Stir fried rice noodle intact

How to fry rice stick noodles (rice vermicelli) without breaking? Have there been occasions when your noodles became too soggy or broken that they look more like fried rice than noodles?

If you can't find a brand that promises tough noodles, then try this method.

Soak dried rice vermicelli in warm (not hot) water for 10 minutes. One piece is enough to feed two to four persons depending on their appetite. In winter, you may need to soak the noodle in lukewarm water but ensure that the noodle remains firm and retains its integrity. If they are already soften before you start frying, there is a good chance of it being broken into pieces as you fry.

The ingredients are entirely up to you. If you like, they could be purely vegetarian : sliced carrots, mushrooms, cabbage, onion, sliced firm tofu, sweet soy skin, mustard green (choy sum), bean sprouts, etc. You may need to add more seasoning such as soy sauce, salt, pepper to perk up the taste of vegetarian noodle.

If your diet preference or observation permit, add meat : sliced chicken, pork, duck, prawn or combination. Season with oyster sauce.
Braised meat is tastier.


Be Patient!


Fry in batches even if you have a large wok.

Start off with frying the garlic and onions in cooking oil till fragrant.
Then the harder to cook vegetables such as carrot, cabbage, mushrooms.
Dish up and set aside.

Add some cooking oil to fry the meat, seafood, egg omelette separately and remove from heat.

Drain the soaked rice noodle and fry in hot cooking oil under medium heat to reduce sticking. Stir the noodle using chopsticks instead of a spatula for greater flexibility and to prevent the noodles from breaking up. Toss all the previously fried meat and vegetables and mix into the noodles evenly. Fry for another 2 to 3 minutes. Add more seasoning sauces if necessary. Turn off the heat and ready to serve. Add fresh and fried shallot according to taste.


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