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Rice Noodles2013-01-10

 

Approximately 4 -- 6 servings

  

Ingredients
1 pkg. rice noodles
½ cabbages
300 g. mung bean sprouts
1/4 bowl shredded carrots
½ bowl black sliced mushroom
1 bowl shredded fried bean curd

 
Condiments
2 tbsp. soy sauce
1 tbsp. sea salt
½ tsp. sugar
1/4 tsp. pepper
½ grated celery

Steps
1. Wash all ingredients. Cut cabbage into thin shreds.

2. Heat 2 tbsp. of oil in a wok, and sauté mushrooms. Add soy sauce. Continue stir frying. Then add cabbage, carrots, and fried bean curds. Keep on cooking until cabbage is soft. Add 3 bowls of vegetable stock or water, and add sea salt, sugar, and pepper. Bring to a boil.

3. Add rice noodles and mung bean sprouts. Turn the heat down to low. Use chopsticks to continuously stir fry until rice noodles are well mixed with all other ingredients. When the liquid has been absorbed, add grated celery and serve.

Tips
For people who prefer saltier taste, sea salt can be added. If soy sauce is added at the end of cooking, the noodles will have a sour taste. If the taste of soy sauce is preferred, more can be added during cooking.

Alternatives
Substitute regular noodles for the rice noodle, and the dish becomes chow mein.

Information
When the five Mongol tribes invaded northern China, the Han people migrated to Southern Minnan, Zhejiang, and Kiangxi, where they made rice into strips which are now called rice noodles. At that time, rice noodles were seen as a delicacy, and were only served for honored guests or during times of celebration.