3 Ways to Prepare Rice Sticks (Vermicelli)

My audience size has grown exponentially since I got partnered with Twitch, though it did mean in this episode that over 1000 people got to watch baby Noah blaze a trail of destruction as he dropped my Thermocook jug and broke two dishes Live on Air. Double-edged sword and everything.

Dried rice sticks or vermicelli are commonly available at Asian grocery stores, but what may not be widely known is that there are various ways to prepare this ingredient to yield different results.

ps. I know this post says 3 ways to prepare rice sticks vs the video/broadcast title which says 4 ways to use rice sticks. There IS a difference; I showed 3 ways to prep it but talked about 4 different recipes post-preparation.

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Deep-Fried Rice Sticks

  1. Heat oil for deep-frying to 180C.
  2. Fry handfuls of vermicelli straight out of the packet, until they puff up.
  3. Remove and drain.
  4. Serve with a noodle sauce (recipes below).

Pan-Fried Rice Sticks

  1. Soak vermicelli in hot water for 10 minutes, then strain.
  2. Heat 2 Tbsps oil in a wok or frying pan.
  3. Fry handfuls of vermicelli until half-crispy and lightly browned.
  4. Remove and set aside.
  5. Serve with a noodle sauce (recipes below).

Poached Rice Sticks

  1. Soak vermicelli in hot water for 10 minutes, then strain.
  2. Bring a pot of water to a boil.
  3. Add vermicelli and cook for about 15 seconds.
  4. Remove and drain.
  5. Serve with wantan noodle sauce (recipe below), clear broth or with laksa soup.

Sauce – 1 (Kway Teow Siram)


  • 2 tsp oil
  • 2 tsp minced garlic
  • Variety of seafood or sliced chicken
  • 1 ½ cups chicken stock or water
  • 2/3 Tbsp chicken stock granules
  • 1 tsp oyster sauce
  • Dash of pepper
  • Some Chinese greens, cut into 2” lengths
  • 1 ½ Tbsp tapioca starch or cornstarch mixed with equal amount of water


  1. Heat oil, then add minced garlic and sauté until aromatic & light brown in colour.
  2. Add seafood/meat and cook for ½-1 minute.
  3. Add chicken stock/water, chicken stock granules, oyster sauce, pepper and Chinese greens.
  4. Bring to a low simmer; once meat/seafood is cooked through, stir in starch mixture.
  5. Stir for about 10-20 seconds until mixture is thickened, then remove from heat and pour over noodles. Serve w/side of sliced chillies in soy sauce or fish sauce.

Sauce – 2 (Wat Tan Hor)

  1. Same as Sauce-1, but after turning off heat at the end, crack in two eggs, stir in one direction until mixed through, then serve over noodles.

Sauce – 3 (Thai-style LadNa Sauce)

  1. Same as Sauce-1, but omit oyster sauce and instead, fry one Tbsp salted soy beans with the minced garlic at the start. Add a pinch of sugar into the sauce if you like it slightly sweet.

Wantan Noodle Sauce –


  • 2 Tbsp minced garlic
  • 250 ml vegetable oil
  • 50 ml soya sauce
  • 50 ml sesame oil
  • 50 ml thick soya sauce aka cooking caramel
  • 200 ml oyster sauce
  • 200 ml abalone sauce
  • 1 ½ tsp white pepper
  • 50 mL water


  1. Heat oil and fry garlic until crispy.
  2. Add all the other ingredients and bring to a boil.
  3. Remove from heat and allow to cool. Sauce keeps for months refrigerated.



tn_Lenovo         Rode Mic

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