Rice Noodles with Chives and Shredded Pork

Name: Rice Noodles with Chives and Shredded Pork
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g rice flour; 80g Green bean sprouts; 50g Chives; 80g Pork shreds; 25ml oil; 1 teaspoon Rice wine; 1 tbsp Soy sauce; 1 teaspoon Corn flour; 1 teaspoon salt

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Stir-fried rice noodles are paired with some stir-fried ingredients to increase the texture and flavor, and add a little pork shreds to enhance the fresh taste. Spring mung bean sprouts and leeks are both tender and refreshing. The scent of leeks and mung bean sprouts are crisp and refreshing. When combined with rice noodles, every bite will give you a sense of satisfaction.

Ingredients

200g Rice Flour
80g Green Bean Sprouts
50g Chives
80g Pork Shreds
25ml Oil

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1 teaspoon Rice Wine
1 tbsp Soy Sauce

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1 teaspoon Corn Flour
1 teaspoon Salt

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Rice Noodles with Chives and Shredded Pork

1. Soak rice noodles in water to soften

2. Pick and wash the leeks and mung bean sprouts, then add the leeks and pork shreds to the rice wine, salt and cornstarch, and let stand for 15 minutes.

3. When the water in the pot is boiled, pour in the rice, and pick it up when it becomes soft

4. Pour oil in another pot, add pork shreds in warm oil and stir until the color changes and pick up

5. Leave the oil in the pot and fry the mung bean sprouts for a fragrant flavor

6. Add the rice noodles and then add the salt and use chopsticks to scatter

7. Return the shredded pork to the pot, pour in the light soy sauce, shake it apart with chopsticks, and mix the food and soy sauce evenly

8.

9. Finally, add the leeks and stir-fry, then turn off the heat and bring out the pan

Tips:
When frying, don’t use a spatula, it is easy to fry with a spatula. Use chopsticks to pick up the rice noodles from the pot and shake them away. Repeat for several times, so that the fried rice noodles will disperse better and will not stick easily. Together, it tastes good.