Skip to content

Fish, East Asian

Taiwanese stir fried rice vermicelli with shrimp

Taiwanese stir fried rice vermicelli with shrimp is a wok dish for 4 people, ready in 30 minutes, rated easy, for about €3.90 per serving. The trick is to soak the vermicelli in hot water instead of boiling them, so they stay firm once stir fried with the shrimp, mushrooms, cabbage and carrots.

Rice vermicelli stir fried in a wok, with shrimp, mushrooms and carrots, it's light and it comes together fast.

Taiwanese stir fried rice vermicelli with shrimp
Total time
30 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Here the vermicelli stay soft without turning gluey, the shrimp keep some bite, and the vegetables add crunch to every forkful. Cabbage and carrots cut into thin strips mix with juicy mushrooms, and soy sauce with a touch of sesame oil gives that aroma you find in Taiwanese wok cooking, without anything heavy or greasy.

This is the kind of dish you make on a weeknight when you want something quick and satisfying, since the whole thing comes together in thirty minutes flat. Mon Chou likes to slip it into family menus, kids tend to go straight for the shrimp, and the vermicelli are easy to eat even with a fork if chopsticks aren't quite mastered yet.

The ingredients

4 people

Pantry

  • Rice vermicelli 250 g
  • Soy sauceoften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 1 tsp
  • White pepperoften in the pantry 1 pinch
  • Neutral oiloften in the pantry 3 tbsp

Fish counter

  • Peeled shrimp 300 g

Fruits and vegetables

  • White mushrooms 200 g
  • White cabbage 200 g
  • Carrots 2
  • Shallots 2

Allergens Shellfish, Soy, Gluten

The step by step recipe

  1. Soak the vermicelli in very hot water for ten minutes, then drain them. 10 min

    Cut them with scissors, they'll be easier to stir fry.

  2. Slice the shallots, mushrooms and cabbage, and grate or cut the carrots into thin strips.

    Mushrooms cut into thick slices stay juicy.

  3. Stir fry the shrimp in the oil for two minutes over high heat, then set them aside. 2 min

    As soon as they turn pink, take them out.

  4. In the same wok, brown the shallots, then the mushrooms, cabbage and carrots. 6 min

    Let the mushrooms color before stirring.

  5. Add the vermicelli, soy sauce and a little of the soaking water, and toss briskly with chopsticks. 3 min

    Add the water little by little, the vermicelli should stay dry.

  6. Return the shrimp to the wok with pepper and sesame oil, and serve right away.

    Pour the sesame oil off the heat to keep its aroma.

Our tips to get it right

  • Drain the vermicelli well before adding them to the wok, otherwise the extra water makes them soggy and the dish turns mushy.
  • Keep the heat high from start to finish, the wok needs to stay hot so the vegetables stay crisp instead of releasing water.
  • Prep and cut every ingredient before you turn on the heat, the cooking moves fast and you won't have time to improvise halfway through.

The variations

  • Swap the shrimp for thinly sliced chicken or pork, cooked the same way and set aside before the vegetables.
  • For a vegetarian version, skip the shrimp and add diced firm tofu, seared before the vegetables go in.
  • For kids in a hurry, cut the vermicelli a bit shorter and go easy on the pepper, the dish still tastes great with less kick.

What to serve it with

  • A light ginger broth to start
  • Plain steamed vegetables
  • A mild green tea

Storage

Store leftovers in the fridge in a sealed container for up to 2 days, the vermicelli lose a bit of bite beyond that. Reheat in a pan or wok over high heat with a splash of water, so it doesn't dry out. Freezing isn't recommended, the vermicelli and shrimp change texture too much once thawed.

Questions about this dish

Can you use regular wheat noodles instead of rice vermicelli?

Yes, thin wheat noodles work too, but you'll need to boil them for a few minutes before stir frying, unlike rice vermicelli which only needs a soak in hot water.

Do you need to thaw the shrimp before cooking?

Yes, thaw the shrimp in the fridge the night before or under cold water right before cooking, then pat them dry with paper towels so they sear instead of releasing water.

Can you prep the vegetables ahead of time?

Yes, you can slice the shallots, mushrooms, cabbage and carrots a few hours ahead and keep them in the fridge under a damp towel, it saves time once you start cooking.

Why soak the vermicelli instead of boiling them?

Soaking in hot water rehydrates them without overcooking, they finish cooking in the wok and stay firm, while boiling would make them soft and sticky before they even hit the pan.

How long does it take to make a Taiwanese stir fried rice vermicelli with shrimp?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Taiwanese stir fried rice vermicelli with shrimp?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Taiwanese stir fried rice vermicelli with shrimp cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, soy, gluten. Always check the labels of the products you buy.

East Asian cuisines

See all

Recipes with carrots

See all