Served as main course for 4
Spicy Rice Vermicelli is a popular noodle dish in Malaysia. It’s delicious, appetizing and a crowd pleaser. It can be served either hot or in room temperature. But we prefer to have this dish in room temperature. Enjoy!
Ingredients
- 1 pack rice vermicelli
- 250 grams chicken
- bean curd
- 3 eggs
- 2 limes
- 1 ts sugar
- a pinch of salt
- 4 tbs soy sauce
- 4 tbs fish sauce
- a dash of sesame oil
Spice
- 4 red chilies
- 5 shallots
- 4 garlic
Steps
- Bring a medium saucepan of water to boil. Boil rice vermicelli for 15 minutes until they turn soft. Drain and set aside.
- In the meantime, cut the chicken and bean curd into small pieces.
- Heat up a work with some oil and beaten eggs into an omelet. Cut into small pieces and set aside.
- For the spice, mix chilies, shallots, and garlic in an electric blender and grind finely. If you don’t have electric blender, boil the chilies, shallots. and garlic so they become softened. Crush them using spoon and mix well.
- Heat oil in a work. Add spice mixture and stir fry for about 1 minute.
- Add chicken and stir fry until it’s cooked.
- Add bean curd pieces and stir fry.
- Add the vermicelli and keep stirring until the spice mixture has spread evenly. Add the omelet. Add sugar, salt, soy sauce, fish sauce, and sesame oil. Mix well.
- Serve in a plate and garnish with lime. Enjoy.
