Fried Rice Noodles

Name: Fried Rice Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Dry powder; 1/2 root carrot; Some cabbage; 4 pieces Dried Tofu; 5s Shiitake Mushrooms; Some Lean meat; Some Rice wine; Some Soy sauce; Some Oyster sauce; Some black pepper powder; Some Chives

by Yueyue Yushi

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

When I had Yonghe Soy Milk near my house, I liked the fried rice noodles inside. Later, I made it several times at home. The taste is much better than the ones sold outside. But the key is to have good rice noodles to make a good taste. The rice noodles I used this time were brought from my mother-in-law’s house. My mother-in-law called this kind of rice noodles noodles, and the northern ones were called rice noodles, but there were some differences with this noodles. Maybe it's because I'm used to eating. I think the rice noodles are delicious when made into spicy soup or cold dressing, while the dried noodles are better when fried. "

Fried Rice Noodles

1. Wash and shred the lean meat, mix well with rice wine, oyster sauce and pepper, and marinate for about 10 minutes. Wash and shred vegetables. Cut dried tofu into strips.

2. Pour an appropriate amount of oil into the pot (you can add more, and stir-fry vegetables later), cold pan with cold oil, (according to your usual method of frying meat), pour in the marinated shredded pork and fry until it is cooked. Sheng out and spare.

3. Leave the oil in the pan, pour the green onion, and fry the carrot and cabbage until soft.

4. Pour shredded shiitake mushrooms and dried tofu and stir fry until cooked.

5. Pour in the fried shredded pork, add oyster sauce to taste, and turn off the heat.

6. It is this kind of dried noodles, which should be very similar to Guangdong rice noodles.

7. Add water to the boiling pot and boil, add the powder to dry, stir while cooking with chopsticks. When boiled until 80% cooked, pour in the dripping blue medium-controlled water. Note that the noodles must not be fully cooked, otherwise the front part will be cut off when they are fried.

8. Pour the dried powder into the wok, pour in an appropriate amount of soy sauce, and turn on a low heat.

9. Use chopsticks and a spatula to slowly mix the dried flour and vegetables evenly.

Tips:
1. The saltiness of oyster sauce is enough, so I didn't add extra salt.
2. If you feel that the noodles are very dry and difficult to disperse during frying, you can pour an appropriate amount of oil on the noodles.