If you're Chinese, you call this mi-fen. If you're Filipino, you call this pancit. If you're Malaysian, you call this bihon. In America, they call it Rice Vermicelli. Regardless of what you call it, I call it yummy!
This is my submission to Presto Pasta Nights, a wonderful event created by Ruth of Once Upon a Feast, which is being hosted by Joanne of Eats Well with Others. Check out the roundup at the end of the week for more noodly goodness.
- Half a bag of dried rice vermicelli
- 5 carrots
- Half a head of napa cabbage
- 2 to 3 chicken breasts or pork chops
- Soy sauce
- Oyster sauce
- Soak the rice vermicelli in water while prepping the other ingredients. It should be soft and pliable by the time you need to use it, which should take about 10 minutes or so. Soaking it longer does no harm.
- Slice the chicken or pork into thin strips of about a quarter inch thick. If you want bigger pieces of meat, that's fine too, there are no real rules to this.
- Mix in a bit of soy sauce and corn starch with the chicken/pork to marinate and tenderize it.
- Peel and shred the carrots. I find the shredding blade of the food processor especially handy for this task.
- Wash and thinly slice the napa cabbage. You can use more or less if you'd like, or use regular cabbage or even other veggies such as spinach if you'd like too. There's a lotta flexibility here. My mom used napa cabbage, so that's what I use too.
- Heat a bit of oil in a large pot or wok.
- Put the marinated meat into the pot/wok and stir it until it's about 80% cooked through. You can add more soy or oil if it seems to be sticking to the pan too much.
- Add the carrots and cabbage and give everything a good stir. Sprinkle a bit of salt on top and put the lid on. Check on it every few minutes, giving it a stir if necessary, until the carrots and cabbage have wilted and softened significantly.
- Add the soaked noodles in and flavor with soy and oyster sauce to taste. Stir everything together until the noodles are soft. If the pan keeps drying out while you're stirring or the noodles are too hard, add more water.
- I love to serve this with Sriracha sauce.