Stir-Fried Fresh Rice Noodles Recipe - Cooking Index
Stir-Fried Fresh Rice Noodles Recipe - Cooking Index
If you've ever tried Chinese chow fun, you know that the texture of fresh rice noodles is irresistibly chewy and appealing. Made of water and rice flour, they fry up crispy around the edges and soak up sauces like no other pasta. You can find them in the refrigerated section of Asian markets, where they're sold as folded sheets (left whole so you can roll a filling around them or cut them into whatever width noodles you need) or as precut ribbons or spaghetti-thin strands. It's best to use fresh rice noodles the day you buy them. Once refrigerated, they become stiff; rinse them gently in warm water to soften them up and to remove the oily film added to keep them from sticking together.
Courses: Main Course| 1/3 lb | 151g / 5.3oz | Raw medium shrimp |
| 1/3 lb | 151g / 5.3oz | Squid - cleaned |
| 2 | Baby bok choy - (to 3) | |
| 2 tablespoons | 30ml | Cooking oil |
| 2 teaspoons | 10ml | Minced garlic |
| 1 lb | 454g / 16oz | Fresh rice noodles - cut crosswise |
| Into 1/4" strips | ||
| 1 cup | 160g / 5.6oz | Bean sprouts |
| 1 | Egg - lightly beaten | |
| Sauce | ||
| 1/4 cup | 59ml | Chicken broth |
| 2 tablespoons | 30ml | Regular soy sauce |
| 1 tablespoon | 15ml | Dark soy sauce |
| 1 teaspoon | 5ml | Chili garlic sauce |
| 1 teaspoon | 5ml | Sesame oil |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
Combine sauce ingredients in a small bowl.
Shell and devein shrimp; cut in half lengthwise. Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole. Quarter bok choy and slice crosswise into 1-inch pieces.
Heat a wok over high heat until hot. Add cooking oil and swirl to coat sides. Add garlic and cook, stirring, until fragrant 10 seconds. Add shrimp and squid; cook, stirring, for 1 minute. Add bok choy and cook, stirring, for 30 seconds. Add sauce; cook for 30 seconds. Add rice noodles and bean sprouts; stir-fry for 1 minute. Add egg and cook until set, about 1 minute.
This recipe yields 4 servings.
Source:
Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, - Malaysia, the Philippines, and Japan by Martin Yan, (KQED Books, - 1995)
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