Braised Rice Vermicelli with Shredded Duck and Pickled Vegetables

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Braised Rice Vermicelli with Shredded Duck and Pickled VegetablesPreparing rice vermicelli recipe is quite tricky. If not cooked properly, they tend to stick and turn into lumps. Today's recipe includes rice vermicelli with lots of delicious duck meat and spicy pickled mixed vegetables. If you do not have pickled vegetables in your kitchen, you can season and saute some fresh local vegetables. Similarly, if you prefer spaghetti or regular noodles over vermicelli, you are most welcome to use that. This recipe is quite mild with limited spices so that everyone can consume it. It's ideal for breakfast as it cooks quickly provided you have shredded duck ready in advance. To easily prevent vermicelli from forming sticky lumps, use the exact procedure mentioned below.

Braised Rice Vermicelli with Shredded Duck and Pickled Vegetables
Braised Rice Vermicelli with Shredded Duck and Pickled Vegetables

Wholesome vermicelli with veggies and chicken

Make this simple and light meal consisting of rice vermicelli cooked with fresh veggies and seasoned shredded duck meat to make it a complete serving.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 4

  • 200 gm rice vermicelli
  • 350 gm duck meat (shredded)
  • 100 gm pickled mix vegetables
  • 2 garlic cloves (mashed)
  • 1/5 tsp white pepper powder
  • pinch of red chili powder
  • 1/2 tsp light soy sauce
  • 2 tsp ginger paste
  • 50 gm onion paste
  • 5 tsp olive oil
  • salt to taste


  1. Take 1 liter of water in a deep sauce pan and add 2 tsp olive oil in it.
  2. Bring it to a boil and lower the flame.
  3. Add rice vermicelli and gently stir for about 4 minutes.
  4. Drain excess water and spread the vermicelli on a large flat tray. Keep side.
  5. Take a large wok and heat 3 tsp olive oil in it.
  6. Add onion paste and saute till it turns light pink.
  7. Add ginger paste with mashed garlic and saute again for 2 minutes.
  8. Add shredded duck meat and season with white pepper powder, red chili powder and salt.
  9. Stir fry for 3 to 4 minutes and add 1/4 cup of water.
  10. Close the lid and simmer for about 6 minutes.
  11. Add vermicelli and pickled vegetables with light soy sauce.
  12. Toss and saute for 4 to 5 minutes.
  13. Serve hot with tamarind or tomato sauce.


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