Featuring chewy vermicelli and vegetables cooked in a umami, flavor-packed sauce, this fried rice vermicelli is comfort food at its best. Ready in 30 minutes and requires minimal prep, this dish makes the perfect fuss-free weeknight dinner.
We are huge fans of simple stir-fry noodles. Other than fried bee hoon, we also love making mee Siam, vegan pad Thai, and Indonesian-style noodles, like my bami goreng.
One of my fondest memories growing up is following my mum to the morning market. After picking up everything we need for the week, we always stop by a street vendor for breakfast, where my go-to order is fried vermicelli, fresh off the wok.
Fried rice vermicelli is not only a popular Malaysian street food but can also be found in other regions of Asian, including China, Singapore, and Taiwan. This recipe attempts to recreate the Malaysian version, which uses fewer ingredients yet remains incredibly flavorful.
While it is hearty enough to be enjoyed on its own, I love pairing it with Chinese sides like tofu dumplings, Chinese eggplant, and vegan wontons.
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💚Why you will love fried bee hoon
- A quick and easy Malaysian noodle dish ready in 30 minutes
- Satisfying, delicious, and packed with flavors
- Highly versatile - feel free to swap or add ingredients to make it your own!
🍜What you will need
- Rice vermicelli - Long, thin strands of white noodles; it is common in Asian cooking.
- Shallots - Can be replaced with 1 large red onion.
- Tofu - Use extra-firm or firm, drain and pressed beforehand using a tofu press or by stacking something heavy on top.
- Maple syrup - Can be substituted with honey, agave, or sugar.
- Dark soy sauce - A thicker, richer version of regular soy sauce, it adds depth of flavor. Can be substituted with regular soy sauce.
🍜Cooking vermicelli noodles
Rice vermicelli should be cooked before adding to stir-fries. My go-to way is to soak them in boiling water.
To do so, bring a pot of water to a boil, then add the noodles and soak for 2-3 minutes, until al dente. Drain and rinse them under cold water. They are now ready to be added to your stir-fry!
Tip: Avoid overcooking vermicelli. Overly mushy noodles clump together easily and is hard to cook with.
✨Variation and substitutions
- Vegetables - Feel free to use other veggies, including broccoli florets, Chinese greens (bok choy, choy sum, etc), mushrooms, and bell peppers.
- Tofu - Can be substituted with other protein sources, including vegan chicken breast chunks, chicken chunks, scrambled eggs, or thin slices of pork/chicken.
- Make it spicy - Add a generous pinch of chili flakes to the stir-fry. You can also drizzle on sriracha right before serving.
🔪How to make fried rice vermicelli
Step 1: Combine all ingredients needed to make stir-fry sauce. Set aside.
Step 2: Combine tofu cubes with cornstarch and salt in a container. Toss until tofu cubes are well coated.
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Step 3: Heat some oil in a non-stick wok or pan, then add tofu cubes. Cook for 2-3 minutes on each side, or until most sides are browned. Set aside.
Step 4: Add the shallot to the pan and fry until translucent. Stir in garlic and fry for a minute until fragrant.
Step 5: Add the carrots and fry for 2 minutes, then add the cabbage. Cook another 1-2 minutes, or until veggies are tender.
Step 6: Stir in bean sprouts, noodles, and tofu. Pour in the sauce, and fry until the ingredients are hot. Your fried rice vermicelli is ready to be served.
✔️Helpful tips
- Avoid overcooking vermicelli - They will turn overly mushy and clump together, making it harder to cook with.
- Stir noodles with chopsticks - Instead of tossing noodles with a spatula when stir-frying, a pair of chopsticks works better to separate the strands.
- Serving noodles - This recipe pairs well with other Chinese side dishes, including my tofu lettuce wrap, Chinese eggplant, or Chinese ABC soup.
- Storing leftover noodles - Store leftover fried rice vermicelli in an airtight container for 4-5 days. Reheat in the microwave or on the stove, adding a splash of water if needed.
❔Commonly asked questions
It is recommended to soak vermicelli until al dente before cooking or adding it to dishes such as stir-fries.
Vermicelli only needs to be soaked in hot water for 2-4 minutes. Alternatively, you can soak them in room-temperature water for 30 minutes until pliable.
To prevent noodles from clumping, especially when stir-frying, it is important to pre-soak them until al dente. Overcooked noodles will turn mushy and tend to stick together.
Rinsing vermicelli noodles under running water immediately after cooking or soaking stops the cooking process. This helps prevent noodles from turning overly mushy and soft.
📖 Recipe
Stir-fry Rice Vermicelli Noodles (Fried Bee Hoon)
Ingredients
For the stir fry
- 8 oz dried rice vermicelli
- 2 small shallots thinly sliced
- 3 cloves garlic minced
- 1 medium carrot julienned
- 2 cups shredded cabbage
- 1 cup bean sprout
For the stir-fry sauce
- 2 tablespoon soy sauce or tamari/shoyu (use gluten-free if neede)
- 1 tablespoon shaoxing wine
- 2 teaspoons maple syrup
- 2 teaspoon sesame oil
- 1 tablespoon dark soy sauce (optional, but recommended)
For the tofu
- 1 14 oz block extra-firm or firm tofu drained, pressed and cubed
- 1 ½ tablespoon corn starch
- ½ teaspoon salt or to taste
Instructions
- Cook rice vermicelli by soaking them in boiling water for 2-3 minutes, until al dente. Drain and rinse under cold water.8 oz dried rice vermicelli
- Using a pair of kitchen shears, cut them into shorter strands. Set aside.
- Combine all seasonings needed to make the stir-fry sauce.2 tablespoon soy sauce , 1 tablespoon shaoxing wine , 2 teaspoons maple syrup, 2 teaspoon sesame oil , 1 tablespoon dark soy sauce
- In a sealed container, place tofu cubes with cornstarch and salt. Place the lid on and toss until tofu cubes are well coated.1 14 oz block extra-firm or firm tofu , 1 ½ tablespoon corn starch , ½ teaspoon salt
- Heat ½ tablespoon of oil over medium-high in a cast iron or non-stick wok.
- Add tofu cubes and pan-fry for 2-3 minutes on each side or until most sides are golden. Set aside.
- Heat another ½ tablespoon of oil in the wok, then add shallot. Saute until translucent, about 2-3 minutes.2 small shallots
- Add garlic, and fry for a minute until fragrant.3 cloves garlic
- Add carrot to the wok, and cook for 2 minutes.1 medium carrot
- Add cabbage and cook for 1-2 minutes or until veggies are tender.2 cups shredded cabbage
- Stir in bean sprouts, cooking for another minute.1 cup bean sprout
- Now, add noodles and tofu. Pour in stir-fry sauce and toss until the noodles are hot.
- Give it a taste, adding more soy sauce if needed. Your fried rice vermicelli is ready to be served.
Notes
- Avoid overcooking vermicelli - They will turn overly mushy and clump together, making it harder to cook with.
- Fry noodles with chopsticks - Instead of tossing noodles with a spatula when stir-frying, a pair of chopsticks works better to separate the strands.
- Storing leftover noodles - Store leftover fried rice vermicelli in an airtight container for 4-5 days. Reheat in the microwave or on the stove, adding a splash of water if needed.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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