Malaysian Fried Rice Vermicelli Food

PENANG FRIED RICE NOODLES

Penang Fried Rice Noodles image

Provided by Alexis Touchet

Categories Egg Stir-Fry Dinner Lunch Sausage Shrimp Noodle Green Onion/Scallion Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
2 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten with a pinch of salt
1/2 pound peeled and deveined large shrimp
1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks' Notes), sausage thinly sliced crosswise
2 large garlic cloves, finely chopped
1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
Lime wedges for serving
Special Equipment
A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet

Steps:

Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
Stir together soy sauce and water, then reserve.
Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
Remove pan from heat and stir in eggs. Serve immediately.

MALAYSIAN FRIED RICE VERMICELLI

Malaysian fried rice vermicelli image

This fried mee hoon rice vermicelli is a popular addition to any Malaysian meal. Here, served with chicken and a soy seasoning, it provides a quick, no-fuss, one-pot meal

Provided by Mandy Yin

Categories Dinner, Lunch

Time 20m

Yield Serves 2

Number Of Ingredients 13

Ingredients

3 tbsp flavourless oil
3 cloves garlic, 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)
200g rice vermicelli, soaked in cold water for at least 30 minutes, then drained
a large handful bean sprouts
2 spring onions, finely sliced
3 tbsp light soy sauce
1 tbsp oyster sauce, (or replace with ½ tsp salt to make it vegan)
1 tsp white sugar
½ tsp ground white pepper
fried egg or omelette, to serve (optional)
fresh chillies in soy sauce, to serve (optional)
sambal, to serve (optional)

Steps:

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.
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.
This works well served with a fried egg or thinly sliced omelette, as well as any sambal or finely cut chillies in a light soy sauce.

Nutrition Facts : Calories 733 calories, Fat 24.2 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 6.3 grams sugar, Fiber 2 grams fiber, Protein 36.2 grams protein, Sodium 4.2 milligram of sodium

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