rice vermicelli

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

Taiwanese Meefun

shiitake mushrooms

vegetable oil

eggs, lightly beaten

shallots,

Kosher salt

carrot,

green cabbage, shredded (about 2 1/2 cups)

soy sauce

white pepper

cilantro,

Chile oil,

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.

Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.

Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

Fried Rice Vermicelli - easy rice noodles recipe stir-fried with chicken, bean sprouts and scallion. Learn how to cook vermicelli at home with this recipe!

Fried Rice Vermicelli 

(226 g) rice vermicelli

bean sprouts

(226 g) boneless & skinless chicken breast, cut into small pieces

corn starch

cooking oil

garlic,

scallion,

soy sauce (Kimlan Light Soy Sauce)

sweet soy sauce (ABC Brand)

water

sugar

Soak the rice vermicelli in warm water for...

Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain the rice noodles in a colander.

Rinse the bean sprouts with water and set...

Rinse the bean sprouts with water and set aside to drain. Lightly coat the chicken meat with the corn starch. This step will tenderize the chicken.

Mix all the Seasoning Sauce ingredients in a...

Mix all the Seasoning Sauce ingredients in a small bowl. Set aside.

Heat up a wok or skillet on high...

Heat up a wok or skillet on high heat. Add the cooking oil. When the oil is heated, add the minced garlic. Stir-fry until aromatic or turn light brown. Add in the chicken and stir fry until the chicken turn white on the surface.

Add the rice vermicelli noodles and the Seasoning...

Add the rice vermicelli noodles and the Seasoning Sauce. Stir the rice noodles continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet. Add the bean sprouts and scallions. Stir-fry for another minute or until the bean sprouts are cooked. Dish out and serve immediately.

Super healthy, nearly raw Buddha bowl using rice vermicelli. This recipe is gluten free and vegan friendly

Rice Vermicelli Buddha Bowl

servings Rice vermicelli

Broccolini

Avocado

Iceberg lettuce

Cucumber

tbsp Black Sesame seeds

tbsp Coriander (Cilantro (finely chopped))

tbsp Mint Leaves (finely chopped)

Alfalfa Sprouts

tbsp Gluten free soy sauce

Radish

tbsp Vinegar

tsp Maple Syrup

Salt

tbsp tahini (heaped)

Turmeric powder

tsp Maple syrup

In an immersion blender add tahini, water, turmeric powder and maple syrup and combine until fully blended

Set aside to prepare bowl

Turmeric Tahini Dressing

Thinly slice radish and place into a bowl big enough to soak

Pour vinegar and maple syrup over radish

Sprinkle salt and mix all ingredients together. Cover with glad wrap and set aside in the fridge

Pickled Radish

Prepare rice vermicelli as instructed on packet and set aside to cool

Blanch or boil broccoli to your preferred tenderness, drain and set aside

Slice avocado and set aside

Slice lettuce into bite sized chunks and set aside

Slice cucumber into thin slices and set aside (I used a mandolin)

Roughly chop coriander  &amp; mint and set aside

Rice Vermicelli Buddha Bowl Preparation

Per serving bowl, place at the base cooked rice vermicelli and then lettuce

Add (separately) all chopped ingredients

Add alfalfa sprouts

Drizzle desired amount of soy sauce and turmeric tahini dressing

Place radish on top and sprinkle with black sesame. Enjoy with chop sticks.

Rice Vermicelli Buddha Bowl Construction

Rice vermicelli is one of the most important ingredients in Vietnamese cuisine. It is used in a lot of dishes including vermicelli noodle salads, noodle soups, and spring rolls. Learn how to cook vermicelli properly using this step-by-step guide.

How to Cook Vermicelli Noodles (No Mushiness or Clumping)

oz vermicelli noodles (dried)

Bring 6 cups of water to a boil.

Add 5 oz of vermicelli noodles and stir to evenly distribute the noodles in the water. Stirring helps prevent clumping.

After 2-3 minutes, pull out a noodle and taste for doneness. If they&#39;re still undercooked, keep cooking for another minute before testing again.

Pour the noodles into a colander and rinse with cold water.

Optional: If you are making a cold noodle dish like vermicelli bowls, let the noodles cool before using them. If using the noodles for a hot dish, you can use them right away.

Recipe video above. This is just a downright delicious and easy noodle stir fry that channels the flavours of everybody&#39;s favourite Singapore Noodles. Same sauce, same egg ribbons, and strips of red capsicum. But with chicken and bacon instead of having to make or hunt down Chinese BBQ Pork and peel fresh prawns! I&#39;ve also added bean sprouts and baby spinach for extra no-chop veg quota to turn this into a complete meal. This might not be traditional but it&#39;s quick, easy, tasty, and you can make it tonight!

Easy Singapore Chicken Vermicelli Noodles

g/3.5 oz dried vermicelli noodles ((not glass noodles))

tbsp light soy sauce (,

Chinese cooking wine ((Shaoxing wine, Note 2))

tsp curry powder ((Note 3))

tsp white sugar

tsp white pepper ((sub black pepper))

grams/ 5 oz skinless boneless chicken thighs

tsp cooking salt / kosher salt

tbsp plain oil ((canola, veg, peanut))

eggs (, whisked)

grams/3 bacon

brown onion (, finely sliced)

garlic (, finely minced)

red capsicum ((bell pepper), deseeded and finely sliced)

bean sprouts ((or more leafy greens))

baby spinach ((or other cook-able leafy greens

Sauce - Mix the sauce in a small bowl or jug.

Season chicken - Toss the seasoned chicken ingredients in a bowl.

Egg ribbons - Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm / 1/3&quot; strips. Separate. Voila! Egg ribbons!

Stir-fry - Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.

Noodles - Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. There will be noodle breakage - that&#39;s normal.

Finish - Toss through the egg ribbons (gently, just to disperse) then serve immediately!

Sometimes you want dinner to be cold. For those evenings, there's this make-ahead pork and rice noodle dish, offering a robust infusion of zing from garlic, fish sauce and tons of fresh herbs plus plenty of flexibility. Add more peanuts and basil, or go heavy on the mint and lime. Use pork tonight, and ground turkey or chicken the next time; it’s your choice. This basic formula is easily adapted, and the components pack up easily for a work lunch or another night’s dinner. To make this vegetarian, substitute semi-firm tofu, cut into 1/2-inch cubes, for the pork, and substitute a few tablespoons of soy sauce for the fish sauce.

https://static01.nyt.com/images/2018/09/16/dining/sc-pork-noodles/sc-pork-noodles-videoSixteenByNineJumbo1600.jpg

Romulo Yanes for The New York Times. Food styling: Vivian Lui.

Cold Pork Rice Noodles With Cucumber and Peanuts

peanut, canola or grapeseed oil

garlic cloves, pressed

pork

black pepper

fish sauce

brown sugar

sriracha or chile garlic sauce,

Persian

mint, leaves picked (about 1 cup)

Thai basil

peanuts,

limes,

NYT Cooking

https://static01.nyt.com/images/2018/09/16/dining/sc-pork-noodles/sc-pork-noodles-threeByTwoLargeAt2X.jpg

Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce, 2 to 3 minutes more. Set aside.

Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.

Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.

This is so easy and quick and restaurant quality! One of my favorite NYT cooking recipes to date. Made exactly as written with 1 tsp of sriracha and wouldn’t change a thing. The sauce that goes on top of the rice noodles is what makes it. Might experiment with pickling the cucumbers as per other reviewers’ recommendations next time but honestly it’s perfect as is. This is going to become one of my regulars on rotation

This is fantastic! I added a couple keffir lime leaves and ginger and cut the oil to 1 tbsp and did the 2 tbsp   4 fish sauce as recommended by readers. So good I think I’m gonna give myself a raise!

Delicious, easy, crowd-pleasing! 
Like another commenter, I reduced the fish sauce to 4 TBS, and I subbed in 1 TB of coconut aminos and 1 TB of water to make up the liquid. Kept it gluten and soy free that way (one son does have Celiac, but nobody has soy issues, it was a flavor thing.) Served warm. We liked a generous squeeze of lime juice. This one is going on the rotation for summer weeknights for sure, can’t wait to try with chicken or tofu!

Made this recipe as is tonight, except subbed ground chicken for ground pork, and it was an instant hit!! Loved it and next time will try the tip about marinating cucumbers in vinegar first.

Made recipe as written today with summer garden herbs and cucumbers for my gluten-free birthday meal. Really big hit with everybody. Shopping for ingredients took a little time, but the cooking was quick. Will probably try it with different options for protein and make many times in the future.

Per other cooks, I let the cucumber marinate in rice vinegar, sesame oil, & chili flakes while I prepared the rest.  Per others, I cut the fish sauce (2T for half recipe) and the sugar (1T for half recipe).  Also added some raw julienned carrots & red peppers at the end.  Used Thai basil and cilantro from the garden, no mint.  I didn't quite have enough sauce so bumped it up with some pasta water & a little stock.  It was absolutely delicious and we can't wait to have it again.

Used wheat noodles…it was what we had. Used ground chic. It was excellent. 
Very flexible recipe. Added scallions and cilantro. We’ll do this again, soon!

My rice noodles were moldy after I had prepared 3/4 of the meal so I pivoted and used japchae noodles and it turned out amazing.

I used soba vs. rice vermicelli and found it worked well. Also subbed tofu which absorbed the great spice/seasoning combo of fish sauce, black pepper, sriracha and garlic.  Also added chili crisp because I love the crunch. Added radish too for crunch. Great riffable recipe with many options in the future!

Delish!   Used this recipe for some leftover pork chops that had been grilled with soy sauce.  Just sliced them thinly.   Ate it warm and it was delicious, but will try it cold when I remember  to start cooking earlier.

Delicious and easy. Next time I'll reduce the sugar and squeeze on some lime at the end, in addition to adding lime slices for garnish.

No offense but 6 tbs fish sauce for 1 lb of pork is highly excessive. I would suggest to use 1-2 tbs and replace the remaining for oyster sauce and/or soy sauce. Trust me that you will get the umami depth taste and flavor with 1-2 tbs fish sauce, not 6 tbs ... Also,  4tbs sugar is too sweet, use 2-3 tbs and can always add more later. I would also add 1/4 c of water or broth diluted with 1 tsp cornstarch to make enough sauce to coat the noodles. Feel free to add some lemon juice but not tangy...

Fish sauce was overpowering. Use much less.

Have made twice according the recipe and it is phenomenal. But on subsequent endeavors, I have implemented the following changes that bring a bit of extra kick:
1) Cucumbers cut in matchsticks, shallots, and salt for 30 minutes. Rinse in ice cold water and drain very well. Dress with quality brown rice vinegar. 
2) Brown the ground pork alone first to get a good amount of color and texture. Double the black pepper. 
3) More fish sauce. Yes. More. I use over 7 tablespoons, close to 8. So long as it’s quality fish sauce. None of this replacing some of it with soy. Go big or go home you know?

I let the cucumbers soak in vinegar while I made it. Gave it a nice kick and no need to worry about soggy fresh cucumbers the next days cause they’re already a bit pickled!

Delicious! Reduced fish sauce to 4T + 1T soy sauce and flavors were spot on to our tastes

Used tempeh in place of the pork. Is a great meatless alternative.

I made this with ground turkey and it was awesome. (Agree with others re: soaking cucumber in mirin and using part soy sauce.) I added extra garlic, sliced scallions and minced a 1.5 inch chunk of ginger. Next time I’ll add a little jalapeño!

Delicious, even without all of the herbs, limes, and peanuts so don't worry if you don't want to go get those.  I had forgotten to add them in when packing my lunch and still found it delicious! 

Tweaks for the future:
- Easy to mix with salad greens for meal-prepping 
- Might not be necessary to salt the water; I find 6 TBS fish sauce to be salty enough for me
- To make ahead, I let the ground pork marinate in the sauce before stir-frying

I used much less fish sauce as suggested.  I also some extra lime juice, in addition to garnish.  My family couldn't get enough.

As others have noted, I reduced both the fish sauce and the sugar (4 tbsp and 2 tbsp, respectively). I also sliced the cucumber and allowed them to marinate in a mixture of sesame oil and rice vinegar with chili flakes while I cooked-- added more depth of flavor to the dish as a whole!

Loved this recipe - it is now in the weekly rotation. I followed suggestions and used less fish sauce and it was delicious. I also added fresh bird's eye chili for spice and served the whole thing hot (though it was also great cold the next day).

Really yummy, definitely a keeper. We modified slightly to lower fish sauce to 4 tbl, added 2 tsp soy sauce, and used 1 tsp sriracha (because I’m a wimp). We had Momofuku pickled cucumbers on the side and they were so good with it, we eventually threw them right in. 

We loved this.  I used zucchini instead of cucumber because I can’t eat cucumber, but I also served cucumber as a side option.  I also served the noodles warm instead of cold because it’s winter.  But wow, the flavor was amazing, and everyone agreed.

I followed some fellow reviewers' tips and reduced the fish sauce to 4 Tbl and added 1 Tbl of soy sauce. Used chile garlic sauce with a pinch of red pepper flakes for spice. And I added some sliced cherry tomatoes which added a pleasant burst of flavor and nice color. Delicious and gobbled up by the whole family. Note to self: double the recipe next time for lunch leftovers.

Really enjoyed this dish! I used 14 oz firm tofu plus 1/2 pound ground pork. Fried garlic and proteins separately. The dish packed more flavor than I thought it would have. Great use for lots of herbs. Made it for convenient lunches this week!

Delicious. I added extra cucumbers and next time I’d go even further and add sliced red bell peppers or other vegetable. The noodles and pork are so flavorful, it can stand up to a lot of fresh vegetables. It’s perfect for this time of year when the farmers market is in full swing and you have to figure out what to do with everything.

This was tasty, but too salty for me. Next time, I will reduce the fish sauce to 4 tablespoons. 

I made some changes so I wouldn’t have to go to the store, came out great anyway

1. Added Julian’d Carrots that cooked with the pork, garlic etc. mix 

2. Sub basil for cilantro 

3. 3 tablespoons fish sauce, 3 water. (This one was because my fish sauce is very high in sodium and I wanted to cut back). It did not taste under seasoned at all.

Curry-scented Singapore Rice Vermicelli Noodles tossed with plump shrimp and smoky sausage for a quick one-wok weeknight dinner that comes together in about 25 minutes.

Easy Singapore Rice Vermicelli Noodles with Juicy Shrimp

250 g raw shrimp, peeled and deveined

150 g smoked sausage, thinly sliced

eggs,

onion,

red bell pepper, thinly sliced

green bell pepper, thinly sliced

garlic cloves,

vegetable oil, divided

curry powder

oyster sauce

spring onions, sliced

Soak

the rice vermicelli in a large bowl of hot (not boiling) water for 5 to 8 minutes, until pliable but still slightly firm in the center. Drain well and let the noodles sit in the colander so excess water drips off. Wet noodles steam instead of stir-fry.

Whisk

the light soy sauce, oyster sauce, sugar, white pepper, and water in a small bowl until the sugar dissolves. Set it next to the stove, along with the sliced vegetables, so everything is within reach.

Sear

the shrimp in 1 tablespoon of oil in a wok or nonstick pan over high heat. Cook them in a single layer for about 1 minute per side, until pink and just curled, then transfer them to a plate. Pull them while they still look slightly underdone, since they finish cooking later.

Brown

the sausage in 1 tablespoon of oil over medium-high heat for about 2 minutes, until the edges crisp and the fat renders. Add the onion, carrot, and red and green bell peppers and stir-fry for 2 minutes, until crisp-tender and bright.

Stir

in the garlic and cook for 20 to 30 seconds, just until fragrant. Sprinkle in the curry powder and stir for 10 to 15 seconds to bloom its aroma, keeping everything moving so nothing scorches.

the drained noodles and pour the sauce over them. Toss with tongs for 2 to 3 minutes, lifting from the bottom, until the noodles turn evenly golden and absorb the liquid with no clumps.

Push

the noodles to one side and add the last tablespoon of oil to the empty space. Pour in the beaten eggs and scramble for 30 to 45 seconds, until they form small, glossy curds, then fold them into the noodles.

Return

the shrimp to the pan along with the white parts of the spring onions, and toss for about 1 minute until the shrimp are opaque and everything is heated through. Scatter the green slices over the top and serve right away with chili sauce on the side.

If the noodles look slightly wet when you first add the sauce, don&#8217;t worry. They absorb it within a minute or two of tossing. If they start to stick, add a splash of water, one tablespoon at a time.

Reminder

Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in a hot pan with a splash of water to bring back their springy texture.

Top 7 rice vermicelli recipes from across the web

The most viewed rice vermicelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Taiwanese Meefun

Fried Rice Vermicelli

Rice Vermicelli Buddha Bowl

How to Cook Vermicelli Noodles (No ...

Easy Singapore Chicken Vermicelli N...

Cold Pork Rice Noodles With Cucumbe...

Easy Singapore Rice Vermicelli Nood...

Top 7 rice vermicelli recipes from across the web

The most viewed rice vermicelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taiwanese Meefun

Fried Rice Vermicelli

Rice Vermicelli Buddha Bowl

How to Cook Vermicelli Noodles (No ...

Easy Singapore Chicken Vermicelli N...

Cold Pork Rice Noodles With Cucumbe...

Easy Singapore Rice Vermicelli Nood...

The most viewed rice vermicelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine