Fried rice vermicelli
This fried mee hoon rice vermicelli is a popular addition to any meal, and from a busy parent’s perspective a godsend as it provides a quick, no-fuss, one-pot meal. You will find this at many hawker stalls, available at all times of the day, in Malaysia. It is also a perfect dish for any potluck or dinner parties, as it can be scaled up and cooked a day or so in advance, and simply warmed up in a microwave before tucking in.
20 MINUTES | SERVES 2 | EASY
flavourless oil 3 tbsp
garlic 3 cloves, finely chopped skinless chicken thighs or breasts finely sliced (or you can use any other meat, small raw prawns or, to make it vegan, use fried tofu puffs or robust vegetables such as carrots or green beans)
rice vermicelli 200g, soaked in cold water for at least 30 minutes, then drained
bean sprouts a large handful
spring onions 2, finely sliced SEASONING
light soy sauce 3 tbsp
oyster sauce 1 tbsp (or replace with ½ tsp salt to make it vegan)
white sugar 1 tsp
ground white pepper ½ tsp fried egg or omelette to serve (optional)
fresh chillies in soy sauce to serve (optional)
sambal to serve (optional)
1 Heat the oil in a wok over a high heat for at least 1 minute before adding the garlic. Stir-fry quickly and then add the chicken, cooking for 1 minute, stirring frequently.
2 Add the vermicelli and seasoning with 1 tbsp of water. Stir-fry for 3-5 minutes depending on how dry you like your noodles. Add the bean sprouts and spring onions. Stir-fry for another minute to incorporate everything.
3 This works well served with a fried egg or thinly sliced omelette, as well as any sambal (recipe on page 89) or finely cut chillies in a light soy sauce.
PER SERVING 733 kcals | fat 24.2G saturates 3.2G | carbs 91G | sugars 6.3G fibre 2G | protein 36.2G | salt 4.2G