Home-Style Stir Fried Rice Vermicelli is… a true mouthful to say, but also an unusual Chinese noodle dish that many of you have possibly never heard of before.
Made up of thin rice vermicelli stir fried with crunchy vegetables and bound together with tasty ribbons of egg, this dish isn’t exactly a common Chinese takeout classic. In fact, I’m not even sure if this is the correct name for it, since it’s just a direct translation from its Cantonese name.
As Papa G nervously admitted, “This is something that only people from our village eat…”
But hey, while it’s not a dish you might have encountered before, it’s actually really tasty… and if you’re looking to mix up the way you cook Chinese noodles, then this is a homey Cantonese dish to try.
So, keep scrolling for our foolproof Home-Style Stir Fried Rice Vermicelli recipe. I promise it’s vermicell-easy.
Ingredients for Our Home-Style Stir Fried Rice Vermicelli Recipe
For the egg ribbons:
- 2 eggs
- 1 pinch salt
- 1 pinch chicken powder
For the stir fry:
- 150g dried Vermicelli
- 1 tbsp (15g) dried shrimp
- 2 Chinese sausages
- 100g chopped cabbage
- 35g carrots, julienned
- 15g green onion, julienned
- 15g onion slices
- 15g red pepper, julienned
- 35g celery, julienned
- 1/2 tsp cooking wine
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp chicken powder
- 1/2 tsp sugar
Step by Step Instructions for Our Home-Style Stir Fried Rice Vermicelli Recipe
This tasty noodle dish is easy to whip together for a satisfying dinner. Here are the step by step instructions!
To prep the noodles, soak the vermicelli in cold water for two hours, then set aside and drain.
To prep the dried shrimp, hydrate it in water for 30 minutes.
To prep the other ingredients, julienne your Chinese sausage, cabbage, carrots, green onion, onion, red pepper, and celery into long thin slices.
Add eggs, salt and chicken powder into a bowl, then whisk well, and set aside.
Bring a pan to medium heat and add a tsp of oil. Pour your egg mixture in then turn off the heat (or place it on low heat with a gas stove) until the egg has solidified. No need to stir or scramble!
Once solid, remove the flat egg pancake and set it aside.
To slice the egg pancake, cut it in half, then stack the halves on top of each other, then cut it in half again to get quarters. Stack all four quarters on top of each other and then slice into thin slices.
Heat a pan/wok to medium heat. Add a teaspoon of oil, then throw in your rehydrated shrimp and Chinese sausage. Stir fry both for 30 seconds. The sausage should be curling in the heat – that’s a good thing!
Add in your onion and celery.
After 30 seconds, add cabbage, along with 1/2 tsp cooking wine and then 1 tsp soy sauce.
Add your seasonings (salt, chicken powder, sugar)l.
Then add your carrot. Stir fry for 1 minute and then add 1 tsp oyster sauce.
Finally, turn the heat to low and add your vermicelli. Mix everything together for about a minute and half until it’s all mixed well.
OPTIONAL: If the noodles feel clumpy and hard to manage, use some kitchen scissors to cut the noodles up a bit and make it more manageable.
Add your green onion and peppers.
Mix well for 30 seconds and serve.
We Hope You Enjoy Our Home-Style Stir Fried Rice Vermicelli Recipe!
Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.