Braised Rice Vermicelli with Gluten in Soy Sauce

Braised Rice Vermicelli with Gluten in Soy Sauce


  • 200g dried rice vermicelli
  • 1 canned fried gluten in soy sauce
  • 3-4 stalks of chay sim (green vegetable)
  • 2 eggs
  • 5 pcs dried shiitake mushroom
  • 2 tbsp. cooking oil


  • 1 tbsp. vegetarian oyster sauce
  • 1/4 cup water
  • Salt and pepper to taste


  • Pre-soak the rice vermicelli in water for 15 mins. Drain, set aside.
  • Pre-soak the dried shiitake mushroom, then cut into thin strips.
  • Cut the green to 2 inch long.
  • Crack the eggs and whisk. Set aside.

Cooking Directions:

  • Heat wok with 1 tbsp. cooking oil. Add the eggs, stir to form a scramble egg. Dish out and set aside.
  • In the same wok, add another 1 tbsp. cooking oil, follow by shiitake mushroom. Pan fry until fragrant.
  • Add rice vermicelli, vegetarian oyster sauce, 1/4 cup of water. Stir to combine.
  • Add the fried gluten together with the gravy. Stir and braised for a minute or more. The rice vermicelli will slowly absorbed the gravy.
  • Then return the eggs and add pepper, salt to taste. Stir to combine. Lastly add the green vegetable, continue to stir fry until the green just cooked.
  • Braised Rice Vermicelli with Gluten in Soy Sauce is ready to serve.



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