Stir-fry Vermicelli à la Peranakan

Stir-fry Vermicelli à la Peranakan


300 g ecoBrown’s Vermicelli (dry weight)

45 g cooking oil

90 g thinly sliced red onion

45 g chopped garlic

40 g dried prawns (rinsed and roughly diced)

20 g bean paste

60 g blended chili paste

45 g sweetened chili sauce

100 g chicken breast meat, sliced

1 tsp salt

1 tsp sugar

1 tsp chicken stock powder

90 g carrot, julienned

100 g white cabbage, julienned

2 sprigs coriander

1 tbsp fried shallots

2 key limes

1 tsp ginger torch, grated



1. Soak vermicelli in cold water for 20 minutes to soften. Discard water, and keep vermicelli aside.

2. Heat up a pan over medium heat, add oil and sauté onion and garlic till fragrant.

3. Add in dried prawns and cook until the prawns turn golden. Turn down the heat and add in bean paste and cook for another 3 – 5 minutes.

4. Next, add in blended chili paste and sweetened chili sauce and cook for another 2 minutes. Once the sauce is slightly thickened, add in chicken breast meat and cook for another 2 minutes. Add in salt, sugar and chicken stock powder.

5. Add in carrot and white cabbage, and then follow by vermicelli.

6. Lightly toss the vermicelli around the pan to mix well with the rest of the ingredients.

7. Cook for another 2 – 3 minutes. Serve.

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