Chinese Buffet Rice Noodle Recipe

Easy Asianstyle Stirfried Rice Noodles Asian Recipes …

WebNov 27, 2020 · This Asian-style stir-fried rice noodles recipe is incredibly easy to make. It’s filled with vegetables and simple seasonings.

1. Soak the noodles in cold water for 15 minutes in a large bowl. After 15 minutes is up, drain the noodles well. Cut the noodles so that they are about 6 inches in length. Note: Don’t let these noodles dry out. Make sure to drain well, but be ready to use these noodles fairly immediately.
2. In a small bowl, mix together the stir-fry sauce. Set aside.
3. Add a stir-fry pan on medium-high heat. Add a tablespoon of olive oil. We are going to stir-fry each vegetable separately. Once the pan and oil are hot, add the sliced cabbage and a pinch of salt. Stir-fry for about 5 minutes. Remove the cabbage from the pan and onto a plate or in a bowl, and set aside. Next, stir-fry the carrots for about 4 minutes. Again, remove the carrots from the pan, and you can set aside the vegetables on the same plate or bowl together after they are done cooking. Next, stir-fry the jalapeno peppers for about 2 minutes, then add in the green onions and continue stir-frying for another 3 minutes. Remove the peppers and green onions and set aside with the other vegetables.
4. Add about a tablespoon of oil to the pan. Now, we’re going to stir-fry up the eggs. Whisk the two eggs in a small bowl. Stir-fry the eggs until scrambled and the eggs are well done. Remove from the pan and set the eggs aside on the plate/bowl with the vegetables.

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Xiamen Chow Mei Fun (Rice Noodles) The Woks of Life

WebMar 26, 2023 · Xiamen chow mei fun (厦门炒米粉) is a tasty rice noodle dish with pork, ham, shrimp, and eggs, served at many Chinese …

1. Start by heating a tablespoon of oil in your wok. Scramble the eggs and set aside. Add a little more oil, turn the heat up to high, and sear the shrimp just until they're cooked through and a little crisp on the outside.
2. Heat another 2 tablespoons oil in your wok until it just starts to smoke. Add the roast pork and stir-fry for about 20 seconds. Add the onion, garlic, and pepper, and stir-fry for another minute. The heat should still be high, and you should be stirring constantly. You want enough sizzle to produce that "wok hay" (literally translated to: 'breath of the wok') flavor.
3. Add the ham and stir-fry for another 30 seconds. Add the soaked noodles and give everything a good stir. Toss in the eggs and shrimp and stir-fry until the noodles are heated through--about 3-5 minutes.
4. Add the shaoxing wine, sugar, oyster sauce, soy sauce, and sesame oil. Mix well. If your noodles begin to stick, the wok is probably not hot enough. Just use your metal wok spatula and make sure to scrape anything off the bottom of the wok so it doesn't burn!

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