Beef Stir-fried Rice Noodles
by Rice sprouts
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. 150 grams of rice noodles, I like to use this kind of rice noodles, the taste is more authentic;
2. Put the rice noodles in boiling hot water. After the water is boiled and soft, turn to low heat and cook for about 10 minutes. If it is soup noodles, cook for another 5 minutes;
3. Pour the cooked rice noodles into a basket, rinse with cold water until the rice noodles are not sticky and smooth, control the water for later use;
4. When cooking rice noodles, you can cut the beef, shred the beef (you can also shred, but it is not shredded to taste), add the corned beef seasoning, and marinate for 30 minutes;
5. Shred red pepper;
6. Soybean sprouts are removed from the roots and washed;
7. Boil the oil to 80% heat, add an appropriate amount of oil, the amount of oil can be slightly more, pour the beef and stir fry;
8. Stir-fry until the color is completely changed, immediately out of the pan, set aside;
9. Wash the wok, add a small amount of oil, and stir-fry the red pepper;
10. Add the dark soy sauce, salt and chicken essence and stir well;
11. Pour in soybean sprouts and stir well;
12. Pour in the rice noodles. The rice noodles are more knotty because the moisture is controlled. Be careful when frying. I usually shake them up with chopsticks and then turn the pot twice before stirring them with a spoon;
13. Stir the rice noodles well, then add beef and stir well.
Tips:The most important part of stir-fried rice noodles is to pour the dried rice noodles into the stir-fry, which is not well handled by many people. If it is really difficult to master, you can use the method of mixing the seasonings into the rice noodles and then pour them into the pot for frying, so that the rice noodles are not so tight, but the fragrance is slightly worse.
