Chinese Vermicelli Noodles

DSC_0304A very basic yet flavorful vermicelli rice noodle recipe. With this base, you can try a variety of different flavors of your choice.

For instance, you could omit the hoisin sauce and keep it simple. Also add a tbsp of  curry powder to it to make a Singaporean version of vermicelli noodles. You could also add chicken or shrimp in place of pork or a mixture of proteins to get a mixed version. Add different vegetables of your choice.


Onion – 1 (sliced)

Green onion –half a bunch (chopped)

Chinese Cabbage – a small pc (sliced)

Carrot – 2 (shredded)

Garlic – 5 cloves (sliced)

Pork – 200 gms (sliced thin and small)

Eggs – 3

Vermicelli Noodles – 1/2 pkt

Soy sauce – 4 tbsp

Hoisin sauce – 2 tbsp

Sesame Oil – 1 tbsp

White pepper – 1 tsp

Salt – to taste



  • Soak the dried noodles as per package instructions. Shake the noodles to separate the noodle strands and then strain in a colander.


  • Heat oil in a pan, add 2 tsp oil and scramble the eggs. Remove and set aside. 


  • In the same pan, add 2 tbsp of oil, add the pork, 1-2 tsp of soy sauce and stir fry for about 5 minutes till tender. Remove and set aside. DSC_0279DSC_0280
  • Add 2 tbsp of oil and saute garlic and onion till golden in color.DSC_0291
  •  Add cabbage, carrot, bok choy and spring onion. Stir till vegetables are soft. DSC_0296
  • Add the soy sauce, hoisin sauce and sesame oil. DSC_0298
  • You can optionally add a chicken bouillon cube to taste.
  • Add in the scrambled eggs, spring onion, noodles and ground white pepper and salt to taste.DSC_0299DSC_0300
  • Toss the noodles to evenly mix in with the vegetables. DSC_0301

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