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Fried Rice Vermicelli

Rice vermicelli is also called beehoon or meehoon in Malaysia and Singapore.


1/2 pack rice vermicelli (8 oz)
2-3 cloves garlic (chopped)
1 big handful of fresh bean sprouts
3 stalks scallions (cut into 2-inch length)
1 boneless & skinless chicken breast (cut into small pieces)
1/2 teaspoon corn starch (to marinate the chicken)
4 tablespoons oil


4 tablespoons light soy sauce
1 tablespoon sweet soy sauce
4 tablespoons water

1 tablespoon sugar

3 dashes of white pepper powder


Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Set aside to drain the excess water. Rinse the bean sprouts with water and set aside to drain excess water. Lightly coat the chicken meat with the corn starch.

Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Add in the chicken meat and stir fry until the chicken is half done.

Add in the rice vermicelli and then follow by the seasonings. Stir the rice vermicelli continuously to blend well with the seasonings. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet, then add in the bean sprouts and chopped scallions. Stir-fry for another minute or until the bean sprouts are cooked.


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