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My friend Lau Wing Suan Joycelyn in Hong Kong has been busy again, with a recipe for Chinese fried rice noodles. Rice noodles (also known as Chinese vermicelli) are so delicious and versatile. Soon I’ll be able to hold a dinner party with all the recipes she’s shared with me!
Ingredients:
- 50 grammes roast or barbecue pork
- 2 dried Chinese mushrooms
- 1 egg
- 15 grammes yellow chives
- 25 grammes bean sprouts
- 200 grammes rice noodles
- 3 tablespoons oil
Sauce:
- 1/2 teaspoon sugar
- 2 teaspoons dark soya sauce
- 2 teaspoons water
- 1/2 teaspoon salt
What to do next:
- Soak mushrooms (it’s better to soak these for 1/2 day to make them really soft). Beat one egg
- Prepare the sauce by mixing the ingredients together
- Wash the yellow chives and cut into lengths of about 4 cm
- Finely shred the roast or barbecue pork and mushrooms
- Rinse and drain the rice noodles and bean sprouts
- Heat pan and pour beaten egg into it. When the egg becomes less liquid, turn it over to fry for a while, then shred the egg
- Heat 1/2 tablespoon oil in wok. Stir fry bean sprouts. Set aside on plate
- Stir fry mushrooms for 2 minutes. Then add roast or barbecue pork, yellow chives and bean sprouts. Stir well and set aside on plate
- Heat 2 tablespoon oils in wok. Stir fry the rice noodles. Add in the sauce mixture and the rest of the ingredients. Mix well and serve!
If you like this, you might want to try Lau Wing Suan Joycelyn’s other recipes on World Foodie Guide
