Fujian Style Stir-Fried Rice Vermicelli with Shiitake and Dried Shrimp

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Traditional Fujian stir-fry featuring delicate rice vermicelli tossed with earthy shiitake mushrooms, wood ear fungus, and savory dried shrimp. This Asian fusion recipe (vegetarian option), ready in about 55 minutes, pairs dried rice vermicelli, dried shiitake mushrooms, dried wood ear mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 115 grams (about 4 ounces) dried rice vermicelli
• 6 medium dried shiitake mushrooms
• 7 grams (about 1/4 ounce) dried wood ear mushrooms
• 2 teaspoons dried small shrimp
• 2 tablespoons vegetable oil
• 3 cloves, minced garlic cloves
• 1 tablespoon fresh, minced ginger
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1/2 cup chicken stock
• 2 stalks, chopped scallions
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Soak 6 dried shiitake mushrooms and 7 grams dried wood ear mushrooms in warm water for 30 minutes until softened, then slice thinly. Drain 115 grams dried rice vermicelli in warm water for 10 minutes until pliable, then drain.
2. Step 2: Rinse 2 teaspoons dried small shrimp briefly under cold water and pat dry.
3. Step 3: Heat 2 tablespoons vegetable oil in a wok over medium-high heat until hot but not smoking. Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Add the sliced shiitake mushrooms, wood ear mushrooms, and dried shrimp, stir-frying for 2-3 minutes until aromatic.
5. Step 5: Add the drained rice vermicelli, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and 1/2 cup chicken stock. Toss vigorously for 3-4 minutes until the noodles absorb the sauce and become tender.
6. Step 6: Season with 1/4 teaspoon white pepper and drizzle 1 teaspoon sesame oil. Stir in 2 chopped scallions before serving hot.