Rice Vermicelli with Fermented Black Bean Sauce

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets




150g rice vermicelli

1 tsp chopped garlic

1 tbsp shredded young ginger

100g medium-sized prawn

A few slices carrot

10 pieces sugar snap peas

1 red chilli (cut into wedges)

1 stalk spring onion (cut into sections)


2 ½ cups water

½ tsp sugar

¼ tsp salt

1 ½ tsp concentrated chicken stock

½ tbsp light soy sauce

A dash dark soy sauce

1 tbsp oyster sauce

1 tbsp fermented black bean (steamed)

A pinch ground white pepper

Starch Solution:

½ tbsp tapioca starch

¾ tbsp water

Preparation Instructions:

  1. Soak rice vermicelli in cold water for 30 minutes, remove and drain thoroughly. Set aside.
  2. Wash and slice lean meat, combine with a dash of light soy sauce, tapioca starch, water and oil accordingly. Set aside.
  3. Remove shells of prawns and devein, rub with a little salt, wash and pat dry with kitchen paper. Slit on the back and mix well with a pinch of sugar and a dash of oil. Set aside.
  4. Tear off the sugar snap peas vein and remove stem, wash and set aside.
  5. Heat up wok till 70% hot, reduce to low heat, add in some oil and swirl the wok gently to spread oil evenly. Add in rice vermicelli and spread it out, briefly pan-fry and turn to high heat, pan-fry till golden brown. Add in a little oil, turn it over and pan-fry the other side till golden brown (move the vermicelli constantly), transfer into a deep plate.
  6. Heat up some oil in the same wok, saute chopped garlic and shredded young ginger till fragrant. Add in remaining ingredients and stir-fry till fragrant. Stir in 2 ½ cups of water and seasonings, bring to a boil. Thicken with flour solution, sprinkle spring onion sections and mix well, pour over pan-fried rice vermicelli. Serve hot.

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