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Delicious Stir-Fried Wide Noodles with Rice Vermicelli

Experience a quick and flavorful dish with chewy rice vermicelli, fresh vegetables, and your choice of protein, all stir-fried to perfection.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5.3 oz thin dry rice vermicelli Soak in warm water until limp
  • 2 tablespoons neutral oil (canola or peanut recommended)
  • 4 oz protein of choice (chicken, shrimp, or tofu)
  • 4 cloves garlic, minced
  • 3 eggs eggs (use 2 if adding meat)
  • 5.3 oz Chinese broccoli (gai lan), roughly chopped
  • 1/4 to 1/2 cup water Adjust as needed while cooking
  • 1 tablespoon soy sauce Use low sodium for a healthier option
  • 1 tablespoon Golden Mountain Sauce Substitute with oyster sauce if needed
  • Few dashes black or dark soy sauce For richness
  • 1/4 teaspoon ground white pepper
  • 4 teaspoons sugar
  • 1-2 Thai chilies (optional, to taste) For chili vinegar
  • 2-3 tablespoons white vinegar

Method
 

Preparation
  1. Soak the rice vermicelli in warm water until fully limp, approximately 5-15 minutes. Drain and cut the noodles in half if you prefer shorter strands.
  2. In a small bowl, submerge chopped Thai chilies in vinegar and let them soak for an added kick.
Cooking
  1. Heat a wok over high heat and add the neutral oil. Once shimmering, add your protein of choice and cook until nearly done, then set aside.
  2. In the same wok, add minced garlic and sauté for about 30 seconds until golden and aromatic.
  3. Crack in the eggs and stir until just set.
  4. Add the soaked rice vermicelli along with 1/4 cup of water, stirring to combine all the flavors.
  5. Mix in the soy sauce, Golden Mountain sauce, black soy sauce, sugar, and white pepper until liquids are absorbed and noodles are glossy.
  6. Reintroduce the cooked protein and stir well, adding more water if noodles are drying out.
  7. Toss in the Chinese broccoli until just wilted and serve immediately with chili vinegar on the side.

Notes

Keep the wok moving during cooking to prevent sticking; if needed, splash more water into the wok. Store leftovers in an airtight container in the fridge for up to 2 days.