simple stir-fried rice vermicelli 炒米粉

Sometimes stir-fried noodles at home will just taste delicious with any meat or vegetables that you can find in your refrigerator. Without any meat also will taste good as your simple lunch. 


This is our lunch at home when I think about noodles. Rice vermicelli is my best choice or can say is my 100% "in stock" noodles in my house.


Ingredients: (serve 3 pax)

rice vermecelli
some cabbage
1 carrot
2 pcs fish cake
few prawns (optional)
3 large eggs
2 tbsp water
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
some white pepper powder
salt and sugar to taste
2 tbsp cooking oil
2 tbsp fried garlic oil

• soak rice vermicelli into water for at least 10 minutes, drained.
• cut cabbage, carrot and fish cake into slices and strips.

• whisk eggs with some salt and pepper in a bowl until well blended. Pour some cooking oil into medium low heated pan then pour some egg mixture into pan to fry the egg.
• fry until both sides become light brown.
• roll fried egg and cut into strips. Set aside.

• add 1 tbsp cooking oil into heated wok. Add in fish cake and stir fry.
• then sdd carrot and cabbage strips. Add some salt and pepper powder and stir fry until all cook. Set aside for later use.

• heat cooking wok with 1 tbsp fried garlic oil and 1 tbsp cooking oil.
• add in rice vermicelli and add water, oyster sauce, light soy sauce, dark soy sauce, some white pepper powder, salt and sugar to taste. Stir fried until all combine.
• add another 1 tbsp of fried garlic oil into the wok so that it look shinny and not so dry.
• rice vermicelli is cooked once become soft. Serve with cooked eggs strips, cooked vegetables and fish cake. (*do not over cook rice vermicelli, it will breaks into small strips and stick together and become lumpy!)