Name: Stir-fried Rice Noodles with Mixed Vegetables, A Fusion of Southern Ingredients and Northern Cooking
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g (two pieces) Dry powder; 300g vegetables; (White) half onion; 1/2 root carrot; 4s Shiitake Mushrooms; 2 pcs egg; 100g pork; 50g Green onions; 2g salt; 30ml Soy sauce; 15g Vegetable oil; 4g Sugar; 3g sesame oil; Some Cooking Wine; Some Balsamic vinegar; a little Thirteen incense; 10g Water starch

Stir-fried Rice Noodles with Mixed Vegetables, A Fusion of Southern Ingredients and Northern Cooking

by Crazy cooking father

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

There are many rice in the rural areas of Jiangsu and Zhejiang. In addition to the daily staple food of rice, the rice is also taken out of the workshop to make a vermicelli-like food called fengan. A handful of them are tied up with straw alone and stored, ready to use. Vermicelli soup or fried noodles is also a food they often eat in the morning. My mother-in-law is far away from homeland and came to the north to help us lead a girl. It is still difficult to give up the old tastes that have been used for decades. Plum dried vegetables, sweet potato powder, dried powder and other commonly eaten easy-to-storage ingredients will bring a lot of them every time they come back. Therefore, the dining table at home is really a fusion of North and South. The ingredients of the North and South will be mixed and matched. Over time, it is common for us to make southern dishes in the north or cook northern dishes in the south.

In comparison, I am more fond of the dry stir-fry method for the dried noodles. The combination of the salty color and taste of the northern red sauce will make my index finger move more. I still remember that when I was studying in Hangzhou many years ago, every night at 6 or 7 o'clock in the evening, the food stalls started to open one after another on the side of the road outside the dormitory. These places have become the most favorite night snack places for us students. After the self-study, they come out in groups of three to five, and spend three to five yuan, and you can have a good time. At that time, a popular food stall was run by a family of four northerners. Although there weren't many tricks, the staple food was fried rice cakes with rice noodles, and a few simple stir-fries, but they all used the northern method of thick oil and red sauce. The owner's family is also quick and easy, and keep it on the table within a few minutes, especially the shiny fried noodles. When one end comes up, they are already intoxicated by the tangy fragrance without eating. A portion of dried noodles, a bowl of seaweed and shrimp skin soup, plenty of pockets, and another portion of fried snails, the taste is unforgettable.

Nowadays, fried noodles have become a common breakfast in our homes. It’s just that my method and mother-in-law’s method and taste are different. The old man’s method is close to her habit for decades, and the taste is light. Most of them are matched with vegetables and not released. With seasoning, the taste of the dried powder is softer and softer; while I made the northern version with a big opening. The dried powder has a strong oily taste and a bright red color. It also contains sliced eggs, onions and carrots. It's thicker, and it's a perfect match with balsamic vinegar. Over time, the current fusion version has gradually formed. The taste is mainly me, and the squishy taste is better than the mother-in-law. But let’s be self-willed today and come directly to my self-willed approach.

Stir-fried Rice Noodles with Mixed Vegetables, A Fusion of Southern Ingredients and Northern Cooking

1. Put warm water in the basin and soak the dry powder for 20 minutes;

Stir-fried Rice Noodles with Mixed Vegetables, A Fusion of Southern Ingredients and Northern Cooking recipe

2. When the powder is dry and soaks soft, and when there is a hard core, break it from the middle, drain the water and set aside;

3. Pork slices, add 10g light soy sauce, 2g sugar, water starch and sesame oil, grab and marinate for 10 minutes;

4. Wash the vegetables, white onions, carrots and shiitake mushrooms and cut them for later use;

5. Heat an appropriate amount of vegetable oil in the pot, add the beaten egg mixture and fry until the shape is set, set aside, and at the same time put the marinated meat into the pot and stir fry;

6. Fry the meat slices until they are ripe and golden on the surface, and remove them with the eggs for later use;

7. Put an appropriate amount of oil in the pot, add chopped green onion and thirteen incense until fragrant, add carrot slices and stir fry;

8. Cook the cooking wine, stir fry until the carrots lighten in color, add shredded white onion and shiitake mushroom slices and continue to fry;

9. When the transparent fragrance of onion is released, add green vegetables;

10. Stir-fry until the greens become soft;

11. Add the dried vermicelli and stir fry evenly;

12. Add 20g light soy sauce, 2g salt, 2g sugar, and stir fry with chopsticks in one hand and shovel in the other. At the same time, use chopsticks to fry while shaking off the vermicelli to make the taste evenly mixed;

13. Add the fried pork and eggs and continue to stir fry;

14. When the powder is dry and there is no hard core, cook a little balsamic vinegar and take it out of the pan.

Tips:
1. The steps to soak vermicelli can be softer according to personal taste, until there is no hard core, the dried fried noodles will be more moist;
2. Adding onions can add a lot of color to the dry taste of fried rice noodles, so it is recommended to use it;
3. When the fried noodles are dry, use chopsticks with one hand and a shovel to stir fry, which can easily fry the noodles with even taste;
4. It is recommended to add the egg after seasoning, so that it is not easy to fry;
5. The last step of cooking with balsamic vinegar can make the fried noodles taste better and refreshing.