In this episode of “RECIPES FOR MY DAUGHTER”, I am making stir fry rice vermicelli noodles with an easy ‘boiling’ method.

With this method, the rice vermicelli is semi-boiled to cook as it absorbs liquid from the stock, so there is no need to pre-soak the rice vermicelli and there is no need to toss the noodles around too much.

Note that this method only works with thin rice vermicelli noodles like the one I use in the video. It will not work with thicker or other types of rice noodles.

In the video, I’ll also show you how I make my own vegetable stock, using whatever veggies I had on hand.

This stir fry rice vermicelli noodles recipe is gluten free, with a plant-based and vegan option (simply skip the dried shrimps).