Filipino Stir-Fried Rice Vermicelli with Chicken and Shrimp

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A beloved Filipino weeknight staple, this stir-fried rice vermicelli combines tender chicken, juicy shrimp, and crisp vegetables in a savory soy-and-fish-sauce seasoning. Quick enough for any busy evening yet flavorful enough to anchor a celebration table.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 28 gProtein
• 1180 mgSodium
• 520 mgPotassium
• 95 mgCalcium
• 3.2 mgIron
• 38 mgVitamin C
• 4200 mcgVitamin A

Ingredients

For the noodles and protein

• 8 oz (225 g) dried rice vermicelli (bihon)
• 8 oz (225 g) boneless skinless chicken thighs, sliced thin
• 6 oz (170 g) medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 small yellow onion, thinly sliced

For the vegetables

• 2 cups shredded napa cabbage
• 1 large carrot, julienned
• 1 cup green beans or snap peas, trimmed and cut into 2-inch pieces
• 1 red bell pepper, thinly sliced
• 3 green onions, cut into 2-inch lengths

For the sauce and seasoning

• 1/4 cup low-sodium soy sauce
• 2 tablespoons fish sauce (patis)
• 1 1/2 cups low-sodium chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

For garnish

• 1/2 cup fresh cilantro leaves
• 2 tablespoons toasted garlic bits
• 4 wedges calamansi or lemon

Directions

1. Soak the rice vermicelli in warm water for 8 to 10 minutes until pliable but still firm; drain and set aside. In a small bowl, whisk together soy sauce, fish sauce, chicken broth, oyster sauce, black pepper, and red pepper flakes if using.
2. Heat 1 tablespoon of oil in a large wok or deep skillet over high heat. Add the chicken and stir-fry for 3 to 4 minutes until lightly browned and just cooked through. Transfer to a plate.
3. Add the remaining 1 tablespoon of oil to the same wok. Sauté garlic and onion for 30 seconds until fragrant, then add shrimp and cook 1 to 2 minutes until they turn pink.
4. Toss in carrots and green beans and stir-fry for 2 minutes. Add cabbage and bell pepper and continue cooking for another 2 minutes until vegetables are tender-crisp.
5. Return the chicken to the wok along with the drained noodles. Pour the sauce evenly over everything and gently toss for 3 to 4 minutes, using tongs, until the noodles absorb the liquid and turn a uniform light brown.
6. Stir in the green onions and taste; adjust salt or fish sauce as needed. Transfer to a serving platter and top with cilantro and toasted garlic bits.
7. Serve immediately with calamansi wedges and a side of patis or chili vinegar for guests to adjust seasoning to taste.

Cook’s Notes

• Do not soak the rice vermicelli longer than 10 minutes; they will finish softening in the sauce and over-soaking leads to mushy noodles.
• For a more traditional flavor, render 2 tablespoons of chicken fat or use bacon drippings instead of plain vegetable oil.
• Cook the vegetables in stages based on density so each retains its color and crunch rather than turning soggy.
• A squeeze of calamami right before eating brightens the entire dish and is the classic Filipino finishing touch.
• Leftovers keep well in the refrigerator for up to 3 days; reheat in a hot wok with a splash of broth to refresh the noodles.

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