• Jul 27, 2023
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Taiwanese Stir Fried Rice Vermicelli

This Taiwanese Stir Fried Rice Vermicelli recipe serves as your culinary passport to the tantalizing tastes and vibrant flavors of Taiwan's bustling street food scene. This colorful stir-fry is brimming with fresh, vibrant veggies, all perfectly sautéed and coated in a rich, savory sauce. It's a delectable taste journey you won't want to miss.

• 14 ingredients
• 40 minutes
• 4 Servings

Ingredients

8 oz. rice vermicelli
1 carrot, julienned
1 bell pepper, thinly sliced
2 cloves of garlic, minced
2 eggs, lightly beaten
2 scallions, sliced
3.5 oz. of mushrooms (like shiitake), thinly sliced
0.5 lb. of sliced chicken tight
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce (or a vegetarian mushroom-based alternative)
1 tablespoon sesame oil
1/2 teaspoon white pepper
1 tablespoon sugar

Directions

1. Prepare the rice vermicelli according to the instructions on the package. Once cooked, drain and set aside.
2. Mix together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1/2 teaspoon white pepper, and 1 tablespoon sugar in a bowl for the sauce. Set the sauce aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Pour in the beaten eggs and scramble until just cooked. Remove from the wok and set aside.
4. In the same wok, add another tablespoon of oil. Add the garlic and sauté until fragrant.
5. Add chicken tight and cook until it's fully cooked through. If not, move to the next step.
6. Add the carrots, bell pepper, and mushrooms to the wok. Stir fry for a few minutes until the vegetables are tender.
7. Add the cooked and drained vermicelli to the wok along with the scrambled eggs. Pour the sauce that you previously set aside over the top.
8. Stir everything together in the wok until all ingredients are well mixed and the noodles are heated through.
9. Just before serving, stir in the sliced green onions.

Notes

Soak the Vermicelli: Most vermicelli requires soaking in warm water before cooking. This softens them up and prevents them from turning mushy when stir-fried. Always follow the instructions on the package.

Prep Ahead: Stir-fries cook quickly so having all your ingredients prepped and ready to go before you start cooking can make the process smoother.

Cook in Batches: If you're making a large quantity, consider cooking in batches. Overcrowding the pan can result in steaming rather than frying, altering the texture and flavor of the dish.

Use a Large Pan or Wok: Using a large pan or wok gives the ingredients plenty of room to fry, helping them to cook evenly and quickly.

High Heat: Stir-fries are usually cooked on high heat to sear the ingredients and seal in the flavors. Make sure your pan is hot before you start adding your ingredients.

Versatility: This recipe is highly versatile. Feel free to substitute the vegetables or proteins with what you have on hand.

Sauce: If you like your stir-fry a little saucier, you can always make extra sauce and add it in at the end.

Nutrition Detail