malaysian dish, try our Hainan chicken rice.

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.

Ingredients

Nutrition

3 tbsp flavourless oil
3 cloves garlic

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)
200g rice vermicelli

soaked in cold water for at least 30 minutes, then drained
a large handful bean sprouts
2 spring onions

finely sliced

SEASONING

3 tbsp light soy sauce
1 tbsp oyster sauce

(or replace with ½ tsp salt to make it vegan)
1 tsp white sugar
½ tsp ground white pepper
fried egg or omelette

to serve (optional)
fresh chillies in soy sauce

to serve (optional)
sambal

to serve (optional)

Nutrition: per serving

kcal733
fat24.2g
saturates3.2g
carbs91g
sugars6.3g
fibre2g
protein36.2g
salt4.2g

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

Authors

Mandy Yin

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