Stir-Fried Rice Noodles with Shiitake and Chicken

Rice vermicelli noodles absorb the broth from dried Shiitake and dried shrimp and become the most delicious. Vegetables should be quickly stir-fried, and enjoy the crunchy texture. You can replace chicken with pork or seafood. Recipe provided by Hattori Nutrition College.

Ingredients (4 servings)

  • 3 pieces (12 g) Dried Shiitake
  • 150 g Rice vermicelli noodles
  • 100 g Chicken breast meat
  • 1 Tbsp Sake-A
  • A pinch of Salt and pepper-A
  • 2 (80 g) Green bell peppers
  • 1 (40 g) Red bell pepper
  • 1 bag (200 g) Bean sprouts
  • 10 g dried Shrimp
  • 1 Tbsp Neutral-flavored oil
  • 100 ml Shiitake soaking water-B
  • 3 Tbsp Liquid from rehydrating dried shrimp-B
  • 3 Tbsp Oyster sauce-B
  • 1 Tbsp Sugar-B
  • A pinch of Salt and pepper-B
  • 1 Tbsp Sesame oil-B
  • to taste Coarsely-ground black pepper


Rehydrate dried Shiitake and dried shrimp in water.
Prepare rice vermicelli noodles as indicated on package and cut into bite-sized lengths.
Cut chicken into small dice and rub in the ingredients marked A. Julienne the green and red bell peppers and dried Shiitake.
Heat the oil and saute the chicken and dried shrimp. Once the chicken is no longer pink, add first the vegetables from step 3 and then the sprouts and cook.
Mix together the ingredients marked with B. Add this mixture and the rice vermicelli noodles, then cook until the liquid is absorbed. Add sesame oil and coarsely-ground pepper to finish.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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