Making fried noodles at home is almost as easy as making fried rice. The main difference is that the dried vermicelli rice noodles need time to soak but you can do that while preparing the remaining ingredients. Once you have all the ingredients ready, it will only take about 10 minutes to fry everything up and get dinner on the table in no time.
This basic recipe is super versatile. Any of the main ingredients can be substituted with any leftover cooked meat or vegetable of choice. Make it your own!
Makes 3-4 servings
Ingredients
5 ounces (150g) dried vermicelli rice noodles
4 tablespoons avocado oil
12 small shrimp, deveined and shelled
2 eggs, beaten
½ onion, sliced
½ red pepper, sliced
3 ounces (90g) bean sprout
4 ounces (120g) char siu (barbecue pork)
1 teaspoon sesame oil
2 stalks green onion, cut into 2 inch pieces
For the Sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
¼ teaspoon ground white pepper
Instructions
- In a large bowl, soak the rice noodles in room temperature water for 10 minutes. Drain and set aside.
- In a small bowl, combine the sauce ingredients. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon oil. Add the noodles and sear for 1 minute, flip and sear the other side for 1 minute. Remove into a bowl, cut the noodles a few times to make it easier to stir fry and set aside. Clean wok of any remaining noodle bits.
- Add a tablespoon oil and add the shrimp. Let sear on one side for about a minute before stir frying until just cooked through. Remove and set aside.
- Add a tablespoon oil. Add egg and scramble them until slightly undercooked. Remove the eggs into a bowl.
- Add a tablespoon oil. Add the onion and red pepper and cook for 1 minute.
- Add the bean sprouts and cook for 30 secondes. Add the char siu and cook until heated through.
- Add the egg, shrimp, noodles and sauce. Patiently stir fry until all the ingredients are incorporated and noodles are evenly coated with the sauce. Turn off the heat.
- Stir in the sesame oil and green onion. Serve on a platter.
Chinese Fried Vermicelli
Ingredients
- 5 ounces (150g) dried vermicelli rice noodles
- 4 tablespoons avocado oil
- 12 small shrimp deveined and shelled
- 2 eggs beaten
- ½ onion sliced
- ½ red pepper sliced
- 3 ounces (90g) bean sprout
- 4 ounces (120g) char siu (barbecue pork)
- 1 teaspoon sesame oil
- 2 stalks green onion cut into 2 inch pieces
For the Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
Instructions
- In a large bowl, soak the rice noodles in room temperature water for 10 minutes. Drain and set aside.
- In a small bowl, combine the sauce ingredients. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon oil. Add the noodles and sear for 1 minute, flip and sear the other side for 1 minute. Remove into a bowl, cut the noodles a few times to make it easier to stir fry and set aside. Clean wok of any remaining noodle bits.
- Add a tablespoon oil and add the shrimp. Let sear on one side for about a minute before stir frying until just cooked through. Remove and set aside.
- Add a tablespoon oil. Add egg and scramble them until slightly undercooked. Remove the eggs into a bowl.
- Add a tablespoon oil. Add the onion and red pepper and cook for 1 minute.
- Add the bean sprouts and cook for 30 secondes. Add the char siu and cook until heated through.
- Add the egg, shrimp, noodles and sauce. Patiently stir fry until all the ingredients are incorporated and noodles are evenly coated with the sauce. Turn off the heat.
- Stir in the sesame oil and green onion. Serve on a platter.