Serves 4
This dish originates from Hsinchu County and it is the most popular rice noodle dish in Taiwan. Hsinchu is known as the windy city and it was the ideal place for the production of rice noodles as rice noodles were dried in the wind. In the olden days, almost every family living in Hsinchu was in some way involved in making rice noodles.
INGREDIENT
375 g (131/4 oz) dried rice noodles, soaked in water to soften
5 dried shiitake mushrooms, soaked in hot water to soften
1 Tbsp dried prawns, soaked in hot water to soften
2 Tbsp cooking oil
100 g (31/2 oz) carrot, peeled and cut into thin strips
60 g (21/4 oz) onion, peeled and thinly sliced
350 g (12 oz) pork loin, cut into thin strips
2 Tbsp crisp-fried shallots
150 g (51/3 oz) cabbage, shredded
Seasoning
500 ml (16 fl oz / 2 cups) stock
100 ml (31/2 fl oz) light soy sauce
1 Tbsp rice wine
1/2 tsp black vinegar
1 tsp sugar
1/4 tsp ground white pepper
HOW TO COOK STIR-FRIED RICE NOODLES
1. Drain the rice noodles and use a pair of scissors to cut the
noodles into shorter lengths.
2. Squeeze the excess water from the shiitake mushrooms and
reserve the soaking liquid. Slice the mushrooms thinly and
set aside.
3. Heat the oil in a wok over medium heat. Add the dried
prawns, mushrooms, carrot and onion and stir-fry for
2 minutes.
4. Add the pork and crisp-fried shallots and stir-fry for another
2 minutes.
5. Add the cabbage and stir-fry for 2–3 minutes.
6. Add the seasoning and the liquid from soaking the shiitake
mushrooms. Bring to a boil, then simmer over low heat for
15–20 minutes.
7. Add the rice noodles and mix evenly. Stir-fry until the noodles
are cooked and most of the liquid has been absorbed.
8. Dish out. Garnish as desired and serve.
