Ingredients ?
Dry rice noodles 300g
Onion 1/2
Cabbage 300g
Egg 2 capsules
Seasoning for blanched rice noodles
Salt 5g
Cooking oil 5g
Seasoning for stir-fried rice noodles
Soy sauce 10g
Oyster sauce 10g
Cooking oil 2 tablespoons
Water for blanching rice noodles 5 tablespoons
How to make homemade fried rice noodles ?
Rice Vermicelli!!!? By rice vermicelli here we mean ? "dry rice noodles", a strip of fine rice noodles that looks like vermicelli.
The way the rice noodles are handled is what determines the taste of the whole pot.
Boil a pot of water large enough to submerge the rice noodles. Add 1 teaspoon of salt (about 5g) and 1 teaspoon of cooking oil (about 5g) to the water. When the water comes to a boil, add the rice noodles and cook over high heat for 30 seconds - 1 minute. Remove from the heat until the rice noodles are just tender. Drain briefly, place in a container and simmer, covered, for 5-10 minutes.
Note:It is important to add salt and oil to the cooking water so that the rice noodles can absorb some of the salty flavor and prevent sticking. Drain the soft boiled rice noodles and let them simmer covered for 5-10 minutes, another key to making the rice noodles Q-bouncy and delicious.
Make a sauce with 10g of soy sauce, 10g of oyster sauce, and 5 tablespoons (about 50g) of the stock used to heat the rice noodles.
Heat a wok and add 2 tablespoons of cooking oil. Scramble the eggs, add the onion and sauté, then add the shredded cabbage and stir-fry to soften. Drizzle in the sauce, bring to a boil and add the simmered rice noodles. Stir fry until the sauce is reduced. Since the rice noodles are already fully simmered, you don't need to stir-fry them for a long time, about 1-2 minutes. The key is to stir fry evenly with the sauce.
Note:Stewed rice noodles can be shortened with scissors or your hands.
Tips
Boiling dry rice noodles directly will allow them to mature with only a small amount of water. The heat will continue to transfer to the inside of the rice noodles, allowing them to mature more evenly, and the texture will be more elastic and refreshing. For the more sophisticated, you can fry the stewed rice noodles and then stir-fry them.