Authentic pan fried rice vermicelli recipe


It is the term people in foreign countries give the way the locals prepare the rice vermicelli in Singapore. So it is futile khổng lồ look for Singapore noodles in Singapore, but available in Chinese restaurants, especially Cantonese restaurants in other countries.

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So Singaporeans will be pretty bewildered khổng lồ see that there is one stir-fried bearing their country’s moniker when they visit places like the United States, Hong Kong, Australia, Canada, và the UK. It is one of the common items on the thực đơn of the Hong Kong phụ vương chaan tengs.

Rice vermicelli is called bee hoon, mee hoon, thin rice noodles, or mai fun by the locals, which is the pronunciation of the two Chinese words of the same meaning, 米粉, in different dialects. It is a street food that you can find in every nook và cranny of the city. This type of noodles should be available in most Asian grocery stores.

Singapore is famous for its food. According lớn the MICHELIN Guide Singapore, there are 38 starred restaurants in a small island city-state which is only 739.1 km square.

But rice vermicelli is street food, right at the opposite over of the spectrum. So isn’t it worth it for us khổng lồ try?

If you are squeamish about street food, you may be surprised that Liao tín đồ Chicken Rice Noodle siêu thị by hawker Chan has received one star according lớn the MICHELIN Guide 2017.

So let’s dive in and look at the famous Singapore noodles that are world-famous.

1. How is the vermicelli prepared in Singapore & other countries

Singapore noodles 星洲炒米 is the name given to lớn any stir-fried noodles prepared by following the method used by the hawkers in Singapore. Nevertheless, different hawkers use seasonings & ingredients that appeal to them, and therefore there is no one standard method to cook it.

Singaporean staying abroad integrate the local ingredients into their cooking style. Eventually, the stir-fried noodles evolved into a new form và were termed Singapore noodles since the Singaporeans prepare it.

List of ingredients lớn cook the Singapore noodles. From đứng đầu left to right bottom: eggs, chicken, shrimps, cabbage, bean sprouts, carrots, dry shrimps, scallions, garlic, onions.

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2. Street food style vs. Curry powder version Singapore noodles

Before I move on to lớn the recipe section, here is the comparison between the Singapore noodles overseas & the local street food style ‘economy’ fried noodles at the hawker stores in Singapore.

a. The Singapore version

The vermicelli is presoaked in water, drained, và set aside. The hawker will saute some chopped garlic & onion with vegetable oil or lard, then stir-fried with a few shrimps, squid, and meat. Some hawkers also add an egg. The egg is either scrambled eggs or make an omelet first, then cut it into thin strips.

The common seasonings are soy sauce, oyster sauce, tomato ketchup, trắng pepper và sesame oil. Fish sauce and Shaoxing wine are occasionally added for the extra kick. Choy sum, cabbage, carrot, và bean sprouts are the common vegetables for stir-fried noodles.

Some stores are selling fried noodles cooked with a minimal amount of ingredients, usually selling cheap & serving as the daily breakfast. This barebone version is available in each corner of Singapore which the locals điện thoại tư vấn economic fried bee hoon 經濟米粉.

The local likes lớn eat noodles with sambal & pickled green chilies as condiments lớn heat things. Some people also like to địa chỉ cửa hàng fried shallot khổng lồ the noodles.

b. Singapore noodles in other countries

The fried noodles named Singapore noodles in non-Asia countries are different from what you can find in Singapore.

Most of these Singapore noodles recipes include Madras curry powder as one of the ingredients, which the local hawkers never use. In Malaysia (where I live), tomato ketchup is a common ingredient. One of the cookbook by Chef Alan Koh even include Worcestershire sauce.

Capsicum (red bell peppers) is the favorite vegetable for the stir-fried of choy sum is not available. Sometimes you may also have bok choy 白菜 in some recipe.

The overseas version gives the barebone street food a luxury spin, with more ingredients ranging from plump shrimp, and chicken breast meat lớn Chinese barbeque pork.

Singapore noodles: Final stage of stir-frying.

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3. The secret to lớn making the rice vermicelli noodles springy và not clumping together

This article will attempt khổng lồ improvise the classic Singapore street food style fried noodle with a twist, not so much of the ingredient, but the METHOD OF COOKING.


I have seen many hawker stores offering rice vermicelli that clumps together with a soggy và sticky texture. Either they are missing out on something or just taking the easy way out.

This mistake happened lớn me too, before I started lớn dig deeper lớn find a better way lớn prepare the noodles.

After a series of tests, I finally deciphered the mystery code that had bothered me all this while. Hopefully, this is one small contribution to lớn finding out how khổng lồ prepare the best Singapore fried vermicelli recipe.

Here is what I have tested while verifying this Singapore noodles recipe:The purpose: is to solve two problems as below:

1. The rice vermicellis stick to lớn each other và to the wok (or a large skillet) while stir-frying. 2. The rice vermicellis become soggy & clump up.

What I want khổng lồ achieve:

1. Lớn obtain a springy texture.2. To shorten the stir-frying time. (The longer I fry it, the stickier it becomes).

The cooking method is: Blanch the vermicelli in hot water & cool it immediately in cold water.

The result:

This method works và creates springy texture vermicelli that is not clumpy. Since it has been blanched và partially cooked, I only stir-fry it briefly over medium-high heat & never have any sticky problems.

Why is this cooking method work?

I am not entirely sure why it works, but the closest explanation is that most of the starch has been washed away by blanching it, & hence they become less sticky (and more springy). For the same reason, it is unlikely lớn stick together. Furthermore, after blanching, the immersion in cold water will stop further cooking immediately, preventing the vermicelli from overcooking và turning soggy.

A closer look at the Singapore noodles.

4. Eight tips and useful notes khổng lồ cook the best Singapore noodles

a. Choice of ingredientsThe meat.Chinese barbeque pork is the most common ingredient (Char Siu / 叉烧). Cut the Char siu into fine julienne. Alternatively, substitute for thin slices of chicken breast meat. The meat is best marinated with light soy sauce, cornstarch, và a pinch of salt.The vegetables.The most common greens for the Singapore street food version are bean sprouts, Choy Sum, napa cabbage, & carrots. Some cooks also use red onions và snow peas for its crunchiness, and some spring onions (green onions) as garnish. As for the bean sprouts, you should divide it into two portions. địa chỉ one khổng lồ the vermicelli during frying, & throw in the remaining to the wok just before turning off the fie so that they will still be crispy.Dry shrimps.Since non-Asians may not be familiar with dry shrimps, so it is anacquired tastefor some people. It has a strong umami flavor & is considered an essential tòa tháp in the recipe. You need to wash the dry shrimp with water and soak it for twenty minutes before cooking them. Alternatively, soak it in hot water for five minutes and drain it.Dried Chinese mushrooms.Soak the dried Chinese mushrooms until they become soft & hydrated. The soaking will take from one hour lớn overnight, depending on how large and hard the mushrooms are. Since mushrooms are more expensive than other ingredients, hawkers usually bởi vì not use them. However, most restaurants use it due to lớn its aroma.b. Cooking techniquesBlanch the vermicelli in boiling water, drain it, and quickly cool in cold water before stir-frying. The cold water treatment is the standard procedure for cooking wonton noodles. I find that it works best for the rice vermicelli too, và it produces a springy texture và is less sticky.Soak the vermicellifor two hours or until thoroughly hydrated and soft before stir-frying. This method is simple to execute, but the texture of the vermicelli will not become springy. The vermicelli will tend to clump together during stir-frying. It is pretty common among the hawkers because this method is simple to take much less time, especially when they need to prepare in large quantities.Pan-fried the softened vermicelli(using either one of the methods above) in a hot wok until slightly brown và crispy before starting lớn stir-fry with other ingredients. Chef Pang Fah suggests this technique in his cookbook, but I vì not like the lumpy texture & not springy. The pan-fried steps do create an additional aroma that resemblesstir-frying over high heat(镬气)The amount of rice vermicelli in the recipe refers to lớn the dry weight before blanching. After the blanching, the weight of 200g of dry vermicelli becomes 488g.

The Singapore Noodles Recipe

"Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different from the overseas version that includes curry powder in the recipe.

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes


Ingredients A

3 tbsp oil2 eggs

Ingredients B

1 tbsp chopped garlic1 medium size onion

Ingredients C

80 g chicken breast meat, cut into julienne50 g medium size shrimps, deveined, wash with salt & drained40 g cabbage, cut into julienne20 g carrot, cut into julienne50 g bean sprout10 g chopped scallions

Ingredients D (seasoning)

1 tbsp chili sauce1/8 tsp ground white pepper



Bring a pot of water to lớn boil. Blanch the rice vermicelli until soft, which will take about one minute.Remove the vermicelli, place it in a pot of cold water. Let it cools down khổng lồ room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.Soak the dry shrimps in hot water for 30 minutes. Drained.Cut cabbage và carrot into julienneCut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce và one teaspoon of vegetable oil. Marinate for ten minutes.


Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions và garlic.Add the breast meat, dry shrimps, shrimps và stir-fry until they are cooked.Add the cabbage và carrot and stir-fry for another minute. Push all the ingredients lớn the side of the wok.Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients lớn the bottom of the wok and mix with the eggs.Add the vermicelli, 2/3 of the bean sprouts & the seasonings (ingredients D). Phối well with the vermicelli.Turn khổng lồ high heat & stir-fry until aromatic.Turn off the heat. địa chỉ cửa hàng the remaining bean sprouts và mix well.Top with chopped scallion và serve.

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Nutrition Information:



Serving Size:

1Amount Per Serving:Calories: 1130Total Fat: 58gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 565mgSodium: 5048mgCarbohydrates: 92gFiber: 7gSugar: 22gProtein: 62g

© KP Kwan
Cuisine:Chinese/Category: Main Course

Frequently asked questions

1. Can I use black pepper instead of trắng pepper?

You can substitute white pepper with đen pepper, but most Asian prefer lớn cook with trắng pepper.

2. Can I premix the seasoning?

If you are not confident in adding the seasoning (soy sauce, ketchup, etc. Directly into the wok, it is a wise to premix all the seasonings to become a sauce mixture in a small bowl. Then pour the sauce into the hot wok and stir-fry with the noodles.

3. Vì chưng I need the chicken stock to cook the noodles?

You bởi vì not need chicken stock or chicken broth khổng lồ cook Singapore noodles. The seasonings & flavor from the ingredients are already sufficient.

4. How khổng lồ cook vegan Singapore noodles?

The best practice is lớn omit the meat & substitute with firm tofu as the protein sauce.

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