My friend Lau Wing Suan Joycelyn in Hong Kong has been busy again, with a recipe for Chinese fried rice noodles. Rice noodles are so delicious and versatile. Soon I’ll be able to hold a dinner party with all the recipes she’s shared with me!
- 50g barbecue pork
- 2 dried Chinese mushrooms
- 1 egg
- 15g yellow chives
- 25g bean sprouts
- 200g rice noodles
- 3 tbsp oil
- ½ tsp sugar
- 2 tsp dark soya sauce
- 2 tsp water
- ½ tsp salt
What to do next:
Soak mushrooms (it’s better to soak these for ½ day to make them really soft). Beat one egg. Prepare the sauce by mixing the ingredients togethe.
Wash the yellow chives and cut into lengths of about 4cm. Finely shred the roast or barbecue pork and mushrooms. Rinse and drain the rice noodles and bean sprouts
Heat pan and pour beaten egg into it. When the egg becomes less liquid, turn it over to fry for a while, then shred the egg.
Heat ½ tablespoon oil in wok. Stir fry bean sprouts. Set aside on plate.
Stir fry mushrooms for 2 minutes. Then add roast or barbecue pork, yellow chives and bean sprouts. Stir well and set aside on plate.
Heat 2 tablespoon oils in wok. Stir fry the rice noodles. Add in the sauce mixture and the rest of the ingredients. Mix well and serve!