Fried rice noodles
Overview
When there was Yonghe Soy Milk near my home, I really liked the fried rice noodles in it. Later I made it at home several times and it tasted much better than what was sold outside. But the key is to have good rice noodles to make good taste. The rice noodles used this time were brought from my mother-in-law’s house. My mother-in-law’s family calls this kind of rice noodles dried noodles, and the ones in the north are called rice noodles, but there are still some differences from this dried noodles. Maybe it's because I'm used to eating it, but I think rice noodles taste better when they're spicy and soupy or served cold, while dried vermicelli is better when stir-fried.
Tags
Ingredients
Steps
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Wash and shred the lean meat, mix well with rice wine, oyster sauce and pepper and marinate for about 10 minutes. Wash and cut vegetables into shreds. Cut dried tofu into strips.
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Pour an appropriate amount of oil into the pot (you can also use more, as you will need to stir-fry vegetables later), cold oil in the pot, (just follow your usual method of stir-frying meat), pour in the marinated shredded pork and stir-fry until cooked. Dish out and set aside.
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Leave oil in the pot, add onion slices, shredded carrots and cabbage and stir-fry until soft.
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Add shredded mushrooms and dried tofu and stir-fry until cooked.
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Pour in the fried shredded pork, add oyster sauce to taste, and turn off the heat.
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It's this kind of dry noodles, which should be very similar to Cantonese rice noodles.
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Add water to the pot and bring to a boil, then add dried noodles and stir while cooking with chopsticks. When it is cooked to medium-cooked, pour in the leaking water. Be careful not to cook the noodles completely, otherwise the front part will break off when fried.
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Pour the dried noodles into the wok, pour in appropriate amount of soy sauce and turn on low heat.
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Use chopsticks and spatula to slowly mix the noodles and vegetables evenly.
