This easy vegetarian fried vermicelli is a staple at home. It takes very little time to cook, as long as the ingredients are grated / cut / prepared a day before. This is almost a weekly breakfast menu at our home. It can be cook very quickly and in a huge batch, enough to go around to our neighbour’s house, and bring it to work for lunch. It is dry enough, so it can last till afternoon. The vermicelli is also children’s favorite. Even if they spill it on the floor, it is easy to clean up. That is quite important 🙂 This fried vermicelli is great for bento box item. I would love to make bento for the kids, will do so as I can drag myself out of bed before they have to leave for school. Hah.
The ingredients are always prepared one day before, so when you wake up in the morning you don’t have to worry about the hundred of carrots you need to julienne or grate. Dried rice vermicelli (or bihun) is also soaked the night before.
Here are the ingredients. Rice vermicelli needs to be soaked overnight, if you forget to do it, it is not going to cook nicely. Drain and keep dry until using. Cut some Chinese green mustards or any green vegetables, get rid of the older leaves. We only use the stalks and young leaves. Some shredded cabbage, grated (or julienned) carrot, bean sprouts (everybody’s pet peeve is the sprout with the tails still intact) and chopped Chinese celery. The eggs are to be fried and shredded thinly for toppings.
I am never allowed to cook in our modern-day flat nonstick teflon pan. Whenever we cook, the big heavy wok is always used. Funny story about this nice thick and heavy wok. I saw it at Tang’s, Singapore. It is super heavy and no way we were going to lug it all the way. So I convinced my cousin to buy it and carry it home when she is visiting. She didn’t know what she agreed to. Long story short, I am a proud owner of Iwachi Japanese made cast iron wok (largest size) and dear cousin has vowed that she will never get anything for me ever again. Totally worth it though!
The thing about stir-frying rice vermicelli using a wok is that if you use not enough oil, it will stick like crazy. So we use a lot of oil (about 1.5 cups) and for extra precaution, we seasoned the wok before frying noodles. Heat up the oil, fry an egg in the hot oil.
Quickly stir it around, break the egg. Keep cooking over high heat and swirl it as high as possible, covering most of the wok surface with oily egg bits.
At one point the egg will turn into something foamy and weird. Throw it away. Now the wok is properly seasoned and prepared for the rice vermicelli.
Add grated carrot into the hot wok. Stir fry over high heat for a minute till slightly soften.
Add cabbage into the wok.
Season with sugar and salt.
Add vermicelli into the wok.
Add greens and bean sprouts. Season with soy sauce.
Cover the wok. Let cook over high heat for 3 minutes.
Take off the cover. The noodles is almost done. The colors of the ingredients are simply gorgeous!
Still over high heat, quickly stir everything so that it is evenly cooked.
This garden tool looking device only makes an appearance when we cook this dish. It can help stirring the noodles very evenly without breaking it. Nothing is worse than broken up vermicelli. It will taste the same, but it won’t look nice. Avoid over cooking the vermicelli as well, soft vermicelli will break easily too.
Lastly, season with white pepper and drop chopped celery. Try a noodle or two, adjust seasoning as needed – add more soy sauce or sugar. Prepare the fried egg and slice thinly for toppings. Enjoy!
- 1 kg dried rice vermicelli | bihun | bee hoon soaked overnight
- 200 g carrot grated / julienned
- 500 g cabbage shredded
- 500 g bean sprouts rinsed & picked
- 3 Chinese celery chopped
- 3 eggs fried & sliced thinly
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 tbsp ground white pepper
- 1 cup oil
Soak dried rice vermicelli or beehoon overnight. Drain and set aside.
Season the wok by frying one egg with oil in a wok over high heat. Swirl the egg around until turns foamy. Throw away the egg.
Stir fry carrot quickly over high heat, for 30 seconds, until wilted
Add cabbage, sugar and salt. Cook for a minute
Add rice vermicelli, greens and bean sprouts. Season with soy sauce
Cover the wok and cook for 3-4 minutes
Stir fry quickly so that all ingredients are evenly distributed. Cook for another minute or so
Season with ground white pepper. Add more soy sauce or sugar if needed
Served warm or cold