Post #38

i have a soft spot for rice noodles. absolutely love it in all the diff asian cuisines. vietnamese pho - the silky smooth rice noodles in clear beef broth. cantonese stir fried rice noodles - with beef + bitter melon in a thick glossy black bean sauce. singaporean/malay char kway teow - the chilli and the wok heat. thai pad thai - the slightly chewy texture of the rice noodles as contrasted with the crunchy bean sprouts + chopped peanuts. LOVE all that!

i think we take advantage of these cheap eats. when it comes to cooking with rice noodles, its actually not that easy. i find it an absolute struggle to stir fry rice noodles and always end up with a plate of gluey stuff all stuck together =.=

hehe, so i've kinda given up on stir frying rice noodles, but a diff version thats so much easier to cook is to stir fry cheong fun (the rolled rice noodles)! the ones you see at yum cha:


-Stir fried cheong fun with beef + chinese cabbage-

because the rice noodles are rolled up, its so much easier to stir them around in the wok without breaking them. add dark soy to give it that nice dark colouring and plenty of soy sauce and salt for seasoning! in the end, stir in an egg and a large spoonful of xo sauce. YUM~!