The fried rice noodles at the night market are the favorite of many little ones. But when we do it ourselves at home, it is easy to stick to the pan, too soft, not sharp and so on, today we will talk about how to be able to fry a plate of dry and fresh rice noodles at home?

One, soak the rice noodles.

This is a very critical step, we prepare the cooking pot, put the water, add a spoonful of salt and a spoonful of cooking oil with high heat to boil (which can prevent the rice noodles from sticking together), and then turn off the fire. Put the dry rice noodles in, cover the pot and simmer for 5 minutes with the residual heat of the boiling water. Then lift the lid, stir the rice noodles with chopsticks to disperse, turn on the heat again, turn off the heat when the water boils, and then cover the pot with a lid for five minutes. This way, the soaked rice noodles are more sinewy and sharp, and won't break into small pieces when you stir-fry them.

Two, prepare the side dishes.

Peel the skin off the cabbage and cut it into thin strips with a diagonal knife. Slightly fat pork cut into thin strips (can be frozen in the refrigerator for half an hour and then take out and cut, it will be easy to cut strips). Cut one ham sausage into small cubes. Beat two eggs in a bowl, add a little water and salt and mix well.

Three, fried rice noodles.

Put the oil in a pan and heat it to 70%, pour in the eggs, shake the pan and spread evenly into a circle, one side of the shape and then turn over, spread into an egg pancake, and then pour it into a dish, let it cool and then cut into thin strips. The bottom of the pan oil heating, pour into the pork, small lace fried fat oil grease, add onions, ginger, garlic and dried chili pepper, stir fry the flavor, pour into the cabbage, diced ham, cabbage stir fry soft, add the water control of the rice noodles, open the high heat and stir fry quickly, during the period of time to add salt, five spice powder, soy sauce, oyster sauce, cooking wine, seasoning, almost out of the pan when the egg added to the strips stir well, a few drops of sesame oil to enhance the freshness of the point, the finished work is done. The rice noodles have been soaked in hot water and are close to being cooked through, so you don't need to fry them for too long, just let them get flavored and they'll be ready to go.

When I eat, I like to pour some chili oil, a few tablespoons of balsamic vinegar, hot and sour, really good. Everyone hurry to try it, the flavor is not lost to the night market stall oh.