Fried vermicelli is a familiar dish in many Chinese homes. It is versatile, comforting and a wonderful way to bring together different ingredients in one pan.
For this version, shredded chicken adds a tender texture, while minced pork gives the dish extra flavor. Shiitake mushrooms provide an earthy aroma, and cabbage and carrots add natural sweetness and color. Thin rice vermicelli absorbs the savory seasoning, bringing all the ingredients together.
I love recipes like this because they are practical for everyday cooking. You can use leftover cooked chicken, prepare the vegetables ahead of time and adjust the ingredients according to what you have in the fridge.
Serve this fried vermicelli as a main dish for lunch or dinner. If you enjoy simple Chinese home cooking, you might also like exploring other Cantonese-style stir-fried noodles and rice dishes at Spoon & Story Kitchen.
For another stir-fried eggs recipe, try my Soy Sauce Chow Mein (Hong Kong–Style) , Salmon, Crab Stick & Baby Scallop Egg Fried Rice.
You may also like more everyday recipes
Chinese-Style Stir-Fried Rice Vermicelli with Chicken and Pork
Ingredients
Main Ingredients
Stir-Fry Sauce
Steps
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Marinate the Beef
Soak the dried rice vermicelli to warm water according to the package instructions until softened but not mushy.
Drain thoroughly and set aside. If the strands are too long, cut them into shorter lengths.
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Prepare the Ingredients
Shred the cooked chicken. Soak the dried shiitake mushrooms until soft, remove the stems and slice them.
Cut the cabbage and carrot into thin strips. Mince the garlic and chop the green onions.
Mix all the seasoning sauce ingredients in a small bowl.
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Cook the Minced Pork
Heat 1 tablespoon of cooking oil in a wok over medium-high heat.
Add the minced pork and stir-fry until it changes colour and is cooked through. Break up any large clumps and transfer to a plate.
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Stir-Fry the Vegetables
Add another tablespoon of oil to the wok. Add the garlic and shiitake mushrooms and stir-fry until fragrant.
Add the carrots and cabbage and cook for 2–3 minutes, until the vegetables begin to soften.
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Add the Chicken and Vermicelli
Return the cooked minced pork to the wok and add the shredded chicken. Add the drained rice vermicelli and pour in the seasoning sauce.
Gently toss everything together using chopsticks or tongs. If the vermicelli looks dry, add a little water or mushroom soaking liquid, one tablespoon at a time.
Finish and Serve
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Continue stir-frying for another 2–3 minutes, until the vermicelli is heated through and the ingredients are evenly mixed.
Add the green onions and sesame oil, toss briefly and taste.
Adjust the seasoning if needed and serve hot.
Cooking Tips 烹飪技巧
- Do not oversoak the vermicelli: Soak until softened but still slightly firm to prevent the strands from breaking during stir-frying.
- Drain thoroughly: Excess water can make the finished dish soggy.
- Use cooked chicken: Leftover poached chicken or rotisserie chicken works well for this recipe.
- Add liquid gradually: If the vermicelli looks dry, add a little water or mushroom soaking liquid at a time.
- Adjust the vegetables: You can add bean sprouts, celery or sliced onions according to your preference.
- Season to taste: Adjust the soy sauce and oyster sauce to suit your preferred level of saltiness.
