STIR-FRIED RICE NOODLES

STIR-FRIED RICE NOODLES

 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

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 (page 153)

100 ml (31 /2 fl oz) light soy sauce 

1 Tbsp rice wine

 1 /2 tsp black vinega

 1 tsp sugar

 1 /4 tsp ground white pepper

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.