Fried Vermicelli with Chicken

You could never go wrong with this inexpensive and easy main course recipe!
3 Pax
COOK TIME                      
40 Minutes


4-5 tbspOil
1/2 packVermicelli
3 clovesGarlic, minced
Handful Bean Sprouts (Optional)
Dried Shrimps, soaked
Scallions cut long, lengthwise
Boneless Chicken Breast, cubed
1/2 tspCornstarch for the Chicken Marinade
4 tbspSoy Sauce
1 tbspSweet Soy Sauce
4 tbspHot Water


1Soak noodles in water for 30 minutes, set aside in a colander.
2Rinse the bean sprouts and scallion.
3Coat chicken breast with corn starch.
4Mix all the sauces together and set aside.
5Pound the shallots and dried shrimps together in a mortar.
6Heat wok, add in the chicken and stir-fry it. Add in the pounded ingredients.
7Add in the noodles and all the sauces, making sure it is evenly distributed and seasoned well.
8Add in the sprouts and scallions.
9Fry until it is fully cooked, adding in hot water to make sure the noodles are soft yet chewy.
Vermicelli is a staple ingredient in Malaysian cooking that’s perfectly paired with soy sauce, oyster sauce and other great condiments, as it soaks up all the flavour.

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